Amancaya, like its older brother, presents a harmonious balance between the Argentine and Bordeaux styles. The wine is more fruity due to the higher percentage of Malbec and shorter ageing. The word AMANCAYA is the native Indian name of a flower found at high altitudes in the Andes in the Mendoza area.
Fermented in steel vats at a controlled temperature where it is left to macerate for three weeks. After maloclactic fermentation, half the wine is allowed to mature in barriques while the other half is put in large sessile oak barrels for 14 months. This is followed by ageing in the bottle for a year and a half.
Château de Goëlane was built in the 1850s under the patronage of François Gusman Gras, a wealthy
merchant and fervent supporter of Bonaparte. In 1957, it became the very first of the Castel family’s
acquisitions. A major programme of work was undertaken at this time to renew and extend the vineyard
and to maintain and preserve this splendid property in the Entredeux-Mers area. The gently undulating
vineyard leads from the foot of the little village church in Saint-Léon right up to the château itself, a
striking combination of Gothic and Renaissance styles, which was restored and updated in the 19th century
under the watchful care of its patron. Château de Goëlane is steeped in history, and lies at the heart of a
unique terroir; it is justly proud of its supple, elegant red wines.
Dark and deep purple. Luscious fruit flavors. Dark plums and blackcurrant, black chocolate with hints of coffee and toasted oak barrels. Notes of dark plums and spice, generously framed by toasty American oak with a soft and well structured mouth-filling texture.
Domaine Faiveley combines the principles of modern winemaking methods with the time honored traditions that have been practiced for centuries within their 19th century cellars. Each terroir and each vintage, benefits from special attention which makes the cuvées unique. Each bottle therefore becomes the faithful reflection of its terroir.
The nose reveals notes of black and red fruits combined with subtle woody and smoky notes. The palate offers the same rich, fruity aromas as the nose. This full-bodied wine has a velvety tannic backbone which gives a sensation of warmth on the smooth finish.
For our Dry Creek Valley Merlot, we crushed the Merlot grapes together with Petite Sirah to achieve dark fruit flavors and enhance the tannic structure in the wine. The grapes were cold soaked to extract vivid color and flavor. The wine underwent malolactic fermentation and was aged on fine lees to soften the mouthfeel. Our Merlot was aged for seven months in a combination of French and American oak barrels to impart notes of chocolate and vanilla in the finished wine