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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 93 pts. in 50 notes) - hiding notes with no text | | | Tasted by anonymoose12345 on 6/23/2021 & rated 91 points: Slow ox'd in bottle for 3 hours prior to pouring. Dark ruby, rusty red rim. Nose of barnyard, mint, burnt(?) stems, charred meat, savory herbs, candied fruit. On the palate, very focused and silky mouthfeel, initial hit of salinity, stems, tart fruit, fernet-like herbaceousness. Short finish of more stems (so stemmy!), bitter tart fruit, slight tannins, heat.
After an hour in glass, palate evolved to be much more sweet fruit forward, heat, less stemmy, plush. Round medium finish. Utterly delicious.
Drink or hold. (1765 views) | | | Tasted by johnnyo on 6/20/2021 & rated 93 points: so classically Rocks district (1637 views) | | | Tasted by johnnyo on 5/8/2021 & rated 93 points: This wine is showing beautifully. Earthy, mushrooms, tobacco, red plum, blackberry and meaty. Very stylistic of producer. (1607 views) | | | Tasted by RPerro on 12/25/2020 flawed bottle: I think sub-optimal storage resulted in this one falling apart...tons of VA, very limited fruit, just not good at all. Very sad, as my previous bottle was closing in on perfection. NR (1734 views) | | | Tasted by G_H on 4/24/2019 & rated 94 points: From the young vines the classic Cayuse mineral, rock and black olive notes are there but not yet as intense.
Great value! (2241 views) | | | Tasted by rustyRudy on 11/4/2018 & rated 91 points: Purple and slightly cloudy. Barnyard, tobacco barn,and dark unsweetened chocolate, and smoked bacon on the nose. Lots of black cherry, tart pomegranate, grilled beef, black olive, followed by some savory notes on the finish. Better after an hour. Did really well with a grilled strip steak. For me personally I like the earthy funkiness seen in Cayuse and protégés wine at a minimum, and this bottle pushes it to just above my level of maximal enjoyment especially upon early opening. Still enough tannins to keep for years to come. Overall very good and distinctly from the Cayuse family. (1905 views) | | | Tasted by learningandenjoying on 9/29/2018 & rated 95 points: B60; G10; 4.5+9+4*+8.5+9+4.5*+4.5=95; Scored on Day 2, but this was fabulous from PNP with none of the Cayuse-style funk to burn through; dark ruby red, clean, gorgeous with some transparency; aromas of tobacco, charred meat, buttered popcorn, game, bacon, blueberry, leather, earth; add flavors of blackberry, black pepper, coffee, savory meat (getting the idea? – lots going on); medium-body with slightly chunky mouthfeel; really long and near elegant finish; well-made with great balance of all components, medium tannin, medium acidity, good minerality, complexity; still has a couple of years of development, then another 5+ of good drinking. (1745 views) | | | Tasted by Kirk Grant on 11/16/2017: Color: Ruby leading to a pink & clear meniscus.
Smell: Oil-cured black olives, black pepper, and chared meat
Taste: Coffee, mocha, vanilla, black berry, blueberry, tobacco, and clove
Overall: A medium-full bodied wine, med acidity, med+ fruit, Med tannin, with a complex and lasting finish. This wine is really modern and those that taste these wines frequently would have no problem identifying the C. Baron signature in this wine. This is a wine that I can see new wine-lovers falling in love with while those in the AFWI camp are not likely to want more than a glass. The quality of this wine is excellent to outstanding. It's enjoyable now and seems as if it likely has another 5-10+ years with good storage. (2202 views) | | | Tasted by kanowsky on 10/9/2017 & rated 94 points: This is tasting amazing right now! Had it with spicy BBQ ribs and it held its own. (2300 views) | | | Tasted by ews3 on 10/7/2017 & rated 92 points: dark berry fruit, black pepper, game, smoke, salinity. quite a bit going on here. you can see the family resemblance to Cayuse, but this really is quite distinct. nice finish, but a bit too sharp acidity on the finish. At a decade of age, this is still very young, and has a long way to go. (1855 views) | | | Tasted by RPerro on 1/14/2017 & rated 97 points: 2008 First Vintage Syrah Retrospective.
