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Wine Type Vintage Name Variety Locale Date Posted Score Helpful Comments Comment Date Community Score More...
Red

2010 Cayuse Syrah Cailloux Vineyard

Walla Walla Valley more

1/3/2016 - Radboy wrote: 95 points

A bit more refined and less in your face than from other years. Delicious and drinking well now but will likely add additional complexity with time.

  • Comment posted by Radboy:

    1/8/2016 7:01:00 AM - Great. Let us know what you think. It really is a beauty. If you get a chance, try No Girls someday. Equal goodness but a different flavor profile.

  • Comment posted by Radboy:

    1/8/2016 8:39:00 AM - We must have similar palates. I think the Royal City is over rated. Big and bold but none of the nuances that Cayuse or Reynvaan put out. I quit buying it.Get on No Girls waiting list, it is worth it. I grew up on Georges Latour from BV and it was my first great Cab that I tried, a 1978. That sure and the hell dates me, doesn't it!

Red

2001 Château Lynch-Bages

Pauillac Red Bordeaux Blend more

12/26/2015 - Radboy wrote: 92 points

Some extra cellar time has softened the edges quite a bit and added some complexity. We had it with prime rib at Christmas and it was a winner.

  • Comment posted by Radboy:

    12/26/2015 7:16:00 PM - Great!

Red

2010 Cayuse The Lovers

Walla Walla Valley Red Blend more

2/24/2015 - IanBlessing Likes this wine: 94 points

Deeply fascinating wine. It seesaws back and forth from cabernet to syrah almost every minute. In one sniff it displays 100% classic cab characteristics, predominantly loads of cassis and blueberry, the next you're sure it's a En Chamberlin syrah, despite knowing full well it's only 16% syrah, and it's actually En Cerise.

In other moments there's a clear, beautiful marriage of the two, the syrah seeming to soften the cab, and brief, exciting glimpses into Cayuse's telltale iron, meat, black tea, soy sauce, crushed rock, and funk. Then, just as soon as it came, the syrah is in the background, and the cab takes over. Rinse, repeat, and the interplay starts all over again. The balance is really lovely. There are times when I want to obsess over the nuances, and times when I just want to sip and not think about it. Both drinking styles are equally enjoyable.

94 for the sheer interestingness, and the revelation that cab and syrah make great lovers. Only reason I didn't score higher is a finish that seemed uncharacteristically soft. Lingering, yes, but the other Cayuse wines I've had packed more of a punch on the back end.

  • Comment posted by Radboy:

    12/7/2015 9:26:00 PM - Great review. I look forward to trying this in another year or so.

Red

2010 Cayuse Tempranillo Impulsivo En Chamberlin Vineyard

Walla Walla Valley more

11/21/2015 - Ex-Ray Likes this wine: 95 points

First Impulsivo I've tasted. Cayuse is my favorite American winery, but I just didn't get much from this wine. However, my wife just loved it! I got very little aroma, opened slightly after two hours but still very reserved. Very concentrated black fruits on the palate, tannins present but not obtrusive, very balanced, viscous, somewhat hot. Long black fruit, French oak aftertaste. I much prefer the syrahs. Could be this is still too young and closed and would have been better had I waited.
Second and third evenings: wine slowly opened up to have a richer dark blackberry, black cherry, cassis aroma with some licorice and burnt wood. The flavors also opened quite a bit, also very deep, black fruits with a touch of anise and smoky oak. Mouth-coating, high alcohol, very long aftertaste. Next time, I'll age these a bit longer, let them get much more air before serving.

  • Comment posted by Radboy:

    12/7/2015 9:17:00 PM - Good info Ex-ray. Sound like another year in the bottle and a four hour decant is in order!

Red

1996 Château Smith Haut Lafitte

Pessac-Léognan Red Bordeaux Blend more

3/29/2015 - PanosKakaviatos Likes this wine: 88 points

25 years of the Cathiards at Smith Haut Lafitte: all magnum verticals (Château Smith Haut Lafitte): Lower yield than the 1995 and more Cabernet Sauvignon (50% as opposed to 40%), this wine seems more aromatically interesting and yet it has just a bit of astringency to it. Overall, I could drink this with a meaty dish, but it lacks that bit of opulence and vivacity on the finish to make it exciting.

