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Malbec 2020 - Catena Zapata Nicasia Vineyard
Catena Zapata

MALBEC 2020 - CATENA ZAPATA NICASIA VINEYARD

  Argentina / Mendoza
€90.10
€74.50
QTY
ADD TO CART At your doorstep in 1 - 3 days

A tribute to Malbec, scoring an impressive 96 points from Robert Parker!

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Why do we love it?

Nicasia Vineyard Malbec Catena Zapata 2020 is a tibute to Malbec that stands out for its impressive fruit concentration, complexity and high quality. Every year it receives impressive scores, and the 2020 vintage has received 96 points from Robert Parker, 94 points from Wine Enthusiast and Tim Atkin MW. But the best of all is that as soon as you put it in your glass and taste it, you will think, like we did, that you would easily pay double for this wine. Yes, it is that good and such a bargain!  

The wine comes from the Uco Valley in Mendoza, Argentina, a region known for producing high-quality Malbec, due to its unique microclimate and soil. Another important part, which Catena highlighted, is the high altitude of the region, which is responsible for wines with dense fruit, an intense aromatic profile and lively acidity.

Specifically, Nicasia Vineyard Malbec 2020 Catena Zapata comes from the Nicasia vineyard, at 1,095 m. in the Uco Valley, from vines planted in 1996. Then, cold saoking is used to obtain color and aromas without tannins, and after that, the juice ferments for approximately 18-22 days. The time and temperature of the extraction during and after the fermentation give the wine an impressive opaque violet color and dense tannins for long-term aging. Finally, the wine matures for 16-21 months in French oak barrels. The result is a premium and opulent Malbec, capable of evolving beautifully over time, delivering unique and unforgettable experiences. 

Make two bottles of Nicasia Vineyard Malbec 2020 Catena Zapata yours now, one for now and one for 2033! 

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

It has an opaque violet color and complex aromas of ripe black and red berries, cherry, plum, accompanied by a touch of French oak. Notes of purple flowers, graphite and chocolate complete the impressive bouquet.

On the palate it is expressive, with notes of blueberry, raspberry, sweet spices, oak and Mediterranean herbs. It has full body, lively acidity and high but ripe tannins. 

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 13,5%
Origin Mendoza, Argentina
Variety Malbec
Aromas ripe black and red berries, cherry, plum, purple flowers, graphite, chocolate
Bottle Size 750ml
Barrique 16-21 months
Serving temperature 16°C
Aging 8+ years
Closure Cork
Organic No

MALBEC 2020 - CATENA ZAPATA NICASIA VINEYARD

PAIR IT

with wagyu burger with mature cheddar and caramelized onion, picanha with chimichurri sauce and beef skewers marinated with soy and honey.

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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