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Catena Zapata Nicolas 2008

Bordeaux Red Blends from Argentina
  • RP98
  • WS93
  • JS95
  • WE92
  • RP92
  • RP95
  • WW95
  • WE93
  • RP95
  • JS95
  • WS94
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Currently Unavailable $129.00
Try the 2010 Vintage 109 99
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Winemaker Notes

Nicolas Catena Zapata 2008 has an intense dark violet color with bluish-black tones. Complex wine; Super-ripe aromas of black cherry, dark chocolate and licorice, enlivened by minerals, violet, pepper and herbs. Then penetrating, sharply delineated and impressively concentrated, with a serious backbone supporting its very fresh currant and mineral flavors; the vibrant, echoing finish suggests that this wine will have even more to say in a couple of years.

78% Cabernet Sauvignon, 22% Malbec

Critical Acclaim

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RP 98
The Wine Advocate

The 2008 Nicolas Catena Zapata is a blend of 60% Cabernet Sauvignon, 30% Malbec, and the balance Petit Verdot and Cabernet Franc that spent 24 months in 100% new French oak followed by 24 months in bottle prior to release. It delivers an inviting bouquet of wood smoke, pencil lead, espresso, incense, lavender, black currant, and black cherry. This sets the stage for a full-bodied, powerful yet elegant, beautifully proportioned effort with great depth and volume. It conceals plenty of structure and will effortlessly evolve for 6-8 years, drinking well through 2028, if not longer.

WS 93
Wine Spectator

Dark and concentrated, with a creamy edge to its jammy cassis, blueberry preserve and black cherry skin notes. There's fine tannins and enough acidity to keep the spice- and tobacco-tinged finish moving along. Cabernet Sauvignon and Malbec.

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Catena

Catena

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Catena, , South America
Catena
Bodega Catena Zapata is one of Argentina's high altitude Malbec pioneers. The Catena family began making wine in Mendoza in 1902. Nicolas Catena, third generation family vintner, was one of the first to see the potential of Mendoza's mountain vineyards for producing high quality Malbec. In 1994, he became the first Argentine to export a world-class bottling of Malbec under the Catena label. Nicolas is joined by his daughter, Dr. Laura Catena, in their relentless pursuit of world-class quality from the family's high altitude vineyards. Laura has done extensive work in introducing Malbec and other varietal plant selections, soil and climate analysis, and sustainable practices throughout Mendoza. Head winemaker, Alejandro Vigil, has been at Catena Zapata since 2002 and works with Laura and Nicolas to make wines that express the family's vineyards and palate.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

RPT314396_2008 Item# 114688

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