Bodega Catena Zapata

Bodega Catena Zapata has an extrodinary story. Started well over 100 years ago by an Italian immigrant to Argentina, the winery made wines in an Italian style in Mendoza until they started the modern Argentinian revolution.

Nicolas Zapata (the grandson of founder Nicola) moved to the America during the Argentine milatary dictatorships of the 70/80’s. It was there he discovered how the Californian winemakers were pushing the boudaries and creating world class wines that could compete with the best of France. He returned to kick start the South American wine revolution. By trying to create world class wine, rather than cheap wine for export they’ve changed the perception of Argentinian wine.

Hear Laura Zapata, the current MD of the winery talk about the Malbec grape, its history in Europe, how it got to Agentina and why it grows so well there.

There are so many interesting facts in this video, we’re sure you’ll learn something new!

In 2014, Laura visited Google to deliver a talk on her life and family, wine, Argentia and their ethos for making wine. There are so many things that are extrodinary about her family’s life. We hope this video gives you some insight into why their wines are special, and the quality is getting better year after year.

2018 Simpsons Wine Estate Flint Fields Blanc de Noirs
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2018 Simpsons Wine Estate Flint Fields Blanc de Noirs

00097
AU$89.95
In stock
1
Product Details

Description

Simspsons' describe this as This Great British Classic Method Blanc de Noirs exemplifies English finesse and balance and is created from exclusively estate grown Pinot Noir Clone 115, hand-picked from our vineyards situated on the iconic chalk slopes of the North Downs of Kent.

Harvesting & Vinification: Grapes from Pinot Noir Clone 115 were hand-picked over a five day period. We use this particular clone to create a more full-bodied style owing to a slight accentuation of tannins, developing into a more luxurious mouth-feel.

Secondary Fermentation & Ageing: The base wine underwent malolactic fermentation and spent three months in tank ageing on light lees. After a series of tastings, the wine was blended, filtered and bottled to obtain the ‘prise de mousse’. Following the bottle fermentation, the wine spent twenty-seven months ageing on yeast lees prior to disgorgement, followed by four months ageing under cork, prior to release in November 2021.

Tasting

With a golden hue and a fine, persistent bead, this wine has a luxurious, vanilla and fine pastry nose. On the palate it is elegant and poised, with poached pear and generous red fruit flavours perfectly married with hints of almond croissant and wonderful savoury nuances. It is bone dry and has a smooth, elegant finish.

Food Pairings

Serve with appetisers, such as smoked salmon bellini or shellfish.

Ageing

Cellaring Potential: Drink through to 2025, or potentially longer, depending upon cellaring.

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