Amuse Bouche Prmiere Napa Valley at Polo Grill, Tulsa
Traveling to/through Tulsa, OK, we dined at Polo Grill in the Utica Square Shopping Center.Polo Grill was founded in 1983 by chef/proprietor Robert Merrifield with a view to offer the finest cuisine and service to guests. Early success allowed for expansion in 1996 adding a combination wine cellar / private dining room (shown below) and an expanded bar area. Further expansion provided growth to a total of five private dining rooms, plus patio dining and an expanded Polo Lounge.
Polo Grill has become one of Oklahoma’s best restaurants winning many industry awards including Wine Spectator Magazine’s Best of Award for its wine cellar/ list, since 2000. The restaurant wine collection has grew to 4,250 bottles and was expanded again in 1998 to a wine inventory of 10,000 bottles with over 1,000 selections. It is since grown to an impressive wine selection with over 1,100 labels and 17,000 bottles. They also offer a diverse range of both vertical and horizontal choices, along with half bottles and large format bottles. Also, their Wine by the Glass program features a wide range of 40 rotating options across wine types and budgets.
Polo Grill has also been recognized as the only DiRoNA and AAA Four Diamond restaurant in Oklahoma.
The wine cellar has been reported to now house 25,000 bottles showcasing ‘1,478 vintages’ featuring extensive selections from California, Burgundy, Champagne, France, Washington and Oregon.
One of the notable key strengths of the wine collection is distinctive offerings of Premier Napa Valley barrel auction wines with 276 PNV selections of Napa Valley labels, and Sonoma AVA’s offerings from the SoCo Barrel Auction (barrelauction.sonomawine.com), and boutique wines from Reveal Walla Walla barrel auctions (revealwallawalla.com), and the Willamette Valley (willamettewines.auction) regional selections.
We were drawn to Polo Grill because of its culinary reputation and its extensive wine list selection.
They bill themselves as “Tulsa’s Best Steakhouse” and their menu selections also include lamb, chicken and seafood specialties and all the customary starters and side dishes.
For starters we shared a wedge salad and an order of the cheese bread with olive oil.
For my entree, I order the filet of beef, prepared ‘Pittsburgh’ style. As one would expect in a top steakhouse, they understood my request and prepared it perfectly, although it was served warm rather hot.
Linda ordered with shrimp and grits with a petit filet of beef accompaniment. The shrimp was a bit slightly undercooked and was the plate, like mine, was warm rather than hot.
We were served by Parker, who is also Director of Wine. On Parker’s suggestion, we ordered from the extensive wine list a Napa Valley Premiere auction limited release vintage selection. He provided attentive service including impeccable handling and serving of our wine, extracting and presenting the cork, dutifully and carefully decanting the bottle and offering a taste. Despite the attention to detail, and representations of their extensive cellar, the wine was served at room temperature, as opposed to the preferred cellar temperature, or cooler.
At fifteen years, the label, foil and most importantly, the fill level and cork were nearly perfect, although the cork was a bit dry and separated upon extraction with a traditional corkscrew.
Amuse Bouche Napa Valley Premiere Merlot 2011
This special limited release bottling was produced exclusively for the Premiere Napa Valley auction from a quarter barrel Pomerol-style blend crafted by of owner and legendary winemaker Heidi P. Barrett.
In 2002, Heidi partnered with longtime friend John Schwartz to create Amuse Bouche, a Pomerol-inspired Merlot from Napa Valley. Recognizing that the cult-wine phenomenon had created an “almost aspirational class structure among collectors”, the partners set out to make this limited-edition wine available to a much broader consumer base.
This special label offering is a blend of 94% Merlot and 6% Cabernet Franc, sourced from estate vineyards, specially selected and blended, aged in Gamba and Taranasaud barrels, resulting in a wine that the producer describes as ‘rich in cassis, red licorice and mocha flavors’.
