Catena Alta Malbec 1997


The grapes for Catena Alta Malbec come from a select block of Catena's more than 60 year old Angélica vineyard. Named after Nicolás Catena's mother, the Angélica vineyard is Catena's premier Malbec vineyard. The soil and climate of the Angélica vineyard are ideal for growing Malbec. Clay soils with a rocky sub-soil allow for excellent drainage, and the continental climate of warm days followed by cool nights allows for even ripening and a prolonged hang-time.

The vines destined for Catena Alta Malbec undergo a detailed thinning process aimed at leaving only select, isolated clusters. Harvest generally occurs in the later half of March, and the decision to pick is based not on numbers, but on tasting for fruit maturity. The grapes are harvested by hand into small (800kg) containers. After destemming, the fruit undergoes a cold maceration of four days, out of a total of 28 days. Fermentation takes place between 30 and 32 degrees centigrade with a light pumping over to saturate only the caps. The new wine is then aged for 13 months in 100% new French oak from Taransaud.

The 1999 Catena Malbec has a dark violet/purple color with black notes. It has a ripe nose of blackberry fruit with hints of vanilla from oak aging. This full-bodied wine enters softly into the mouth and finishes with sweet, velvety tannins. Catena Alta Malbec will only be made in exceptional vintage years. No Catena Alta Malbec was made in 1998.


  • Varietal: 100% Malbec
  • Alcohol: 14.5 %
  • Total Acidity: 6.07 grams/liter
  • pH: 3.69
  • Yeast/Term: EC 1118 for 23 days, 39 days extended maceration
  • Aging: 12 months in 100% new French Taransaud barrels. Racked three times
  • Unfined and unfiltered


100% Malbec sourced from the sandy, clay soil of Lot 18 in the 70 year old Angélica vineyard. The 1997 growing season in Angélica was a bit warmer overall than 1996, with average March temperatures reaching 21.1° C, about 1.5° C higher than normal. The warmer conditions resulted in rich concentrated fruit flavors and aromas with a big, full bodied mouthfeel and soft, velvety tannins. This vintage can be enjoyed now and will continue to improve over the next 5 to 7 years.