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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.7 pts. and median of 93 pts. in 51 notes) - hiding notes with no text | | | Tasted by walkerjfw on 12/18/2020 & rated 93 points: Haven't had this in a while, resting in my cellar for ~8 years. Reading the notes, I heeded the advice on the decant, strained and open for 45 minutes prior to drinking. Drank over 2 hours.
Light, faded red, opaque, thin at the edges. Nose was definitely funky at the open as other point out, evolved to red fruit, baking spices, cinnamon and floral notes. Palate showing a dusted (aged) black cherry liqueur, tart red fruits, red licorice, spice, pepper. Spices persist through the mid palate. Medium body, medium/long finish.
I wasn't sure what to expect, thought I may have missed the window...but this was really in a good spot on this evening. Grenache outside of CdP can be unpredictable (in my experience), this was a great expression of varietal (with acknowledgement that there was some Syrah blended in). Great wine from a talented vintner...Decant is a must (1858 views) | | | Tasted by Zachnew on 1/21/2017: Very funky, thought it was bad at first. Opened nicely, paired very well with steak and potatoes. Should have been drank several years ago. (2289 views) | | | Tasted by MC2 Wines on 12/3/2016: Zachys Holiday - Dec 2016 (Smith & Wollensky (48th & 3rd Ave)): Loved this. Opened and it was all sorts of funk and mustiness, but that calmed down a bit in the glass. Very meaty and stinky feet and bandaids at the beginning. With time the fruit started to come through as well. Just kept getting better in the glass. Prob should have decanted. (2862 views) | | | Tasted by pdxwineguy on 11/7/2016 & rated 89 points: Drank over three nights. The first night it was oddly muted with notes of strawberries. The second night it had turned richer and brooding but still closed. On the third night it was open and delicately balanced. On the richer and opulent side but had just enough plum acid and gentle structure on the back. (2440 views) | | | Tasted by BVal on 6/10/2016 & rated 93 points: Color: light, transparent ruby -> diffuse, light ruby rim with the barest touch of garnet; looks like Burgundy. Smells like the quintessential amalgamation of Chateauneuf-du-Pape and red Burgundy; beetroot, raspberries, strawberries, mushrooms, earthy Cayuse-funk and an alluring CDP-like spiciness. Spice, earth, red fruits and a lovely, not-over-the-top Cayuse garrigue on PnP that really blossomed to near perfection at about 60 minutes. Smooth, juicy palate showing beautiful acidity a nice hefty midpalate and long finish. Nice to see that this is still holding well. Think I'll opt to drink my last bottle within the next year or two. (2724 views) | | | Tasted by jenapple on 3/1/2016 & rated 93 points: Loved this wine, will definitely be getting more bottles. (2503 views) | | | Tasted by Vinsant on 5/26/2015: Lots of veggie funk, red fruit, smoked meat, saline, and fresh herbs. Opened up a little with about an hour of air but stills lots of funk. (2510 views) | | | Tasted by rhalbert on 3/23/2015 & rated 94 points: Finished bottles at dinner at Tulio before heading to the symphony. It may have been that the stars were just aligned but it tasted markedly better than a few weeks earlier. Just a fantastic bottle. The last 10 days every bottle I have had has been fantastic. (2212 views) | | | Tasted by rhalbert on 3/8/2015 & rated 92 points: Coravined off a taste to check in. Integrating nicely... finally! Had with Wallis. (2090 views) | | | Tasted by pjhr on 3/4/2015 & rated 95 points: As delicious as the first bottle in 2010! Crushed wet stone & dark raspberry aromas and flavors on the palate with wonderful complexity and silky texture culminating in a long finish. (1766 views) | | | Tasted by RussK on 1/22/2014 & rated 90 points: Russk WW@Mortons. SMELLS LIKE A CALI PINOT. (2606 views) | | | Tasted by patwjr on 7/2/2013 & rated 88 points: Last bottle, unfortunately the worst. Not as good as the 1st two I drank in 2009/2010. OK fruit, but then a somewhat metalic, iodine, bitter taste. Don't think this will get better with time but is past its time. (2604 views) | | | Tasted by Wine Gopher on 3/25/2013 & rated 91 points: Good wine but not exceptional. It sort of reminds me of a Pinot on steroids. It has red fruits notes reminiscent of Pinot Noir but with a heavier mouthfeel. Each sip starts with a taste like Pinot but then you get this