2018 El Enemigo Sémillon

Community Tasting Notes (6) Median Score: 90 points

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  9/3/2023 - -Tim- Likes this wine: 91 Points

  About half a year ago I wrote on CT:
  
  "Lots of oak based notes here, such as vanilla, nuts, light butterscotch, but also fruity yellow apples, and honey. Creamy texture."
  
  Similar note this time, lots of hazelnut as well. Excellent wine from Argentina, if you are into oaked Sémillon.

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  3/2/2023 - -Tim- Likes this wine: 91 Points

  I quite liked their oaked chardonnay and hence ordered 2 bottles of their Sémillon on sale (12€).
  
  The Sémillon from the vineyard Agrelo, Lujan de Cuyo in Mendoza has spent 15 months in French oak (10% new, 90% used) and was vinified using wild yeasts.
  
  Lots of oak based notes here, such as vanilla, nuts, light butterscotch, but also fruity yellow apples, and honey. Creamy texture.
  I like it a lot and it is in a similar league as their Chardonnay.
  This bottle had a 92p Parker and 95p Suckling sticker on it.

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  11/27/2022 - MaJeKu wrote: 90 Points

  In der Nase hell steinfruchtig und hell-floral, klar dominiert wird es Bouquet allerdings von deutlichen Holzaromen mit gaaanz viel Vanille. Passt allerdings und wirkt für mich nicht übermäßig aufgesetzt.
  
  Am Gaumen ebenfalls mit viel Holz, dazu auch sehr viel Alkoholwärme. Allerdings gibt eine sehr dunkle Mineralik und eine gute Säurestruktur durchaus Balanace.
  
  Würzig-pikant im Abgang und auch deutlich lang.

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  10/1/2022 - GrandeSerataFuori wrote: 79 Points

  0 for 2 with El Enemigo. (Had the Malbec last year). I can see modern Cali Chard drinkers liking this. WAY TO MUCH oak for me. Thick juice. Pear, vanilla and wax. Long finish.

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  7/29/2021 - MS86 Likes this wine: 87 Points

  Heavily perfumed nose with white flowers, ginger, honey and wax. Surprisingly light on its feet with pronounced acidity and hot alcohol. Flavours are strong and not totally in line with the nose. Grapefruit, ginger, heavily spiced. Good length. Needs some time for everything to come together. Drink 2022-2026.

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