2011 Amycas
2011 AMYCAS ABOUT A delightful blend of Pinot Blanc (27%), Riesling (26%), Pinot Gris (20%), Gewurztraminer (14%), and Muscat (13%). Crisp, floral and round with a touch of mineral undertones capable of pairing itself with a variety of foods as well as being enjoyed alone! 817 cases produced. WINEMAKING NOTES
WINE Amycas White Table Wine
VINTAGE 2011
APPELLATION Willamette Valley
VARIETALS Pinot Blanc (27%), Riesling (26%), Pinot Gris (20%), Gewurztraminer (14%), Muscat (13%)
VINEYARDS Zenith, Bellevue Cross, Eola Springs, Sunset View, Nicholas
PRODUCTION 817 cases
ALCOHOL 11.6%
SUGGESTED RETAIL $15. | bottle
WINERY INFO Contact: Janie Brooks Heuck T: 503.435.1278 F: 831.647.1956 E: [email protected] Business Office: 1015 Vaquero Road Pebble Beach, CA 93953 Winery: 9360 SE Eola Hills Road Amity, OR 97101
The grapes were brought in and whole cluster pressed. The fruit settled for 1-2 days after pressing and racking to age in small lot stainless steel fermentation tanks. Each varietal of grape is fermented separately. The temperatures dropped to 52-55 degrees and yeast was added. Fermentations lasted from five weeks to six months, depending upon the varietal and lot. Once complete, the wines were racked off the lees and individual lots were tasted to determine the overall blend. We bottled this wine in spring of 2012 to capture its fresh and lively characters. TASTING NOTES — Chris Blanchard, MS Cantaloupe, grapefruit, nectarine, lychee and white peach aromas. Warm applesauce, bacon bits, prosciutto, basil and thyme. Such a complex nose and such an amazing, intriguing blend. I definitely get a smokiness on the nose, like the most perfect prosciutto and melon salad. What nerve! What acid! A quick blast of richness and then an unexpected slap of precision and verve in the crisp punctuation of acidity on the finish. What fun! Almost like a roller coaster of comforting bacon, smoke and ripe fruit on the nose and then in the mouth a zippy brightness. Well as far as pairings, I think I’ve continued to say proscuitto and melon salad with basil, but any salad, light fish preparation or shellfish as a starter would do here.
B R O O K S
w w w. b r o o k s w i n e s . c o m
WINE Amycas White Table Wine
VINTAGE 2011
APPELLATION Willamette Valley
VARIETALS Pinot Blanc (27%), Riesling (26%), Pinot Gris (20%), Gewurztraminer (14%), Muscat (13%)
VINEYARDS Zenith, Bellevue Cross, Eola Springs, Sunset View, Nicholas
PRODUCTION 817 cases
ALCOHOL 11.6%
SUGGESTED RETAIL $15. | bottle
WINERY INFO Contact: Janie Brooks Heuck T: 503.435.1278 F: 831.647.1956 E: [email protected] Business Office: 1015 Vaquero Road Pebble Beach, CA 93953 Winery: 9360 SE Eola Hills Road Amity, OR 97101
The grapes were brought in and whole cluster pressed. The fruit settled for 1-2 days after pressing and racking to age in small lot stainless steel fermentation tanks. Each varietal of grape is fermented separately. The temperatures dropped to 52-55 degrees and yeast was added. Fermentations lasted from five weeks to six months, depending upon the varietal and lot. Once complete, the wines were racked off the lees and individual lots were tasted to determine the overall blend. We bottled this wine in spring of 2012 to capture its fresh and lively characters. TASTING NOTES — Chris Blanchard, MS Cantaloupe, grapefruit, nectarine, lychee and white peach aromas. Warm applesauce, bacon bits, prosciutto, basil and thyme. Such a complex nose and such an amazing, intriguing blend. I definitely get a smokiness on the nose, like the most perfect prosciutto and melon salad. What nerve! What acid! A quick blast of richness and then an unexpected slap of precision and verve in the crisp punctuation of acidity on the finish. What fun! Almost like a roller coaster of comforting bacon, smoke and ripe fruit on the nose and then in the mouth a zippy brightness. Well as far as pairings, I think I’ve continued to say proscuitto and melon salad with basil, but any salad, light fish preparation or shellfish as a starter would do here.
B R O O K S
w w w. b r o o k s w i n e s . c o m
