Vastly different experience than the other notes. This was bought end of 2018 direct from Cayuse. This wine has another 15 years easy. Funk, bacon fat, and stewed meat galore. A really good Cayuse. Would have guessed a Cornas if blind. Performed better than I thought. I liked it!
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Pnp'ed. Immediately it's chocolate and coffee and a very dark fruit. With time I get more of a boysenberry flavor to it (although still kindof chocolate covered). In a great drinking window, but also not really going anywhere soon. Very tasty.
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This, like the two other 2002 Cayuse I've had recently, showed quite well and could very well last another handful of years without decline. This was definitely fruit-forward without a ton of funk or meatiness in current Cayuse offerings. There were flavors and aromas of boysenberry, black licorice, bay leaf, spiced plum cake...all with a nice kick of acid, but very little tannin left. Long finish. This wasn't decanted, and it didn't budge over the hour we enjoyed it. Unfortunately, shared between 5, it went quickly.
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This was surprisingly young tasting and definitely the least impressive Cayuse I have tasted. It has good potential, but seemed a little disjointed. The nose had lots of dark fruit, with dill, anise, hints of wood, hints of pepper, and just a tiny bit of smoke. The palate is rich with fruits, hints of vanilla, anise, and herbs. It is not quite as balanced and together as previous Cayuse wines I have had. Maybe just too young or in an awkward phase or possible an off bottle?
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At Whidbey cabin for anniversary. PnP. Wonderful nose of bacon fat, roasted meats, with hint of milk chocolate. Wonderful mouthfeel. This wine is so nicely packaged -- an outer layer of cherry with a savory center -- still evolving nicely. Nice long finish with more cherry and blueberry.
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4th Saturday group "uptown" tasting (Our house): Aromas of dark fruit, dill, herbs, citrus and pepper. Citrus tones on the palate as well, along with black fruit and pepper, plum and spice. Develops a meaty quality as it sits. Tart acidity. Guessed WA Syrah.
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4th Saturday group. I had a hard time wrapping my head around this one and found it difficult to pinpoint even a guess as to varietal. This was meaty with dill and dusty tannins. Gun to head, I guessed Cal Cab.
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Medium red with thinning rim. Sexy combination of smoke and musky red fruit that reminds me of Cote Rotie. Ripe but not sweet, beautiful medium weight and feel, excellent, perfectly integrated acidity. All of the above flavors plus spice, judicious oak and a hint of mint. Some tannin remains, but this is essentially at its peak, and quite a high peak it is. Uniquely elegant, exciting domestic Syrah.
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This was a surprise... none of the typical funk of a Cayuse syrah at all, even at initial taste w/ no decant. Bright and dark fruits, with a long, mouth-coating finish. In its prime now, IMO.
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This wine has stood the test of time. Dark fruits, blood, iodine, olives and game. Long, silky, lingering finish. I suspect this would age well for several more years. What syrah should be.
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From magnum. Pumped to try this wine as it was a beautifully etched bottle with an orange wax cap. Very vibrant ruby-red color with aromas of dark roasted fruits, saline/soy, mint, and a touch of woodsmoke. Still very concentrated in the mouth loading you up with blackberry, black raspberry, and black cherry. Nicely balanced with some earthy and mushroomy characteristics playing foil to the ripe fruit. Slides down the throat quite nicely and leaves lingering fruit and a touch of sweetness. I think this wine most certainly benefited from being bottled in magnum as it possessed a nice freshness of fruit. Tasty. 93 pts.
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Had out of a magnum. Wow, tasted extremely young (fruit). Had that great lush Cayuse mouthfeel. Soy, deep mature red fruit, green herbs, veggies, and smoky funk. Went extremely well with lamb stew and on its own. Long finish and well balanced.
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Tasted from magnum. This was one of the most integrated and balanced Cayuse wines that I have tasted. This had flavors of bacon fat, coffee, soy and some eucalyptus notes that came out from time to time. We tasted this next to a Pax 03 Cuvee Christine, and there were times when about half of the tasting group thought the wines were tasting eerily similar! I can't remember a tasting where two different wines were showing so similarly across a large group of tasters. This bottle was very memorable!
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Very earthy and a strange menthol taste when first opened.....and then.....this wine opened up beautifully!! Beautiful structure, balance and finish. Start drinking these wines if you have them in your cellar!
