Pop and poured enjoyed over 5 hours or so, this was one to cherish. Striking wine even in plastic Airbnb glasses translucent garnet with orange and brown brick aging flashes. Nose provides waves of forest floor, charcuterie & roasted meats initially. On additional glasses dark red fruits, cranberry & cherry become more prominent. Palate brings some smokiness into the experience, with further meatiness & oak. On the palate wine is really in a beautiful mature state, palate is full-bodied and completely mouthcoating, while still providing lively acidity and vibrate dark fruit, meaty & forest floor notes. Towards the end of the bottle additional notes of bacon and cedar join the mix and linger on and on. This was an absolute treat.
Do you find this review helpful? Yes - No
/ Comment
Deep dark red. Incredible nose of forest fire, olive, dark dark fruits, roasted meats, Explodes on the palate – lots of dark red fruits, black cherry, smoke. This embodies what I love about Cayuse. So much going on. You just want to sit and smell and take small sips, trying to capture all of the flavors that pass along. Still pretty tight. This has lots of life ahead of it. After a while more notes of blueberry syrup. About two hours in this is starting to shut down a bit. This started in the 95 plus realm; then closed a bit. Will update the next day to see where it is.
Do you find this review helpful? Yes - No
/ Comment
It doesn't get any better than this! There are other perfect wines that are different styles, but none that exceed this in quality. Dark garnet, completely opaque. The nose is immediately very pronounced and complex, of sweet dark berries, smoke, roasted meat, all blended perfectly with just the right amount of oak. Hermitage style. Big, full-bodied dark fruit, meaty, smoky flavors, with a touch of anise. Viscous, coats the tongue, and the flavors keep building. Powerful and big, but very smooth and balanced. Very long aftertaste, with the deep flavors just persisting. Perfect, and perfectly ready, though it should last several more years at least. I enjoy saying that my favorite U.S. wines are Oregon syrahs. Cayuse is thought of as a Washington wine (the office is in Walla Walla), but vineyards and winery are in Oregon! Ric
1 person found this helpful, do you? Yes - No
/ Comment
45 minute decant Has those aged Syrah flavors of slightly bitter, biting dark fruit, ripe mango and chocolate with some pepper on the finish. Yummy. ( not a wine term but appropriate). This wine was more developed at 90 minutes in. Well into it’s drinking zone
Do you find this review helpful? Yes - No
/ Comment
Wow. This just underscores for me how these need to age. This is markedly better than my last bottle (at least as I read that note). This has all of the things that I love about Cayuse syrah. Dark brooding nose, with barnyard, blood, dark fruit and spices. Similar flavors on the palate. The creaminess that I found off putting before is still present, but integrated nicely into the other flavors. This is great on its own, but also with the lamb chops we had for dinner. But I really think this will benefit from at least another five years of aging -- and probably more. But this is drinking really nicely now -- so if you want an amazing Cayuse experience, pop one of these open now. But if you want to see if this will last with the best Syrahs, then no risk letting it sleep for at least five more years or longer.
1 person found this helpful, do you? Yes - No
/ Comment
Great right away but even better after an hour. In the right spot with acid in check and complexity exposed. Texturally dense with massive concentration. Everything you want from aged Syrah olive brine, bacon fat, stewed black fruit, milk chocolate, river rocks, and a little Rhone funk. Drink over the next 5 years.
Do you find this review helpful? Yes - No
/ Comment
This is similar to how I find most of the 2005 and 2006 Cayuse. Nose is dark and brooding – with olive brine, chocolate, roasted meat. A bit of brightness on the palate that moves to a more chocolate and dark fruit center, with a bit of bitterness that continues into the finish.
These are not my favorite vintages for Cayuse – curious to see how this develops over the evening, but not a big fan at the moment. 89.
With a little more time in the glass, the brooding chocolatey presence that comes across as a wall of flavor is slowly crumbling – hints of raspberry, capsicum, slightly more complex. Becoming a bit more balanced. 91
My tasting of 12 Christophe Baron wines. One of my favorites. Moderately dark garnet, mostly opaque. Slightly herbal aroma and flavor mixed with meat, black olives, bacon fat. Prominent acid, high alcohol, very long aftertaste. Drink or hold...it won't be fading anytime soon. Ric
1 person found this helpful, do you? Yes - No
/ Comment
Blood red in color. 14.6% ABV. Like all the En Chamberlin bottlings from this era, this wine brings the funk in spade. Olives, smoke, iron and cherries on the nose. Immense and concentrated. Full bodied with strong acidity. Flavors of blood, olive tapenade, grilled meats and cherry. The finish is absolutely exquisite. It's hard to describe how unique and delicious this wine is. Drink over the next 1-3 years. What a treat. Bravo!
