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CARO Amancaya 2011

Bordeaux Red Blends from Argentina
  • JS90
  • RP90
15% ABV
  • RP91
  • JS93
  • WE92
  • RP90
  • JS91
  • RP90
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3.0 3 Ratings
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3.0 3 Ratings
15% ABV

Winemaker Notes

Intense, deep crimson color. On the nose, aromas of red and dark fruit, with redcurrants and plums, also some mint and cedar. The bouquet fills out with notes of vanilla, spices and mocha. This wine has a pleasant tannic structure on the palate and shows good balance. Fine, mellow tannins. Very pleasant soft mouthfeel.

Blend: 70% Malbec, 30% Cabernet Sauvignon.

Critical Acclaim

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JS 90
James Suckling
A delicious wine with berry and chocolate character plus hints of cocoa undertones. Full body with silky tannins and a pretty finish.
RP 90
Robert Parker's Wine Advocate
The 2011 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.
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CARO

Bodegas Caro

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Bodegas Caro, , South America
CARO
CARO was born of an alliance between two wine cultures (French and Argentine), two noble grape varieties (Cabernet Sauvignon and Malbec), and two renowned wine families (Domaines Barons de Rothschild (Lafite) and Nicolas Catena.)

Immediately after CARO's 2002 release, the first vintage of CARO, 2000, was acclaimed by professionals. The achievement of CARO has naturally led the partners to elaborate another wine based on the traditional Argentinean Malbec, conserving the fine balance between the characteristics of Argentina and the style of Bordeaux wines. As a commemoration to the Andean roots, the Indian name of a pretty little flower, which grows on the high altitude of the Andes has been chosen: Amancaya.

Vignerons since the 19th century, these two powerful organizations have combined their deep knowledge of Mendoza's high altitude terroir and the art of winemaking to create truly unique wine.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

SOU330574_2011 Item# 121903

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