This special label was from the 2013 Auction 17, Lot Number 36 featuring the 2011 vintage Amuse Bouche Winery Napa Valley Merlot. Only five cases were produced. The label shows this being bottle number 25 of the 60 produced and is initialed by Heidi Barrett.
Many of the top wine producers support the Premier Napa Valley auction with special limited release bottling. Our visit to our local Total Wine beverage superstore listed several PNV labels in their Reserve Wine locker.
Winemaker, co-owner Heidi Barrett grew up in the Napa Valley in a winemaking family and has become one of California's leading winemakers.
After graduating from UC Davis in 1980 with a B.S. Degree in Fermentation Science, she went to work for Justin Meyer at Franciscan Vineyards and Silver Oak. After working ‘crush’ jobs at both Lindeman's Wines in Australia and Rutherford Hill, Heidi Barrett became assistant winemaker to Jerry Luper at Bouchaine Vineyards. In 1983, at age 25, she became winemaker at Buehler Vineyards where she first attracted critical acclaim by greatly improving the wine quality and taking the production from 6,000 cases to 20,000 cases.
Her bio on the Amuse Bouche website writes: “In 1988, she left Buehler to become an independent winemaker (freelance), making wine for a number of small wineries. Within a week she was hired by Gustav Dalla Valle and was winemaker at Dalla Valle Vineyards until spring 1996. It was there that she took her abilities to the next level creating some powerful yet elegant Cabernets, including the famous "Maya" cult wine, a proprietary Cabernet blend that received two perfect 100 point scores from Robert Parker ( the '92 and '93) as well as record breaking bids at the Napa Valley Wine Auction. She started making wine for Screaming Eagle in 1992, which has also received two perfect 100 pt scores (the '92 and recent '97). A 6-liter bottle of '92 SE set a world record for the highest price ever paid for a single bottle of wine at the 2000 Napa Valley Wine Auction selling for $500,000. A vertical offering of this cult wine went for $650,000 at the 2001 NVWA.”
Since 1988 she has developed an impressive client list of ultra-premium wineries. In addition to her own wines from La Sirena, she is currently the winemaker for Amuse Bouche, Paradigm, Lamborn, Kenzo Estate, Revana, Au Sommet, Vin Perdu, and Fantesca, many labels we hold in our cellar (highlighted) Past winemaking clients include Screaming Eagle, Dalla Valle, Jones Family, Grace Family, Vineyard 29, David Arthur, Barbour Vineyards, and Showket.
In 1994, Heidi started making her own wine, La Sirena (Spanish and Italian for ‘Mermaid’), starting with a tiny production of Sangiovese, and her first Cabernet Sauvignon in 1996, and in 2000, the first Syrah.
She was winemaker of the year, made Parker's list of wine personalities of the year 1994,1995 and is on Parker's wine heroines list of 1998 (one of two from the US). Parker has dubbed her the "first lady of wine".
Her Winemaking Philosophy:”Balanced, less is more”.
She founded Amuse Bouche with longtime friend John Schwartz in 2002. Their wines consistently gain high marks from wine reviewers. Their general release bottlings are an artist series featuring unique artwork on each label.
The general production bottling of the Amuse Bouche 2011 was their 10th vintage, a blend of 96% Merlot, 4% Cabernet Franc. The Amuse Bouche website describes this label release - “Harvested on October 24 and aged in a combination of Taranssaud, Radoux and Gamba cooperage, and bottled in March 2013. Heidi described this wine as boasting flavors of sweet black cherries and ripe plums with underlying aromas of chocolate, coffee bean, red licorice and exotic spice box.” 560 cases were produced compared to just 5 of the special PNV bottling.
The general release of this vintage got 92 points from Steven Tanzer and Int'l Wine Cellar.
Bright ruby-red colored, medium full bodied, balanced, bright expressive, concentrated fruit forward ripe sweet black raspberry and currant fruits accents of with accents of spice, smoke, herbs and floral, with tangy acidity and smooth tannins on a lingering finish.
RM 92 points.
