Catena Cabernet Sauvignon 2018

The Catena wines are a special assemblage of high-altitude estate vineyards made by fourth generation vintner, Laura Catena and chief winemaker, Alejandro Vigil. From decades of study and exploration within Mendoza's high-altitude mountain terroirs, the Catena family has identified special locations for its estate vineyards. The Cabernet Sauvignon is a blend of four vineyards. Each vineyard is divided into lots, which are harvested at different times. From the La Pirámide Vineyard in the Agrelo district of Luján de Cuyo come grapes with classic aromas and flavors of black currant and cassis with ripe, sweet tannins. The Domingo Vineyard in the Villa Bastías district of Tupungato contributes grapes with spicy aromatics and peppery notes on the palate. The grapes grown in the Nicasia Vineyard located in Altamira in the La Consulta district of San Carlos provide finely grained and sweet tannins to the wine. And the very high-altitude Adrianna Vineyard in the Gualtallary district of Tupungato produces grapes with notes of eucalyptus, a pronounced minerality, and firm tannins.

Tasting Notes

The Catena Cabernet Sauvignon shows a dark ruby color with violet tones. On the nose, it offers intense aromas of ripe raspberries and cassis with notes of pepper, clove, and a touch of cedar. On the palate, it is full-bodied and rich and displays layers of black currant and black raspberry with notes of cedar and oregano. This Cabernet Sauvignon is an elegant wine with silky tannins that provide structure and a long and persistent finish.

Food Pairing

Pair this Cabernet with red meats like steak or lamb, demi-glace sauces, or with Steak Frites for a simple bistro-style meal.

Production Info
Vineyard name
The La Piramide, Domingo and Adrianna vineyards
Soil composition
Stony and Sandy-Loam
Training method
VSP
Elevation
3,117-4,757 feet
Vines/acre
2,200
Yield/acre
2-2.8 tons
Exposure
Northwestern
Harvest time
March-April
First vintage of this wine
1990
Winemaking & Aging
Varietal composition
90% Cabernet Sauvignon, 7% Cabernet Franc, 3% Petit Verdot
Fermentation container
Stainless Steel Tanks
Age of Aging Container
French Oak
Length of alcoholic fermentation
14 days
Fermentation temperature
75 - 80 °F
Maceration technique
Cold Soak Maceration; Racking, Punchdown, and Pumpovers
Maceration length
5 days; 27-32
Malolactic fermentation
Yes
Type of aging container
Barrels
Length of bottle aging
12 months
Size of aging container
225 L
Type of oak
French
Length of aging before bottling
12-14 months
Analytical Data
Alcohol
13.4 %
pH level
3.7

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