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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 40 notes) - hiding notes with no text | | | Tasted by jkopas on 4/12/2024 & rated 95 points: Amazing. Still loads of solid fresh red fruit on nose and palate. Silky tannins, herbs and funk, meaty notes. Nicely balanced. (98 views) | | | Tasted by jnewman77 on 10/29/2020: This was really quite pleasant; the nose showed some mature notes with damp earth, tobacco, dried violet, then followed by ripe dark berry fruits, just a hint of sanguine, and spice. The palate has good concentration and reasonable balance and while this may not be a world beater, its really very enjoyable. (1461 views) | | | Tasted by Ron Slye on 7/6/2020 & rated 92 points: This was lovely. There is that distinct cayuse funk (though not over the top here). But definitely a signature style. The blend gives it a bit more structure, the cab providing even a bit of sweetness. It all worked really well together. There were those signature umami flavors that I associate with Cayuse – notes of capscisum, tabasco. This would not be confused with an old world Bdx blend, but also not a Napa one either. (1170 views) | | | Tasted by manonthemoon on 12/24/2019 & rated 92 points: can't remember when but remember this was really good. (1068 views) | | | Tasted by Ron Slye on 9/24/2018 & rated 92 points: This is still drinking beautifully. The nose at first was of baked camembert, with some goat cheese (thanks Henry for the descriptors!). On the palate this still has that nice umami taste -- like before, not as much structure as I would expect from a high end Bdx, but drinking quite beautifully. This is perhaps my most favorite Camaspelo so far. Not sure it will improve, but not falling apart yet either. (1439 views) | | | Tasted by WinoD on 12/22/2017 & rated 95 points: Oh yeah. This is fantastic right now. Give it an hour or so in the decanter. (1606 views) | | | Tasted by Ron Slye on 11/3/2017 & rated 94 points: Different than a Bordeaux (does not seem to have the strong structure I normally associate with Bordeaux). But still delicious. Lovely balance. Strong pull of umami on both the nose and palate. Tight and focused Nose of leather and green pepper and Tabasco. Really smooth in the mouth. Some nice deep flavors of leather currant strips, some nice bright acid and fine grained tannins. There is a pleasant sweetness to this wine. Really fantastic. Can it get better? Maybe. But why wait. (Well I have a few more so I guess I will). But if you only have one left. Go for it. You will not be disappointed (1044 views) | | | Tasted by IanBlessing on 12/26/2014 & rated 93 points: My first experience with Cayuse' Bordeaux blend, and it did not disappoint. Not quite as intense as the syrahs, but no worse for it. Incredible nose full of blackberry liqueur, herbs, and spice. Rich, full mouth of dark berries, cassis, green pepper, soft, silky tannins, and a classicly long Cayuse finish with a hint of trademark minerality on the very back end. Continued to change for hours in the glass. (2753 views) | | | Tasted by mlawren1 on 11/30/2014 & rated 94 points: great start to thanksgiving. Rich deep berries and plums. Just lingered on the tongue . Amazing wine in a perfect place. (2401 views) | | | Tasted by winot on 11/6/2014 & rated 91 points: Much better than last bottle, this was really quite yummy, albeit in the rich chocolatey style - medium black cherry red w signs of age - big rich N World nose of chocolate, coconut, spice - palate better, as it veers at least part way to vinosity, with chocolatey red fruits, v good length, and just a wonderfully appealing overall profile - one's style or not, undeniably delicious. (2393 views) | | | Tasted by fitchbuck on 10/11/2014 & rated 93 points: The 04 Camaspelo quality landed somewhere between the 05 & 06 for me .. taking a bit of the candied fruit from the former and marrying it to some of the elegance of the latter. Otherwise it portrayed the requisite Cayuse nose and tongue trademarks for which the label's become so famous. It competed equally with an earlier 08 Grand Reve offering, but was surpassed by the 11 QC Cab served later at dinner. (2185 views) | | | Tasted by Wine Expresso on 8/6/2013 & rated 91 points: Dinner at HT restaurant at OrchardH. Ripen fruits, sweet corn, rich, round and sensational nose, followed by full bodied, matured and pleasant mouth fill. Very drinkable and to be enjoyed now. (2840 views) | | | Tasted by mlawren1 on 10/31/2012 & rated 94 points: Dark and chewey with loads of fruit and berries. Great wine. (1948 views) | | | Tasted by rdsboca on 10/3/2012 & rated 85 points: Fruit faded and had no life. Soupy herbal pruney mess. I think this wine should have been an early drinker. (2406 views) | | | Tasted by rdsboca on 8/16/2011 & rated 89 points: Definitely an herbal flare to this wine with some cigar box and tobacco and a hint of green olive on entry. The minerality and dark stone component lies just beneath the first flavors. and There is mature red and black fruit underneath but it definitely takes second stage to the previous flavors. It is a mellow wine that is nice but lacks some of the pure fruit nuances that I prefer in Cayuse wines. This may be a better food wine and I will revisit later tonight with a juicy steak. This is a three layer cake. I just wish that the flavor profile was a bit reversed. Minerality, fruit, herbal notes would have been more to my liking.
