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The 2008 Catena Malbec shows a dark violet color with deep bluish – black tones. The nose offers ripe, concentrated dark fruit aromas with delicate floral notes and traces of vanilla and mocha. The mouthfeel is rich and lush, with concentrated black cherry and red currant fruit flavors layered with sweet spices, tobacco and a touch of leather. The finish presents soft, supple tannins with bright, crisp acidity and a flinty minerality which gives the wine exceptional length.
The fruit for the Catena Malbec undergoes a short pre-fermentation, cold maceration for 5 days at a temperature of 48° F. This process allows for excellent extraction of aromas and color. The juice is then fermented between 75 - 80°F. These moderate temperatures allow for wonderful mid-palate extraction while avoiding any harsh or bitter tannins.
The wine is aged in a blend of French and American oak for 12 months, with 35% new oak adding wonderful layers of complexity.
Alejandro Vigil, Winemaker
Name: Catena
Varietal: 100 % Malbec
Vintage: 2008
Vineyards: Lunlunta vineyard, 2,850’ elevation Agrelo vineyard, 3,100’ elevation
Altamira vineyard, 3,870’ elevation
Gualtallary vineyard, 5,000’ elevation
Fermentation: Selected yeast, max temp. ferm. 82°F, for 16 days, 32 day maceration.
Aging: 12 months in 75% French oak, 20% new French oak, and 15% new American oak.
Alcohol: 13.5 % vol
Acidity/pH: 5.40/3.70
The fruit for the Catena Malbec undergoes a short pre-fermentation, cold maceration for 5 days at a temperature of 48° F. This process allows for excellent extraction of aromas and color. The juice is then fermented between 75 - 80°F. These moderate temperatures allow for wonderful mid-palate extraction while avoiding any harsh or bitter tannins.
The wine is aged in a blend of French and American oak for 12 months, with 35% new oak adding wonderful layers of complexity.
Alejandro Vigil, Winemaker
Name: Catena
Varietal: 100 % Malbec
Vintage: 2008
Vineyards: Lunlunta vineyard, 2,850’ elevation Agrelo vineyard, 3,100’ elevation
Altamira vineyard, 3,870’ elevation
Gualtallary vineyard, 5,000’ elevation
Fermentation: Selected yeast, max temp. ferm. 82°F, for 16 days, 32 day maceration.
Aging: 12 months in 75% French oak, 20% new French oak, and 15% new American oak.
Alcohol: 13.5 % vol
Acidity/pH: 5.40/3.70
