100% Malbec sourced from the sandy, clay soil of Lot 18 of the 70 year old Angélica vineyard. The 2000 growing season was characterized by cooler temperatures in general, with average temperatures reaching only 19° C, 0.5° C lower than normal, and average lows falling to 13° C throughout March. The result was highly aromatic and complex Malbec fruit. Some light precipitation at the beginning of March delayed the harvest a bit and the Malbec fruit was picked on March 27th. This vintage can be enjoyed now and will continue to improve over the next 8 to 10 years.

TECHNICAL INFORMATION

Varietal: 100% Malbec
Alcohol: 13.9 %
Total Acidity: 6.07 grams/liter
pH: 3.85
Fermentation: Max. Temp. 31° C for a 12 day fermentation and 28 day maceration
Aging: 14 months in French oak, 62% new
Unfined and unfiltered

HIGH MOUNTAIN ESTATE VINEYARDS

The Catena wines are a special assemblage of High Mountain Estate Vineyards made by fourth generation vintner, Laura Catena and chief winemaker, Alejandro Vigil. Although we have found that most of the Catena wines are consumed shortly after release, we are pleased to see that they age beautifully for ten to twenty years. Through decades of study and exploration within Mendoza’s high altitude mountain terroirs, the Catena family has identified special locations for its Estate vineyards. From the marriage of these historic vineyards emerges a wine of unique character that has natural balance, concentration and a distinct varietal identity.

VINEYARDS

A Blend of Four Vineyards – vineyards are divided into lots that are harvested at different times:
El Cepillo: 3,576 ft (1,090 m) elevation. Aluvial origin. Loam-sandy soil with thick calcareous layers and rounded rocks on the bottom.

Agrelo: (3,117 ft (950 m) elevation. Citrus and peach fruit flavors.
Villa Bastías: 3,675 ft (1,120 m) elevation. Stone fruit aromas and a rich texture.
Gualtallary: 4,757 ft (1,450 m) elevation. Lively floral notes, strong mineral character and cool climate bright acidity.

VINIFICATION

This wine goes through a cold settling for 8-18 hours at 5-10oC. The juice is then fermented for approximately 15-25 days at a maximum temperature of 17°C. Battonage. Elevage: 10-12 months in French oak. First, second and third use barrels used.

TECHNICAL INFORMATION
Varietal: 100% Chardonnay
Alcohol: 13.6%
Total Acidity: 5.85 g/l
pH: 3.3