Catena Malbec

Product Description

This is the story of how we have poured our lives, our passion, our spirit into transforming a scrub laden desert into some of the most beautiful and unique vineyards in the world. This is the story of how we have passed our knowledge from father to son, and daughter, across the generations and blended that collective memory of family with state-of-the-art science from the new world of viticulture. It is a tale of taking risks, of backing a hunch, of making a giant leap of faith, of enjoying a little luck along the way, to make our treasured terroir in Mendoza the fountainhead for the wines that carry our name. As with all great New World winemaking families, the Catena family’s ties to the vineyard stretch back more than a century. Nicola Catena, the son of vineyard workers, was born in the fertile Italian wine growing province of Marche, Italy. The Catena family roots, like those of the Mondavi and Gallo families. Nicola set out for the New World at the end of the last century, taking with him a love for the vines and a keen desire to grow grapes and make wine on land of his own.

The Catena Malbec presents a deep violet color. This microclimate blend of four unique vineyards offers intense aromas, a soft texture, and concentrated flavor. Deep aromas of ripe red and dark fruits are joined by delicate violet and lavender notes, with traces of vanilla and mocha. A rich, concentrated mouthfeel is highlighted by flavors of blueberries and blackberries with a touch of sweet spice, and leather. The wine finishes with bright acidity, well-integrated and silky tannins, and a flinty minerality that lingers on the palate.

Grower: Bodega Catena Zapata
Grape Variety: Malbec
Style: Bold and Savoury
Country: Argentina
Appellation: Mendoza
Vintage: 2017/18
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl

Roast Beef Tenderloin with Madeira and Prunes

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 8

INGREDIENTS

24 pitted prunes
1 1/2 cups Malmsey Madeira
3 tablespoons vegetable oil
One 4-pound trimmed and tied beef tenderloin roast
Salt and freshly ground pepper
2 large shallots, minced
1 cup red wine
2 cups chicken stock or canned low-sodium broth
2 tablespoons cold unsalted butter

1. One to 2 days ahead, put the prunes in a nonreactive bowl and cover with the Madeira; set aside at room temperature to plump.
2. Preheat the oven to 450°. In a large, heavy flameproof roasting pan set over 2 burners, heat the oil over moderately high heat.
3. Season the beef with salt and pepper. When the oil is hot but not smoking, add the meat to the pan and brown it well on all sides.
4. Transfer the roasting pan to the oven and roast the meat for about 20 minutes, or until an instant-read thermometer inserted in the thickest part registers 125° for medium rare.
5. Set the roast on a large warmed platter, cover loosely with foil and keep warm.
6. Discard the fat in the roasting pan. Set the pan over 2 burners, add the shallots and red wine and simmer over moderately low heat until the wine is reduced by half, about 8 minutes.
7. Increase the heat to moderately high, add 1 1/2 cups of the stock and boil until reduced by half, about 5 minutes.
8. Add the prune soaking liquid and boil until reduced to 1 1/2 cups, about 7 minutes.
9. Pour the sauce into a nonreactive medium saucepan.
10. Add the soaked prunes and the remaining 1/2 cup stock and simmer over low heat, stirring occasionally; the sauce will thicken slightly.
11. Cut the beef into 16 slices. Pour any meat juices into the sauce and stir in the butter, 1 tablespoon at a time.
12. Season the sauce with salt and pepper and serve alongside the beef.