Last tasted two years ago. Perhaps the most elegant and complex of the Cayuse syrahs, now fully mature. Dark and still opaque. The characteristic smoke and roasted meat of Cayuse are present, but also a pronounced bacon fat not as prominent the other Cayuse syrahs, very much in the style of the great Guigal single vintage wines. Concentrated flavors to match, also very Northern Rhone style, now fully mature, with tannins resolved, flavors of black cherries and blackberries. Very long aftertaste, slightly hot on the end. It stayed just as great the second night. Drink now and over the next few years. Ric
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Popped and poured. This is a medium red wine with some minor sediment cake on the bottle. The nose is distinct and fragrant, showing brine, sea salt, old food (primarily pumpkin/squash, but with some meat), and caraway seed. The mouth leads with a salty aspect, coupled with olive, cherry, and black licorice. The finish is long, funky, and savory, but a somewhat sweet, perfumed aspect shows up as the wine unfolds. Overall, this is a distinctive wine (the WA/OR border Syrahs are like nothing else globally), but it has mellowed since my last bottle. This should be fully enjoyable now and for the next couple of years. 92 points.
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Had this after a Manzone '01 Barolo, and it seemed flabby and unctuous by comparison, although still pretty tasty. Sometimes these Cayuse wines can push plushness and sensuality to the limit, and this maybe just crossed that line for me.
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Last noted 9/16; I think I like it a bit better than I did then. Decanted 2.5 hours.
Color: deep, dark, inky core -> dense, dark ruby/garnet rim. As back in '16, this is showing some pretty serious funk on the bouquet. Manzanilla olives, blood, leather, roasted meat and some black pepper. Palate still a little heavier on the funk meter than I would like too -- I find the En Chamberlin Syrahs from Christophe to usually be the highest in that regard. Barnyard, meat, leather, saline, black fruits -- the usual suspects here. Still a great, structured midpalate and nice, long, savoury finish. This has held up well and while I'm sure it will last several more years at this level, I see no reason to wait.
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Wow. Incredibly different than it was 7 years ago. Definitely mature and in an awesome spot. Decanted for sediment and drank over 2 hours. Outstanding fruity & floral bouquet. Full bodied. Palate was intense, very concentrated with a core of sweet dark fruits and berries surrounded by a peaty, gamey, olive, spicy combo that was just diving. Finish was long and smooth. Quite a trip, very memorable and just darn wonderful.
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Amazing nose. Violets olives tomato savory earth notes Could just smell it forever. On PnP a bit less compelling on the palate. Some nice structure but some creaminess that could use a little more acid. May evolve though. And could be great with food. Might decant.
Day 2. More integrated, with incredible umami nose. The fruit is sweeter, with the savory funkiness more in a supporting role. Slight bitterness in the finish, but more like pure dark chocolate so a bit pleasant.
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Perhaps the most elegant and complex of the Cayuse syrahs, now fully mature. Dark and still opaque. The characteristic smoke and roasted meat of Cayuse are present, but also a pronounced bacon fat not as prominent the other Cayuse syrahs, very much in the style of the great Guigal single vintage wines. Concentrated flavors to match, also very Northern Rhone style, now fully mature, with tannins resolved, flavors of black cherries and blackberries. Very long aftertaste, slightly hot on the end. It stayed just as great the second night. Drink now and over the next few years. Ric
Opened this for my November bottle in Sean Sullivan's 2021 Washington Syrah Challenge (although I just realized this isn't actually a WASHINGTON wine, dammit). Decanted, but not sure it even needed it. Subtle Rocks Funk, which has been tampered by the 11 years of age. First impression is 'elegance'. And it is...just silky smooth and lush in the mouth, amazing black fruit, umami and espresso flavors. A brilliant wine, made even better by 10+ years of age. If you have any of this in your cellar, PLEASE open one now...you won't regret it. Drink now - 2025, maybe even 2030.
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Popped and poured. This is a medium red wine. On the nose, I get funk, bacon, and woodsmoke. In the mouth, this is salty, briny, and savory. The finish shows some more saltbrick and sweat. Overall, this is a classic Cayuse. Ready now. 92 points.
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Upfront this wine is likable with brooding dark fruit, iron, chocolate and savory elements in their Rhone glory. The midsection and finish are problematic for me with an over pronounced green note and a greasy meat element (as mentioned in the prior note). These notes stick in your mouth for at least five minutes. More a fan of recent Cayuse as I don’t find this level of funk as prevalent.
