Renee Mason

9.0

Very fruit — 9 years ago

Emily Graney-McKinley

8.9

Double decanted & still too tense until two hours later. I wish we had decanted this when the amuse arrived...neat to try a Corsican Sangiovese though. I'll revisit you, you strange creature. — 9 years ago

Matt Trader

9.3

What a fantastic vintage.. 2002 is considered a great one and this was a marvelous rendition. Beautiful balance of acid and bubble, fragrant nose of peaches, ginger, almond, and flint, exhibiting notes of golden apples, amuse-bouche, and a lengthy, fig finish. For under $100, quite a hidden gem. This is how you start 2017, 15 year old champage.

Cheers, and bless all. — 10 years ago

Martin G Rivard

9.5

Incredible first drink of the evening. A perfect Krug NV which parent perfectly well with our three first amuse Bouche. Simply amazing and exquisite. I love Krug! — 10 years ago

Suz Davidson

9.0

Lovely floral citrus, light and balanced. Great paired with the tangy amuse. Delicious! — 10 years ago

Bob Pratt

9.1

Full bodied, inky dark- great full flavor of dark fruit. Had a great tasting with Anna at Amuse Bouche yesterday in Napa. — 11 years ago

Brandon Granier

9.1

Steiner Hund 2004. This seems lean for Steiner Hund (at least compared with 2007 which has already begun showing honey) and hasn't developed mature notes yet. Nose is reticent citrus. Palate all citrus (grapefruit or pomelo) and rocks with a long finish. Can't imagine a better or more fortuitous pairing than braised abalone and pomelo amuse and later complemented shredded chicken salad with pomelo, chicken skin lime zest, a dish I deliberately chose to pair with and elevated it. — 11 years ago

Lee Pitofsky

9.2

Amuse Bouche Pairing — 11 years ago

David Kline

9.3

Only 300 btls produced? Wondering if that is accurate, but no matter. This was a beautiful wine! Everything one cod want in a bottle. Seductive dark blueberry fruits without all the sugar, a mineral and earth strata to tone it down, judicious oak to frame it all. Fine art! Really delicious, and the tannins were exquisitely integrated. A menagerie of amuse bouches from soft smoke, to crisp plum, black cherry, to forrest scrub, black olive, roasted currant, truffle, etc. Will drink this again! — 11 years ago

with Courtney

Bob Lowe

9.2

What it should be!!! Great with Amuse of Caviar. — 13 years ago

Carrie Bowden

9.3

Fantastic way to start the amuse — 9 years ago

Kimberly Anderson

9.0

Crazy legs. Heavy blackberry nose. Plum and spice with luscious mouthfeel. Spice and amuse on the finish — 9 years ago

Andrew S

9.6

Amazing. So many flavors in every direction. Great with the amuse through to duck. Vinous but light with great cut. Tiny bubbles and great creamy feel. Wow. — 9 years ago

with John

David Muhs

9.1

I love toast! First pet-nat and I want more — 10 years ago

Tracy Clifford

9.2

Drinking really well now. — 10 years ago

with Karin

Matt Trader

9.3

"Coup du Foudre", when lightening strikes, is extremely accurate as a name for this wine. This one was a present to myself, for I have finally finished all my TWP exams for Total Wine! Which means, A.) I'm a Total Wine Professional now, and B.) The beginning of my sommelier journey!
Okay. Now to this monster of a wine! Originally a Heidi Barrett project, and owned by Danielle Price and John Schwartz, the owner of Amuse Bouche winery. This 2009 is slightly different from the current blend, consisting mostly of Cabernet Sauvignon, with a proportion of Syrah, and then Petit Verdot. Upon entry into the glass, this wine is one of the most concentrated, dense, blackened purple color in the glass I've ever seen. Extreme concentration, and deep stain of the legs. The nose was jetting out of the bowl exhibiting notes of green pepper, cocoa powder, stewed blackberries and blueberries, baking spices, Spanish cedar, and olive. The pallet was teeth staining and very full, showing a full spectrum of layers constantly changing; ripe blueberries, plum, red currant, leather, anise, and an everlasting finish. This guy needs a big decant, in the ball park of several hours. Drink now through 2025.

Bisous!

$99.99 — 10 years ago

Austin Baird

9.0

Recipe changes each year. Would love to vertical taste. — 11 years ago

Ry Triplette

9.4

My new obsession. Fruit forward with a balance of strawberry and blueberry. Excited about this Bordeaux style. — 11 years ago

Cathy Corison

Owner/Winemaker Corison Winery

9.6

Black cherries, blueberries, earth, wet concrete. @ Amuse in Ashland, OR. — 12 years ago

Lilly-Gray Warren

9.3

Feeling bubbly again. Yum! — 14 years ago

Ted Corvey

9.2

My favorite growers to celebrate the birthday. The perfect Amuse-Bouche for the upcoming summit. @Kyle Harvey @Scott Petrus and @Carson in spirit! — 9 years ago

Bailey Howard

9.2

Rather delicious. Dark and unctuous for a sherry, great as a vinous amuse bouche. — 9 years ago

Greg Gregory

9.2

This was a step up from the others and that typical Caillerets saltiness gave it personality and backbone. Lovely, and with the Amuse Bouche of a single slice of the most succulent octopus I've ever had from One Star Michelin chef JM Carette it was a match made in heaven — 10 years ago

Teresa S

9.0

Holy mineral on nose, like sticking your head in a pile of river stones. Loving the marine salt, nicely balanced. Pairing well with my amuse bouche and mixed vegetable starter. — 10 years ago

with Andy

Carrie Bowden

9.0

2007 was a gorgeous aperitif with amuse bouche — 10 years ago

Meg

9.8

Earlier today we hiked 5 miles on some gorgeous mtn trails - it literally took my breath away.  And right about now I am feelin the burn immensely, and I luvvvv it. It's Friday and it's fun, but something is missing....ah yes, Heidi Barrett and her elegant Revana Cab. I have appreciated her work for a while (Dalla Valle, Amuse Bouche, Screaming Eagle, should I keep going?) - and who doesn't respect someone who always tries their best to make it perfect (with 5 100pt wines to her name, ridiculous). This 2005 is drinking really nicely right now - a total fruitbomb. Lots of vanilla and cherry flavor. Sidenote: I have heard great things about later vintages too since TRB subsequently took over. #happyfriday #heidibarrett — 10 years ago

Jeff Vejr

9.3

Fresh red fruits. Fresh fermentation on the nose. Perfect kiss of sweetness. Highly drinkable. Pairs with anything from amuse - dessert. Underrated sparkler. — 11 years ago

Cindy Cammack

9.1

A nice start to the meal. Our amuse bouche. Lovely fruit and bright. — 11 years ago

with David

James Dale

9.0

Now go get ya peachy shine-box! Chapter 3 of the 4 part saga. Best aroma thus far: 5 year old moscato d'Asti like. I'm talking vibrancy. Sick-tart acidity with good minerality. What, do I amuse you? No sign of funk, unfortunately. A bit too much candied stonefruit on the palate clobbers the initial acid tinge. Best at first whiff, fades fast. Gulp quick and proud, sucka! A bit of a let-down, but a thrill ride, nonetheless. — 12 years ago

Cathy Corison

Owner/Winemaker Corison Winery

9.6

North Berkeley does it again. Lemon curd. Nice richness balanced with snappy acidity at Amuse in Ashland. — 13 years ago