Maybach 2017 Amoenus Cabernet Sauvignon
From a hillside vineyard west of Calistoga where cool, moderating temperatures from the Black Mountain Gap allow gradual ripening and maturation. Winemaker Thomas Brown's minimalist approach encourages the character of the Mayacamas region to express itself through rich aromas and flavors. For 100 years the name Maybach has been synonymous with quality at the finest level. The tradition of artistry and craftsmanship of our forefathers, Wilhelm and Karl Maybach, is honored by the hand-made wines from our family-run winery. Original label drawing by Bob Johnson: the home and garage where the Maybach sedans were parked in the 1930's.
Walking our rows in the Amoenus vineyard, the visual impression you experience is that of waves: the rolling topography as well as the ribbons of gravel and rocky soil that blend in and out of the soil structure. This wine works that way as well with its undulating, intricate and layered qualities. The wine is defined by dark, brambly notes and interwoven throughout are ribbons of high-toned complimentary aromas and flavors. This interplay is captured within a polished and refined tannin framework and mouth-watering acid balance.
The 2017 Maybach Amoenus possesses a completely opaque royal purple hue in the glass. Decadent aromas swell from the bowl suggesting notes of cassis, blackberry, worn leather, violet and dark chocolate. The palate experience has a seamless trajectory layered with mouth-coating notes of lilac, boysenberry, pomegranate, river rock, and baking spice. The combination of all the layers and components of this wine come together in a finishing crescendo that lingers for a minute plus.
— Winemaker, Thomas Brown
93-95 Jeb Dunnuck
"Leading off the two barrel samples, the 2017 Cabernet Sauvignon Amoenus offs a more focused, lively style as well as notes off plums, violets, crushed rocks, and spring flower, with a hint of orange rind. With medium to full-bodied richness, a juicy, racy style, and plenty of length, it's going to flesh out in barrel, yet I suspect it will benefit from short-term cellaring."