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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93 pts. and median of 93 pts. in 47 notes) - hiding notes with no text | | | Tasted by team-blackburn on 12/1/2023 & rated 94 points: PNP, Well integrated, still has tannins. No funk, drinking wonderfully! (190 views) | | | Tasted by anonymoose12345 on 9/7/2023 & rated 93 points: As others have noted, this wine is fully mature but this bottle was drinking wonderfully. Glad I held on to it. (247 views) | | | Tasted by Brinckma on 9/5/2020 & rated 92 points: Cranberries, very juicy for its age, faintest hint of menthol, shaved white pepper. Good wine. (1647 views) | | | Tasted by Kjyoung80 on 7/18/2020 flawed bottle: Cooking wine at this point. (1486 views) | | | Tasted by learningandenjoying on 3/15/2020 & rated 93 points: 2020-03-15; B30; G5; 4*+8*+4.5+8.5+8.5+4.5+4.5=93: Very slight bricking on an otherwise medium garnet color. Aromatics are faint earth and berry with a light spice (cinnamon & Mexican spice) and floral undertone (any Cayuse funk has dissipated). Mouthfeel is rich and smooth with great acidic freshness on the finish. Flavors of blackberry, Lambert cherry, and earthiness. Finish is very long; slight acidic bite, lasting berry and cherry. This is really well made with balance across the board. This is a beautiful light Grenache that is drinking well now with only a nominal amount of air. Scored on Day 3, pumped. There was definitely more depth and complexity on Day 3 over the immediate freshness when first opened. This wine continued to grow on me with more time. Several years left. (1701 views) | | | Tasted by andrewdodd86 on 5/29/2019 & rated 96 points: Undrinably funky for the first two hours in typical Cayuse style. After a major decant became magical. Beautiful muted raspberry and cherries, mushroom, earth and meaty/bacon notes. Lovely. (1762 views) | | | Tasted by anonymoose12345 on 10/31/2018 & rated 92 points: Very elegant wine with a luxurious mouth feel. Very pinot-like. Bit hot with high acidity. No Cayuse funk. (1981 views) | | | Tasted by David B on 11/18/2017 & rated 95 points: I'm surprised on the reviews comparing this to a Pinot. Myself (and 3 others) found this this to be right in line with other wines by Christophe Baron. Bottom line, spectacular. Opened at 12 noon started drinking at 8pm. Concentrated smokey dark cherry fruits, funky, developing into silky, smoked meat. Long, I mean long, long. Did I mention long finish? The nose, just intoxicating and not in the alcohol sense, this wine just blew me away. Best wine I've had in a couple years. (1866 views) | | | Tasted by Brownvino on 9/25/2016 & rated 92 points: The Stones is very much apparent. A lighter red color. A bit of musk and meat. Not a heavy wine, but a very distinguishable taste and smell. (2344 views) | | | Tasted by Munch on 6/3/2016 & rated 94 points: Wow, what an elegant Grenache. Very light ruby in color, looks like a Pinot noir and light enough on the palate that it fooled one taster. Beautiful nose and nice complex flavors of red fruits, tobacco and white pepper. Solid finish and enough grip to last a good while longer. No reason to wait though. (2491 views) | | | Tasted by jonnyoro on 3/2/2016 & rated 92 points: I should put an asterisk by the score... 92* blind, this is Pinot noir. It has to be! But apparently it's Grenache! Cherry, rhubarb, and strawberry, a touch of earth, good acidity, light and light bodied... It's a premier cru and a darn good one too... Little to no wood. What am I missing? (2466 views) | | | Tasted by Kirk Grant on 9/26/2015: This showed exactly as I wanted it to. Lush red fruit flavors, notes of leather and white pepper in a medium-full body with medium acidity. (2772 views) | | | Tasted by Dale M on 1/17/2015 & rated 94 points: For some reason, while I like the Cayuse GOK Grenache, I rarely have been enamored with it. This No Girls was superb. Basically a P&P this had a tad of the rocks funk, but in understated fashion. Savory, meaty, great expansive palate presence. The mineral infused strawberry fruit had both urgency and grip. I think this could age for quite a few years yet, but certainly in the zone if you want to drive it today. (2979 views) | | | Tasted by fdub on 1/4/2015 & rated 94 points: Lighter ruby color. Beautifully pure nose of red fruits and mineral infused tones. Great purity and lift. Not a powerhouse but really pretty. (2252 views) | | | Tasted by River Rat on 1/4/2015: Sunday gathering, Benji visits Wine Country (Napa Valley Wine & Cigar): My WOTN. Stellar savory nose, crunchy red fruit, superb balance. Blew the doors off the SQN. (3281 views) | | | Tasted by andrewdodd86 on 11/27/2014 & rated 96 points: Love it. Explosive nose. Bright Red fruit, open knit. Modern. On par (or better) than an '08 Cayuse God Only Knows. (1918 views) | | | Tasted by rustyRudy on 11/27/2014 & rated 93 points: Drank double blinded against Cayuse God Only Knows from the same year. Especially upon opening it had more on the nose, dark fruit, grilled beef, minerals, and after two to three hours the fruit came out more. Still young, but last bottle from this vintage. Do give this several hours or air time. I guessed that it was French prior to being revealed. Both very similar in flavor profile. (2231 views) | | | Tasted by cpsmith33 on 11/16/2014 & rated 92 points: Last of 3 and a bit sad to have finished already. Love these Grenaches and their purity. Great fruit and funk, easy to drink. Earthy mushroom and red cherry. Nice difference relative to all the "rocks" syrah that has come to market in last few years (which I love)...but this is just good Grenache. (1644 views) | | | Tasted by scott w on 3/25/2014 & rated 92 points: Nose of dark fruit and stinky mushrooms, dark fruit earth very good with balanced tannin and acid. (2674 views) | | | Tasted by cpsmith33 on 3/15/2014 & rated 91 points: Very nice. Less bright fruits this time and more earth, mushrooms and plum. Finish was a but disjointed. Enjoyable but I guess I wanted a bit more. (2230 views) | | | Tasted by prof b on 1/11/2014 & rated 92 points: Based on CT notes, I decanted this for three hours. The nose reveals fresh porcini mushrooms, new leather, plums, and black raspberries. This wine is luscious, with plenty of dark fruits dominating the palate (along with a touch of granite), yet the wine is also well balanced with good acidity and moderate structure. I expect this wine to improve from here. (2747 views) | | | Tasted by cadamson on 5/23/2013 & rated 93 points: Even a bit better than last time, as the funk is growing (lots of mushroom, soil, ham!, etc), good dark red fruits. Fun to drink. Doubt it will get better than it is now, but well worth the cost. (3624 views) | | | Tasted by Kirk Grant on 2/18/2013: More candied than I remember...kind of a disappointment (4045 views) | | | Tasted by circadumonde on 1/27/2013 & rated 92 points: Soaring aromatics that you could sit and just smell for days. Tasting this wine within the first few hours of opening, on the other hand, is like furminating your tongue. Given many hours, or days, of air, this wine is silky smooth and delicious. (3268 views) | | | Tasted by afu on 12/30/2012 & rated 93 points: Quick review, a little of the familiar Cayuse funk. A polished, multi-layered Greanche on the light side that while young was very drinkable despite a pop and pour. Not too heavy, not too sweet, plenty or lighter red fruits, some minearality, a little funk, some tar and maybe a hint of cedar. Watch out when this grows up. Perfect with an eclectic meal. (3561 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.
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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