Production of the inaugural vintage of Amuse Bouche wine was 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 shows 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.