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Catena Zapata Adrianna Mundus Bacillus Terrae Malbec 2019 (750ML)

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Critic Scores, Reviews & Descriptions

98 WA / 98 DE / 97 JS / 17+ JR

The sleek and elegant 2019 Adrianna Vineyard Mundus Bacillus Terrae is now certified organic (since 2018) and comes from vines planted in 1992 at 1,390 meters above sea level in Gualtallary on alluvial limestone soils. Seventy-five percent of the volume fermented in concrete vats with 50% full clusters, and the remaining 25% fermented in oak foudres. But instead of fermenting the grapes, they only fermented the juice (as it's usually done for white wines), to give the wine more elegance and lightness. I was listening to a record from a new band, Generation Radio, with musicians from Journey and Chicago, and the music had a similar profile to the wine: sleek, elegant, polished, nicely crafted, clean and harmonious, easy to listen to (and drink to) with a soft side to it. The wine has ripeness (14% alcohol) but also high acidity from the high-altitude vineyards, which makes it very lively, beautifully textured, balanced and elegant. Beautiful. 5,400 bottles were filled in November 2020.-- Luis Gutiérrez, The Wine Advocate

Made by Alejandro Vigil, this wine comes from the highest part of the Adrianna Vineyard at 1,390m, where the alluvial soils are rich in calcium deposits. Aged for 18 months in barrels, it has a precise, complex nose with notes of fresh blueberry, blackberry and plum, wild herbs, black tea, lavender and a whiff of violets over well integrated oak aromas. In the mouth, it’s beautifully balanced with chalky tannins and juicy freshness.--Alejandro Iglesias, Decanter

Lots of black fruit with black truffles and dried flowers. Moss and earth, too. Full-bodied and earthy on the palate with blackberry and black earth. Firm, tight finish with juicy fruit at the end. Needs three or four years to open. Drink after 2024.—James Suckling

100% Malbec from a single parcel of 1.4 ha in Gualtallary, Uco Valley, at 1,390 m, planted in 1992 on calcareous soils of alluvial origin. 75% starts fermentation in concrete (50% whole bunch) and 25% is fermented in oak foudres (juice only). Maximum fermentation temperature 25–30 °C, 8–13 days’ maceration. Ageing: 15–18 months in French oak barrel. 475 cases produced.
Cured meats and cherry blossom mingle with a hint of white pepper on the nose. The aromatic layers are enticing and are matched by vibrant purple and blue fruits on the palate. Fine, with zesty acids to keep everything in check, this is polished but full of character. Long, and squeaky clean on the finish. Promising. --Tom Parker, MW, Jancis Robinson

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