Amancaya Gran Reserva Malbec Cabernet Sauvignon (Lafite) 2015 (Rv)
Amancaya Gran Reserva, their second wine named after a flower found in the Alpes mountains in Argentina, which aims at a feminine, elegant profile, is a blend of Malbec and Cabernet Sauvignon and shows a classical profile of tobacco, cedar wood, balsam and perfectly ripe fruit. It has great balance and integration of fruit, oak and acidity, it has no edges and drinks beautifully now, but has the stuffing to last well.
90 Pts. Luis Gutierrez - The Wine Advocate
Deep crimson color. The nose presents aromas of red and black fruit, with redcurrants and plums, and a little mint and cedar. The bouquet fills out with notes of vanilla, spices and mocha from the French oak. On the palate, the tannic texture is pleasant and well balanced. The tannins are refined and gentle. There is a pleasant sensation of softness in the mouth.
Grape Varieties: 30% Cabernet Sauvignon, 70% Malbec
Yield: Between 5 to 9 tons/ha
Annual Production: 37,000 cases
Finished Alcohol: 15%
Residual Sugar: 2.26g/L
THE CONCEPT-A JOINT VENTURE
The success of the first vintages of Caro encouraged DBR (Lafite) and the Catena family to create another premium wine, this time a Malbec dominated cuvée, that would nevertheless be a balance between the Bordeaux and Argentine styles. To celebrate its Andean origin, the wine was named Amancaya, after the mountain flower which grows in the Andes. Located in the heart of the Mendoza region, the winery at Bodegas Caro is also at the center of the Caro project.
Like CARO, the grapes come from the vineyards of Vistalba, La Consulta, Agrelo, Tupungato and Tunuyan (which are all over 30 years old and situated at an altitude between 800 and 1400 m). The meticulous selection takes place in the vineyards of the Catena family as well as in the vineyards of producers with the greatest terroirs of Mendoza.
The mild, dry spring was particularly favorable for the bud break; there was, however, some damage in the vineyard from a late frost at the beginning of November. December and January were hot, with normal temperatures for the season and not much rain. February began with very dry weather but then some rain in early March provided relief from the high temperatures and parched conditions. From then onwards, until the harvest in April, temperatures were fairly cool with very occasional rain. This favored the ripening of the grapes which developed great aromatic intensity and a fine balance between acidity, tannic maturity and sugar content.The Malbec was harvested between March 25th and April 20th and the Cabernet Sauvignon from April 10th to the 25th. The grapes were harvested manually, and then destemmed and pressed before fermentation. Fermentation was carried out with selected yeasts in the traditional style with pumping over and racking, and lasted between 7 and 12 days. Maceration lasted between 10 and 20 days for the Cabernet Sauvignon and between 10 to 15 days for the Malbec. Malolactic fermentation took place 100% in stainless steel tanks. The wine was then aged for 12 months in French oak barrels (20% new, 80% reused). Blending is performed at the moment of the first racking. The wine is purified with stiff egg whites. The barrels are all made at DBR’s cooperage in Bordeaux.