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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 93 pts. in 94 notes) - hiding notes with no text | | | Tasted by gordoyflaca on 4/13/2024 & rated 92 points: Ready to drink now. Don’t seem much upside in waiting. Tannins resolved. Later than expected, funk on the nose. Glycerin raspberries. (156 views) | | | Tasted by cacastine on 12/11/2023 & rated 93 points: Super funk on the opening and first pour of the bottle, starts to round out into more of a wet soil and leaves aroma after a few minutes and then that starts taking on some ammonia/hair salon like qualities. Color is ruby and slightly dusty but not particularly concentrated. Ripe red fruit and meat start to emerge...braised lamb to be more specific. Palate is met with more ripe red fruit, pastry cream, oak, roasted lamb...complex and yet light bodied and fresh and lively still. Don't think there is a rush to drink this, but wouldn't forget about it either. (634 views) | | | Tasted by mxpbuy on 11/20/2023 & rated 93 points: PnP. Out of the gate this wine was showing like a great modern CDP - overripe/candied red fruits, touch of spice, sweet Oak, very smooth and a long finish. I was thinking 95 points, but a couple hours later, the fruit and finish started to fall off rather significantly and this wine, that is only a dozen years old, was on its last legs. The score reflects the bottle needing to be being shared and consumed rather quickly in order to get the best of it. Drink up. (671 views) | | | Tasted by BRR on 10/2/2023: The nose on this is crazy good: aromatic spices, cranberry juice, incense, and cherry. The palate is also great and I think a very cool year like 2011 really is perfect for this style of wine. In its window, but has a long life ahead. (902 views) | | | Tasted by Neecies on 6/26/2023 & rated 80 points: Decanted for 90 minutes then pecked at periodically over two hours. Mean and green (underripe, not TCA), scant fruit. HUGE disappointment. (1169 views) | | | Tasted by JRockEsq on 6/10/2023 & rated 92 points: Method: 3 hour decant; Bordeaux glass
Look: medium- garnet
Nose: black truffle, green olive bring, rhubarb, smoked coppa, woodsmoke
Palate: dried strawberries, strawberries; long finish of dried herbs, woodsmoke, minerality; dry; medium body; medium- suede tannins; medium acidity
Overall thoughts: A bit bitter and could use a bit more fruit, but still very impressive. Great wine. (824 views) | | | Tasted by PDX-S on 9/25/2022: Still in a great place on days one and two. Perhaps at the end of its primary window.
Blood, iron filings, smoke, leather, tart blackberries, apple fruit leather and a slight herbal tinge underneath it all.
Quite complex and really in a sweet spot where everything shows up but nothing hits you across the mouth. Holds together over two days in a variety of glassware. The tannins are fully integrated and the acid persists into a lingering finish.
Drink now and in the relatively near term (2-3 years) unless your looking to move away from the fruit and see what’s left. (2092 views) | | | Tasted by dsimmons on 8/25/2022 & rated 90 points: Not my favorite vintage. Drink (2521 views) | | | Tasted by Winesampler on 7/14/2022: properly cellared since arrival and it was terrible / bad. Still have a couple more to try, but what a disappointment. (2327 views) | | | Tasted by cwiebe on 4/17/2022 & rated 92 points: Consistent with prior bottles, interestingly, this has not changed much over the last number of years. No rush to drink, but I also don't see a lot of additional growth in this vintage. (2802 views) | | | Tasted by frisbeedog on 1/29/2022 flawed bottle: Corked (3051 views) | | | Tasted by Ron Slye on 11/29/2021 & rated 91 points: First lots of barnyard but also tart raspberry. These wines evolve over time, confirming for me that this is still too young. In the first two hours the barnyard dominated, but then started to take a back seat to black pepper, creamy dark fruits, and some brown herbs. The nose starts to get ethereal in hour three. The flavors soften but still have a powerful complexity. (2965 views) | | | Tasted by akpace on 11/5/2021 & rated 92 points: A bigger grenache (2867 views) | | | Tasted by dsimmons on 9/14/2021 & rated 92 points: Drank our second bottle with grilled pork chops. This was on the lighter side of Grenache. Nice fruit with acidity on the high side. I would be drinking these. (3491 views) | | | Tasted by beezer6 on 2/13/2021 & rated 92 points: Didn't show as well as past. Came across as leaner and a little green especially on the palate.
Let this decant about an hour. Nose of under ripe red cherries, touches of funk and some old horse saddle.
Palate didn't show a lot of fruit, which is fine for Cayuse, but the mid palate was lacking and the finish seemed disjointed.
Overall with some air, the wine came together a bit more, but this seemed off to me.