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Popped and poured. This is a deep red wine – there is a distinct sediment ring around the bottle neck, but the bottle is otherwise clean. On the nose, I get iron pan, pepper, beef jerky, and charcoal briquettes. In the mouth, this is a dense liquid, with elements of blood, blackberry, and greasy sausage patty. The finish is long and savory, highlighted by olive and salt aspects. Overall, this is a distinctive wine, bringing a full payload of umami. 92 points.
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Superb, drank alongside 2010 Sine Qua Non Five Shooter. Some nights are just better than others. Gorgeous aromatics - crazy big and expressive. Soy, charcoal and red licorice. A bit of beef blood as well. In the mouth - three levels. The first is entry, which is austere, then it moves quickly on to something big - savory and all sorts of funky things like venison, red berries, leather. Animalistic. The finish is where the wine shines - long, lush and savory. Peppery on the end of a 30-40 second finish. There’s some sort of spice - maybe sweet brown sugar glaze on a ham, with the savory saltiness. The fruit is marion berry or black raspberry - deep and dark. An exceptional experience.
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Dark red/purple hue. Earth, funk, deep dark berries on the nose. Soft, smooth, dark cherry, tar, black olive, black plum, pepper, spice, long finish. Not a wine for everyone, but I like it.
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Notes from day 2. Nose of raw game, black olives, blackberries, damp earth. Palate of black plum, black raspberry, sanguine, meat, pepper, spice. Finish was long in length, great silky mouthfeel fantastic bottle of wine
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Socially distanced happy half hour. Solid for a Cayuse (which is: good+). Meaty, savory, chewy. Not much funk on day 1. Good finish. Day 2 - funk came out, bottle as a whole was a bit flat.
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A nice evening with good friends (@ JK): In the bouquet red berries, leather and game meat. Same on the palate, blood, animals, very tasty with a lot of sweetness and also beautifully fresh acidity. Full bodied and refined wine. For me the WOTN.
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Strong bouquet of beef blood upon opening, which quickly put my mind to a Tuscan blend of Sangiovese and Merlot, my double-blind guess. The wine changed tremendously with air, showing that familiar, large mammal area of a zoo, notably urine and poo. There is plenty of Rocks funk and umami as well, and then more rhinoceros, hippopotamus, and elephant waste. Talk about animalic!
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I opened this for our 1/12/19 beef tenderloin dinner with our neighbors. It had a rich, funky nose of smoked meat, damp earth, blackberry, plum, tar, black olive, pepper and spice aromas. The palate was big, rich, dense and dry with flavors of plum, blackberry, black olive, pepper, spice and minerals.
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A few more years might kick this up a bit more for my palate. Still, a very complex and big wine. Funky, leafy nose. Taste starts with a bitter olive, followed by dark cherries and finishing off with a jalapeno pepper. Long finish.
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I took this to a friends for our 9/14/18 game night. It had a deep, rich, funky nose of plum, blackberry, cranberry, damp earth, smoked meat, black olive, pepper and spice aromas. The palate was rich, big and bold with flavors of plum, blackberry, cranberry, black olive, pepper and spice.
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I shared this with friends after brewing my first harvest ale on 8/25/18. It had a rich, deep, funky bouquet of plum, blackberry, damp earth, smoked meat, black olive, pepper and spice aromas. The palate was big, bold and complex with flavors of plum, blackberry, black olive, pepper and spice.
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PHMG WAG: Oregon vs. the World (Chez Lyon in Eugene, OR): My WOTN! A trace of funk overlying the deep blackberry, black plum, mocha, pepper / spice, meat, and earth that go on and on. 7 to 4 winner over the Elderton Command. Now-2025.
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After two strikes on my last two bottles of Cayuse, this one was spot on! Perfect balance of that Cayuse funk and really unlike any other Syrah I have ever had.
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Wild nose of grilled meat, brine, and forest floor. Once tasted, blackberry, orange peel, and currant. An exotic wine that was a favorite with everyone
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Oh I love funkiness....great nose of plums, crushed red fruit, charcuterie, brine, and multi-colored peppercorns. The palate has that umami savory notes, black raspberry, tart black plums, and rare meat. Woof! Cayuse doings its thing.
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Decanted for 13 hours. There is something strange about opening a bottle of wine at 5am before heading off to work, but some things are just needed. Paired with a steak. Just steak. The diet when wifey is out of town, I suppose. Just the essential. Deep, dark purple. Funk on the nose...but almost perfume, not raw barnyard. Silky smooth, super depth. Finish a tad short. Absolutely yummy.
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For whatever reason, this didn't resonate with me this round. Found this bottle a bit boozy, which took away from the other long lasting finish and complexity.
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Opened this and poured a single glass last night after being disappointed with a 2007 Tablas Espritz (yeaaaah). Wasn't feeling the funk so I vacu-vinned and reopened today.