  • Comment posted by Radboy:

    11/21/2015 8:10:00 PM - Agreed! There is a bit of astringency and the fruit is subdued. Still nice but not memorable.

Red

2008 Cayuse Syrah En Chamberlin Vineyard

Walla Walla Valley more

2/7/2015 - Ron Slye wrote: 93 points

This is just an enormous wine at the moment. Lots of stone, meat, cayuse funk, barnyard, dark fruits, and so many other things. I want to a wait a bit until the next one. But if you like big brooding beasts of a wine, this is drinking well for you now!

  • Comment posted by Radboy:

    11/1/2015 8:48:00 AM - We tried this last night. While it has softened a little over the last year, it is still very big, even after a 5 hour decant. Yet, it is still quite remarkable and one of the more memorable Cayuse that I have tried. I will parcel out my last two bottles over the next 5 years!

Red

2008 Cayuse Syrah Armada Vineyard

Walla Walla Valley more

10/25/2015 - Loren Sonkin wrote: 95 points

cooking School and Washington Wines (Loretta Paganini School fo Cooking): Purple in color. The nose is really nice with black raspberries, spice, slight gamey notes, black olive, black pepper. Slight floral note too (violets?). Very smooth on the palate. Some silky tannins but for the most part, the tannins are resolved. The wine still drinks young though and seems to be just entering into adulthood. A very nice complexity as well. Someone mentioned it as being smokey, but I didn't get that. Outstanding wine.

  • Comment posted by Radboy:

    11/1/2015 8:36:00 AM - We enjoyed this last night and had a similar experience. Quite good.

Red

2010 Cayuse Syrah Cailloux Vineyard

Walla Walla Valley more

5/1/2015 - Radboy wrote: 95 points

This is great stuff. Layers of flavors plus a silky depth that seems even more refined than Cailloux of past. Just an amazing depth to my palate, perfect for savoring.

  • Comment posted by Radboy:

    9/6/2015 5:54:00 PM - One if these days, when I get discipline, I am going to do the two to three day drinking window. I should probably have a second bottle open to keep my palate wet while the Cayuse evolves. Someday...

  • Comment posted by Radboy:

    9/6/2015 6:20:00 PM - That is pretty damn funny! It makes me want to wait a few years before I crack another.

  • Comment posted by Radboy:

    9/7/2015 6:11:00 AM - Now that is love Dave! Great story. I have had several wine epiphanies as well. We made it over to Seattle once for Taste Washington, or some other such big event. They were pouring a very old, and very small, taste of a Tokay Azsu Essencia. Pouring from a moldy looking bottle that looked like it was dug from your garden, 15 years later I still can taste the lovely floral and caramel and nut flavors of this exquisite wine. Liquid baclava in a glass. Better than sex...well some sex anyways! Cheers, Steve

  • Comment posted by Radboy:

    9/7/2015 11:07:00 AM - Sorry I don't have a picture. It was back in the pre-cell phone days. It was quite remarkable looking. Truly dug out of a cellar in Europe.
    Here is a toast to those who went before us. Cheers.

  • Comment posted by Radboy:

    9/17/2015 7:04:00 PM - Fortunately I do. I was an early Cayuse fan so I have a nice stash. But I am still waiting at least another year! I have only tasted GOK and En Cerise from that vintage. But I need to start sampling! Be strong, or make sure you have a 3 day weekend for your next bottle;)

  • Comment posted by Radboy:

    9/17/2015 9:29:00 PM - Good to know.

  • Comment posted by Radboy:

    10/26/2015 6:48:00 PM - You have the Cayuse itch, do you lad? Ha! I would give it 1-3 more years of aging or decant atleast 4 hours, preferably the former! But many folks love it at the 5 year mark and I loved it as is. I have never made it through a 24 hour decant as I always figured it was just too damn young. But considering your past experience, and your palate, what the hell. But I have 11 bottles left from my case and will wait until next year (or the holidays) for a second bottle. I usually use the 5-9 year mark for Cailloux, but this was a big one but a great one. I bet it will be good either way:) Keep me posted. Have you ever had Reynvaan? Me thinks it is drinkable at an earlier stage in general. If not, stock up while you can still get some. Cheers, Steve

  • Comment posted by Radboy:

    10/26/2015 8:08:00 PM - Don't let me dissuade you, I gave it 95 points! My comment is more reflective of your past experience of having to decant so long than anything. But I think it is just starting to hit its prime and have some others in my stash while I wait. As for allocation, I was fortunate to get in starting with the '99 vintage. Nothing clever other than getting greedy early!