I didn't necessarily at first want to assign a score, but I did as I don't think the bottle was flawed. (3154 views) | | | Tasted by tomlee on 1/30/2021 & rated 95 points: Ruby red in color. 13.5% ABV. Sublime nose of red fruits, olive brine, gamey meats and flowers. Medium body with perfect acidity. Delicious and fresh on the palate. Flavors of wild strawberry, cherry, blood and minerals. The finish on the wine is long and savory. Awesome Grenache with a slight bit of funk but supreme power. This really embodies the best characteristics of the Rocks District. Best over the next 2-3 years. (2860 views) | | | Tasted by magic2coop on 1/18/2021 & rated 95 points: Lucky to get this last year from ex-cellar lottery. Garnet in color, a touch tawny. Garrigue, forest floor, bacon fat, leather, sandalwood on the nose. Dried cranberry and plum, chinese 5 spice/licorice showing some age on the palate. Long fininsh. Enjoy. (2716 views) | | | Tasted by thebonnydooner on 10/10/2020 & rated 89 points: A short decant. Clear, plum cherry colour. Medium to full intensity on the nose, initially strawberry, high toned but with a nice earthy, funky, smokey, meaty notes. Maybe a hint of iodine. Medium to full bodied on the palate, slight spritz, light strawberry and cherry fruit, tastes lighter than the nose, but of a short finish as well. Nose is excellent, let down by the palate. (2652 views) | | | Tasted by Schiffy on 6/17/2020 & rated 90 points: This is unique. On one hand, this Grenache is full bodied with delicious boysenberry, dark fruit that is soft with silky tannins. On the other hand, this is funky with underbrush, kirsch and meat-like notes. The nose has the smell of a horse barn. Think this is one of the more unusual wines I have ever reviewed and tasted on CellarTracker. Appreciate how well this wine is made but am neutral overall on my like/dislike. (2683 views) | | | Tasted by Radboy on 6/13/2020 & rated 93 points: Wonderful at the 4 hour mark. (2113 views) | | | Tasted by Joshbturner on 4/9/2020 & rated 92 points: Very unique. Not a light/tart Grenache. Sour and funky. Enjoyed it. (2105 views) | | | Tasted by winot on 4/8/2020 & rated 87 points: Meh. Just ok and not worth the freight. Deep black cherry red, rich boysenberry syrup nose, leather. Palate is super supple, too soft really, and it flows glob-like over the tongue, to a disappointing finish that really shows a lack of acidity and freshness, no verve whatsoever. Soft and flabby, and the mid and rear end palate is dominated by leather and olive, which isn't great in the absence of enlivening acidity. Hmm. Perennially my least fave Cayuse bottling. (2082 views) | | | Tasted by csimm on 4/5/2020 & rated 88 points: Well, if you know Cayuse and you know God Only Knows and you know the 2011 vintage, then you know what you're getting into. Light strawberry water, pork blood, bitter bark, wet terra cotta, and salt rock. If you like this flavor profile, you won't be surprised here. Lacks depth and complexity overall. Somewhat diluted on the finish. Drink now. (4283 views) | | | Tasted by Radboy on 2/9/2020 & rated 93 points: This is a mouthful of strawberries, medium to light bodied, perhaps not as “dense” as in other years. Very easy to drink, terrific nose, as usual. (1879 views) | | | Tasted by gbbwino on 1/18/2020 & rated 93 points: PNP....great right from the start. Very Burgundian in style. Spicy red (strawberry) fruit with classic Cayuse herbal notes. Tannins were a little prickly, but there is nice freshness that offsets this. Medium body with long finish. Great wine in an off vintage. Drinking very well now but can last up to 5 more. (1822 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Julia Harding, MW
JancisRobinson.com (2/11/2016)
(Cayuse, God Only Knows Grenache Walla Walla Valley Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, New Releases from Washington State (Dec 2014) (12/1/2014)
(Cayuse Vineyards God Only Knows Grenache Armada Vineyard Walla Walla Valley Walla Walla Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous. (manage subscription channels) |
| Cayuse Producer website
The story began near the village of Charly-sur-Marne in the Champagne region of France, where a very young Christophe Baron walked the family vineyard with his father and grandfather. He was the youngest of the centuries-old Champagne house, Baron Albert, and his ancestors had worked the land since 1677.
Like generations of fathers and sons before, it was in his blood to be a wine grower and creator—a true vigneron. “It’s a title you’re born with, not something you become or learn in school,” Christophe says. “So I followed my dad, and wherever he went, I went. That’s the way it started.”