black licorice mid-palate with a medium-to-full body. It isn't hot but between the body and finish you can kind of sense the alcohol levels are elevated but then again you should expect that with grenache. It has plenty of life in it but I don't see any reason to wait to drink it. (2785 views) | | | Tasted by mellison on 3/17/2013 & rated 93 points: Excellent wine. Difficult pairing with corned beef but it was a champ. Earthy with tastes of smoke, mushrooms and leather. Opened up nicely and everything kind of softened. Drank along with a Cayuse Syrah En Cerise and this was softer and more sophisticated. Great wine. (2862 views) | | | Tasted by Radboy on 9/8/2012 & rated 94 points: Once again a terrific drink. (3412 views) | | | Tasted by Easter Everywhere on 9/1/2012 & rated 84 points: Decent flavors but hot & ends bitter?, incredible nose (2072 views) | | | Tasted by RussK on 11/17/2011 & rated 90 points: RUSSK WW at Il Mulino in Surfside. GSM no BB. Minty/menthal. complex. (2954 views) | | | Tasted by Easter Everywhere on 10/1/2011 & rated 92 points: Beautiful, spicy, fruits, superb balance, way good (1509 views) | | | Tasted by pjhr on 8/14/2011 & rated 94 points: As delicious as the last bottle. (2872 views) | | | Tasted by Jmartin on 7/9/2011: Wow, what a wine. Never had a 100% Grenache. Drank this at Cafe Panache with Kobe Stedak. K had a veal chop. This was beautiful with both. refined and easy but powerful. Spectacular. (2932 views) | | | Tasted by Vinsant on 7/2/2011 & rated 95 points: Pop and poured. This was singing with the funk. But, also had some bright juicy red fruit to balance it out. Went extremely well with a charcuterie plate and perfectly with duck confit at our first visit to Sante (which is easily the best Restuarant in Spokane). Nose of olive, tar, leather, raspberries, strawberries, blackberries, pepper, sweet herbs. and iron. Most of the nose moved to the palate with peppered meat and berries hiting first followed by olive tapenade, thai basil, smoked bacon, moist earth, and tobacco. Moster finish with that gentle Cayuse mouthfeel calling for more food. My second pairing of Cayuse and duck...amazing combo! (3208 views) | | | Tasted by Hollowine on 2/27/2011 & rated 95 points: The duality of God and Dog on the label are just subliminal warnings to the Heaven and Headonism that is in the bottle. Popped and poured a glass, sipping it over a couple hours, letting it go through all its crazy phases. From brine and iodine to smoke and bacon fat, tar, stones, and gobs of unctuous red fruits, this girl has it going tonight. At hour 2 it has settled down to a nose of olives, leather, and raspberries. The palate hits with a front of ripe berries, but finishes with a thick pass of tar, minerals, and those yummy pan drippings left over from Coq au Vin. It's taken me 10 minutes to type this note because I can't put the class down, soooo good. (3477 views) | | | Tasted by Radboy on 2/17/2011 & rated 95 points: Flippin' insanely good juice! Once again Christophe stirs his magic and kicks out a deep raspberry and subtle strawberry gem with nice hints of earth with the typical Cayuse nose so funky one need naught worry about description. I need more of this stuff!!! (3170 views) | | | Tasted by patwjr on 11/23/2010 & rated 93 points: Pop & pour. Distinctive Walla Walla trait on the nose. A bit funkier with sour fruit and heat on the finish - so less enjoyable than my last bottle exactly 1.5 years ago. Transition phase? Needs more time? Only finished 1/3 of bottle. 24 hours later it's still somewhat sour, but the heat is gone. More enjoyable but still not as good as last time. Hold on the last bottle. (3335 views) | | | Tasted by G_H on 10/15/2010 & rated 94 points: Tasted at the winery out of Magnum. I had to guess twice to find out Grenache, should have looked better at the color of it. It does remind me of Southern Rhone, but with just much more Minerals and Green olives. However the Grenache will become better each year as Christophe is experimenting with it. Christophe took it to dinner at a local restaurant and he knew everyone in that place, so he made everyone taste it and guess what it was. One of the great wine evenings of my life! Thanks Christophe and Thanks Trevor! (3626 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 Grenache God Only Knows 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.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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