Catena Zapata - Nicolás Catena Zapata 2019

Druvor

Cabernet sauvignon & malbec.

Tasting note

The 2019 Nicolás Catena Zapata was produced with 42% Cabernet Sauvignon from Gualtallary (Adrianna Vineyard), 30% Malbec from Altamira (Nicasia Vineyard) and a high percentage of Cabernet Franc (28%), also from Adrianna, which took the place of Cabernet Sauvignon. It fermented in small oak barrels, concrete and stainless steel tanks with a short post-fermentative maceration. Élevage was in first and second-use French oak barrels and lasted for 18 months, including malolactic. This is always quite classical in style, with some spiciness from the barrels and hints of smoke and toast, still very young and undeveloped. It has the traditional Bordeaux-blend character and is herbal, floral and spicy, with a beautiful texture, very nice balance and very fine, chalky tannins. 2019 was a very dry year, and the berries were small, very healthy and delivered powerful wines. It has 13.7% alcohol, mellow acidity and good freshness, reflecting a relatively cool season, and comes though as elegant, with the stuffing and balance to develop nicely over the years in bottle. 66,000 bottles were filled in January 2021.

Robert Parker Wine Advocate

WINE DESCRIPTION

With its inaugural 1997 vintage, Nicolás Catena Zapata became the first luxury cuvée from Argentina to be exported around the world. The wine recreates the “Original Bordeaux Blend” of the 18th and 19th Centuries, when Malbec dominated over Merlot and was in equal standing to Cabernet Sauvignon in the Médoc. Prephylloxeric Malbec and Cabernet Sauvignon massale selections of ungrafted vines give rise to this wine, opening a window to the past from the mountain vineyards of Mendoza, Argentina. 

NICOLÁS CATENA ZAPATA CRUS

Adrianna cru

•  Cabernet Sauvignon and Malbec 
•  Gualtallary, Uco Valley
•  Calcareous soil with gravels
•  7 Hectares
•  Planted in 1992
•  Altitude: 1450 meters a.s.l

Nicasia cru

•  Malbec 
•  Paraje Altamira, Uco Valley
•  Large gravel mixed with sand and loam
•  9 Hectares
•  Planted in 1996
•  Altitude: 1095 meters a.s.l

TECHNICAL INFORMATION

• Wine Director: Alejandro Vigil
• Winemaker: Fernando Buscema
• Varietal: 65% Cabernet Sauvignon, 35% Malbec
• Alcohol: 13.90%
• Total Acidity: 5.8 grams/liter
• pH: 3.72
• Unfined and unfiltered.

VINIFICATION

The harvest is done by hand, and some parcels are fermented as whole bunches to enhance tannic structure and freshness. The fermentation takes place in 500 liter oak barrels, concrete and stainless-steel tanks, at temperatures of 26-28ºC for about 10-15 days. The post-fermentative maceration lasts between 5 and 10 days.

The wine carries out its malolactic fermentation and is then aged in French oak barrels for 18 months.