Color: deep, inky indigo core -> fairly dense, dark ruby/fuchsia rim. Still some serious funk on the bouquet but scaled back from yesterday; black pepper, roasted meat, spanish olive brine and leather. Palate a little heavy on the funk still -- I think this scores fairly high (a la '04) on that meter for me; barnyard, meat, leather, saline, black fruits -- the usual suspects. Good midpalate structure and a silky, long finish help this along but for me this is a funky, awkward younger cousin to the great '09 I enjoyed a couple of months ago. While I like this one and appreciate the complexities, just not luving it.
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Decanted for two hours. Screamin' from the moment the cork was pulled. I'm telling you, people, the 2010's from the state of Washington (not all producers, of course...) are damn fine wines. Specifically, the 10's from Cayuse are easily my tip top, favorite vintage of Christophe's wines. Perfect balance of carnivorous savoriness and complimentary fruitiness (not in the 1980's light in the loafer type...not that there is anything wrong with that!). Think Layne Staley and his growly, screaming vocals followed by Jerry Cantrell and his perfect harmonies. Fire-roasted meat and drippings intertwined with dark red and black fruits. Roasted mushrooms atop crushed blackberries. Dark plum lounging in bay leaf infused soy. I think you get the idea. 98pts.
Decanted for an hour and a half. Hitting on all cylinders. Smoky, lithe, restrained funkiness, umami, charcuterie, crushed raspberries and blackberries. Combination of aromas and flavors were in harmony, the ying and the yang perfect. Super long finish that left the inside of my mouth fully satisfied. When the rest of the dudes were arguing politics, I poured the remaining wine from the bottle into my glass. Suckas! 96pts.
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Chewy, savory, saline, followed by curl of smoke, then searing acidity, funk, tar, gun powder, bold fruit, a touch of sweetness, fig, blood, game, more mouth watering acidity, and...empty? How can my glass be empty?
Needed air, then after 3 hrs ...Tastes of anise, cassis, dark berries, wet rocks, MOSS, and the excitement of that funk, puts it right at the top, just delicious, phenomenal. Funk burned off somewhat after 3 hrs in decanter. Still would leave in cellar another 2-3 years and re-visit.
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PnP with notes of pink Himalayan salt, brine, hot brick/terra-cotta, woodsmoke, river rock, red and black cherry, sanguine, and white pepper.
My initial issue with this wine was that the fruit was second fiddle to the saline and brick notes. It was like eating the last bit of crumbs and salt at the bottom of a tortilla chip bag.
After about two hours in the decanter, the heavy rock salt flavors faded a bit, leaving a tad more of the red berry fruits. A little of the typical Cayuse funk was prevelant, but not distracting the way in which the saline notes were. At the end of it, I'm not finding the depth of flavor or the complexities associated with some of the other Cayuse Syrahs (or any other Syrahs for that matter) that I've had in the past.
Just ok. Not great, or even very good. Fairly humdrum for the most part. I think I just decided not to seek out any more Cayuse, Horsepower, or No Girls wines in the future.
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At JB for dinner. Walla Walla fans there. Perfect showing. Nose, pallet and finish perfect balance of funk and fruit. Medium acid. Still young, could go for another 5 yes + easy. Pop and pour
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Very aromatic, lots of complexity and depth on the palate, well balanced, good acidity. Blind tasting - actually thought it was a French Rhone wine at first. Love the wine, but Armada may still be my favorite. This one seems to need more time, will try next after 2020.
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Vibrant crimson in color. The nose made its way across the room with raw meat, smokey salumi, truffle, forest floor, cedar and other notes as the wine opened throughout the evening. On the palate, the wine picked up where the nose left off yet deepened with an umami, saline and briny characteristic, as well as a lovely plum and red cherry complexity. With medium acidity, the tannins were silky, the weight was light, the finish explosive, and every drop until the last yielded a new and fascinating dimension.
This could go for another several years with proper cellaring, but not sure that extra time will dramatically improve or further deepen this wine. It's a mind blowing experience to drink this wine, and those who have the opportunity to experience it should truly celebrate and relish their privilege. Cheers!
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Beautifully thick composition with a silky smooth mouthfeel. Excellent nose and palate of rustic black fruit, iron, herbs, garden soil, and roasted meat. Unfortunately, these characteristics were overshadowed by bitter green vegetal funk. The vegetal note became for dominant over the course of 2 nights. Honestly, it was a dud on day 2. High 90's score with the funk removed. Maybe it just needs time.
