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Liz Palmer’s Exclusive Interview with Jamie Williams of Nederburg Wines, SA + Wine Tasting Notes

Jamie Williams’s career in winemaking began a decade ago with an internship in the laboratory and cellar at Die Bergkelder, the home of Fleur du Cap Wines in Stellenbosch. This opportunity followed her graduation with a Bachelor of Science in Molecular Biology and Biotechnology from Stellenbosch University. Her passion for viticulture and oenology deepened in 2016 during a harvest season in Napa, California, where she gained valuable international experience. Williams further honed her skills through multiple harvests across the Stellenbosch District while also working in wine tasting rooms and sales to broaden her industry knowledge. In 2018, her dedication and expertise led to her appointment as assistant winemaker at Nederburg Wines , marking a significant milestone in her professional journey. Jamie is now Winemaker of White and Rose wines at Nederburg Wines.

Liz Palmer: Which influential women in the wine industry have inspired you throughout your journey?

Jamie Williams: I am very blessed to have worked with mostly women winemakers for the past 10 years! Andrea Freeborough who is the Head of winemaking for Heineken Beverages and Elmarie Botes who was the winemaker at Nederburg Wines when I started at Nederburg as an assistant, and both of whom I still work very closely with, has molded me into the winemaker I am today. Shaina Harding, winemaker at Hunnicutt Wines where I worked at in Napa Valley has shown me how tough women can be when working physically in the cellar and nothing is ever too heavy or difficult to do as a woman in the cellar, working with mostly men.

Liz Palmer: Could you share a particularly memorable experience or achievement in your illustrious career?

Jamie Williams: My most recent achievement winning Gold at the Drinks Business Global Sauvignon blanc Masters for the Nederburg Winemaster’s Sauvignon blanc 2024. Only one of 2 South African Wines to achieve Gold in that category.

Liz Palmer: Congratulations !!

Liz Palmer: What recent technological innovations have you and your team integrated into your winemaking process?

Jamie Williams: At Nederburg, we have always tried to maintain being a leader in innovative winemaking techniques. My approach this year, however, was taking it back to the past. We played around with some skin contact old vine Chenin Blanc in Amphorae clay pots that we have imported from Italy. On the analytical side we are sending our wines for sensory analysis and benchmarking how we are faring vs our competitors and what the consumer wants. Most of our wines are also vegan and vegetarian-friendly.

Liz Palmer: How do you ensure sustainability and uphold environmental responsibility in your vineyard and winery operations?

Jamie Williams: Nederburg Wines is IPW (Integrated Production of Wines) compliant, meaning we are fully traceable with production integrity of our wines we craft. We have also earned WWF Conservation Champion status, thanks to our water and energy conservation measures. On the farm we have also planted Grenache and Carignan which are drought-resistant varieties to combat climate change. Our delicate and sophisticated Winemaster’s Grenache Carignan Rose is made from these grapes.

Liz Palmer: What are your perspectives on the No and Low Alcohol Wine Revolution, and how has your wine estate adapted to this burgeoning movement?

Jamie Williams: As a winemaker, No and Low alcohol wine is not much used in my vocabulary as there is so much, chemically and sensorially, that alcohol brings to wine and to strip that away makes the wine not as beautiful as what you initially crafted. However, being a mom to currently 2 toddler boys, it is difficult for me to consume a bottle of wine with an alcohol of 13.5% or higher as my boys keep me on my toes. After 2 glasses I am done! This is why I understand the need for lower alcohol wines for enjoyment that will last longer. At Nederburg we have experimented with low alcohol wines in the cellar, but nothing in the bottle.

Liz Palmer: How do you and your team stay abreast of the latest trends and advancements in the wine industry?

Jamie Williams: We do constant benchmark tastings to ensure that we are abreast of our competitors. I also love to attend seminars where suppliers will offer their latest technology and hearing from other winemakers what has worked for them. The South African wine industry is very tight knit!

Liz Palmer: What advice would you offer to young women aspiring to enter the wine industry?

Jamie Williams: Be prepared to face challenges in this male dominated industry. I have been blessed enough to work with mostly women which made it easier for me to delve in, but I still faced challenges. Always work hard and believe in yourself. I have been told by another winemaker whom I looked up to that I will never be a winemaker. Those words just motivated me even more to prove them wrong. Always have God at the center and a good support system at home.

