Nicolas Catena Zapata 2018

Grapes

Cabernet sauvignon & malbec.

Tasting note

'This version of Nicolas Catena Zapata is a blend of 70% cabernet sauvignon from Altamira with a bit from Gualtallary and 30% malbec from Gualtallary with a little from Altamira. It is, at heart, a combination of high-altitude vineyards and, for the first time, it has nothing from the traditional La Pirámide Vineyard in Agrelo, the primary source of Catena's cabernet since the late 1990s, when this winery had a strong focus on the variety. The high-altitude fruit has lent nerve and vibrant red fruits to this red blend, this fruity cabernet that's direct in its expression, while the malbec provides that soft sweetness. A red to cellar for at least five years.'Patricio Tapia - Descorchados

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.