Decanted 1 hour. This was one of the most amazing bottles of Syrah I've had in a long time. Very savory, with brine, roasted meat, green olive, black pepper, and blackberry fruit. Very rich and palate-coating, with a finish that just keeps going...20-30 seconds. I could have drank this all night! Drank this before a 2008 Four Cairn Syrah from Napa and this one took the prize, hands down. Drink now - 2028. (2358 views) | | | Tasted by Munch on 6/8/2016 & rated 93 points: This was my first experience with No Girls Syrah and it was impressive. In a nice place right now with tannins very well integrated. Great Syrah nose of berries, leather and tobacco and very smooth on the palate with nice finish. No Reston to wait but likely has a good number of years ahead of it. (2865 views) | | | Tasted by cpsmith33 on 5/14/2015 & rated 91 points: Similar notes. Love this wine. (3264 views) | | | Tasted by skinnydave on 2/18/2015 & rated 89 points: A well done WA Syrah. Nice berry-heavy fruit, clean, dark, with authentic southern rhone like structure. Tasted a lot like other WA syrah that is cheaper and easier to get (Owen Roe anyone?). This was my first go with No girls and I wasn't disappointed. I am happy I have been buying subsequent vintages, and I am excited to see how the others do. (3254 views) | | | Tasted by curtispomeroy on 2/18/2015 & rated 85 points: I didn't particularly care for this wine. Found it to be rather atypical for syrahs from this producer/region and, worst of all, it wasn't very interesting or pleasurable to drink. Tried the last glass two days later and it hadn't improved for me. (4038 views) | | | Tasted by WeinBaum on 1/23/2015 & rated 95 points: Wow. I have been fighting back opening this wine until tonight. Great nose, feel in the mouth and resonance of flavors. Cherry, Rhubarb(I happen to love it especially in pie) and blueberry and on and on...... This is what Terroir and a touch of the masters hand is all about. And the best is yet to come. Looking forward to drinking the 08 over the next decade. Thanks Trevor!!! (3039 views) | | | Tasted by AWBryce on 1/4/2015 & rated 92 points: Vanilla, red fruit, briny and earthy notes on the nose. Smooth palate, fine tannin. Would like to see more development in the next bottle. (2634 views) | | | Tasted by ews3 on 1/4/2015 & rated 93 points: Took a few hours to open up, but was able to limit myself to small sips until it did. Nose shows dark berry fruit, some Cayuse "tomato funk", and sweet spice. Full-bodied palate has a very dense feel to it, with smooth tannins. Berry flavors dominate with other dark fruit notes. Minerality and spice notes continue. Finish continues for a while, but there is a touch of heat. I've been up and down on the Cayuse wines, but this was really nice. (3120 views) | | | Tasted by tomlee on 9/28/2014 & rated 95 points: Ruby red in color. 14.2% ABV. Cherries, blueberries and cabbage on the nose. Full bodied with super acidity. Rich and savory. Flavors of olive brine, game, cherries, umami and pepper. Great mouthfeel with a unique sense of weight and grip on the palate. The finish is exceptional. Drink over the next 4-6 years. (2370 views) | | | Tasted by Brunello123 on 9/20/2014 & rated 93 points: I had this wine and the 2005 Alban Reva and they were very closely matched up. This one was lighter and easier to drink without food. I don't know much about Washington Syrah, but I really enjoyed this wine (2226 views) | | | Tasted by Bethany Severance on 9/9/2014: This is yummy...it's an easy wine to drink. The alcohol isn't obvious. This is one of my favorite reds that I've had so far. (2168 views) | | | Tasted by Kirk Grant on 9/9/2014: Color: Opaque violet
Smell: Black pepper, oil-cured black olives, cabbage, black pepper, and chared meat
Taste: Black berry, blueberry, tobacco, clove, and lavendar?
Overall: A medium-full bodied wine, med+ acidity, med+ fruit, Med tannin, with a complex and lasting finish. This wine is really in a beautiful spot now. I can see this finally for what it is...a well made, modern-styled vision of what Syrah can be. This is a wine that can accentuate a great & complex food pairing...or can be enjoyed alone. I wish I could trade my 2009 for another bottle of 2008. Outstanding!!! (2108 views) | | | Tasted by cpsmith33 on 6/15/2014 & rated 91 points: Decanted and drank over a few hours.
Exactly what you would expect in my opinion.
Well balanced, smooth Washington Syrah. (2405 views) | | | Tasted by thenapalist on 4/11/2014 & rated 82 points: Just not all that well made in my opinion. Even after 4hrs of decanting, it just doesn't offer up anything special. In fact, its simply too green and stemmy. I'm assuming they used whole clusters with stem inclusion. It lacks balance, body and concentration. Very disappointed. (3325 views) | | | Tasted by RMundell on 4/5/2014 & rated 90 points: Decanted for 5 hours. Was a little disappointed from previous bottles. Still solid. (2221 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| No Girls Producer website
No Girls Wines was originally founded as a collaboration between Cayuse Vineyards' owner and vigneron Christophe Baron and general manager Trevor Dorland. As the project has evolved, we are very pleased to include other Cayuse employees including Cayuse assistant vigneronne Elizabeth Bourcier and controller Nancy Nestler.
These team members prove that No Girls represents an appreciative nod to one of Walla Walla's richest and most colorful eras—it doesn't literally mean no girls. It means that by creating wines true to our valley, we're celebrating our history.
The grapes come from the Cayuse La Paciencia vineyard, which means patience—appropriate since the project was ten years in the making. The vines are tightly spaced and planted on an angle, giving No Girls a personality all its own.
These are serious wines, not Cayuse seconds. They're focused and pure—food friendly creations that eloquently express the rocky terroir from which they spring.
Real Wine. No Tricks.
Syrah Varietal article (Wikipedia) | (Wines Northwest)
Note that some producers in the Northern Rhone distinguish between simply Syrah and "Serine", the latter described as ‘an ancient clone of Syrah, the berries of which are more oval-shaped and less deeply pigmented than Syrah’ by producer Tardieu-Laurent. 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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