Wine Tasting Notes

Nederburg Heritage Heroes “The Brew Master” 2020

This is a wine of remarkable depth and refinement. Its dark ruby hue sets the stage for a sensory journey, with aromas of ripe blueberries and luscious black cherries intertwined with nuances of tobacco leaf, dark chocolate, with hints of spice. On the palate, the wine reveals a harmonious tannin structure, offering complexity and layers that unfold elegantly with every sip. Its long, enduring finish leaves an indelible impression of sophistication.

Crafted from a masterful blend of Cabernet Sauvignon (64%), Petit Verdot (18%), Cabernet Franc (11%), Merlot (4%), and Malbec (3%), this wine is matured for 29 months in French and American oak, delivering a robust, fruit-forward character. With its powerful presence and rich fruit profile, Nederburg “The Brew Master” is a true expression of excellence.

Liz Palmer
92 Points

“Winemasters” Chardonnay Nederburg 2022

This wine is a testament to Nederburg’s dedication to crafting elegant and expressive wines. This Chardonnay showcases a vibrant and lively character, with aromas of honeyed apples and crisp citrus zest that leap from the glass. On the palate, it reveals a refreshing steely acidity, beautifully balanced by a creamy texture and subtle citrus and apricot. The wine’s texture is both clean and rounded, offering a harmonious interplay of freshness and richness.

Liz Palmer
91 Points

British Airways Makes History: Prestige Cuvée English Sparkling Wine Takes Flight

British Airways announced last week that it will be the first airline to serve prestige cuvée English sparkling wines in First Class as part of its award-winning wine list this year.

BA is working with pioneering English sparkling wine houses including Nyetimber, Gusbourne and Sugrue South Downs, to offer a range of new sparkling options across its First Class and Business Class/Club World, available on a rotational basis.

The airlines has also carefully selected a rotation of prestige cuvée Champagnes for customers travelling in First and Business Class to enjoy at 35,000 ft featuring the return of well-loved Laurent-Perrier Grand Siècle.

“We are proud to lead the way in championing provenance and British originality, as we continue to work with the very best wine producers across England and beyond for our customers to enjoy both on the ground and in the air,” said Calum Laming, Chief Customer Officer, British Airways. “We have selected the highest quality of wines with our customers’ expectations in mind and more than a thousand of our incredible colleagues have undergone specialist training to deliver our award-winning wines through world-class service, every time they fly with us.”

The airline’s latest English sparkling wine and Champagne additions to its First and Business Class/Club World, include:

English Sparkling Wine

New additions in First Class

1086 by Nyetimber Rosé 2014 April – June
Gusbourne Fifty One Degrees North 2016 July – September
1086 by Nyetimber October – December
Sugrue South Downs Blend January – March 2026

New additions in Business Class/Club World

Digby Fine English’s Brut NV April – June
Gusbourne 2019 Vintage Rosé July – September
Hattingley Valley’s Blanc de Noirs 2019 October – December
Roebuck Reserve Brut 2020 January – March 2026
Digby Leander Pink Brut NV April – June 2026

Champagne

New additions in First Class

Laurent-Perrier Grand Siècle NV April – June
Lanson NOBLE 2008 and NOBLE Blanc de Blancs 2005/2008 July – September
Bollinger Grande Année and PN AYC18 October – December
Rare Champagne and Charles Heidsieck Blanc des Millénaires January – March 2026

Liz Palmer’s Exclusive Interview with Barbara Widmer of Brancaia + Wine Tasting Notes

Born in 1971 in Zurich, Switzerland, Barbara Widmer grew up surrounded by a family that placed great importance on cooking, dining, and enjoying fine wines. This passion for food and wine was deeply ingrained in her upbringing and further strengthened in 1980, when her family acquired the Brancaia estate in Tuscany. Initially, Brancaia served primarily as a vacation retreat, and Barbara, as a young woman enjoying life in the city, could hardly envision herself living in rural Tuscany.

After completing high school, she pursued architecture at the University of Zurich, drawn by her creative interests. However, after four semesters, Barbara faced a creative crossroads. She retreated to the family estate in Tuscany for two months, coinciding with the grape harvest—a transformative experience. This stay ignited her passion for wine, shifting her career path entirely.

Barbara returned to Zurich to earn a wine merchant diploma and gained hands-on experience during a year-long internship at Domaine des Balisiers, Switzerland’s largest organic winery at the time. She worked equally in the vineyard and cellar, discovering her commitment to organic viticulture. Building on this foundation, she pursued oenology studies at the University of Wädenswil, setting the stage for her future in winemaking.