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Popped and poured. Drank at Miller's Guild with an 82-day aged rib-eye and they paired perfectly. Just as you'd expect from an En Chamberlin, it was loaded with earth, herbs, and funk. Deep, dark fruit with an undercurrent of structure kept the wine on track as it harmonized with the equally earthy and funky steak. The 2010 lineup of Cayuse wines continue to impress and I firmly believe in time they will be regarded as one of the finest vintages in the past 15 years. 95 pts.
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Decanted for an hour before being retuned to bottle and taken to a restaurant about an hour away. Powerful roasted meat and peat bog aromas are followed by a lithe Syrah stew that showed surprisingly well as this young age -- plenty of lift, with the structure in the background. Kept getting better over time; a half glass left out for 6 hours at home had a deeper palate with the funk better balanced. Great match with bbq shortribs and duck confit with bacon-braised cabbage.
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Wines on A Saturday Afternoon (Charlie's): Earthy, damp/dank and black raspberries on the nose. Medium bodied. Smooth. Slight heat on the finish. I thought this would be a massive wine, but it is not. Very good and well made. The nose was a bit controversial in the crowd. That damp note was pleasurable to some and off putting to others. I am told this is a common note in these wines.
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mouthfeel! Decant in the am and back into bottle immediately. Left open all day. Long finish. Doesn't demand time, but this wine is just getting going. Hold next until 2017!
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Delicious, rich full-bodied blackberry fruit with meaty, soilly Walla Walla funk, excellent structure, but wine was softer, smoother, and not as hedonistic as previous vintages
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Release weekend barrel sample: May have been one of my top two except I felt a little heat creep in on the finish. Similar to the pretty florals of the Cailloux with a dash of the En Chamb funk. Sweet cherries, iodone, herbs, smoked meat, bacon fat, and violets. This and a rare steak will have a meeting in the future.
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4/11/2024 - Goofienewfy Likes this wine: 97 Points
Opened for my birthday…bacon fat, sugar, mint, earth. Pure bliss.
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3/17/2024 - Ex-Ray Likes this wine: 96 Points
Last tasted two years ago. Perhaps the most elegant and complex of the Cayuse syrahs, now fully mature. Dark and still opaque. The characteristic smoke and roasted meat of Cayuse are present, but also a pronounced bacon fat not as prominent the other Cayuse syrahs, very much in the style of the great Guigal single vintage wines. Concentrated flavors to match, also very Northern Rhone style, now fully mature, with tannins resolved, flavors of black cherries and blackberries. Very long aftertaste, slightly hot on the end. It stayed just as great the second night. Drink now and over the next few years.
Ric
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3/4/2024 - djpo wrote: 94 Points
Spectacular wine.
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1/13/2024 - whitmanlholt Likes this wine: 92 Points
Popped and poured. This is a medium red wine with some minor sediment cake on the bottle. The nose is distinct and fragrant, showing brine, sea salt, old food (primarily pumpkin/squash, but with some meat), and caraway seed. The mouth leads with a salty aspect, coupled with olive, cherry, and black licorice. The finish is long, funky, and savory, but a somewhat sweet, perfumed aspect shows up as the wine unfolds. Overall, this is a distinctive wine (the WA/OR border Syrahs are like nothing else globally), but it has mellowed since my last bottle. This should be fully enjoyable now and for the next couple of years. 92 points.
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11/12/2023 - winot Likes this wine: 92 Points
Had this after a Manzone '01 Barolo, and it seemed flabby and unctuous by comparison, although still pretty tasty. Sometimes these Cayuse wines can push plushness and sensuality to the limit, and this maybe just crossed that line for me.
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3/4/2023 - BVal wrote: 93 Points
Last noted 9/16; I think I like it a bit better than I did then. Decanted 2.5 hours.
Color: deep, dark, inky core -> dense, dark ruby/garnet rim. As back in '16, this is showing some pretty serious funk on the bouquet. Manzanilla olives, blood, leather, roasted meat and some black pepper. Palate still a little heavier on the funk meter than I would like too -- I find the En Chamberlin Syrahs from Christophe to usually be the highest in that regard. Barnyard, meat, leather, saline, black fruits -- the usual suspects here. Still a great, structured midpalate and nice, long, savoury finish. This has held up well and while I'm sure it will last several more years at this level, I see no reason to wait.
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12/2/2022 - Radboy wrote: 95 Points
Great wine.
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11/7/2022 - RJWallis wrote: flawed
Corked, so bummed.
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11/4/2022 - wine4ever Likes this wine:
Wow. Incredibly different than it was 7 years ago. Definitely mature and in an awesome spot. Decanted for sediment and drank over 2 hours. Outstanding fruity & floral bouquet. Full bodied. Palate was intense, very concentrated with a core of sweet dark fruits and berries surrounded by a peaty, gamey, olive, spicy combo that was just diving. Finish was long and smooth. Quite a trip, very memorable and just darn wonderful.