  • Comment posted by Radboy:

    10/26/2015 8:09:00 PM - I think X Ray's review nails it.

Red

2006 Cayuse Syrah Bionic Frog

Walla Walla Valley more

10/16/2015 - Ex-Ray Likes this wine: 100 points

Another perfect wine from Cayuse! Brick-garnet, with very slight lightening at the edges. Almost completely opaque. Decanted two hours. Sweet dark fruit, bacon, mushroom, leather and tobacco nose, immediate, pronounced, and complex. Very dark, almost black, fruit flavors, with dense anise, some espresso, smoky. Very distinctive. Very concentrated but not heavy...perfectly balanced with underlying tannin and acid. The aftertaste is extremely long, like black licorice. Wonderful Northern Rhone style, at its peak, but should still last for many years.
Tasted at dinner with 2011 Sine Qua Non, which was almost equally outstanding, but younger, more powerful, more closed and youthful.
Ric

  • Comment posted by Radboy:

    10/17/2015 8:14:00 AM - Good to know Ex Ray! I have been holding my last two bottles. Might be a good one for the holidays. I had the '06 Cailloux last night and it was exquisite with lots of life left in it. Cheers. Steve

Red

2005 Château Monbousquet

St. Émilion Grand Cru Red Bordeaux Blend more

7/4/2015 - WineKnurd Likes this wine: 95 points

Knew it was a big boy going in so threw it in the decanter while I prepared the sirloin medallions. Poured half a glass for "cooking" purposes and was rewarded with tart cranberry, spicy black cherry, and cacao laced blackberry. Bold and dark with massive weight; despite the intensity I somehow felt it still had room to open up so I resisted the urge and let this beast brood while I continued cooking. About an hour and a half later, once lil'Knurdette had her bath and Mrs. Knurd was ready for dinner, full glasses were poured. Now I could detect notes of black plum, anise, espresso, graphite, char and hints of black olive and black tea. Very oak driven, now and then I got bright hints of vanilla intermingled with the deeper notes. Despite the oak presence it was very well integrated with a seamless transition of the acid, tannins, and alcohol across the palate. If I could only use 3 words to sum up this wine: mocha espresso cranberries. $62 from Wired for Wine back in 2010 was an excellent price for what this wine is delivering now. It has enough complexity and development for a high score but I feel it relies too much on the oak to carry it through to the highest echelon; overall evaluation: A.

  • Comment posted by Radboy:

    9/7/2015 6:26:00 AM - Great description of the flavors that I tasted as well, I could not do a better job describing them. I am going with Kirk's advice on this being an early bird and will wait 5 years before I open my second bottle. I am very glad I tried it now as I think this will be a very exciting wine to watch mature. Cheers.

Red

2011 Cayuse Grenache God Only Knows

Walla Walla Valley more

9/4/2015 - Jimywags wrote: 90 points

Decanted for around and hour. Wwwwwaaaaaaayyyyyy young. Telltale funk on the nose that blew off some later on. Just kind of muddled. Hard to distinguish flavors and smells. Certainly the least open or harmonious GOK I've had at this stage. 2011 Cayuse wines just need extra time sideways. Definitely been enjoying the No Girls Grenache and Horsepower Grenache much more than the GOK lately. Still a good wine but just not at the level I expect. 90pts.

  • Comment posted by Radboy:

    9/4/2015 4:08:00 PM - It is good to know this. I have not tried mine yet and haven't busted open a Horsepower yet either. Thanks for the comparison as I agree that the No Girls is rocking it already.

White - Sweet/Dessert

2003 Château Rieussec

Sauternes Sémillon-Sauvignon Blanc Blend more

7/31/2015 - BVal wrote: 90 points

Color: medium deep gold; thick, viscous, looking more mature than its relatively young 12 years of age. Classic, massive bouquet of apricot, peach syrup, coconut, apple pie baking spice and vanilla. Palate is thickly extracted -- reminiscent of Vuillier vintage Rieussec when botrytis and concentration sometimes got out of hand (think '76 and '83). Fat, round and needing more acidity, this is pretty blowsy and while I'm enjoying it very cold, it becomes pretty cloying as it comes up to room temp. Peaches, brown sugar, creme brulee with a long, very, very sweet finish, this Rieussec is more a statement of the vintage than the estate.

