($60) Ruby-red. Exotic, pungent aromas of redcurrant, rhubarb, roasted coffee, licorice and dark chocolate. Remarkably lively and fresh, with zesty redcurrant and cherry flavors showing serious depth and power. This really explodes with ripe but focused red fruit flavors that expand through a spicy, iron- and graphite-tinged finish that won't quit. Serious and built for cellaring.
Author: Josh Raynolds
Issue: September/October 2006
Wine Spectator | Rating: 92
Blackberry, licorice and coffee flavors mingle in this inky red. The muscular tannins are well integrated and the lavish oak complements the ripe fruit. Heady, but stays clean. 2,000 cases made.
Author: Thomas Matthews
Wine Advocate | Rating: 94
The 2003 Amadis is a blend of 30% Grenache, 35% Carignan, 20% Syrah, and 15% Cabernet Sauvignon. It was fermented in foudres and then aged in new French oak for 12 months. Nearly black in color with scents of hot tar as well as cassis, black raspberries, and floral nuances, this full-bodied beast needs 3-5 years of cellaring and should drink well for a decade thereafter.