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10/31/2022 - jeffmudd Likes this wine: 96 Points
Thinking it’s at its peak. Drink up in next couple of years.
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6/30/2022 - pjhr Likes this wine: 94 Points
Delicious dark fruit, minerals, and meat on the nose and evolving palate with a silky smooth texture and expansive finish. Continues to drink well!
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2/4/2022 - Ron Slye wrote: 93 Points
Amazing nose. Violets olives tomato savory earth notes Could just smell it forever. On PnP a bit less compelling on the palate. Some nice structure but some creaminess that could use a little more acid. May evolve though. And could be great with food. Might decant.
Day 2. More integrated, with incredible umami nose. The fruit is sweeter, with the savory funkiness more in a supporting role. Slight bitterness in the finish, but more like pure dark chocolate so a bit pleasant.
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1/26/2022 - Ex-Ray Likes this wine: 97 Points
Perhaps the most elegant and complex of the Cayuse syrahs, now fully mature. Dark and still opaque. The characteristic smoke and roasted meat of Cayuse are present, but also a pronounced bacon fat not as prominent the other Cayuse syrahs, very much in the style of the great Guigal single vintage wines. Concentrated flavors to match, also very Northern Rhone style, now fully mature, with tannins resolved, flavors of black cherries and blackberries. Very long aftertaste, slightly hot on the end. It stayed just as great the second night. Drink now and over the next few years.
Ric
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12/25/2021 - redzins Likes this wine: 91 Points
IMO, this wine is fading and should be consumed now.
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12/15/2021 - pjhr Likes this wine: 95 Points
As delicious as the last bottle!
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11/20/2021 - RPerro Likes this wine: 96 Points
Opened this for my November bottle in Sean Sullivan's 2021 Washington Syrah Challenge (although I just realized this isn't actually a WASHINGTON wine, dammit). Decanted, but not sure it even needed it. Subtle Rocks Funk, which has been tampered by the 11 years of age. First impression is 'elegance'. And it is...just silky smooth and lush in the mouth, amazing black fruit, umami and espresso flavors. A brilliant wine, made even better by 10+ years of age. If you have any of this in your cellar, PLEASE open one now...you won't regret it. Drink now - 2025, maybe even 2030.
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10/10/2021 - mdvillaverde Likes this wine: 93 Points
Consistent with past notes. A medium density syrah but a unique nose.
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10/2/2021 - whitmanlholt Likes this wine: 92 Points
Popped and poured. This is a medium red wine. On the nose, I get funk, bacon, and woodsmoke. In the mouth, this is salty, briny, and savory. The finish shows some more saltbrick and sweat. Overall, this is a classic Cayuse. Ready now. 92 points.
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7/7/2021 - pjhr Likes this wine: 95 Points
Layers of delicious dark fruit, minerals, and meat on the nose and evolving palate with a silky smooth texture and expansive finish. Classic Cayuse!
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5/29/2021 - MAXIMUM SATISFACTION wrote: 90 Points
Upfront this wine is likable with brooding dark fruit, iron, chocolate and savory elements in their Rhone glory. The midsection and finish are problematic for me with an over pronounced green note and a greasy meat element (as mentioned in the prior note). These notes stick in your mouth for at least five minutes. More a fan of recent Cayuse as I don’t find this level of funk as prevalent.
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5/27/2021 - Jerice18 Likes this wine: 97 Points
Perfect Cayuse wine!
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5/23/2021 - whitmanlholt Likes this wine: 92 Points
Popped and poured. This is a deep red wine – there is a distinct sediment ring around the bottle neck, but the bottle is otherwise clean. On the nose, I get iron pan, pepper, beef jerky, and charcoal briquettes. In the mouth, this is a dense liquid, with elements of blood, blackberry, and greasy sausage patty. The finish is long and savory, highlighted by olive and salt aspects. Overall, this is a distinctive wine, bringing a full payload of umami. 92 points.
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5/7/2021 - mdvillaverde Likes this wine: 94 Points
14.7% ABV. 100% syrah. Classic Walla Walla fleshy/gamey nose. Dense, pure and polished fruit.
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4/17/2021 - pinotpounder Likes this wine: 91 Points
91 points
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4/11/2021 - redzins Likes this wine: 88 Points
Drink it now.
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12/21/2020 - randyjc wrote: 96 Points
Superb, drank alongside 2010 Sine Qua Non Five Shooter. Some nights are just better than others.
Gorgeous aromatics - crazy big and expressive. Soy, charcoal and red licorice. A bit of beef blood as well.