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I'll admit that earlier tastings of Cayuse sryahs have left me wondering, but kept an open mind as I opened this bottle. Aerated in the glass for 90 minutes, then enjoyed with dinner over 2 more hours. Color was dark garnet. The nose impressed even on opening, showing loganberries, pine scents, barbarcue sauce, and iodine. Pretty darn heavenly. The palate was medium-bodied and revealed compact, interesting layers of red fruits, licorice, minerals, and a bit of soy. Tannins were in general nonobtrusive, and the finish was moderate but echoed fruit and stones. I am now thinking that these syrahs may be made for the longer term, and just need more time. As good as this showing was, waiting 3-5 years will be even better.
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this was the last wine we had and I said to myself when I smelled it, "no more evaluating....just enjoy!" and I did and it was wonderful. Great cherries, minerals, earth, stones and on an on. I think Vinsant nailed the soy, such a cool characteristic in this wine!
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Another great bottle of Cayuse. Huge nose of earth, minerals, dark fruit, sweet herbs, and smoked meats. Most of the nose fell into the palate as well as some pov-iodine/soy flavors, some spice, and nice acidity that went well with some rib-eye. Great balance, flavors down the middle of the tongue....no fake flavors tearing up the mouth. I finally got some cherry flavors out of the "En Cerise" this time as well.
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This was my first En Cerise from Christophe. In this case, patience has been rewarded as the wine was nicely balanced, with just a hint of oak lingering nicely in the background. Blackberries are at the forefront, and this is not an in-your-face wine by any means. My only 2002 En Cerise, and I wish I had several more to track its development.
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This wine is deep ruby in color. An earthy nose with ripe black cherry and plum fruit. Medium to full bodied, clean on the finish with plenty of fruit acidity that doesn't quick.
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Decanted for about five hours. Rich purple color with a slight brown tint, some density and cloudiness. Big aroma is a good balance between black fruit and pepper, the same continues on the palate with hints of chocolate and espresso, but a fairamount of vanilla and sweetness as well. The spicy complexity kicks in late and leads to a nice, spicy finish. A home run with grilled BBQ pork chops and baked beans. Give it a few years.
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Technically speaking this is an OK wine, fairly well balanced.. A little short of the mid-palate and a tiny bit rough on the finish. Lots of ripe fruit with blackberry, blueberry dominating. Plenty of oak and malo lends a creamy, toasty, vanilla character. With a nice new york steak this is just too rich and came off as a bit sweet- not heavy and not cough syrupy, but still just too sweet with not enough acidity to temper the fruit.
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11/17/2019 - DougLee wrote: 91 Points
Dark colored Syrah with lots of black pepper, rock, blackberry, and funk. Impressive.
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1/21/2019 - zimmy07 wrote:
Vastly different experience than the other notes. This was bought end of 2018 direct from Cayuse. This wine has another 15 years easy. Funk, bacon fat, and stewed meat galore. A really good Cayuse. Would have guessed a Cornas if blind. Performed better than I thought. I liked it!
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11/8/2018 - RCS73 wrote: 90 Points
Was allocated one of these via Cayuse cellar release sale. Parker says 89/Drink by 2011 so I PnP'd as soon as this arrived.
Fairly one dimensional at first. Not "gone" by any measure but none of the traditional Cayuse funk that typified vintages from this period.
Over time, nose opened up a bit with notes of pumpkin spice.
Interesting wine but not worth the $$$ for this bottle
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3/31/2017 - MC2 Wines Likes this wine:
Pnp'ed. Immediately it's chocolate and coffee and a very dark fruit. With time I get more of a boysenberry flavor to it (although still kindof chocolate covered). In a great drinking window, but also not really going anywhere soon. Very tasty.
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9/9/2016 - Quiet Lion Likes this wine: 92 Points
Gorgeous nose of fruit and herbs. Firm structure, little primary fruit at this point, long mineral finish.
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3/21/2016 - BRR Likes this wine: 92 Points
This, like the two other 2002 Cayuse I've had recently, showed quite well and could very well last another handful of years without decline. This was definitely fruit-forward without a ton of funk or meatiness in current Cayuse offerings. There were flavors and aromas of boysenberry, black licorice, bay leaf, spiced plum cake...all with a nice kick of acid, but very little tannin left. Long finish. This wasn't decanted, and it didn't budge over the hour we enjoyed it. Unfortunately, shared between 5, it went quickly.
