Maybach Family Vineyards Cabernet Sauvignon Amoenus

More restrained style for Napa in a good way. Mixed red and black fruit, nice oak but will likely integrate better with. Few more years in the bottle.

3-4 hour decant. Reticent on the nose and palate. Not the profound and decadent dark fruit I expect of a Calistoga cab. Almost felt as if she was in a dumb phase. My first time trying this maker but I generally love TRB wines for reference. A bit disappointed in the QPR.

PNP. Very very deep ruby magenta color. Blackberry, raspberry, cassis, chaparral, and bran muffin. Dry, plush, full bodied palate. Full tannins on the medium long+ finish. This is good, but not great. Tom Rinaldi is the winemaker. This is mostly Oakville fruit aged in 40% new French oak. There’s a bit of CF and Merlot (approximately 2% of each). Mr. Stout (Master Somm) talked us through his wines here in College Station.

3 hour slo-ox. Medium to full bodied, soft tannins, fresh, blackberries, black currant, subtle licorice, cedar.

"I'll drink anything" (San Carlos) : Aromas of soft but deep black and blue fruits (fresh, dark blue and purple plums, black cherries, and blueberries), earth, and subtle shiny minerals. The palate showed dried oak and dark but fresh plums. Bitter earth accompanied by a light dusting of dark graphite. There's freshness to this but it didn't seem to match the vibes of the flavors. There's something about these Amoenus' in that they reflect its sibling, the Materium, very much …

Drank at a USC tailgate event. This isn’t a wine in my old world wheelhouse, but I enjoyed this quite a bit! Reminded me of some modernized 2019 Bordeaux I had recently (Troplong Mondot and Leoville Poyferre come to mind), but with more richness, florals/violets, and purple fruit. Yum! Thank you, Cary!

Showed very nicely on the PnP in our weekly blind tasting. I did not decant in that setting but it got poured a lot and I did follow the remaining wine over the next day in a Grassl 1855 This is big, blousy, and extremely concentrated. It doesn’t feel nearly as confected as the barrel samples did a couple years ago but is still somewhat monolithic but for the purple florals on the back end. This can use some more …

Last minute audible.. (Far from the Lair) : Red fruits on the nose with a bit of brightness, soft earth and dried oak. Flavors of fresh red fruits, a touch more riper than the nose, with dried earth. Forward fruits but probably needed more time in glass. This strikes a good balanced feel on the palate.

Second time trying this wine. Nose was black fruit, a bit red berries, some spice, creamy. Tannins a bit softer than last time. Thinner than Materium. Silky, smoothy.

Maybach taste off between Materium and Amoenus. Both bottles were given a 15 minute splash decant and then poured. Not the typical service I would have given these wines but I was at a wine bar. I was drinking with several friends so I had a full glass of each wine that I sipped over an hour or two. I have had the Materium several times but this was the first time drinking the Maybach Amoenus. I am a bit …

A good wine but I’m excited by it for now. The elements are present in this wine but will require cellar time to integrate. Popped and tasted the wine just as a preview. Great color and a nice nose, nice dark fruit (black cherry and dark berries) but under developed. I allowed a glass of the wine to sit for about 45 minutes but there was only slight improvement. I still have half a bottle remaining, perhaps it will show …

Nose: [58°] Fresh red cherries and strawberries, fresh earth from a clean forest floor and clean oak. [62°-64°] With little time, the earth gets deep and dark saturated by black and purple fruits with a little bit of moss and softened damp oak. Palate: [59°] Fresh yet deep ripe red fruits, deep earth, spiced clean oak and bit of booze. [62°-64°] Just like the nose, with only a bit of time, you get a completely different fruit profile: completely dark …

tastes of earth, heavy tannins, lots of black fruit

Color is deep purple. Med+ aromas intensity with notes of cassis, blackberry jam, black plum jam, boysenberry, black pepper, wifts of mint throughout, black cherry, vanilla spice, cedar, new leather, and fresh mushrooms. A lot going on with lots of concentrated black fruit and some herbaceous notes with a black pepper spice throughout. Full bodied with high tannins that are a bit rigid but velvety. High acidity. Pronounced on the palate with blackberry pie, black cherry, black currant, cloves, spicy …