In the mouth - three levels. The first is entry, which is austere, then it moves quickly on to something big - savory and all sorts of funky things like venison, red berries, leather. Animalistic. The finish is where the wine shines - long, lush and savory. Peppery on the end of a 30-40 second finish. There’s some sort of spice - maybe sweet brown sugar glaze on a ham, with the savory saltiness. The fruit is marion berry or black raspberry - deep and dark. An exceptional experience.
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8/30/2020 - williamswhine Likes this wine: 92 Points
Dark red/purple hue. Earth, funk, deep dark berries on the nose. Soft, smooth, dark cherry, tar, black olive, black plum, pepper, spice, long finish. Not a wine for everyone, but I like it.
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8/23/2020 - manonthemoon wrote: 96 Points
Notes from day 2.
Nose of raw game, black olives, blackberries, damp earth.
Palate of black plum, black raspberry, sanguine, meat, pepper, spice.
Finish was long in length, great silky mouthfeel
fantastic bottle of wine
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7/21/2020 - ron m wrote:
Socially distanced happy half hour. Solid for a Cayuse (which is: good+). Meaty, savory, chewy. Not much funk on day 1. Good finish. Day 2 - funk came out, bottle as a whole was a bit flat.
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3/28/2020 - redzins Likes this wine: 90 Points
Typical Cayuse but lacking the depth
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10/19/2019 - Zweder wrote: 96 Points
A nice evening with good friends (@ JK): In the bouquet red berries, leather and game meat. Same on the palate, blood, animals, very tasty with a lot of sweetness and also beautifully fresh acidity. Full bodied and refined wine. For me the WOTN.
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7/28/2019 - Motz wrote: 93 Points
Strong bouquet of beef blood upon opening, which quickly put my mind to a Tuscan blend of Sangiovese and Merlot, my double-blind guess. The wine changed tremendously with air, showing that familiar, large mammal area of a zoo, notably urine and poo. There is plenty of Rocks funk and umami as well, and then more rhinoceros, hippopotamus, and elephant waste. Talk about animalic!
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1/12/2019 - garambler Likes this wine: 94 Points
I opened this for our 1/12/19 beef tenderloin dinner with our neighbors. It had a rich, funky nose of smoked meat, damp earth, blackberry, plum, tar, black olive, pepper and spice aromas. The palate was big, rich, dense and dry with flavors of plum, blackberry, black olive, pepper, spice and minerals.
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11/3/2018 - cwiebe Likes this wine: 92 Points
A few more years might kick this up a bit more for my palate. Still, a very complex and big wine. Funky, leafy nose. Taste starts with a bitter olive, followed by dark cherries and finishing off with a jalapeno pepper. Long finish.
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9/14/2018 - garambler Likes this wine: 94 Points
I took this to a friends for our 9/14/18 game night. It had a deep, rich, funky nose of plum, blackberry, cranberry, damp earth, smoked meat, black olive, pepper and spice aromas. The palate was rich, big and bold with flavors of plum, blackberry, cranberry, black olive, pepper and spice.
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8/25/2018 - garambler Likes this wine: 95 Points
I shared this with friends after brewing my first harvest ale on 8/25/18. It had a rich, deep, funky bouquet of plum, blackberry, damp earth, smoked meat, black olive, pepper and spice aromas. The palate was big, bold and complex with flavors of plum, blackberry, black olive, pepper and spice.
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3/31/2018 - Radboy wrote: 98 Points
One of the better Cayuse wines I have had. Fabulous dark fruit with balance and finesse.
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3/10/2018 - Grinner wrote: 96 Points
PHMG WAG: Oregon vs. the World (Chez Lyon in Eugene, OR): My WOTN! A trace of funk overlying the deep blackberry, black plum, mocha, pepper / spice, meat, and earth that go on and on. 7 to 4 winner over the Elderton Command. Now-2025.
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12/16/2017 - chaylor wrote:
Awesome!
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12/3/2017 - kosdogger wrote: 94 Points
After two strikes on my last two bottles of Cayuse, this one was spot on! Perfect balance of that Cayuse funk and really unlike any other Syrah I have ever had.
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10/28/2017 - danielbleier Likes this wine: 97 Points
Wild nose of grilled meat, brine, and forest floor. Once tasted, blackberry, orange peel, and currant. An exotic wine that was a favorite with everyone
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8/17/2017 - mulder Likes this wine: 95 Points
Oh I love funkiness....great nose of plums, crushed red fruit, charcuterie, brine, and multi-colored peppercorns. The palate has that umami savory notes, black raspberry, tart black plums, and rare meat. Woof! Cayuse doings its thing.
