2013 Amuse Bouche Napa Valley Red Blend
LeRoy Neiman's "Sun Drenched Table" is the second piece of art we've commissioned from him to adorn an Amuse Bouche vintage. The bounty of colors and the complexity of this exquisite watercolor perfectly complement the 2013 wine Heidi has crafted for you. We are very fortunate to have known LeRoy for nearly ten years. This painting is one of his final works. LeRoy passed away in June 2012 at the age of 91 years.
Neiman often is described as an American impressionist. He employed a distinctive vivacity of color to evoke the subject, create the narrative and set the mood. His works hang in many renowned museums, including the Smithsonian Institution in Washington, D.C. Today, Neiman originals sell for hundreds of thousands of dollars, and his signed lithographs often command close to $5,000.
Your limited-edition lithograph, which LeRoy signed and numbered just a few months before his death, will ship once you secure your allocation. Our lithographs are produced on 19th-century presses by an atelier in Paris.
The Amuse Bouche 2013 was harvested on September 17, and is a blend of 96% Merlot and 4% Cabernet Franc from our vineyards in the eastern hills of Rutherford. It is currently resting in a combination of Taransaud, Radoux and Gamba cooperage, awaiting its March 2015 bottling date. We produced 625 cases, and we will ship the wine in the fall of 2015, weather permitting.
You may return the enclosed order form via fax or email. All Amuse Bouche 2013 allocations will be based on product availability, mailing list seniority and past purchase history. The Amuse Bouche 2013 magnum and 5-liter large formats will be offered in the spring of 2015.
Press for the 2012 Amuse Bouche
"Since they launched the Napa-based label Amuse Bouche in 2002 – an homage to the soft yet structured allure of the Merlot-centric right bank of Bordeaux – Schwartz and Barrett knew that they wanted the wine to resonate for both the eye and the palate... 'We set out to craft an amazingly delicious right-bank style using Merlot and Cabernet Franc...Amuse Bouche gets a little Cabernet Franc blended in, adding backbone and structure to the Merlot, which is so voluptuous and soft.'"
- Wynn, Fall 2014
(see full article)
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