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Catena Alta Chardonnay 2015

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$26.99

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Quick Overview

Bright yellow-green. High-pitched perfume of white peach, lime and minerals, complicated by sexy oak. Intensely flavored and subtly sweet, showing much more clarity and verve than the regular 2011 bottling. Strong rocky minerality enlivens the apricot fruit. Finishes firm, dry, brisk and long, with lovely cut and lift.
Catena Alta Chardonnay

Details

In the mid-nineties, in an effort to produce a super-premium wine, the winemaking team of Catena began an in-depth investigation into the yields from specially selected, high altitude vineyards, identifying the individual rows that produce the best fruit. Catena Alta is an assemblage of these historic rows within the Catena family’s estate vineyards. The blend of these rows, like the blend of musical notes that compose a symphony, creates a wine that is layered and complex, concentrated yet nuanced. The Catena Alta Chardonnay is produced from two of the Catena family vineyards – the Adrianna Vineyard at almost 5,000 feet elevation and the Domingo Vineyard at 3,700 feet elevation. The Adrianna Vineyard's calcareous soils and cool climate are ideal for growing Chardonnay. The fruit from Adrianna has a purity of flavors and a minerality that is particular to this vineyard and cannot be found anywhere else in Mendoza. Nearby, the gravel-covered, loamy soils of the Domingo Vineyard produce grapes that contribute white peach and citrus notes to the wine. This Chardonnay is 100% barrel fermented in French oak with a little more than two thirds of the wine undergoing malolactic fermentation. The Catena Alta Chardonnay shows an intense yellow color with golden highlights. The nose offers ripe white fruit aromas such as pears and peaches that are interwoven with delicate citrus and floral notes, such as Jasmine. The palate shows rich and concentrated ripe pear, apple and apricot flavors with a light note of minerality. The wine finishes long and complex with crisp, mineral acidity. Pair this full-bodied Chardonnay with full-bodied fish like sock eye salmon and tuna, any dish featuring Mousseline sauce, or an old-school classic like Lobster Thermidor.
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