In 1998, while completing her oenology degree, her father, Bruno Widmer, acquired the Brancaia estate in Maremma, an emerging wine region along the Tuscan coast. For her thesis, Barbara developed a strategic plan titled How to Build Up the Brancaia in Maremma Winery, which became the blueprint for the estate’s growth. The Maremma project marked the beginning of her professional winemaking career, which she embraced with enthusiasm.

Since the late 1990s, Barbara has lived at the winery, managing Brancaia’s 3 properties: Castellina in Chianti, Radda in Chianti, and Maremma. Today, she leads a team of 60 people and works alongside her family, who play key roles in supporting the business.

Her brother Andreas, an entrepreneur and former marketer, contributes to communication and digital strategy. Michael, her other brother and a lawyer, provides expertise in financial and legal matters. Barbara’s two children, Nina and Nicolas, are part of the third generation contributing to the family business. Nina actively manages Brancaia’s social media, while Nicolas often helps in the Osteria’s kitchen. Additionally, Mara, Andreas’ daughter, supports the vinotheque in Zurich with marketing efforts alongside her studies.

Despite the challenges and unpredictability of winemaking, Barbara thrives on the variety and complexity of her work. “What I love most about winemaking,” she explains, “is that no two days are ever the same. Nature dictates our path, and we must respond thoughtfully to create the best expression of each vintage. It’s endlessly fascinating.”

Under her stewardship, Brancaia has flourished, producing wines that reflect her commitment to quality, sustainability, and respect for the land. Barbara Widmer’s story is one of transformation, dedication, and a profound passion for her craft, which continues to inspire her every day.

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Liz Palmer: Which influential women in the wine industry have inspired you throughout your journey?

Barbara Widmer: When I started my journey in the wine industry, there were not many women in leading winemaking roles, especially in Italy.

However, I was fortunate to work with people who valued skills and passion over gender. One of my biggest influences was Elisabetta Foradori. She has demonstrated an extraordinary commitment to quality and terroir-driven winemaking. Her ability to merge tradition with innovation while remaining true to her vision is something I deeply admire.

Today, I see many talented women shaping the future of wine, and that in itself is inspiring.

Liz Palmer: Could you share a particularly memorable experience or achievement in your illustrious career?

Barbara Widmer: One of the most defining moments in my career was realizing that uncompromising quality and organic viticulture are not just compatible, but actually reinforce each other. Over the years, I’ve witnessed how respecting nature results in healthier vines and better, more authentic wines. Seeing Brancaia grow from my parents’ passion project into one of Tuscany’s leading wineries has been incredibly rewarding.

Liz Palmer: What recent technological innovations have you and your team integrated into your winemaking process?

Barbara Widmer: At Brancaia, we continuously refine our processes to enhance quality while staying true to our philosophy of respecting nature. Recently, we have further optimized our precision viticulture practices, using detailed soil mapping and climate data to make more informed decisions in the vineyard. This allows us to work in harmony with each parcel, ensuring the best possible expression of our terroir. In the cellar, we are constantly experimenting with different materials—such as concrete and cocciopesto-terracotta—to understand how they interact with different grape varieties and enhance the expression of our terroir. This ongoing exploration helps us refine our approach, always aiming for balance, elegance, and authenticity in every bottle.

Liz Palmer: How do you ensure sustainability and uphold environmental responsibility in your vineyard and winery operations?

Barbara Widmer: Sustainability is at the heart of everything we do at Brancaia. Being fully organic for years is just the starting point—we constantly strive to go further. In our vineyards, we nurture soil health through cover crops, minimize water usage, and completely avoid chemical herbicides. In the winery, we focus on energy efficiency, waste reduction, and the continuous improvement of our environmental footprint. For us, sustainability is not a trend but a long-term commitment to producing wines that respect both nature and future generations. This commitment extends to every detail, from investing in energy-efficient equipment to using sustainable packaging solutions. Most recently, we reconfirmed our Equalitas certification, a rigorous standard that evaluates environmental, social, and economic responsibility, ensuring that we operate transparently and with a lasting dedication to sustainability.

Liz Palmer: What are your perspectives on the No and Low Alcohol Wine Revolution, and how has your wine estate adapted to this burgeoning movement?

Barbara Widmer: I understand the appeal of the No and Low Alcohol trend, as consumers become more health-conscious and look for alternatives. However, at Brancaia, we focus on crafting wines that are deeply connected to the Tuscan terroir, and this includes maintaining their natural balance and structure. We believe that responsible consumption of high-quality wine is key. Rather than altering our wines to fit this movement, we encourage an approach that values moderation and appreciation of authentic, well-crafted wines.