  • Comment posted by Radboy:

    8/7/2015 12:35:00 PM - Well said.

Red

2008 Cayuse Tempranillo Impulsivo En Chamberlin Vineyard

Walla Walla Valley more

7/25/2015 - Radboy wrote: 94 points

This is a bigass wine plain and simple. Deep dark fruit yet deftly balanced. Regardless, there is a hearty backbone here not usually found with Washington Tempranillos.

  • Comment posted by Radboy:

    7/26/2015 9:13:00 PM - Bwahaha!

Red

2009 Château Pontet-Canet

Pauillac Red Bordeaux Blend more

7/13/2015 - msieurledocq Likes this wine: 97 points

First from a case bought at auction. Decanted and kept chilled in a tub of water for 5 hours (which is crucial). For the hell of it, I had a sip at pnp, and the nose was magificent and mysterious, with the familiar PC cedar and depth...and then more depth, sort of like realizing the mineshaft suddenly has a whole new vein you didn't know about if you had the '03 or '06 or '08. I actually had the thought "Oh my lord, I'm smelling eternity." Tasting it, however, was stupid. It was like being flung into the middle of a Jackson Pollack of confusing elements that finished with a cassis blowtorch. Five hours later, however, I was having an experience that seems pretty much like most people's from their notes: a little bit of "uh-huh" and a whole lot of "oh yeah." It kept getting better and by the 8th hour open, it was elegant yet robust, and the finish was endless, sun goes down moon comes up, oh it's still going on. And this might sound nuts, but I was starting to get notes that reminded me a bit of the '66 Haut Brion in that post-fruit, post-exuberant maturity. Not that it's anywhere near there, just that like seeing on-coming lights on the highway, you know there's something out there, approaching, eventually. This is magnificent and all that they say.

  • Comment posted by Radboy:

    7/24/2015 7:42:00 AM - Fun review! I have a case but I think I will wait awhile to try one.

Red

2011 Cayuse Syrah En Chamberlin Vineyard

Walla Walla Valley more

7/23/2015 - Ex-Ray Likes this wine: 100 points

At Westerdam's Pinnacle Grill over two nights, one of them dinner by Le Cirque. This is as good as syrah (or wine, for that matter) gets! Dark garnet-purple, completely opaque, with a smoky, toasty black fruit and black pepper nose that jumps out immediately and stays strong. Blackberry and black raspberry fruit, slight anise, with French oak overtones. Viscous, mouth-coating, but in a very supple style, not heavy like some of the Aussie shiraz. Perfect balance of fruit, acidity and tannin, a great balance of richness and elegance. The aftertaste just wouldn't quit. It went perfectly with beef one night, lamb the next, didn't fade at all the second evening. I think En Chamberlin may be my favorite of Baron's syrahs, slightly edging out Armada and maybe even the Frog.
Ric

  • Comment posted by Radboy:

    7/24/2015 7:35:00 AM - Hey Ex-Ray! I have been coming to a similar conclusion on which of Baron's wines I like the best. There seems to be a place for each of them but the En Chamberlain has been blowing my socks off each time I have had it recently. Cheers.

Red

2003 Cayuse Syrah Cailloux Vineyard

Walla Walla Valley more

5/31/2015 - Ron Slye wrote: 93 points

This is drinking amazingly well right now. Decanted for less than an hour (there was a slight sharp bitterness upon first opening that went away pretty quickly). Deep and dark flavors, with dark fruits, espresso, dark chocolate, and all of the dirt with a slight hint of brine that one associates with Cayuse. The barnyard funk is mostly gone. The power is more subdued, balanced with some subtle acidity. There is that hint of port and dark chocolate that one gets with powerful younger wines. It all is working nicely. But it also seems that this has much more time yet to develop. Nice long finish that I can still taste twenty minutes later.

  • Comment posted by Radboy:

    7/23/2015 7:27:00 PM - Brilliant review. I am drinking this right now at the 2.5 hour mark. Brine is the flavor I was trying to think of writing my review. Cheers.

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