Description
With the inaugural vintage of 1997, Nicolás Catena Zapata became Argentina's first luxury cuvée exported worldwide. The wine recreates the 'original Bordeaux blend' of the 18th and 19th centuries when Malbec dominated Merlot and was par with Cabernet Sauvignon in the Médoc. Pre-grafted selections of Malbec and Cabernet Sauvignon from ungrafted vines give rise to this wine, opening a window to the past from the mountain vineyards of Mendoza, Argentina.
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Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour

Nicolás Catena would never use the word about himself - a less boastful spirit, it’s hard to imagine - but he has been the quiet revolutionary in the Catena family history book. He has charted the family’s path to the new frontier of winemaking, drawing on lessons learned from the land and in the classroom, then applying his education to dare to challenge the conventional wisdom.
Taking the reigns of the family vineyards and wineries in the mid 1960s, he concentrated on expanding distribution throughout Argentina during years of turmoil in the 1970s. But in the early 1980s, Nicolás left Argentina to become a visiting professor of economics at the University of California, on the world-renowned campus at Berkeley. The political and economic situation in Argentina was difficult, with a military government that had just declared war on the United Kingdom and inflation rates of more than 1000 per cent per year.
Nicolás set out to develop his own selection of Argentine Malbec clones planting 145 clones in the La Pirámide vineyard. Of these, he selected the best five and began to plant them in different terroirs and altitudes.
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Name | Catena Zapata Nicolas Catena Zapata 2020 |
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Type | Red still |
Denomination | N/A |
Vintage | 2020 |
Size | 0,75 l |
Alcohol content | 14.0% by volume |
Grape varieties | 65% Cabernet Sauvignon, 35% Malbec |
Country | Argentina |
Region | Mendoza |
Vendor | Catena Zapata |
Harvest | By hand. Some vine plots are fermented whole clusters to improve tannic structure and freshness. |
Fermentation temperature | 26-28 ºC |
Fermentation | About 10 5 days. |
Wine making | Fermentation occurs in 500-litre oak barrels, cement and stainless steel tanks at temperatures of 26-28ºC for approximately 10 5 days. Post-fermentation maceration lasts between 5 and 10 days. |
Aging | The wine undergoes malolactic fermentation and is then aged in French oak barrels for 18 months. |
Total acidity | 5.8 gr/L |
PH | 3.72 |
Allergens | Contains sulphites |