Community Tasting Note

Vinsant wrote:

Saturday, July 2, 2011 - Pop and poured. This was singing with the funk. But, also had some bright juicy red fruit to balance it out. Went extremely well with a charcuterie plate and perfectly with duck confit at our first visit to Sante (which is easily the best Restuarant in Spokane). Nose of olive, tar, leather, raspberries, strawberries, blackberries, pepper, sweet herbs. and iron. Most of the nose moved to the palate with peppered meat and berries hiting first followed by olive tapenade, thai basil, smoked bacon, moist earth, and tobacco. Moster finish with that gentle Cayuse mouthfeel calling for more food. My second pairing of Cayuse and duck...amazing combo!

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