1 person found this helpful, do you? Yes - No
/ Comment
It doesn't get any better than this! There are other perfect wines that are different styles, but none that exceed this in quality. Dark garnet, completely opaque. The nose is immediately very pronounced and complex, of sweet dark berries, smoke, roasted meat, all blended perfectly with just the right amount of oak. Hermitage style. Big, full-bodied dark fruit, meaty, smoky flavors, with a touch of anise. Viscous, coats the tongue, and the flavors keep building. Powerful and big, but very smooth and balanced. Very long aftertaste, with the deep flavors just persisting. Perfect, and perfectly ready, though it should last several more years at least. I enjoy saying that my favorite U.S. wines are Oregon syrahs. Cayuse is thought of as a Washington wine (the office is in Walla Walla), but vineyards and winery are in Oregon! Ric
1 person found this helpful, do you? Yes - No
/ Comment
Had at a dinner. Nose was strong and classic En Chamberlin, Olives, Blood, and Funk going along with dark black raspberries. Palate of dark plums, blackberries, tons of olives and bloody meat, barbecue sauce, pepper. The mouthfeel was velvety and smooth with a long finish. Maybe a tad shy on the acidity, but in a really nice spot.
Do you find this review helpful? Yes - No
/ Comment
Urban Butcher (Urban Butcher - Silver Spring, Maryland): Cayuse Syrah has to be one of the most immediately recognizable wines on the planet. And I love them every time. So much black olive and smoke on the nose, lots of sweet barbecue sauce on top of dark plums, dusted with earth and olives. Full and still grippy on the palate, intense but so velvety, such a gorgeous mouthfeel. The dark plums and black cherries are covered in all sorts of olives, bloody steak, pepper and barbecue sauce. Gorgeous stuff that opens up a lot over the course of the evening. Still plenty of structure for aging, and those meaty, olive tapenade notes will only get better.
2 people found this helpful, do you? Yes - No
/ Comment
This wine brought out and served first and foremost the funk. I'm not sure how they get the funk into the wines of cayuse, But I do not question how balck sabbath gets the "sabbath" into their music. It just is. One of my favorites of the night.
Didn't take detailed notes. Part of Christmas dinner party cellar rade. I have been trying Cayuse a lot in the recent months and had the 2004 last month. The 2006 didn't come close to the others. This was very off balance with too much fruit and almost no acidity and tannins. Very dissapointed.
Do you find this review helpful? Yes - No
/ Comment
Deep red color. Aromas of raspberry, stewed tomoto, bacon, and a hint of smoke. Flavors reflect raspberry, dark cherry, and hint of rubber. Long finish.
Do you find this review helpful? Yes - No
/ Comment
Very savory wine with notes of green pepper, slim jim, vienna sausages. The palate is full and savory as well with more vienna sausage, herbs, bacon and beef. Long and savory. A steak wine if there ever was one.
Do you find this review helpful? Yes - No
/ Comment
Classic Cayuse funk on the nose. Scents of olive, smoke, charcoal, and blood. Unfortunately, un-typical of Cayuse, the palate followed the same. No fruit to speak of, a bit oaky, tasted almost bretty, with a sharp, acrid, unpleasant finish to it. Perhaps this bottle was flawed. Others thought it ok, but this just turned me off.
1 person found this helpful, do you? Yes - No
/ Comment
This brought the funk, almost as much as the 04 vintage. Lots of the usual suspects; blood, dark cherries, olive, herbs, and pepper. Decent finish and matched extremely well duck breast in port sauce and foie gras brulee. Don't see much upswing so I'd drink up.
Do you find this review helpful? Yes - No
/ Comment
The nose is a full assault of oil cured olives, smoke, blood, herbs and mineral. The palate explodes with raspberry, olive, sour cherry, tar and a little bit of dark fruit peaking through. Very silky mouth feel.