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8/11/2017 - tjross Likes this wine: 96 Points
Decanted for 13 hours. There is something strange about opening a bottle of wine at 5am before heading off to work, but some things are just needed. Paired with a steak. Just steak. The diet when wifey is out of town, I suppose. Just the essential. Deep, dark purple. Funk on the nose...but almost perfume, not raw barnyard. Silky smooth, super depth. Finish a tad short. Absolutely yummy.
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7/1/2017 - jeffmudd wrote: 96 Points
Last tried about 18 months ago, that was a wow experience. It has now it its peak and simply a superb wine.
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11/22/2016 - cwiebe Likes this wine: 90 Points
For whatever reason, this didn't resonate with me this round. Found this bottle a bit boozy, which took away from the other long lasting finish and complexity.
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9/7/2016 - BVal wrote: 92 Points
Opened this and poured a single glass last night after being disappointed with a 2007 Tablas Espritz (yeaaaah). Wasn't feeling the funk so I vacu-vinned and reopened today.
Color: deep, inky indigo core -> fairly dense, dark ruby/fuchsia rim. Still some serious funk on the bouquet but scaled back from yesterday; black pepper, roasted meat, spanish olive brine and leather. Palate a little heavy on the funk still -- I think this scores fairly high (a la '04) on that meter for me; barnyard, meat, leather, saline, black fruits -- the usual suspects. Good midpalate structure and a silky, long finish help this along but for me this is a funky, awkward younger cousin to the great '09 I enjoyed a couple of months ago. While I like this one and appreciate the complexities, just not luving it.
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8/22/2016 - Jimywags wrote: 98 Points
Decanted for two hours. Screamin' from the moment the cork was pulled. I'm telling you, people, the 2010's from the state of Washington (not all producers, of course...) are damn fine wines. Specifically, the 10's from Cayuse are easily my tip top, favorite vintage of Christophe's wines. Perfect balance of carnivorous savoriness and complimentary fruitiness (not in the 1980's light in the loafer type...not that there is anything wrong with that!). Think Layne Staley and his growly, screaming vocals followed by Jerry Cantrell and his perfect harmonies. Fire-roasted meat and drippings intertwined with dark red and black fruits. Roasted mushrooms atop crushed blackberries. Dark plum lounging in bay leaf infused soy. I think you get the idea. 98pts.
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3/21/2016 - Jimywags wrote: 96 Points
Decanted for an hour and a half. Hitting on all cylinders. Smoky, lithe, restrained funkiness, umami, charcuterie, crushed raspberries and blackberries. Combination of aromas and flavors were in harmony, the ying and the yang perfect. Super long finish that left the inside of my mouth fully satisfied. When the rest of the dudes were arguing politics, I poured the remaining wine from the bottle into my glass. Suckas! 96pts.
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3/8/2016 - jhieb Likes this wine: 95 Points
Chewy, savory, saline, followed by curl of smoke, then searing acidity, funk, tar, gun powder, bold fruit, a touch of sweetness, fig, blood, game, more mouth watering acidity, and...empty? How can my glass be empty?
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2/3/2016 - winetherapy Likes this wine: 94 Points
Needed air, then after 3 hrs ...Tastes of anise, cassis, dark berries, wet rocks, MOSS, and the excitement of that funk, puts it right at the top, just delicious, phenomenal. Funk burned off somewhat after 3 hrs in decanter. Still would leave in cellar another 2-3 years and re-visit.
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1/3/2016 - csimm wrote: 90 Points
PnP with notes of pink Himalayan salt, brine, hot brick/terra-cotta, woodsmoke, river rock, red and black cherry, sanguine, and white pepper.
My initial issue with this wine was that the fruit was second fiddle to the saline and brick notes. It was like eating the last bit of crumbs and salt at the bottom of a tortilla chip bag.
After about two hours in the decanter, the heavy rock salt flavors faded a bit, leaving a tad more of the red berry fruits. A little of the typical Cayuse funk was prevelant, but not distracting the way in which the saline notes were. At the end of it, I'm not finding the depth of flavor or the complexities associated with some of the other Cayuse Syrahs (or any other Syrahs for that matter) that I've had in the past.
Just ok. Not great, or even very good. Fairly humdrum for the most part. I think I just decided not to seek out any more Cayuse, Horsepower, or No Girls wines in the future.
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11/21/2015 - perlasteve wrote: 95 Points
At JB for dinner. Walla Walla fans there. Perfect showing. Nose, pallet and finish perfect balance of funk and fruit. Medium acid. Still young, could go for another 5 yes + easy. Pop and pour
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11/1/2015 - jeffmudd wrote: 95 Points
Simply wow!