After studying viticulture in Champagne and Burgundy, Christophe realized he wasn’t yet ready to enter the family business and gave in to the urge to travel. “In Burgundy, I had fallen in love with Pinot Noir, and had met some Americans with land in Oregon,” he says. “My English was terrible, but I wanted to go there.”
An unexpected internship at a winery brought Christophe to the Walla Walla Valley for the first time in 1993. After one year, he traveled the world gaining experience in Australia, New Zealand and Romania before continuing his training in Oregon. He intended to buy some land and start a vineyard from scratch, but all those plans came to an abrupt halt on an April morning in 1996.
Christophe had returned to Walla Walla for a strictly social visit, and was wandering the countryside with a friend. As they drove near the Oregon/Washington border, he spied a [neglected cherry orchard] littered with acres of softball-sized stones. Plans to move to the Willamette Valley were quickly discarded, and Christophe resolved to buy the property and plant a vineyard.
While others saw ten acres of the Walla Walla Valley’s worst farmland, he saw only enormous potential. The terroir reminded him of the cobblestones of the southern Rhone valley and Châteuneuf-du-Pape in his native France. “I almost fell on my derrière when I saw those stones,” he says. “And I’ve been living the dream ever since.”
Christophe purchased the property and planted his first vineyard in 1997. “People said I was crazy, that I’d break my equipment and waste my time and money,” he recalls. “But I knew that vines need to struggle in difficult ground in order to provide their best.”
He called the venture Cayuse Vineyards, after a Native American tribe
whose name was derived from the French word “cailloux”—which means “stones.” In the decade since, it has grown to seven vineyards, soon to be eight, encompassing more than 55 acres.
What was considered by many a foolish gamble on that field of stones has been rewarded year after year with some of the most acclaimed wines in the region—and in the nation. “Those stones are the reason I’m here in Walla Walla,” Christophe says. “It’s certainly not for the night life.”
Now owning three brands, Cayuse, Horsepower, and No Girls, all wines are made from each of the five specific vineyards covering 41 acres and producing mainly Syrah along with Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Roussanne, Tempranillo and Viognier, all farmed biodynamically.Grenache Varietal character (Appellation America) - Read more about GrenacheUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Washington Washington Wine Commission | Credit to Washingtonwine.org for this article
Washington Wine
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Wineries
With 30,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. Primarily grown on their own root stocks, the vines produce grapes of consistent quality, resulting in strong vintages year after year. While its focus is on Chardonnay, Riesling, Merlot, Cabernet Sauvignon and Syrah, the region also produces a wide range of other spectacular whites and reds.
Growers
Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Many of them have received scores of 90 and above from the major wine media. Overall this is a higher percentage than other leading wine regions.
Regions
As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources.
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Varieties
Washington produces more than 20 wine grape varieties - a ratio of 56 percent white to 44 percent red. As the industry matures and experiments, it finds many grape varieties that thrive throughout Washington's microclimates. There are more than 16,000 vineyard acres of red wine varieties statewide.
History & Vintages
Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally. New acreage and wine varietals are being planted and new wineries are opening at a remarkable pace. Washington State is recognized as a premium viticultural region around the world.
State Facts
Washington's wine industry generates more than $3 billion to the state economy. It employs more than 14,000 people, directly and indirectly, with projections to add nearly 2,000 more jobs by 2006. In terms of tax revenues accrued to the state and federal government, wine grapes are among the highest tax generators of any agricultural crops. Furthermore, Washington wine tourism attracts nearly two million visitors annually contributing to the positive growth of local and regional economies.
Washington State - the perfect climate for wine = ideal growing conditions, quality wines, business innovation, lifestyle, and social responsibility. All are key elements of this world-class wine industry.