Do you find this review helpful? Yes - No
/ Comment
absolutely gorgeous nose of olives, blackberries and dried flowers, harmony on the palate between pomegranate, cherry, raspberry, red currants and smoke, well-made, seriously one of the best expressions of syrah coming out of the New World, the fruit is pure and expressive, the balance is perfect, good intensity, silky textured, this is a lamb type of wine, drinks well now, will hold up longer as well
Do you find this review helpful? Yes - No
/ Comment
Notes from day 2. Purple in color. Nose of funky olive brine, little cabbage, black fruit, spice, mineral. Palate of black raspberry, tar, funk, olive, minerals, coffee. The finish was long in length, really good acidity, and structure. Overall the wine was fantastic and a pleasure to drink, great mouthfeel as with all Cayuse wines. Drink or Hold: 50+5+14+18+8 5
1 person found this helpful, do you? Yes - No
/ Comment
Wow, another unique and delicious wine from Cayuse. A savory nose subdued blue fruits with some minerality. Rich, savory and smooth on the palate with classic Cayuse minerality, and lingering finish. Excellent!
Do you find this review helpful? Yes - No
/ Comment
Perfect! At The Palm, with a 3# lobster, also perfect. Very aromatic and complex, earthy and leathery, cedar. Medium-full bodied, similar earthy syrah flavors, Hermitage style. Full of flavor, balanced, tannin in the background. Very long complex aftertaste. No need to age it further, as great as it is now!
Do you find this review helpful? Yes - No
/ Comment
Decanted 12 hours. This is the definition of Cayuse to me. Amazing nose of smoke, funk, herbs, meat and olive. Smooth in the mouth but not heavy at all, some berries, a bit of metal at the end. Lots of smoke. Seamless integration of tannins and oak. Extremely well made. I agree with Cadamson, I am not sure how Cayuse ALWAYS gets the funk element to the wine...but i do enjoy it very much. Wish I had more of this.
Do you find this review helpful? Yes - No
/ Comment
These wines are amazing for their overall balance, complexity, flavors, and most, importantly, the nose! The wine is so seamless, yet wild and sexy. Blinded, the nose takes you to northern rhone and it puts you in a trance. Personally, the only retraction is some heat so be sure to serve them on the cool side. I have yet to taste another Domestic strah that has was these wines have!
Do you find this review helpful? Yes - No
/ Comment
A bit diappointing but I think my palette was blown when I had this. The nose was incredible it just came out flat in the mouth. I will wait a bit before having another.
Do you find this review helpful? Yes - No
/ Comment
Amazing nose. Cabbage, pickles, blackberry herbs, olive, blood, smoke, and the funk. This is what I am talking about. Flat out amazing in the mouth with the herbs, gaminess, olive, dried flowers, and a hint of blackberry. Flat out one of the best En Chamberlins ever for me...
Do you find this review helpful? Yes - No
/ Comment
Decanted for 5 hrs and consumed over the following 2 hrs. Just fantastic gamey meat, dark fruits stomped around in the barnyard,funky and fantastic. Not tannic. Not a fruit bomb.
Do you find this review helpful? Yes - No
/ Comment
Sat in the decanter about 1.5hrs. Enveloping nose of veggies topped with coffee grounds, tar, olive, and black pepper. There was some fruit in there, blackberries, cherries, and raspberries. Full palate of all the above plus that umami/savory thing. Smoked peppered meat came out after some swirling on the nose and palate as well as some nice florals of violets and lavendar. A funky note of melon, cantelope?, came out as the swirling continued. Went well with mustard and garlic crusted rack o lamb, beet salad, and saffron risotto. Really enjoyed the play between the beet/goat cheese salad and the wine. Massive finish! Took a little dip in the mid that I hope fills out with time. Gonna lest the other bottles rest awhile.
Do you find this review helpful? Yes - No
/ Comment
Le vin titre 14,6%. La robe est assez foncée. Au nez c'est assez puissant, très viandeux (bacon, steak, viandes crues aussi), aspect sanguin comme dans le Mouton Rothschild 1978, beaucoup d'olives noires également. En bouche, c'est d'un velours sans pareil et c'est parfaitement équilibré. Belle matière et belle minéralité également. La finale est assez longue. Toutefois, je n'ai pas vraiment apprécié l'expérience en raison de l'aspect trop viandeux du nez et de la présence excessive d'olives comme dans le Bayo Oscuro 2007 bu dernièrement. Moins mon style. Je n'y vois vraiment pas les 98pts de Jay Miller.
Do you find this review helpful? Yes - No
/ Comment
I am always perplexed at how Cayuse gets so much funk on their nose....we're talking funk so far beyond any other American wine, no matter the vintage, no matter which of their wines, a conspiracy theorist could go nuts dreaming up what the hell they do to accomplish it.... olive tapenade, dirty socks, gasoline and probably a bunch of stuff I am not thinking of....yet, it sort of works, especially on the palate as the fruit is fresh, somewhat light and focused.
