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 Vintage2008 Label 1 of 11 
TypeRed
ProducerNo Girls (web)
VarietyGrenache
Designationn/a
Vineyardn/a
CountryUSA
RegionWashington
SubRegionColumbia Valley
AppellationWalla Walla Valley

Drinking Windows and Values
Drinking window: Drink between 2014 and 2033 (based on 5 user opinions)

Community Tasting History

Community Tasting Notes (average 93 pts. and median of 93 pts. in 33 notes) - hiding notes with no text

 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. (879 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. (778 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. (1027 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. (801 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. (887 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. (675 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. (1688 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. (1303 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. (1695 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. (2659 views)
 Tasted by Kirk Grant on 2/18/2013: More candied than I remember...kind of a disappointment (3125 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. (2405 views)
 Tasted by mrpostcard 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. (2578 views)
 Tasted by sinebubble on 11/22/2012: Decanted two hours at the Caldwell's. The nose and drink matched each other perfectly -- a subtle earthiness and slight funk layered under the sweet, perfectly weighted Grenache. A much subdued Cayuse wine. Delicious, WotN in fact. (2506 views)
 Tasted by cadamson on 11/19/2012 & rated 93 points: Improving...lots more delicious funk, improving finish. Should be just marvelous in another year or two. (1937 views)
 Tasted by Kirk Grant on 11/15/2012: Color: Pale Ruby
Smell: Earth, red fruits, blueberries, cedar, black trumpet mushrooms, oolong tea, and chewing tobacco
Taste: A melange of red fruit, blueberries, blackberries, coffee, with hints of clove and allspice.
Overall: Outstanding!! Light-medium body, med+ fruit, med+ acidity, med- tannin, and a depth and complexity that is sure to please most wine lovers. (1692 views)
 Tasted by RMundell on 11/9/2012 & rated 94 points: one hour decant. Loved this wine! (1675 views)
 Tasted by J @ y H @ c k on 11/7/2012 & rated 93 points: Just arrived so we decided to commit infanticide and we wee not disappointed. This was less intense than I expected based upon the Cayuse pedigree of its team. Decanted for an hour. Excellent balance and smoothness. The fruit is there but not a fruit bomb. Light raspberry with meatyness. I noticed a touch of cedar, unusual in a new wine. This went down very smooth and was drinkable despite its youth. (1432 views)
 Tasted by cpsmith33 on 9/11/2012 & rated 92 points: I really like this. I could smell it all day, on the palate nice bright red fruit, earth and minerality. Very easy to drink. Decanted 4 hours. Perfect while your Cayuse Syrah's age a bit. (1886 views)
 Tasted by Anonymous on 8/11/2012 & rated 93 points: Decanted for 1.5 hours. Nose of dark berries, spice and a little funk. Palate was quite full and showed a little earthiness. Moderate acidity and tannins. Balanced for such a young wine. Might even get better with age. Very nice. (1951 views)
 Tasted by twelch on 7/29/2012 & rated 92 points: Pop and pour. Didn't get too much time to spend with this so I'd say this is 92 with a lot of room to grow. Nose had some of that animalistic Cayuse funk that I love so much along with some ripe strawberries, and a nice earthy minerality to it that all followed into the palate. Drinking pretty well right now but a touch of a short clipped tannic finish. (2043 views)
 Tasted by cadamson on 7/28/2012 & rated 92 points: Extremely good, bright, fresh and young. A Cayuse like funky nose, but tons of red raspberry and minerality; goes down almost too easy. Will be interesting to see how this evolves. (2045 views)
 Tasted by team-blackburn on 7/22/2012 & rated 96 points: Borderline perfection!!!! Bright fresh and expressive, this wine completely changed my opinion of Grenache. I think this wine is to be enjoyed young. (2036 views)
 Tasted by MCUBEB on 7/17/2012 & rated 95 points: One of the best wines I have had in a long time. Savory notes with some menthol and red fruit on the nose followed by beautiful red fruit notes on the palate that is followed by earth, spices, meat and mushroom notes. Nice silky texture and long finish makes it an outstanding wine. Drinking well now but should improve with some age. (2044 views)
 Tasted by kwn70 on 5/20/2012 & rated 93 points: Slightly dusty nose with notes of dark cherries and tar, which blossomed into a Cayuse-like perfumed nose after an hour and a half. Popped, pored and determined a decant was necessary, which really allowed the wine to shine. A great, smooth mouth feel transitioned to a slight moment of spice on the mid palate and a long finish comprising of salumi and hints of smoke. Recommend decanting for two hours before jumping in. Another delicious creation by Christophe though! (2319 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

CellarTracker Wiki Articles (login to edit | view all articles)

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 Grenache

USA

WineAmerica (National Association of American Wineries) | Free the Grapes!

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.

Columbia 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 Valley

The 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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