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12/23/2015 - jnewman77 wrote:
This was surprisingly young tasting and definitely the least impressive Cayuse I have tasted. It has good potential, but seemed a little disjointed. The nose had lots of dark fruit, with dill, anise, hints of wood, hints of pepper, and just a tiny bit of smoke. The palate is rich with fruits, hints of vanilla, anise, and herbs. It is not quite as balanced and together as previous Cayuse wines I have had. Maybe just too young or in an awkward phase or possible an off bottle?
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8/31/2015 - Ron Slye wrote: 92 Points
At Whidbey cabin for anniversary. PnP. Wonderful nose of bacon fat, roasted meats, with hint of milk chocolate. Wonderful mouthfeel. This wine is so nicely packaged -- an outer layer of cherry with a savory center -- still evolving nicely. Nice long finish with more cherry and blueberry.
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6/22/2013 - AllRed wrote: 91 Points
4th Saturday group "uptown" tasting (Our house): Aromas of dark fruit, dill, herbs, citrus and pepper. Citrus tones on the palate as well, along with black fruit and pepper, plum and spice. Develops a meaty quality as it sits. Tart acidity. Guessed WA Syrah.
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6/22/2013 - thelostverse wrote: 92 Points
4th Saturday group. I had a hard time wrapping my head around this one and found it difficult to pinpoint even a guess as to varietal. This was meaty with dill and dusty tannins. Gun to head, I guessed Cal Cab.
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5/27/2013 - Ron Slye wrote: 88 Points
Subdued nose with dark fruits -- blackberries. Cherries on the palate. Medium finish.
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7/1/2012 - Easter Everywhere wrote: 90 Points
Very exotic, flowers, black & red fruit, leather, funk, spice, bit hot/sharp but undeniable flavors/fruit! D2, bit softer (7.5)
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3/25/2012 - drwine2001 wrote:
Medium red with thinning rim. Sexy combination of smoke and musky red fruit that reminds me of Cote Rotie. Ripe but not sweet, beautiful medium weight and feel, excellent, perfectly integrated acidity. All of the above flavors plus spice, judicious oak and a hint of mint. Some tannin remains, but this is essentially at its peak, and quite a high peak it is. Uniquely elegant, exciting domestic Syrah.
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3/15/2012 - Pelly Cellar wrote: 94 Points
Wish I had more... just crazy crazy crazy good syrah.
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2/12/2012 - Pelly Cellar wrote: 93 Points
This was a surprise... none of the typical funk of a Cayuse syrah at all, even at initial taste w/ no decant. Bright and dark fruits, with a long, mouth-coating finish. In its prime now, IMO.
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11/21/2011 - tomlee wrote: 94 Points
This wine has stood the test of time. Dark fruits, blood, iodine, olives and game. Long, silky, lingering finish. I suspect this would age well for several more years. What syrah should be.
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8/28/2011 - rben_mvp wrote: 94 Points
Classic Cayuse, nuff said.
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6/2/2011 - idaho wrote: 94 Points
Drinking very well.
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5/2/2011 - Jared wrote: 93 Points
From magnum. Pumped to try this wine as it was a beautifully etched bottle with an orange wax cap. Very vibrant ruby-red color with aromas of dark roasted fruits, saline/soy, mint, and a touch of woodsmoke. Still very concentrated in the mouth loading you up with blackberry, black raspberry, and black cherry. Nicely balanced with some earthy and mushroomy characteristics playing foil to the ripe fruit. Slides down the throat quite nicely and leaves lingering fruit and a touch of sweetness. I think this wine most certainly benefited from being bottled in magnum as it possessed a nice freshness of fruit. Tasty. 93 pts.
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4/24/2011 - CP wrote: 94 Points
The depth on this was amazing. Six years aging did so much good. Now is a good time to drink this wine.
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4/13/2011 - Vinsant wrote: 94 Points
Had out of a magnum. Wow, tasted extremely young (fruit). Had that great lush Cayuse mouthfeel. Soy, deep mature red fruit, green herbs, veggies, and smoky funk. Went extremely well with lamb stew and on its own. Long finish and well balanced.
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4/9/2011 - last chance wrote: 95 Points
Tasted from magnum. This was one of the most integrated and balanced Cayuse wines that I have tasted. This had flavors of bacon fat, coffee, soy and some eucalyptus notes that came out from time to time. We tasted this next to a Pax 03 Cuvee Christine, and there were times when about half of the tasting group thought the wines were tasting eerily similar! I can't remember a tasting where two different wines were showing so similarly across a large group of tasters. This bottle was very memorable!