Liz Palmer: How do you and your team stay abreast of the latest trends and advancements in the wine industry?

Barbara Widmer: We stay connected to the global wine scene through constant exchange with our partners, sommeliers, and importers worldwide. Wine fairs, industry events, and tastings are essential, but so is simply listening to our customers. Our team is always open to innovation—whether it’s refining our winemaking techniques, improving sustainability, or elevating the experience we offer to wine lovers. However, while trends come and go, our commitment remains on producing excellent wines which are true to their origins.

Liz Palmer: What advice would you offer to young women aspiring to enter the wine industry?

Barbara Widmer: Winemaking is not a nine-to-five job—it requires passion, patience, and a lot of hard work. But if you truly love it, there is nothing more rewarding. Thirty years ago, the wine industry was much more male-dominated, but today, talent and dedication matter more than anything else. My advice is to gain as much hands-on experience as possible, stay curious, and surround yourself with people who challenge and inspire you. And, of course, having a great team and a supportive family makes all the difference.

Liz Palmer: Are there any other comments or statements you would like to add?

Barbara Widmer: At Brancaia, we are committed to continuously improving, both in terms of wine quality and sustainability. Our mission is to craft wines of excellence that reflect the Tuscan terroir while staying true to our core values: commitment to excellence, harmony and modern elegance. We believe that wine is about creating unforgettable shared moments, and that’s what drives us every day.

Wine Tasting Notes

Brancaia Riserva Chianti Classico 2020

This Brancaia Riserva Chianti Classico 2020 displays a vivid ruby hue. It offers a captivating bouquet of dark cherries, crushed violets, complemented by cedar, spices with hints of leather and tobacco. On the palate, it is beautifully balanced with velvety tannins, lively acidity, with layers of lush ripe cherries, dark plum and dried herbs. Subtle oak integration adds depth, leading to a refined, long finish. This elegant and age-worthy Riserva is a testament to the finesse and power of the 2020 vintage.

93 Points
Liz Palmer

Brancaia Ilatraia 2020

The Brancaia Ilatraia 2020 is a bold and captivating blend that showcases the excellence of the Maremma Toscana region.

In the glass, it reveals a deep ruby color with alluring aromas of blackberries and blueberries, intertwined with hints of chocolate and herbs. On the palate, the wine is full-bodied and impressively structured, with firm yet refined tannins, a vibrant acidity, and layers of blackberry compote, licorice, and dark chocolate, leading to a powerful and persistent finish. This is an elegant and age-worthy wine that will continue to evolve over the next decade.

94 Points
Liz Palmer

For further details: www.brancaia.it

Academic Study Forecasts Wine Industry Revival by 2026

A recent study by the University of Bordeaux and the University of Verona suggests the wine industry could see a recovery starting in 2026. The research used Italian wine producer Masi as a case study. A few weeks ago, an academic research paper “Resilience and preparation for the next cycle of global wine consumption. Masi: an original case study” was presented in Milan by Jean-Marie Cardebat, Professor of Economics at the University of Bordeaux, Director of the ECOr Research Department, Affiliate Professor at INSEEC Grande École and Director of the Wines & Spirits Chair in Paris, together with Davide Gaeta, Professor and lecturer in wine business economics and agri-food markets and competitiveness – Department of Management – University of Verona.

Professor Cardebat explained that economic cycles have always influenced global wine consumption. While current economic and geopolitical challenges have caused a decline in the market, he believes that controlling inflation could lead to a turning point in 2026. He also predicted that 2027 might mark the start of a recovery phase with sustained growth for the wine sector. However, he emphasized that this recovery would not replicate past market conditions. Changes in consumer behavior and new trends will shape the next phase of the industry.

Professor Cardebat also highlighted the importance of premiumization, with consumers increasingly seeking quality and high-value wines. He stressed the need for wineries to invest in brand development and enhance consumer experiences, such as wine tourism, which has grown significantly in recent years. He also noted that emerging markets might drive a renewed interest in red wine, which has declined in Europe.

Professor Gaeta outlined key factors for resilient wine companies to thrive in international markets. These include having a strong organizational structure, transparent information management, and strategies to diversify product offerings. He emphasized the importance of flexibility in responding to changing demand, both in grape supply and product range. Gaeta also pointed out that segmenting distribution and maintaining a diverse presence in global markets can help mitigate risks and create growth opportunities.