Do you find this review helpful? Yes - No
/ Comment
Tasted over two days. Purple with a maroon rim. Great aromatics on this wine. A touch reductive at first, but an assault of black olive, cured meat, mushroom and other umami notes. Powerful and complex. Full bodied, and not for the faint of heart. Pure stone fruit rather than berry flavors mix with savory notes and certainly show off a good mix of purity and complexity. What this lacks for me is structure. No acid or tannins that are apparent to me, and without them, this gets a bit monolithic, especially as you get deeper into the bottle. Good length.
Do you find this review helpful? Yes - No
/ Comment
Layers of dark fruit, minerals, and hint of oak unveil on the nose and palate with an unbelievable silky smooth texture and finish. A divine nectar! Delicious with spanish stew.
Do you find this review helpful? Yes - No
/ Comment
The most 'old world' of the 'new world' wines I have tasted. This wine was singing from the moment the cork was popped. Huge nose. Very savage on the palate with a big finish. Lots of hype and I get it. Need to have more of this.
Do you find this review helpful? Yes - No
/ Comment
Unbelievable. WOTN. Drank alongside a 2006 Favia Quarzo (which was stunning) and a mixture of others. Served w the prime rib for Christmas. Funk, smoke, bacon, wood, olive tapenade, all stirred into crushed blackberries. Oplulent but not syrup on the palate. timed a 60 second finish that let you taste the stems. This is not a guzzling wine, but a sipper to be experienced. Quite a journey
Do you find this review helpful? Yes - No
/ Comment
Rich, delicious full-bodied blackberry fruit with earthy, spoilly, meat, spice, and olive flavors, terrific structure, layers of fruit, and great length
Do you find this review helpful? Yes - No
/ Comment
Unbelievably dense and structured nose and after a three hour decant the wine was filled with dark fruit, meat, sausage, almost stewed cabbage and minerality. Kept evolving and showing depth and amazing complexity of blackberry, blueberry, spice and meaty notes. A wine that commands attention and deserves it
Do you find this review helpful? Yes - No
/ Comment
Dark purple. Nose of blackberry, earth, shoe polish, leather. Palate of briary black fruits with deeply concentrated earthy notes, and a finish of tangy black licorice.
Do you find this review helpful? Yes - No
/ Comment
Blood, iron, sour cabbage, pickle juice, herbs, and dark fruits hiding around the corner on the nose. Wow this is amazing. This wine just does it for me with the palate having black olives, dark fruits, blood, herbs and roasted meat. Powerful but not over the top, the wine holds it well. Medium-long finish. Beautiful.
Do you find this review helpful? Yes - No
/ Comment
Purchased off restaurant wine list - popped and poured. Dark ruby/purple in color - aromas of dark fruits, some grilled meat, flowers and coffee. On the palate the wine is elegant, balanced and shows a nice interplay of "modern" and old world (northern Rhone) characteristics, with the flavor profile nicely reflecting the aromatics. Went well with various small plates including veal sweetbreads, and waygu beef carpaccio. Really a nice wine - you can add me to the Cayuse waitlist, I am a fan.
Do you find this review helpful? Yes - No
/ Comment
Nose of cabbage. Palate of iodine, blood, funk, and metal. Almost no discernible fruit. Corked and took back to the hotel and tried over the next 3 days with no improvement. This was horrible and hopefully a bad bottle, because I ordered this off the mailing list as well.
Do you find this review helpful? Yes - No
/ Comment
I’ve always found that the En Chamberlin was the qualitative equal of the more prized, idiosyncratic Bionic Frog, the preference simply being a matter of personal taste. This 06 EC is a perfect illustration of this, as the nose delivers all the funk and fur one would expect from Cayuse, supplemented by fresh batches of blackberry, that have been sprinkled with gun powder. In contrast to Jared’s note, I found the palate somewhat tight, or even elegantly retrained, but in no way lacking in raw material that will soon blossom into a gorgeous syrah, if given the cellar time. Great potential on the expanding finish, leaving a resinous and satisfying conclusion in its wake. I’m very happy to be finally getting a three pack of the 07 version this fall.
