Wine Spectator 91 points - A dark and jammy red, with enough acidity to propel the roasted plum and wild berry compote notes. Layers of smoke, toasted spice and espresso emerge on the rich finish. Drink now through 2016. 90,000 cases imported. –NW
The 2011 Catena Malbec is produced with fruit grown in Lunlunta, Agrelo and Gualtallary fermented together with a little bit of Viognier from high altitude, which according to winemaker Alejandro Vigil had an amazing eight grams of acidity which contributed a lot of freshness to the blend. 30% of bunches fermented without destemming and as is common in the top Catena wines, these grapes from four different regions were harvested at three different points in time in search of diversity. This is very dark cherry-colored and has strong aromas of ripe plums, peach and apricot with some notes of orange rind. Medium-bodied with velvety, silky tannins, it is a good representation of Malbec in Mendoza. It is approachable now, but it should be even better in one year. Drink 2015-2018.
CATENA ZAPATA 2011 CATENA MALBEC MENDOZA
"Dark and jammy, with enough acidity to propel the roasted plum and wild berry compote notes. Layers of smoke, toasted spice and espresso emerge on the rich finish. Drink now through 2016." Wine Spectator 91 points
|Over the past 20 years, Nicolás and Laura Catena and their vineyard management team have worked tirelessly in the discovery, identification and development of key microclimates in the high altitude wine country of Mendoza, Argentina. Nicolás Catena has planted an almost countless number of varietals and clones throughout his mountain vineyard sites.
This quest for quality lead Nicolás and Laura Catena to a crucial discovery regarding the influence of altitude on grape cultivation in Mendoza. Observing the important differences in soil types, average temperatures and thermal amplitudes that exist at varying altitudes, he found that vineyard sites which are just a few kilometers apart can have vast differences in altitude and possess remarkably different microclimates.
Over the years, the in depth study of these different microclimates led Nicolás to determine that the same varietal, and even the same clone, presented distinct aromatic and flavor profiles when cultivated in each of these unique microclimates. Implementing the age old art of assemblage, he found that by blending these different lots of the same varietal, he could achieve a more complex wine.