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2/28/2011 - bonedocnine wrote: 94 Points
@ 9 years of age this wine is great.
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12/9/2010 - jbouchy wrote: 93 Points
Very earthy and a strange menthol taste when first opened.....and then.....this wine opened up beautifully!! Beautiful structure, balance and finish. Start drinking these wines if you have them in your cellar!
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6/30/2010 - pdonahue wrote: 93 Points
Brick, Dark Fruit and Aged Meat. Great wine!
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7/3/2009 - EricBe wrote: 90 Points
Had with ahi short ribs and squab. Very nice
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12/3/2008 - Jared wrote: 91 Points
Roasted fruits, smoke, spices, jam. Very integrated bottle. 91pts.
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11/15/2008 - bajayngo wrote:
quick notes from the wine dinner. cherries, inky smooth another wine that got lost in the shuffle but was drinking well from memory
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9/27/2008 - DougLee wrote: 91 Points
I'll admit that earlier tastings of Cayuse sryahs have left me wondering, but kept an open mind as I opened this bottle. Aerated in the glass for 90 minutes, then enjoyed with dinner over 2 more hours. Color was dark garnet. The nose impressed even on opening, showing loganberries, pine scents, barbarcue sauce, and iodine. Pretty darn heavenly. The palate was medium-bodied and revealed compact, interesting layers of red fruits, licorice, minerals, and a bit of soy. Tannins were in general nonobtrusive, and the finish was moderate but echoed fruit and stones. I am now thinking that these syrahs may be made for the longer term, and just need more time. As good as this showing was, waiting 3-5 years will be even better.
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8/20/2008 - bajayngo wrote: 94 Points
this was the last wine we had and I said to myself when I smelled it, "no more evaluating....just enjoy!" and I did and it was wonderful. Great cherries, minerals, earth, stones and on an on. I think Vinsant nailed the soy, such a cool characteristic in this wine!
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8/18/2008 - Vinsant wrote: 93 Points
Another great bottle of Cayuse. Huge nose of earth, minerals, dark fruit, sweet herbs, and smoked meats. Most of the nose fell into the palate as well as some pov-iodine/soy flavors, some spice, and nice acidity that went well with some rib-eye. Great balance, flavors down the middle of the tongue....no fake flavors tearing up the mouth. I finally got some cherry flavors out of the "En Cerise" this time as well.
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8/15/2008 - Dave Mci wrote: 93 Points
This was my first En Cerise from Christophe. In this case, patience has been rewarded as the wine was nicely balanced, with just a hint of oak lingering nicely in the background. Blackberries are at the forefront, and this is not an in-your-face wine by any means. My only 2002 En Cerise, and I wish I had several more to track its development.
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7/1/2008 - Tom_B wrote: 93 Points
This wine is deep ruby in color. An earthy nose with ripe black cherry and plum fruit. Medium to full bodied, clean on the finish with plenty of fruit acidity that doesn't quick.
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7/27/2006 - ScottG wrote: 90 Points
Delicious- best bottle yet. Fruit has mellowed, but has delicious blackberry and spice. medium complexity. Not too much jam or oak.
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10/21/2005 - ScottG wrote: 88 Points
Better than the last bottle. Big blackberry and dark cherry notes. Some spice. A streak of medicinal. A touch candied, but overall fairly balanced.
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6/19/2005 - CP wrote: 90 Points
Decanted for about five hours. Rich purple color with a slight brown tint, some density and cloudiness. Big aroma is a good balance between black fruit and pepper, the same continues on the palate with hints of chocolate and espresso, but a fairamount of vanilla and sweetness as well. The spicy complexity kicks in late and leads to a nice, spicy finish. A home run with grilled BBQ pork chops and baked beans. Give it a few years.
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2/26/2005 - ScottG wrote: 85 Points
Technically speaking this is an OK wine, fairly well balanced.. A little short of the mid-palate and a tiny bit rough on the finish. Lots of ripe fruit with blackberry, blueberry dominating. Plenty of oak and malo lends a creamy, toasty, vanilla character. With a nice new york steak this is just too rich and came off as a bit sweet- not heavy and not cough syrupy, but still just too sweet with not enough acidity to temper the fruit.
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