Do you find this review helpful? Yes - No
/ Comment
Wow, another over-oaked, over-extracted, manipulated Aussie bomb from Cayuse. Hardly (that was just a quick shout out to the haters!). Hamburgers are to Wimpy as Cayuse En Chamberlin is to me. Except I'll pay you any day of the week not just Tuesday. Pop and pour was the serving style du jour for this beast. The anticipation is palpable as you know exactly what this wine will smell like, but then it delivers an even stronger Mike Tyson Punch-Out styled KO. Immediate aromas of animal fur, blood sausage, pepperoncini, herbs, pulverized black raspberries and blackberries, and a surprise of violets. 100 point nose for me, all the way. Unctuous and dense in the mouth at first, leading the way to huge, extracted (not over, mind you) dark fruit. I felt like Chaka on Land of the Lost sitting around with black cherries and blackberries the size of Drew Carey's head. Luckily, the savory components never let this fruit get out of control as sauvage, rare beef, iron, and stony minerality keep it in check. Everything is in balance. No presence of oak with seamless and plush tannins. As any great wine should, it finishes as it begins with length and an aftertaste that I could chew on for days. This wine was a 5 course-dinner and then some. 97pts.
Do you find this review helpful? Yes - No
/ Comment
After Jay Miller's tasting, we were all looking forward to drinking this and it lived up and even surpassed our expectations. 100 point nose with huge amounts of beef stew, fur, funk, pickles, and black fruits. Decadent mouthfeel giving way to layers of dried beef, blood, sour cherries and cabbage, all made tolerable by the copious levels of New World fruit. Gangbuster finish that leaves that wonderful Cayuse taste lingering for mintues. 96 pts.
Do you find this review helpful? Yes - No
/ Comment
Seattle eBob offline (Travis' house): The nose was all about that great Cayuse funk. Not one nuance of the nose stuck out more than anything else, just and all around fantastic aroma. I've been getting more sensitive to brett lately, and I was happy that there was no brett sticking out here. The palate had flavors of roasted fruits and meat, with notes of tobacco and earth. Full bodied with a lush mouthfeel and a medium-long finish. This was fun to drink with a bunch of Cayuse enthusiasts. Thanks for including me in the crew. It's going to be a long wait to make the list...
Do you find this review helpful? Yes - No
/ Comment
Consistent with an earlier bottle (95), this is just fantastic. Great subtly funky, briny, olive-flecked old-world nose, with loads of new-world fruit on the palate. All kinds of nuance and complexity. Silky texture. Great length. Just fantastic juice. Thanks to Steve for sharing.
Do you find this review helpful? Yes - No
/ Comment
Popped and poured. This shows a much more Old-World personality than the previous Cayuse Syrah I've tried (2005 Cailloux). Great funky nose, with lots of olive and all kinds of scents (earlier notes describing stinky French cheeses and wet fur are about right), plus a really savory, smoky bacon note. Definitely some tobacco and herbal character in there, too. That combination sounds weird but its enormously appealing for some reason. Much of it carries through to the palate, where its underscored by a huge core of dark fruit that just powers through to the lengthy finish. As with other Cayuse wines, this is very silky despite its power, and it displays terrific grip. Just fascinating, intoxicating stuff. 95.
Do you find this review helpful? Yes - No
/ Comment
Front side of this wine is really incredible. Crazy nose thats really interesting. Fruit of course but so much more going on that just is intriging. Slightly funky, but not in a Bretty way at all imo. Meaty, slightly vegetal (not green) with nicely balanced fruit. I thought the wine fell off a bit at the finish as it was neither long nor displaying any kind of grip from tannin? Went great with Lamb shank though. I was more impressed with the 05 at the same stage...
Do you find this review helpful? Yes - No
/ Comment
dark wine. nose of barnyard, licorice, blueberry and basil. big fruit attack witch was tight, but a lot of heat following. fairly one dimentional. This was served warmer than I would have like, so will reserve a proper score but would have probably given 88.
Do you find this review helpful? Yes - No
/ Comment
Drank at Crush. Salty, meaty, coffee notes. Medium bodied. Clean finish. A touch of bitterness on the back at first but it cleared off as the bottle opened up.
Do you find this review helpful? Yes - No
/ Comment
2/2/2021 - junetoaugust Likes this wine: 96 Points
Pop and poured enjoyed over 5 hours or so, this was one to cherish. Striking wine even in plastic Airbnb glasses translucent garnet with orange and brown brick aging flashes. Nose provides waves of forest floor, charcuterie & roasted meats initially. On additional glasses dark red fruits, cranberry & cherry become more prominent. Palate brings some smokiness into the experience, with further meatiness & oak. On the palate wine is really in a beautiful mature state, palate is full-bodied and completely mouthcoating, while still providing lively acidity and vibrate dark fruit, meaty & forest floor notes. Towards the end of the bottle additional notes of bacon and cedar join the mix and linger on and on. This was an absolute treat.
