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5 + 1 Cabernet Sauvginon 2021 - Catena Zapata
Catena Zapata

5 + 1 CABERNET SAUVGINON 2021 - CATENA ZAPATA

  Argentina / Mendoza
€116.40
€87.70
QTY
6 Bottles
ADD TO CART At your doorstep in 1 - 3 days

Ένα Cabernet Sauvignon από τους high class αμπελώνες της Αργεντινής και 90pts από Tim Atkin!

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Why do we love it?

If you want to experience the excellence of Argentina and the magic of the famous High Mountain Vineyards of Catena Zapata, the 2021 Cabernet Sauvignon is the most representative example, offering exceptional quality for the price. And if that’s not convincing enough, maybe Tim Atkin's 90 points will do the trick!

Catena Zapata Winery was founded in 1902 by Nicola Catena and combines traditional winemaking with innovative techniques, which has brought the winery continuous international recognition over the years. Today, the fourth generation of the family, under the guidance of Laura Catena and head winemaker Alejandro Vigil, continues to produce wines with unique character, natural balance, and intense concentration.

The Catena Zapata Cabernet Sauvignon 2021 is made from a blend of 90% Cabernet Sauvignon, 7% Cabernet Franc, and 3% Petit Verdot, sourced from four different vineyards located at altitudes ranging from 950 to 1120 meters in the Mendoza region, known as the High Mountain Vineyards. Each vineyard has its own unique soil composition, resulting in an exemplary combination of Cabernet Sauvignon grapes. The fermentation took place in stainless steel tanks for about 16 days, followed by aging in a mix of first, second, and third-use barrels for 6-8 months, depending on the vineyard. The result is a wine with a balanced structure, complexity, and a well-integrated barrel influence.

Try the 2021 Catena Zapata Cabernet Sauvignon while you can, and if you manage to do so, consider holding onto a few bottles for 5 years or more!

COLOR

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

In the glass, it has a deep ruby color with purplish highlights. On the nose, it offers juicy blackberry, blackcurrant, and plum, with notes of cassis, smoke, vanilla, thyme, roasted hazelnut, clove, and cinnamon.

On the palate, it has a full body, with well-balanced acidity and silky tannins. The blackberry and plum jam flavors dominate, while the finish is long, with prominent vanilla, clove, and cinnamon.

Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 13,5%
Origin Mendoza, Argentina
Variety Cabernet Sauvignon
Aromas Blackberry, blackcurrant, plum, cassis, tobacco, vanilla, thyme, roasted hazelnut, cloves, cinnamon.
Bottle Size 750ml
Barrique 8 months
Serving temperature 16°C
Aging 7+ years
Closure Cork
Organic No

5 + 1 CABERNET SAUVGINON 2021 - CATENA ZAPATA

PAIR IT

Ideal for grilled meats, burgers with caramelized onions and bacon, lamb and aged yellow cheeses

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:

 

  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.

 

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