Vintages
"2008 and even more so 2010 and 2011 were cool, even cold vintages (think: 2002 in the Barossa) without the extreme ripeness, extract and higher alcohol that had become the norm in the state’s post 1995 world. 2008 was manageable but the duo of 2010/2011 nearly caused a “great depression” in Washington State." - Jon RimmermanColumbia Valley Columbia Cascade Winery Association
The Columbia Valley AVA lies mostly in Washington state, with a small section in Oregon. The Cascade Range forms its western boundary with the Palouse regions bordering the area to the east. To the north, the Okanogan National Forest forms a border with the AVA and Canada. It encompasses the valleys formed by the Columbia River and its tributaries, including the Walla Walla River, the Snake River, and the Yakima River. The Columbia valley stretches between the 46th parallel and 47th parallel which puts it in line with the well known French wine growing regions of Bordeaux and Burgundy. The northern latitude gives the areas two more hours of additional daylight during the summer growing season than wine regions of California receive. The volcanic and sandy loam soil of the valley offers good drainage and is poor in nutrients, ideal in forcing the vine to concentrate its resources into the grape clusters.Walla Walla ValleyThe name translates as easily as it rolls off the tongue: Walla Walla. Many Waters. To the earliest Native tribes, the many waters came from the nearby Blue Mountains and gathered to form the Walla Walla River on its way to join the Columbia to the west. The waters flowed first; however, into a fair-sized Valley carved in the mountain's foothills, and bordered in part by the terrain of what is known as the Columbia Plateau. Tribal members knew the Valley's generally milder climate could maintain their people in winter villages. There were lush wild grasses which could sustain horses and attract game from the winter snows of the nearby Blues, or from the giant high plateau that becomes desolate and dangerous during the cold season. The rolling terrain and numerous watersheds offered protection from nature and other hazards of the day. Here the water was plentiful and full of fish and seldom froze, even in the coldest years. The meadows were wonderful places to gather with other people to trade, compete and celebrate treaties. Compared to the region around them, the Walla Walla Valley was a safe refuge from the treacherous conditions which can often be found during the winter for hundreds of miles around. In this unique growing region, most of the earliest records of grapes and winemaking reference the Italians who had immigrated here in the mid to late 1800's and who brought with them their tradition of growing, making and drinking wine. Vines with these origins still exist in the Valley today. The first post-prohibition winery was Blue Mountain Vineyards. It was bonded in 1950 by the Pesciallo family where they produced Black Prince and other Italian varietal wines for a period of several years before succumbing to economics and climate. To the wine world of today, Walla Walla has become know for the quality and style of its red wines, especially Cabernet Sauvignon and Merlot with Syrah gaining notoriety in recent years. In the1970's, the pioneers of today's wine community began to think similar thoughts: that the Walla Walla Valley, with its long history of fruit growing, moderate climate, wine-making heritage, and interesting terrain might just be a place to grow vines and make wine on a commercial scale. These pioneers of the region applied for and received approval of the Walla Walla Valley as a unique American Viticultural Area (AVA) in 1984. It was the third in Washington State and also includes a portion of land in Oregon. In the time leading to the recognition of the appellation, four wineries had been bonded starting with Leonetti Cellar, and shortly thereafter, Woodward Canyon. L'Ecole Nº 41 and Waterbrook soon followed. In addition to the smaller vineyards that were being planted, the Valley's first large-scale, commercial vineyard Seven Hills was established. By the time the BATF recognized the Walla Walla Valley AVA, the Valley was beginning to gain attention from within the wine industry, as well as attracting publicity from journalists and media outside the region. The foundation for today’s industry had been laid and the benchmark for quality had been set. In addition, fruit from the area was now being harvested and a baseline for understanding the local growing conditions was being constructed. Every few years another winery would join the fold and take up the challenge of producing the highest quality wine and the growing of outstanding fruit. Seven Hills Winery and Patrick M. Paul each got their start during this time. More vines were added, although acreage increases were small each year. The industry was small and everyone knew everyone else involved, while the welcome mat remained out for any newcomers. Growers and winemakers alike regularly shared time in the cellar or at the table and together learned more about wines and vines. By 1990 there were just six wineries and the Valley's grape acreage stood at perhaps 100 acres. The total collective production of wine was microscopic by any measure, but it was the quality that was being noticed by many inside and outside the trade. As the tiny trickle of wine produced in the Walla Walla AVA began to flow to the outside world, a "wine renaissance" was beginning to happen globally. The Pacific Northwest had staked a claim in this new wine world and as people learned about the region, they also began to hear about Walla Walla. This interest spread rapidly to those with Walla Walla connections. The early 1990s saw the planting of more vines and the establishment of another large-scale vineyard, Pepper Bridge. At the same time, a group of local investors, working closely with the Napa based Chalone Wine group, laid the foundation for Canoe Ridge Vineyard, the Valley's first winery supported in part by a major outside investor. As the industry has grown, many new wineries have gotten their start in the arms of an established winery. Waterbrook Winery's modern production facility started the trend, sharing space, equipment, and any help needed. Other wineries also adopted “extra guests,” a practice that has helped form close, personal relationships throughout the local industry. By the turn of the new century, the Walla Walla Valley wine industry had 22 wineries and 800 acres of grapes. In the year 2000 the AVA had been expanded back to the original boundaries proposed in the1984 application. The year 2000 also saw the formation of the Walla Walla Valley Wine Alliance with 100% of the Valley's wineries and 98% of the Valley's planted acreage represented. Today, more than 60 Walla Walla Valley wineries and more than 1,200 acres of Walla Walla Valley grapes contribute to the ever growing, international acclaim garnered by the wines of this newly-emerging region of Washington State. |
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