Do you find this review helpful? Yes - No / Comment
6/25/2020 - Ron Slye wrote: 93 Points
Deep dark red. Incredible nose of forest fire, olive, dark dark fruits, roasted meats, Explodes on the palate – lots of dark red fruits, black cherry, smoke. This embodies what I love about Cayuse. So much going on. You just want to sit and smell and take small sips, trying to capture all of the flavors that pass along. Still pretty tight. This has lots of life ahead of it. After a while more notes of blueberry syrup. About two hours in this is starting to shut down a bit. This started in the 95 plus realm; then closed a bit. Will update the next day to see where it is.
Do you find this review helpful? Yes - No / Comment
1/15/2020 - Ex-Ray Likes this wine: 100 Points
It doesn't get any better than this! There are other perfect wines that are different styles, but none that exceed this in quality. Dark garnet, completely opaque. The nose is immediately very pronounced and complex, of sweet dark berries, smoke, roasted meat, all blended perfectly with just the right amount of oak. Hermitage style. Big, full-bodied dark fruit, meaty, smoky flavors, with a touch of anise. Viscous, coats the tongue, and the flavors keep building. Powerful and big, but very smooth and balanced. Very long aftertaste, with the deep flavors just persisting. Perfect, and perfectly ready, though it should last several more years at least.
I enjoy saying that my favorite U.S. wines are Oregon syrahs. Cayuse is thought of as a Washington wine (the office is in Walla Walla), but vineyards and winery are in Oregon!
Ric
1 person found this helpful, do you? Yes - No / Comment
9/18/2019 - Kevnzworld wrote: 94 Points
45 minute decant
Has those aged Syrah flavors of slightly bitter, biting dark fruit, ripe mango and chocolate with some pepper on the finish.
Yummy. ( not a wine term but appropriate).
This wine was more developed at 90 minutes in.
Well into it’s drinking zone
Do you find this review helpful? Yes - No / Comment
1/21/2019 - Ron Slye wrote: 95 Points
Wow. This just underscores for me how these need to age. This is markedly better than my last bottle (at least as I read that note). This has all of the things that I love about Cayuse syrah. Dark brooding nose, with barnyard, blood, dark fruit and spices. Similar flavors on the palate. The creaminess that I found off putting before is still present, but integrated nicely into the other flavors. This is great on its own, but also with the lamb chops we had for dinner. But I really think this will benefit from at least another five years of aging -- and probably more. But this is drinking really nicely now -- so if you want an amazing Cayuse experience, pop one of these open now. But if you want to see if this will last with the best Syrahs, then no risk letting it sleep for at least five more years or longer.
1 person found this helpful, do you? Yes - No / Comment
9/22/2018 - Bakerbd Likes this wine: 92 Points
Dark fruits, blood, gravel. Brooding and intense
Do you find this review helpful? Yes - No / Comment
9/2/2018 - CRUSHER Likes this wine: 92 Points
northern rhone style, roasted meat notes
Do you find this review helpful? Yes - No / Comment
4/23/2018 - Harddriv Likes this wine: 92 Points
Some bitterness at the end when first opened, much better after an hour of decanting. Need to drink soon.
Do you find this review helpful? Yes - No / Comment
9/22/2017 - redzins Likes this wine: 90 Points
Inky color. Meaty, stewed fruit, dark spice. Big extracted flavors of dark fruit and meatiness. Big wine and long finish.
Do you find this review helpful? Yes - No / Comment
9/22/2017 - MAXIMUM SATISFACTION wrote: 95 Points
Great right away but even better after an hour. In the right spot with acid in check and complexity exposed. Texturally dense with massive concentration. Everything you want from aged Syrah olive brine, bacon fat, stewed black fruit, milk chocolate, river rocks, and a little Rhone funk. Drink over the next 5 years.
Do you find this review helpful? Yes - No / Comment
2/27/2017 - Ron Slye wrote: 91 Points
This is similar to how I find most of the 2005 and 2006 Cayuse. Nose is dark and brooding – with olive brine, chocolate, roasted meat. A bit of brightness on the palate that moves to a more chocolate and dark fruit center, with a bit of bitterness that continues into the finish.
These are not my favorite vintages for Cayuse – curious to see how this develops over the evening, but not a big fan at the moment. 89.
With a little more time in the glass, the brooding chocolatey presence that comes across as a wall of flavor is slowly crumbling – hints of raspberry, capsicum, slightly more complex. Becoming a bit more balanced. 91
1 person found this helpful, do you? Yes - No / Comments (1)
10/16/2016 - Ex-Ray Likes this wine: 98 Points
My tasting of 12 Christophe Baron wines. One of my favorites. Moderately dark garnet, mostly opaque. Slightly herbal aroma and flavor mixed with meat, black olives, bacon fat. Prominent acid, high alcohol, very long aftertaste. Drink or hold...it won't be fading anytime soon.
