||80% Cabernet Sauvignon, 20% Malbec
||The Catena Zapata family's mission is to make profound and unforgettable wines; wines that reflect the special character of each vine within the family's historic vineyards. Constantly pushing the viticultural envelope, Nicolás and Laura Catena have identified Mendoza's best microclimates, selected the highest quality Malbec vines and pioneered viticulture in undiscovered regions - the Adrianna Vineyard at almost 5,000 feet elevation in the Andean foothills.
|Composition of the land
||Their vision has been to uncover those magical places in each of the family's vineyards which offer the purest expression of the land. Farming these special lots manually, hand-tending each of the vines, has led to the identification of individual plants which consistently produce the most exceptional fruit. These Zapata Vines have been physically marked with a red sash, ensuring the most demanding attention to detail in their care. Harvested separately in multiple passes through the vineyard, the Zapata Vines form the foundation of the Catena Zapata wines.
||- La Pirámide Vineyard: 3,117 ft (950 m). Agrelo District, Luján de Cuyo Region, Mendoza, Argentina. Deep alluvial loam with 30% clay that decreases soil temperature by 35,6oF (2oC) in average. Cabernet Sauvignon. - Adrianna Vineyard: 4,757 ft (1,450 m). Gualtallary District, Tupungato Region, Uco Valley, Mendoza, Argentina. Alluvial, gravelly with limestone deposits in the topsoil. Malbec. - Nicasia Vineyard: 3,593 ft (1,095 m). Altamira en La Consulta District, Uco Valley, Mendoza, Argentina. Very shallow loamy topsoil with surface gravel and gravelly (large stones) dry river bed subsoil - optimal drainage. Malbec.
||Harvest time varies depending on each lot's soil composition. Harvest time can vary by several weeks between one lot and another within the same vineyard.
||Wild yeasts. Alcoholic and malolactic fermentation in barrel leaves considerable lees and sediment.
||10% whole cluster and 90% whole berry fruit is hand-loaded into 225-500 liter new French oak barrels for a 100% barrel fermentation for a period of 20-30 days, allowing seamless oak integration. The fermentation temperature is kept low, extracting intense aromas, and the cap management is done by hand to ensure soft, gentle flavors and tannin extraction.
||The wine is aged in French oak barrels for 24 months and an additional 24 months in bottle before release. 210 separate row microvinifications from different lots and harvest times.