Additionally, Professor Gaeta noted that competitiveness in the wine industry can be strengthened through attention to corporate identity, strategic marketing, and innovation focused on sustainability. Both professors agreed that adapting to new consumer preferences and market conditions will be essential for the wine industry to navigate future challenges and opportunities.

Liz Palmer’s Exclusive Interview with Trailblazer of Argentine Wine Dr. Laura Catena + Wine Tasting Notes

Dr. Laura Catena is widely regarded as a leading figure in the Argentine wine industry, often described as “the face of Argentine wine.” Her contributions to the field are characterized by a profound commitment to advancing knowledge in viticulture, particularly in the domains of high-altitude cultivation, soil microbiome research, and wine ageability.

As a fourth-generation winemaker, Dr. Catena’s academic accolades are as inspiring as her wine expertise. She graduated magna cum laude from Harvard University in 1988 and later achieved her medical degree from Stanford University. Joining her father, Nicolás Catena Zapata—an icon in the wine world—at their family winery in 1995, Laura’s involvement sparked a new chapter of innovation. In 1999, she founded Luca Wines, named after her eldest son, with the goal of exploring the potential of old-vine Malbec in Argentina’s Uco Valley.

Dr. Catena’s scientific approach to winemaking materialized with the establishment of the Catena Institute of Wine in 1995, where her team meticulously examined the Adrianna Vineyard. This high-altitude vineyard, identified by her father as a game-changer for wine quality, is often regarded as one of the most scientifically studied vineyards globally.

In addition to her winemaking ventures, Dr. Catena is the author of Vino Argentino: An Insider’s Guide to the Wines and Wine Country of Argentina. Remarkably, she balanced her work as a pediatric emergency doctor until 2019, when she became managing director of Catena Zapata. Today, her compassion extends beyond wine, as she volunteers her medical expertise at a clinic in San Francisco serving individuals experiencing homelessness.

Liz Palmer: Which influential women in the wine industry have inspired you throughout your journey?

Laura Catena: Jancis Robinson was the first woman in the wine industry to inspire me. Jancis is highly principled and understands the power that she has as an influential journalist to actually make the world a better place. She has single handedly taken on the cause of lightweight bottles and has been relentless in pushing producers to lower their wine bottle weights. It’s because of Jancis that Catena joined the SWR – Sustainable Wine Roundtable – and that today we have reduced our overall bottle weight by 41% and that our average bottle weight is 420 grams.

I am influenced daily by the women in my Argentina production and exports teams. They are super hard working and always looking for creative solutions to problems. I’ve worked with many of the women at Catena for over two decades and watched them raise families and have successful careers. I feel that it’s an honor to work with them.

I was once told that it’s important to have older and younger mentors, and I find this to be excellent advice. I like to surround myself with women of all ages, and to non-stop learn from them.

Liz Palmer: Could you share a particularly memorable experience or achievement in your illustrious career?

Laura Catena: I recently attended a wine and health symposium in Rome as a speaker. I was invited because I am a medical doctor (I practiced Emergency Medicine in San Francisco for 25 years) and I created a web site – www.indefenseofwine.com – to share science-based information about the potential benefits and harms of alcohol in moderation. The speakers at the conference were leading medical doctors in the field of wine and health, longevity and Mediterranean Diet which includes wine. It was such a great honor to attend as a speaker. I don’t think that my Italian great grandfather who emigrated from Italy to Argentina in 1898 and started our Catena family winery in Argentina in 1902 could have imagined me going back to Italy as a speaker.

Liz Palmer: What recent technological innovations have you and your team integrated into your winemaking process?

Laura Catena: We are doing a lot of work on water preservation, identifying ways to use less water by watering less in the early spring. This requires many research trials and measurements, but it is exciting to find ways to reduce water usage by 10-30 % which is very significant because there is less ice in the Andean Glaciers due to climate change. Another innovation is a protocol to study soil before planting. We are planting in new regions to the north of Mendoza, in the provinces of La Rioja Argentina, Salta and Catamarca. Every time we plant, we want to make sure to be using the right plant material in each soil type, following the best sun exposure to get the morning sun on the vines and grapes. We are also working on preserving massale, genetically diverse cuttings of Malbec, Cabernet Sauvignon and Bonarda – this is very exciting because Argentina is the equivalent of a world heritage site for plant diversity because of our history of ungrafted planting by massale selection.

Liz Palmer: How do you ensure sustainability and uphold environmental responsibility in your vineyard and winery operations?