Ric
1 person found this helpful, do you? Yes - No / Comment
1/3/2016 - rhalbert wrote: 95 Points
Drinking exceptionally well. How do I know? My wife sucked it down with reckless abandon!!!
1 person found this helpful, do you? Yes - No / Comment
8/22/2015 - redzins Likes this wine: 90 Points
Deep inky garnet color. Blueberry jam, cola, and brown spice. Blueberry jam, blackberry, espresso extract, med body, long finish.
Do you find this review helpful? Yes - No / Comment
8/7/2015 - tomlee wrote: 97 Points
Blood red in color. 14.6% ABV. Like all the En Chamberlin bottlings from this era, this wine brings the funk in spade. Olives, smoke, iron and cherries on the nose. Immense and concentrated. Full bodied with strong acidity. Flavors of blood, olive tapenade, grilled meats and cherry. The finish is absolutely exquisite. It's hard to describe how unique and delicious this wine is. Drink over the next 1-3 years. What a treat. Bravo!
1 person found this helpful, do you? Yes - No / Comment
6/29/2015 - Ex-Ray Likes this wine: 100 Points
It doesn't get any better than this! There are other perfect wines that are different styles, but none that exceed this in quality. Dark garnet, completely opaque. The nose is immediately very pronounced and complex, of sweet dark berries, smoke, roasted meat, all blended perfectly with just the right amount of oak. Hermitage style. Big, full-bodied dark fruit, meaty, smoky flavors, with a touch of anise. Viscous, coats the tongue, and the flavors keep building. Powerful and big, but very smooth and balanced. Very long aftertaste, with the deep flavors just persisting. Perfect, and perfectly ready, though it should last several more years at least.
I enjoy saying that my favorite U.S. wines are Oregon syrahs. Cayuse is thought of as a Washington wine (the office is in Walla Walla), but vineyards and winery are in Oregon!
Ric
1 person found this helpful, do you? Yes - No / Comment
4/2/2015 - manonthemoon wrote: 95 Points
Had at a dinner.
Nose was strong and classic En Chamberlin, Olives, Blood, and Funk going along with dark black raspberries.
Palate of dark plums, blackberries, tons of olives and bloody meat, barbecue sauce, pepper.
The mouthfeel was velvety and smooth with a long finish. Maybe a tad shy on the acidity, but in a really nice spot.
Do you find this review helpful? Yes - No / Comment
4/2/2015 - isaacjamesbaker wrote: 95 Points
Urban Butcher (Urban Butcher - Silver Spring, Maryland): Cayuse Syrah has to be one of the most immediately recognizable wines on the planet. And I love them every time. So much black olive and smoke on the nose, lots of sweet barbecue sauce on top of dark plums, dusted with earth and olives. Full and still grippy on the palate, intense but so velvety, such a gorgeous mouthfeel. The dark plums and black cherries are covered in all sorts of olives, bloody steak, pepper and barbecue sauce. Gorgeous stuff that opens up a lot over the course of the evening. Still plenty of structure for aging, and those meaty, olive tapenade notes will only get better.
2 people found this helpful, do you? Yes - No / Comment
4/2/2015 - pilot360 wrote:
This wine brought out and served first and foremost the funk. I'm not sure how they get the funk into the wines of cayuse, But I do not question how balck sabbath gets the "sabbath" into their music.
It just is.
One of my favorites of the night.
3 people found this helpful, do you? Yes - No / Comments (1)
12/6/2014 - bablues wrote: 88 Points
Didn't take detailed notes. Part of Christmas dinner party cellar rade. I have been trying Cayuse a lot in the recent months and had the 2004 last month. The 2006 didn't come close to the others. This was very off balance with too much fruit and almost no acidity and tannins. Very dissapointed.
Do you find this review helpful? Yes - No / Comment
12/6/2014 - redzins Likes this wine: 91 Points
Deep red color. Aromas of raspberry, stewed tomoto, bacon, and a hint of smoke. Flavors reflect raspberry, dark cherry, and hint of rubber. Long finish.
Do you find this review helpful? Yes - No / Comment
4/12/2014 - cubswinws wrote: 88 Points
Quite a bit of funk in this wine. Just a bit too much to overcome.
Do you find this review helpful? Yes - No / Comment
3/22/2014 - Uglypinga wrote:
Very savory wine with notes of green pepper, slim jim, vienna sausages. The palate is full and savory as well with more vienna sausage, herbs, bacon and beef. Long and savory. A steak wine if there ever was one.
