Bodega Catena Zapata High Mountain Vines Malbec 2020

Bodega Catena Zapata High Mountain Vines Malbec is a bold and expressive red wine from Mendoza, Argentina. Sourced from high-altitude vineyards, it delivers aromas of black cherries, plums, and violets, with subtle notes of mocha, vanilla, and spice. The palate is full-bodied with fine tannins, bright acidity, and a long, smooth finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Bold
Grape Varietal: Malbec
Tastes Like: Comparable to a rich Syrah, with blackberry, plum, and violet notes, complemented by hints of cocoa and a velvety, structured finish.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Mendoza, Argentina
Terroir: High-altitude vineyards with rocky soils
Aging: 12-18 months in French oak
Serving Temperature: 16-18°C

Bodega Catena Zapata is renowned for pioneering high-altitude Malbec vineyards in Argentina. High Mountain Vines Malbec is a vibrant and layered expression of their dedication to elevating the region's winemaking standards.

Seafood: Grilled swordfish or tuna steaks.
Poultry: Duck confit or roast chicken with herbs.
Vegetarian: Mushroom stroganoff or roasted eggplant.
Meat: Beef ribs, lamb chops, or venison steaks.

Aged Gouda: Rich and nutty, enhancing the wine's complexity.
Manchego: Firm and savoury, complementing the wine's structure.
Blue Cheese: Creamy and bold, balancing the wine's richness.
Sharp Cheddar: Tangy and aged, pairing beautifully with the wine.

Beef Ribs with Red Wine Glaze

Ingredients:

• 1kg beef ribs
• 1 cup red wine
• 1/2 cup beef stock
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 sprig rosemary
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 160°C. Season beef ribs with salt and pepper.
2. Heat olive oil in a pan and sear the ribs until browned. Remove and set aside.
3. In the same pan, sauté garlic, then deglaze with red wine and beef stock. Add rosemary.
4. Place ribs in a roasting pan, pour the glaze over them, and cover with foil. Roast for 2.5 hours.
5. Remove foil and roast for an additional 30 minutes to caramelise the glaze. Serve hot.

Tip: Garnish with fresh parsley for added colour and aroma.