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2002 Amuse Bouche Napa Valley Merlot |
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Inaugural Vintage Production of the inaugural vintage of Amuse Bouche wine is limited to 3,000 bottles. The Napa Valley Merlot grapes were harvested on September 18, 2002 at optimum brix levels (rootstock 101-14/clone 6) from their 3-acre block. The Amuse Bouche wine is showing remarkable structure and suppleness through fermentation, with aromas and flavors of black tea, currants, raspberries and anise. The Cabernet Franc grapes, from 20-year-old hillside vines in Oakville, California, were picked on October 3, 2002 and have joined the Merlot grapes aging in a variety of French oak cooperage. As further indication of the pure art form of Amuse Bouche Napa Valley Merlot wine, Guy Buffet. The 2002 artwork is an abstract that depicts the many-layered joys of wine and food as an integral part of our lives. Accolades for the 2002 Amuse Bouche Napa Valley Merlot "...great recent discover is a wine named - Amuse Bouche, a Napa Valley wine made from Merlot and Cabernet Franc, obviously with Pomerol's greatest names in mind. Having followed California Merlot for thirty years, I was absolutely mesmerized by this one. Unquestionably, it is the finest Merlot made here in terms of finesse, charm, complexity, texture and whatever else one looks for in a fine Pomerol. With this particular wine, Heidi P. Barrett leaves no doubt that she reigns supreme as California's finest winemaker. She is behind Screaming Eagle Cabernets which remain 'the' cult wine..." "A blend of merlot and cabernet franc. Bright ruby-red. Aromas of bitter cherry, plum, licorice, dark chocolate, tobacco and smoke. Juicy, sappy and fruity, with dark berry, mineral, licorice, tobacco and fresh herb flavors enlivened by harmonious acidity. Vibrant and light on its feet. Elegant, flavorful wine, finishing with fine tannins and lovely verve." "Ultraripe and showy, with juicy wild berry, blackberry and currant flavors that are complex and concentrated, with a tight focus and a long, lingering aftertaste. Not shy about the use of toasty oak, which folds in nicely. A touch of heat on the finish underscores the ripeness, and it has ample tannins. Merlot and Cabernet Franc. Best from 2005 through 2012." "When tasted this spring, the 2002 Amuse Bouche was gorgeous. It's modeled after the rich, plush Merlot-based Pomerols of Bordeaux, with luscious raspberry, cranberry and cassis aromas and flavors and hints of mint, black tea, tobacco and black currant. Firm in structure, it still had soft, velvety tannins."
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