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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.9 pts. and median of 93 pts. in 79 notes) - hiding notes with no text | | | Tasted by Goofienewfy on 10/15/2023 & rated 94 points: This is still a big wine. Needed a decant and even an hour of air was not enough. Nose was barn and funk. Tastes like salami stick with note of bacon fat. Not for everyone but the uniqueness is mind blowingly good. (356 views) | | | Tasted by ikkaariainen on 4/17/2022 & rated 95 points: Seriously excellent, very high end, drinking just beautifully and perhaps just slightly past prime, highly recommend. Time to drink up any remaining holdings. No need for a decant. Very smooth, fully mature and fully integrated, dark purple with peripheral bricking, oak and tannins resolved with a medium - long aftertaste. Famed Cayuse / the Rocks AVA funk present but very controlled. Nose dark, aromatic, complex and slightly sweet with dark fruit, black pepper, leather and a hint of vanilla after the initial funk / merde blew off. Complex flavor profile of dark cherry, blueberry, leather, plum and coffee with a hint of smoke. (1741 views) | | | Tasted by fournet on 4/4/2019 & rated 94 points: I generally enjoy the God Only Knows, and this vintage was better than most. Well structured wine. Not as “big” as most God Only Knows. Ready to drink now. (2324 views) | | | Tasted by Ron Slye on 4/21/2018 & rated 92 points: Lovely wine. I find the Cayuse funk works really well with both Grenache and Syrah, and this was no exception. There is a creamy pepperiness to the nose, then some nice black pepper, with some stewed red fruits. This works well. (2108 views) | | | Tasted by winot on 2/10/2018 & rated 91 points: It was good, but as with the last bottle, ripe to the point of soupy w/o quite getting there - tasty but close to the edge - served our purpose as a sipper, but for my taste, a bit hot and lacking in freshness. I'd consume these now. (2934 views) | | | Tasted by SFBill on 7/26/2017 & rated 95 points: This was my first Cayuse. Double decanted and enjoyed at Kokkari (Greek) in San Francisco. The barnyard funk was there, and, mellowed by the decant, was a treat. Lots of alcohol but not hot. Paired very nicely with the strong herbs of greek dishes.
This wine is in a nice place right now. Dark ruby, full body. I didn't notice the sweetness some reviews mention. (3161 views) | | | Tasted by Ron Slye on 1/15/2017 & rated 91 points: For some reason, unlike the last time I tried this, the Cayuse funk was more pronounced. Not overpowering, but very much there. It overlays some nice red fruits, though the barnyard funkiness is more front and center than the fruit. Did not take detailed notes -- brought to Nick and Libbys for dinner. But I would not describe this wine in the same way I did the last bottle. (3387 views) | | | Tasted by jonesjuice88 on 11/25/2016 & rated 96 points: Perfect perfect right now!
Grenache at its best. (2469 views) | | | Tasted by TGLeroy on 6/23/2016 & rated 95 points: Drinking very well now. Opened very barnyard-y and gamey. That blew off and cherry, black cherry and cola emerged; smooth mouth feel. After an hour cherry fruit came to the fore, and it developed a bit more brightness. A wonderful wine. (2992 views) | | | Tasted by RJWallis on 2/8/2016 & rated 96 points: Almost perfect. The alcohol showed prominently upon opening, so let it breath for an hour. Every sip got better and better. Wet forest floor, wet stone and some olive, maybe mushrooms on the nose, very rich mouthfeel, earthy complex with multiple layers on the palate with medium long elegant finish. Definite old world vibe. Bravo! (2884 views) | | | Tasted by rhalbert on 2/5/2016 & rated 95 points: Incredible. Probably the best GOK I have ever had. Had with Srini at Bis on Main. Bummer this was my last!! (2458 views) | | | Tasted by patwjr on 9/14/2015 & rated 93 points: Decanted for 1 hour, then back in bottle to serve an hour later. Nice blend of minerals & fruits (raspberry & cherry) plus a touch of earth and the distinctive Cayuse terroir funk (mild & nice this time). (2343 views) | | | Tasted by BVal on 6/19/2015 & rated 92 points: Color: light, transparent ruby -> diffuse, light ruby rim; looks like Burgundy. Once again, smells like the quintessential amalgamation of Chateauneuf-du-Pape and red Burgundy; beetroot, raspberries, strawberries, mushrooms, earth and an alluring CDP-like spiciness. Lovely, not-over-the-top Cayuse garrigue on PnP that really blossomed to near perfection at about 60-90 minutes. Smooth, juicy palate showing beautiful acidity a nice hefty midpalate and long finish. This vintage of GOK skews distinctly in the direction of Grenache (as it should) showing spiciness, earth, gaminess and deep red fruit. Delicious now (could use about a 60 minute decant), for those with bottles in their cellars I think this has time in hand. (2273 views) | | | Tasted by walkerjfw on 5/19/2015 & rated 96 points: Another great dinner in Zurich with CVA, Benoit and Andrew. This one was held at Heugumper Restaurant. Brought this as part of our Grenache theme for the evening. I am tasked at these dinners with presenting the "new world" entrants...It was fun to put such a young and unknown (to my European friends) wine up to a discerning crowd. Drank alongside a 93 L'Ermita, 2011 Favia Lincoln, Orin Swift D66, 1996 Rayas
This was second to last wine, had an opportunity to open a bit to work off some of the classic Cayuse funk. When first opened you get rubber, blood, barnyard. After 30 minutes it goes to savory meats, herbs on the nose. The crowd remarked - correctly - that from the nose you expect a ery heavy wine but its quite the opposite. Elegant and light mouthfeel. Palate was plums, black and blue fruits, garrigue, black pepper, coffee. Layered finish of meats, bacon, herbs.
