Bodegas Caro was first conceptualized in 1999 when the Catena family and Domaine Barons de Rothschild (Lafite) formed a partnership. The name comes from the first two letters of each producer – CAtena and ROthschild. A year later, the concept became a reality with the goal of producing a single wine that combined Argentine and French cultures and the two signature grape varietals from each producer – Malbec and Cabernet Sauvignon. The Catena family has four generations of viticulture and winemaking experience in Argentina while Domaines Barons de Rothschild offers their centuries-old skills in growing, vinifying and ageing Cabernet Sauvignon. The Bodegas CARO winery is located in a historic building in the heart of Mendoza and has cellars that were originally built between 1884 and 1895. After finding success with their first wine – a Cabernet Sauvignon-based blend, they launched the Amancaya several years later.
Amancaya (750ml)
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Wine Type
Red Wine
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Size
750ml
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Vintage
2016
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Country
Argentina
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Region
Mendoza
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Sub-Region
Luyan de CuyoUco Valley
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Grape
Cabernet SauvignonMalbec
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Food Pairing
SteakBurgersSausages
Tasting Notes
The nose is complex with aromas of cocoa, red fruits and figs, nuanced with cinnamon and a smoky touch. The mouth reveals seductive aromas of black fruits with a perfectly integrated note of oak wood. This wine presents a great balance and an exceptional freshness
Method
In the Quechuan language, the Amancaya is the name of a flower of the Andes that is found in the Mendoza area. This wine is a blend of 70% Malbec and 30% Cabernet Sauvignon from the Mendoza appellation; the grapes were actually sourced from selected plots of old vines in Lujan de Cuyo, just outside Mendoza City, and from Paraje Altamira in the Uco Valley. In Lujan de Cuyo, the soils are quite varied depending on how close the vineyards are to the mountains or Mendoza River, and tend to form alluvial layers of loam, rock, and gravel. In Paraje Altamira, the vineyards are planted at 1,000 metres (3,280 feet) above sea level on the ancient alluvial bed of the Tunuyan River. The grapes were hand-harvested, carefully sorted and destemmed, then fermented in stainless steel tanks. Half of the wine was aged in French oak barrels for 12 months, while the other half was aged in concrete vats.
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