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Malbec 2021 - Catena Zapata
Catena Zapata


  Argentina / Mendoza

The Malbec from the Grand Cru vineyards, that disappears as soon as it is released!


Why do we love it?

Do you want to try a Malbec from the world's most popular wine brand for 2020, according to Drinks International? Yes, you do!

The Catena Zapata winery was founded in 1902 by Nicola Catena and stood out for the way it showcased the exceptional terroirs of the very high altitudes, at the foothills of the Andes, in Mendoza. Thanks to him, the wines of Argentina and the Malbec variety entered the world wine map in a very innovative way! Today the winery is run by the 4th generation of the family and with the philosophy of "High Altitude Vineyards", it has become a huge name in Argentine viticulture and one of the largest vineyard owners in the region.

Catena Malbec is a blend not of grapes, but of vines! It comes from the Lunlunta, El Cepillo, and Gualtallary vineyards, at an altitude of 1500 meters, while the composition of the soil and their excellent cultivation places them in the Grand Cru category! The prevailing low temperatures ripen the Malbec perfectly, while the partial harvest and the 5-day stay of the grapes at low temperatures give the wine intoxicating aromas! Fermentation with wild yeasts for 12 days and extraction for 19-20 days strengthens its structure. The wine remains for 12 months in barrels (1st, 2nd, and 3rd use) selected for the specific vineyard and vintage and this gives it complexity and juicy fruity character! All of the above is done with the blessings of Laura Catena and the head winemaker, Alejandro Vigil, and you, like us, will be grateful to them!

Don't wait any longer, pour a glass and enjoy it with lamb chops or grilled steaks! You have a personal responsibility to keep it for the next 10 years. We have information that it will be excellent at twenty. Do you happen to think the winery sweeps the awards? Not by chance and when you drink it you will understand...

Didn’t we say that when this Malbec is released, whoever is in time, is in time? Yes, we did. So, what are you waiting for?!








Tastes Like

Catena Malbec Zapata has a deep ruby color with purple highlights. On the nose, there are strong aromas of black fruits, plum, blueberries, blueberry, sour cherry, and black cherry. After a while, aromas of tobacco, chocolate, and vanilla are discernible, with very light notes of peppery lavender!

In the mouth, it is full-bodied, with many but silky tannins and moderate to low acidity. Ripe black fruits mainly plums and blackberries, with notes of smoke, and vanilla. Soft aromas of lavender and dark chocolate in the aftertaste.

Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 13,5%
Origin Mendoza, Argentina
Variety Malbec
Aromas Black fruits, plum, blueberries, blueberry, sour cherry, black cherry, tobacco, chocolate, vanilla, lavender
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 8+ years
Closure Cork
Organic No



Pair it with pork stew with plums, slow-roasted lamb with herbs, filet mignon with red wine sauce

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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