External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.2 pts. and median of 93 pts. in 26 notes) - hiding notes with no text | | | Tasted by Redteeth on 7/6/2023: This bottle received a thorough decanting. I'd had a 2012 vintage a week earlier. In my opinion this was much better, more full-bodied and flavorful. The Merlot showed through although only 19% of the blend. It has some of the characteristic Cayuse funk but not overwhelming. (1348 views) | | | Tasted by mlawren1 on 4/20/2023 & rated 93 points: Bit of stewed meat gives way to cherries, cirrants and blueberries. Fiona he’s strong and chewy. (1411 views) | | | Tasted by Ex-Ray on 11/3/2022 & rated 92 points: Last tasted July, 2021. Dark and opaque. The nose is similar to many of their syrahs, with the smoky, roasted meat, tar components. Aromas of cabernet were not distinctive. Medium-full, very nice, but lacked some of the depth and complexity of many of their other wines. A touch of plums and prunes the second night, a bit less impressive.
Ric (1976 views) | | | Tasted by JMFWC on 3/27/2022 & rated 93 points: Decanted for four hours. Funk shook off and palate was nicely silky. Paired well with some American wagyuu ribeye. Still growing but good now. (2580 views) | | | Tasted by VAGenius on 1/5/2022 & rated 93 points: Nose of black raspberry, brambleberry, and orchids. Bold palate shows bright black plum palate with light rubber, strong tea notes, metallic flakes, and wet river stones. Shows some drive leading into a finish of soft, pillowy tannins with black fruit, more tea, leather, and wispy smoke. Unusual wine for this much Cabernet and a bit hard to pin down, but excellent. (2852 views) | | | Tasted by Michael_D on 10/6/2021 & rated 90 points: Not my favorite Cayuse to date. Nothing remarkable to note. I let this bottle sit in a decanter for 3 hours, prior to drinking with friends. (2806 views) | | | Tasted by Ex-Ray on 7/25/2021 & rated 93 points: Dark and opaque. The nose is similar to many of their syrahs, with the smoky, roasted meat, tar components. Aromas of cabernet were not distinctive. Medium-full, very nice, but lacked some of the depth and complexity of many of their other wines. A touch of plums and prunes the second night, a bit less impressive. I will drink my two other bottles soon.
Ric (3179 views) | | | Tasted by madmagnum on 6/30/2021 & rated 94 points: decanted for two hours. still had lots of that signature Cayuse funk on the nose. but started to dissipate after about 30 min in the glass. great fruit and balance. not as rich and silky as expected. (2608 views) | | | Tasted by rfras on 5/18/2021 & rated 92 points: Needed some time to open up. Muted cherry flavors opened to more expressive cherry and dark berry flavors. (2270 views) | | | Tasted by RPerro on 3/19/2021 & rated 94 points: Decanted 1 hour, likely didn't need it. Distinct black cherry flavors up from, with a touch of earthy bramble and dark mocha coming in later. Really enjoyable wine, may have to see if I can source some more. Drink now - 2033. (2137 views) | | | Tasted by pjhr on 11/7/2019 & rated 94 points: Delicious plum, black cherry, and earthy notes on the nose and palate with silky smooth texture and delectable tannins on the long finish. Drinking beautifully! (1915 views) | | | Tasted by pjhr on 10/19/2019 & rated 93 points: Delicious but lacking some of the vibrancy of the previous bottle. (1463 views) | | | Tasted by fitchbuck on 10/12/2019 & rated 95 points: Second bottle drunk @ Ross's, after his 2015 La Rata, during State v. Iowa showdown. Scoring both a 95. My first "rat", & it was one of the best grenaches I've had; very interesting blend.
The Camaspelo on the other hand was more regal & refined. More class than older vintages, which I've thought were hit & miss. (1408 views) | | | Tasted by pjhr on 9/28/2019 & rated 94 points: Delicious plum, black cherry, and earthy notes on the nose and palate with silky smooth texture and long finish. Drinking beautifully! (1368 views) | | | Tasted by Fsrenduro on 4/26/2019: Not a good Cab but a decent Pinot. (1697 views) | | | Tasted by kanowsky on 2/18/2019 & rated 96 points: A powerful but not overwhelming vibrant red. (1252 views) | | | Tasted by soyhead on 7/13/2017: Nose - soy, turned earth, savory plum. Smells Cayuse
Mouth - a savory Element permeates but the fruit is solid. Slightly rooty earthy, with funk implied but subtly stated. Complex and fruit forward but in my mind lacking acidity. a good relatively gentle introduction to the Cayuse stable (2257 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, Focus on Washington: Hot Times in the Desert (Nov 2016) (11/1/2016)
(Cayuse Vineyards Red Wine Camaspelo Washington) 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.Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.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. |
|
