Catena Zapata Adrianna Vineyard White Bones

Catena Zapata White Bones Chardonnay bottle image

Wine Description

White Bones Chardonnay comes from select rows within Block 1 of the Adrianna Vineyard. The wine is fermented and aged in French oak barrels with about two-thirds undergoing malolactic fermentation. The name refers to the soil underneath these rows, which is layered with calcareous deposits and limestone as well as fossilized bones – the remnants of a river that used to pass through the region. 

Remington-Mendoza
Laura Catena sits at a table with a glass of wine
Malbec Grapes
Alejandro Vigil (Chief Winemaker) and Laura Catena Tasting
Malbec Clone in La Piramide Vineyard
Nicolás Catena
Bodega Catena Zapata
Bodega Catena Zapata
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Acclaim
“The Montrachet of Argentina with incredible dried fruit, stones and limestone. Full body, layered and powerful. It has a phenolic backbone and velvety texture. Bright acidity. A white wine that is like a great red. Goes on for minutes. From limestone rich soils in the Gualtallary region.”
— James Suckling, May 2016
“The superb, elegant and aromatic 2013 White Bones Chardonnay seemed to jump out of the glass with its perfumed personality. This is a selection of the more chalky soils of the Adrianna vineyard in Gualtallary. It has a spicy, nutty nose with minty freshness and a sensation of wet stones. The oak is perfectly integrated (in fact, none of the Adrianna whites showed any oak) and it has an elegant profile, a wine built around finesse and acidity. It finished with a chalky, mineral finish, definitively salty. Simply stunning!”
— Luis Gutierrez, Dec 2016
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Vineyard & Production Info
Vineyard name
The Adrianna Vineyard (Block 1)
Vineyard size
267 acres
Soil composition
Calcareous, Sand, and Stony
Training method
VSP
Elevation:
4,575 feet
Vines/acre:
2200
Yield/acre:
1.2 tons
Exposure:
Northwestern
Year vineyard planted:
1992
Harvest time:
March - April
First vintage of this wine:
2009
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Winemaking & Aging
Varietal composition:
100% Chardonnay
Fermentation container:
Barrels
Length of alcoholic fermentation:
35 days
Fermentation temperature:
66 °F
Maceration technique:
Battonage
Malolactic fermentation:
Yes
Type of aging container:
Barrels
Size of aging container:
225L
Type of oak:
French
Length of aging before bottling:
12-16 months
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Analytical Data
No relevant data were found.