After a few hours and with steak, the fruit rose above all else. Mellowed out a bit and deserved a few point higher. 89 pts (3031 views) | | | Tasted by RPerro on 5/21/2011 & rated 95 points: Popped & poured. Huge nose of black fruit and chocolate. Some earth and tobacco as well. Flavors of blackberry, black cherry and earth. The finish goes on for days, and tastes of chocolate-covered cherries. Just an amazing wine at this stage, definitely drinking at peak, but should continue to drink well for several years at least. I cannot say how much I disagree with Wine Spectator reviewer Harvey Steiman's tasting notes (and 83 score) for this wine! (3054 views) | | | Tasted by David J Cooper on 3/23/2011: Medium red. Floral. herbal red fruit nose, not at all ripe. Some mineral and cassis and cherry also in a very nice complex nose. Very nice red fruit flavours and a long balanced finish. I bookended my week with Cayuse. That does not suck. An Excellent wine. (2481 views) | | | Tasted by godx on 3/11/2011 & rated 87 points: Bill's Monthly Lunch - March 2011 (Vancouver, BC): Tasted blind – medium to deep red colour. Charming and pronounced nose of sweeter cherry fruit, blue fruits and solid dose of oak. Lusciously ripe and velvety palate with more oak coming through. A very delicious wine but too much oak on the palate for my liking. A treat to taste and my first Cayuse, but others at the table liked this hedonistic wine more than I did. Good. (2905 views) | | | Tasted by rdsboca on 3/10/2011 & rated 93 points: Lucious and sexy. Deep red cherry fruit with sweet plums. Great mouthfeel with some lingering loam, rock and some olive notes. Once again, another Cayuse wine to make you think. I almost wanted to deconstruct the varieties in my brain. Cherry from the cab, plums from the merlot. No apparent heat. Pull to make you go back to the glass. (2543 views) | | | Tasted by rkelly on 10/29/2010: Drank with Jen for early Bday dinner at Sitka and spruce (2583 views) | | | Tasted by last chance on 1/20/2010 & rated 93 points: This nose was really incredible with sweet dark fruits and habanero pepper aromas. I had heard of some Cayuse wines having a very spicy nose, but this was the first time that I experienced it. Very unique. The palate had rich candied cherry and blackberry flavors and picked up a little chocolate note near the end of the long, smooth finish. This was a fun wine to get to try, and it is really coming together well. I keep finding myself amazed at how great the Cayuse wines were from the freeze year of 2004. (2763 views) | | | Tasted by GA_Seattle on 7/4/2009 & rated 93 points: 4th of July @ Lindy’s. Fantastic nose of smokey bacon, followed by mushrooms and earth notes with floral hints at the end. Nice red cherries and boysenberries with medium body and fine silky tannins. After being open for 2 hours this wine really sings in the glass. Fabulous now. (2498 views) | | | Tasted by Adonisd1956 on 1/17/2009 & rated 94 points: WOW!!!!!!!! (3187 views) | | | Tasted by JeffnCin on 1/3/2009 & rated 88 points: We are big fans of Cayuse, but until now we've only tried their Syrahs -- they are spectacular, of course, but we were interested in trying something else...
After a short time in the decanter we saw a solid old-world spine with Washington state fleshiness. Tons and tons of herbs, vegetables, with a healthy dose of peppery spice and a hint of petrichor on the nose that Cayuse does so well. Still a bit of heat on the nose (but it's hard to tell since there is so much spice in it).
The spice continues through the tannins, which are fine but with a little prickly pepperyness to them; the acid seems a bit light at first but makes up for it with a long finish that keeps the mouth watering.
The next day: a nose full of jalepeno pepper, and a little sweeter on the palate -- not quite as nice.
Not as mind blowing as the syrahs, but a nice bordeaux blend. (3248 views) | | | Tasted by 99pts on 9/23/2008 & rated 91 points: The harvest is under way in Washington State and I brought this to have after our first day of crushing Merlot (4 &1/2 tons from Seven Hills and Pepperbridge vineyards). The wine was a little bit cold but still very nice. I'm having a hard time remembering specific tasting notes because I was so tired and just excited to be done working. I do know that I prefer the '05 but this is still a solid wine. As the vines get more age I think these wines are just going to get better and better. If you haven't already done so - get on the waiting list now!! (3568 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2007, IWC Issue #135
(Cayuse Vineyards Camaspelo Red Wine Walla Walla Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of 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.Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.USAAmerican 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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