Amuse Melange 2018
Amuse is a Mélange (blended wine) designed to push the flavors of Bordeaux to the limit with a distinctly Bill twist.
The goal with Amuse is to use our Californian Bordeaux-style wines in a blend that is not traditionally Bordeaux and come up with a unique American blend that is actually flavorful, delicious and works with typical foods of America.
Amuse Mélange 2018 shows an immediate freshness, charm and elegance on the palate. The initial bold color and nose gives way to rich fruit in the mouth with a focus on red and black plum, earth and cocoa notes that all show through finishing on a tighter note - a reminder that this is a concentrated wine with a bright future ahead of it.
The Merlot makes up only 15% of the blend showing as coca and putting the emphasis on the Cabernet Sauvignon for its black plum and earth notes while the Petit Verdot and Cabernet Franc add a nice elegant, fresh, purity. Enjoy for its elegant styling in its youth, or age it to enjoy more of its floral complexities.
Cases produced = 800. No allergens were used in the making of this wine.
Amuse Mélange 2018 is an elegant wine comprising fruit from the Napa mountain slopes of Atlas Peak and Pritchard Hill (20% ) and the Sonoma valleys of Chalk Hill and Dry Creek (70%) bringing together a complexity of flavors worthy of savoring.
Amuse Mélange 2018 is a sumptuous blend of (70%) Cabernet Sauvignon, (15%) Merlot, (10%) Petit Verdot and (5%) Cabernet Franc. Fresh and smooth on the palate, this 2018 Amuse shows typical Bordeaux balance and finesse from a non-typical Bordeaux blend.
The 2018 season was seamless with heavenly hangtime and phenomenal phenolic development. February saw abundant rains, followed by lots of filtered light in spring and early summer. Both bud break and flowering occurred a bit late, but under ideal weather conditions, creating plentiful and even fruit set.
Summer brought generous sun during the day and cooler marine influences, virtually uninterrupted by major heat spikes. The relatively mild summer followed by extended fall sunshine and moderate heat created near-ideal conditions as the fruit developed flavor complexity, approaching maturity with gradual increases in sugar levels, reaching optimal balance of brix and pH levels at harvest.
Matured in French Oak for 22 months, 45% new, 40% one use and the balance neutral.