This is a unique wine, not for every palate given a non traditional flavor profile and nose. That said, my European friends loved - in fact it was WOTN for 3 of us. (given the Rayas bottle didn't show well it got a break) The decant makes a HUGE difference in this wine. If you PnP this wine its not likely to show well. (2038 views) | | | Tasted by rcg62 on 2/28/2015 & rated 85 points: okay. I've tried multiple Cayuse wines, including the offshoots like No Girls. I don't get it. This is one of the most off expressions of Grenache I've had. Weird nose. Decent dark berry finish. But to me laughable vs a CDP or a Paso Grenache. (1820 views) | | | Tasted by S R U D I N on 11/23/2014 & rated 98 points: One of the most incredible and robust bottles of Grenache I've ever tasted. By far the best vintage and it's drinking like Ambrosia. MUST FIND MORE... (2433 views) | | | Tasted by ewsds on 9/24/2014 & rated 92 points: Still going strong, Full of flavor, but taking on more secondary flavors as it enters its prime drinking window. A bit dark in color and in flavor profile for a Grenache, but with great structure and a long finish. A bit of Cayuse funk and minerality, but not as noticeable as with most Cayuse Syrahs. A great effort. Wish I had more. (2332 views) | | | Tasted by pjhr on 9/22/2014 & rated 92 points: Similar tasting notes to previous bottle, but with a hint of heat on the finish. (1986 views) | | | Tasted by RR47 on 7/21/2014 & rated 93 points: Maturing nicely, Nose of Raspberries, creosote bush, smoke, & tar. Good balance, medium length finish. (1901 views) | | | Tasted by perlasteve on 5/23/2014 & rated 94 points: Drank at Erik Cannella's popup dinner in Seattle. Old friends Rudo and Levy, Steph with Nick and of course Perla. Beautiful, very balanced although light on acidity and tannins and medium alcohol. Dark red fruit forward on nose, palate and finish which was medium. Medium body. Great with lamb. GOK is making me a grenache lover. (2222 views) | | | Tasted by Ron Slye on 3/5/2014 & rated 93 points: Wow -- this is serious grenache. Reminds me of a serious CNDP. Very strong powerful nose -- leather, earth, not so much cayuse funk but more grenache dirt. Very full in the mouth, with some nice fruit. This is a bit young, so I will wait a while before opening another. Did not follow over the night as there were a lot of others drinking. (2037 views) | | | Tasted by rhalbert on 2/18/2014 & rated 92 points: Finished off in Vancouver (2011 views) | | | Tasted by KPieper on 2/14/2014: My first GOK. Very smooth out of the bottle. Typical cayuse nose, that diminished slightly over an hour decant. Unlike any other Grenache that I've had. Noticed some heat on the finish, more noticeable with food. It sure tastes to me like there is some Syrah blended in. All in all, I love this. Great bottle. (1903 views) | | | Tasted by patwjr on 12/25/2013 & rated 92 points: At first, a nice nose but tasted thin and unrevealing. After an hour and beyond, the wine became denser and opened up with cherry and raspberry fruit. Needs more cellar time or a decant. (2074 views) | | | Tasted by rcg62 on 11/27/2013 & rated 90 points: I'm not a fan of this style. Lovely nose but even there the alcohol burn comes on. And I just find too much heat on the palate. Light cherry in color, has some nice flavors of raspberry and other red fruits (cranberry?). But just too much heat for me. (1812 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2009, IWC Issue #147
(Cayuse Vineyards Grenache Armada Vineyard 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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