Description

• Alcohol %: 14.6%
• Decant Time: 60 minutes
• Taste: sandalwood, wet stone, exotic spice, blackberry, black cherry, cocoa powder, cedar, tar, chewy tannins, fresh acidity, purple fruit, granite
• Food Matching: Beef and venison, Nebraska grain-fed bone-in-ribeye, Tandoori lamb, Mezze and grilled meats, Aged Mimolette and hard cheeses
• Grape Variety: Cabernet Sauvignon : 63%, Syrah : 16%, Petite Sirah : 10%, Petit Verdot : 8%, Cabernet Franc : 3%,

Tasting note

品飲筆記：第一眼是木質香與礦物氣息，緊接著黑莓、黑櫻桃的深色果香，口中有可可粉與濕石的細緻感。酸度明亮，單寧有嚼勁但不粗糙，整體飽滿而有層次，收尾帶礦物與辛香。 酒莊與釀造：馥悅酒莊以結構分明且兼具細緻果味的赤霞珠風格聞名，此款以知名釀酒師帶領，採多地塊採收、分批發酵再入桶陳，保留各田塊的個性並在橡木桶中整合口感。 葡萄園環境：來自納帕谷北岸不同園區，日間溫暖促成果實成熟，夜間涼爽保留酸度，土質與微氣候提供筆直的礦感與香氣深度。喝起來厚實帶嚼勁，適合慢慢醒酒後享用。

Tasting note: Aromas of sandalwood, granite and exotic spices open to a core of bright dark fruit—wild blackberry and black cherry—lifted by cedar and tar accents. The palate layers cocoa powder and wet stone with lively acidity and chewy tannins, delivering a medium‑to‑full bodied profile and a persistent, mineral-tinged finish. Producer notes: Named in homage to artist LeRoy Neiman, this bottling comes from Amuse Bouche Winery under owner John Schwartz with Heidi Peterson Barrett as winemaker. It reflects the house style of concentrated, balanced Napa reds that marry fruit intensity with textural detail. Winemaking: Mostly field-blended lots were fermented separately to preserve individual site characters, then integrated in barrel. The wine was aged in oak barrels to build structure and complexity while maintaining freshness and minerality. Vineyard notes: Fruit is sourced from multiple Napa Valley sites on the North Coast, where warm days and cooling nights promote ripe dark fruit flavors with retained acidity and a pronounced mineral backbone.

Winery

馥悅酒莊由 John Schwartz 擁有，此酒款由知名釀酒師操刀。酒莊重視園區差異與細緻釀造，採分批發酵、溫和萃取及桶陳整合，目的在保留土地的礦感與果實層次，同時給予酒款良好的陳年潛力。

Amuse Bouche Winery, owned by John Schwartz and with Heidi Peterson Barrett as winemaker on this cuvée, focuses on expressive Napa Valley reds that balance concentrated fruit, structured tannins and textural detail. Their approach emphasizes site selection, gentle extraction and careful oak integration to preserve minerality and aging potential.