Laura Catena: In 2010 we created Argentina’s first Sustainability Code and worked with Bodegas de Argentina to make it available to all Argentine producers. Today, we work with other producers to fulfill the code’s objectives, sharing information about best practices in the vineyards, water management and support of the local communities. Our sustainability code is constantly being improved through the communal efforts of its member wineries.

Liz Palmer: What are your perspectives on the No and Low Alcohol Wine Revolution, and how has your wine estate adapted to this burgeoning movement?

Laura Catena: It is not easy for most people who love wine to drink in moderation. This is a situation that we face as a species due to the abundance of endorphin-elevating beverages and food that surround us. It is so easy to eat and drink too much. I do believe that our industry needs to provide solutions for wine drinkers to moderate, and no/low beverages are a good option. The beer industry has produced some excellent no alcohol alternatives. The Catena Institute has worked on no/low wines for the last four years and we are currently launching three kinds of beverages under the brand Domaine EdeM (Domaine Elena de Mendoza) which includes a rose petal-infused dealcoholized sparkling rosé called ROSAE, two botanical infused must and verjus no alcohol sparkling beverages and two 7% alcohol sparkling Chardonnays: Uco Stones and Uco Mineral.

Liz Palmer: How do you and your team stay abreast of the latest trends and advancements in the wine industry?

Laura Catena: The Catena Institute which I founded in 1995 is in constant collaboration with institutions all over the world (UC Davis, University of Burgundy, University of Bordeaux) – with over 30 publications in peer-reviewed journals, we are the most published winery research institute in the world. The Catena Institute just won the V d’Or Sustainability Award at Vinexposium in Wine Paris. By collaborating with researchers all over the world, we are able to learn about the latest innovations in wine. We also attend conferences and symposiums, such as the Conference on Lifestyle, Mediterranean Diet and Wine that I just attended in Rome or the Sustainability in Drinks – SID conference in London. In 2024 we hosted the 15^th International Terroir Congress in Mendoza, Argentina.

Liz Palmer: What advice would you offer to young women aspiring to enter the wine industry?

First, take WSET or another wine class. Wine is complex from a taste and historical/geographic standpoint and it’s important to understand the complexities in wine. Try to taste a lot of different wines, it takes about three to four years to develop a wine palate.
If you are more interested in the technical side find a program that provides a lot of hands-on experience.
Take a job doing anything wine related: work at a wine store, wine bar, winery tasting room.
Find a few substacks or people to follow on social media – Instagram is what most wine people use
Visit as many wineries as possible

“Dr. Laura Catena, A heartfelt “Thank You” for sharing your invaluable insights, exceptional expertise, and unwavering dedication. You are a shining example of dedication, vision, and resilience—a pioneer who continues to elevate Argentine wine while making meaningful contributions to her community” Liz Palmer

Tasting Notes

Catena Zapata Nicasia Vineyard 2021 and
Nicolás Catena Zapata 2021

Catena Zapata Nicasia Vineyard 2021
This remarkable high-altitude Malbec showcases a stunning deep violet hue, offering a visual prelude to its layered character. The aroma unveils an inviting blend of ripe blackberries, plums, and blueberries, delicately enhanced by herbaceous undertones and a touch of warm spice. On the palate, it displays an intricate interplay of flavours, with juicy blueberries and rich cassis complemented by whispers of vanilla and nuanced spice. The finish lingers gracefully, leaving a lasting impression of elegance and refinement.

95 Points
Liz Palmer

Nicolás Catena Zapata 2021
With its inaugural 1997 vintage, Nicolás Catena Zapata became the first luxury cuvée from Argentina to be exported around the world. The wine recreates the “Original Bordeaux Blend” of the 18th and 19th Centuries, when Malbec dominated over Merlot and was in equal standing to Cabernet Sauvignon in the Médoc.

“The label’s striking design is a manifesto, symbolising the transformative journey of Argentinian wine, and for the first time we are using a wax seal to honour the pre-phylloxera origins of our vines”

Varietal: 46% Cabernet Sauvignon, 44% Malbec, 10% Cabernet Franc

This wine displays an intense deep purple hue and immediately draws you in with its expressive character. The aromas are dominated by dark fruits—succulent blackberries, luscious cherries, and ripe plums, accented by subtle touches of vanilla, chocolate, with a hint of minerality. On the palate, it boasts incredible depth, revealing herbal and spicy notes characteristic of Bordeaux varieties, including hints of black pepper and exotic spices. The wine’s concentration is remarkable, supported by a bold tannic structure. The finish is long and persistent, offering a clear indication of the wine’s outstanding potential for long-term aging. An Argentine masterpiece!

97 Points
Liz Palmer