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10/23/2015 - celo4life Likes this wine: 93 Points
Coffee, cocoa (70% or higher style), smoke, earth, darker berries on the palate. Great with hearty cuts of beef.
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9/18/2015 - wine4ever wrote:
Very aromatic, lots of complexity and depth on the palate, well balanced, good acidity. Blind tasting - actually thought it was a French Rhone wine at first. Love the wine, but Armada may still be my favorite. This one seems to need more time, will try next after 2020.
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8/15/2015 - WaWineWill wrote: 95 Points
Vibrant crimson in color. The nose made its way across the room with raw meat, smokey salumi, truffle, forest floor, cedar and other notes as the wine opened throughout the evening. On the palate, the wine picked up where the nose left off yet deepened with an umami, saline and briny characteristic, as well as a lovely plum and red cherry complexity. With medium acidity, the tannins were silky, the weight was light, the finish explosive, and every drop until the last yielded a new and fascinating dimension.
This could go for another several years with proper cellaring, but not sure that extra time will dramatically improve or further deepen this wine. It's a mind blowing experience to drink this wine, and those who have the opportunity to experience it should truly celebrate and relish their privilege. Cheers!
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11/7/2014 - rpenn77 Likes this wine: 96 Points
Huge lingering finish. Pepper notes with a creamy richness that seems perfectly balanced.
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10/22/2014 - MAXIMUM SATISFACTION wrote: 92 Points
Beautifully thick composition with a silky smooth mouthfeel. Excellent nose and palate of rustic black fruit, iron, herbs, garden soil, and roasted meat. Unfortunately, these characteristics were overshadowed by bitter green vegetal funk. The vegetal note became for dominant over the course of 2 nights. Honestly, it was a dud on day 2. High 90's score with the funk removed. Maybe it just needs time.
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7/24/2014 - Jimywags wrote: 95 Points
Popped and poured. Drank at Miller's Guild with an 82-day aged rib-eye and they paired perfectly. Just as you'd expect from an En Chamberlin, it was loaded with earth, herbs, and funk. Deep, dark fruit with an undercurrent of structure kept the wine on track as it harmonized with the equally earthy and funky steak. The 2010 lineup of Cayuse wines continue to impress and I firmly believe in time they will be regarded as one of the finest vintages in the past 15 years. 95 pts.
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4/19/2014 - silton Likes this wine: 93 Points
Decanted for an hour before being retuned to bottle and taken to a restaurant about an hour away. Powerful roasted meat and peat bog aromas are followed by a lithe Syrah stew that showed surprisingly well as this young age -- plenty of lift, with the structure in the background. Kept getting better over time; a half glass left out for 6 hours at home had a deeper palate with the funk better balanced. Great match with bbq shortribs and duck confit with bacon-braised cabbage.
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11/10/2013 - Loren Sonkin wrote: 94 Points
Wines on A Saturday Afternoon (Charlie's): Earthy, damp/dank and black raspberries on the nose. Medium bodied. Smooth. Slight heat on the finish. I thought this would be a massive wine, but it is not. Very good and well made. The nose was a bit controversial in the crowd. That damp note was pleasurable to some and off putting to others. I am told this is a common note in these wines.
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10/3/2013 - RMundell Likes this wine: 95 Points
Really amazing wine. With time going to be upper 90's to me. Opened for two hours prior to drinking.
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5/24/2013 - rplumbo wrote:
mouthfeel! Decant in the am and back into bottle immediately. Left open all day. Long finish. Doesn't demand time, but this wine is just getting going. Hold next until 2017!
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2/18/2013 - Amerique wrote: 93 Points
Delicious, rich full-bodied blackberry fruit with meaty, soilly Walla Walla funk, excellent structure, but wine was softer, smoother, and not as hedonistic as previous vintages
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4/11/2012 - Vinsant wrote:
Release weekend barrel sample: May have been one of my top two except I felt a little heat creep in on the finish. Similar to the pretty florals of the Cailloux with a dash of the En Chamb funk. Sweet cherries, iodone, herbs, smoked meat, bacon fat, and violets. This and a rare steak will have a meeting in the future.
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4/7/2012 - manonthemoon wrote: 94 Points
Pacific Northwest Tasting Trip, Day 4; 4/4/2012-4/12/2012 (Milton-Freewater, OR & Walla Walla, WA, and Waitsburg, WA): Notes from the Open House tasting with Baron.
Nose of blackberry, raspberry, more funk, spice.
Palate of blackberry, blueberry skins, black cherry, leather, funk, major spice.
Finish was long in length, good mouthfeel, good structure.
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