Do you find this review helpful? Yes - No / Comment
10/28/2013 - sumshark wrote: 87 Points
Hopefully ran into some bottle variation tonight, the wine was out of balance and very acidic.
Do you find this review helpful? Yes - No / Comment
8/28/2013 - pauldenisarcher wrote: 92 Points
Good, but maybe a bit too earthy.
Do you find this review helpful? Yes - No / Comment
8/22/2013 - f22nickell Does not like this wine: 84 Points
Classic Cayuse funk on the nose. Scents of olive, smoke, charcoal, and blood. Unfortunately, un-typical of Cayuse, the palate followed the same. No fruit to speak of, a bit oaky, tasted almost bretty, with a sharp, acrid, unpleasant finish to it. Perhaps this bottle was flawed. Others thought it ok, but this just turned me off.
1 person found this helpful, do you? Yes - No / Comment
7/3/2013 - Vinsant wrote:
This brought the funk, almost as much as the 04 vintage. Lots of the usual suspects; blood, dark cherries, olive, herbs, and pepper. Decent finish and matched extremely well duck breast in port sauce and foie gras brulee. Don't see much upswing so I'd drink up.
Do you find this review helpful? Yes - No / Comment
6/23/2013 - mulder Likes this wine: 95 Points
The nose is a full assault of oil cured olives, smoke, blood, herbs and mineral. The palate explodes with raspberry, olive, sour cherry, tar and a little bit of dark fruit peaking through. Very silky mouth feel.
Do you find this review helpful? Yes - No / Comment
2/18/2013 - Old Vino wrote:
Very well made. Probably need few more years to get more enjoyment. Would try again no earlier than 2020.
Do you find this review helpful? Yes - No / Comment
12/22/2012 - whits Likes this wine: 94 Points
absolutely gorgeous nose of olives, blackberries and dried flowers, harmony on the palate between pomegranate, cherry, raspberry, red currants and smoke, well-made, seriously one of the best expressions of syrah coming out of the New World, the fruit is pure and expressive, the balance is perfect, good intensity, silky textured, this is a lamb type of wine, drinks well now, will hold up longer as well
Do you find this review helpful? Yes - No / Comment
11/25/2012 - Harddriv wrote:
Tight and requires at least 3 hours of decanting at this point. Predominant smoke.
Do you find this review helpful? Yes - No / Comment
11/4/2012 - manonthemoon wrote: 95 Points
Notes from day 2.
Purple in color.
Nose of funky olive brine, little cabbage, black fruit, spice, mineral.
Palate of black raspberry, tar, funk, olive, minerals, coffee.
The finish was long in length, really good acidity, and structure.
Overall the wine was fantastic and a pleasure to drink, great mouthfeel as with all Cayuse wines.
Drink or Hold: 50+5+14+18+8
5
1 person found this helpful, do you? Yes - No / Comment
10/23/2012 - pjhr wrote: 94 Points
Another stellar bottle from Cayuse, which paired beautifully with a Flemish beef stew.
Do you find this review helpful? Yes - No / Comment
8/2/2012 - ewsds wrote: 93 Points
Wow, another unique and delicious wine from Cayuse. A savory nose subdued blue fruits with some minerality. Rich, savory and smooth on the palate with classic Cayuse minerality, and lingering finish. Excellent!
Do you find this review helpful? Yes - No / Comment
5/29/2012 - Adonisd1956 Likes this wine: 94 Points
Ahhh, that lovely Cayuse Funk. Gamey, meaty rich and wonderful. Nice smooth tannins, even some good acid up front. This is a lovely bottle of wine.
Do you find this review helpful? Yes - No / Comment
2/6/2012 - Ex-Ray wrote: 100 Points
Perfect! At The Palm, with a 3# lobster, also perfect. Very aromatic and complex, earthy and leathery, cedar. Medium-full bodied, similar earthy syrah flavors, Hermitage style. Full of flavor, balanced, tannin in the background. Very long complex aftertaste. No need to age it further, as great as it is now!
Do you find this review helpful? Yes - No / Comment
12/2/2011 - cpsmith33 wrote: 94 Points
Decanted 12 hours. This is the definition of Cayuse to me. Amazing nose of smoke, funk, herbs, meat and olive. Smooth in the mouth but not heavy at all, some berries, a bit of metal at the end. Lots of smoke. Seamless integration of tannins and oak. Extremely well made.
I agree with Cadamson, I am not sure how Cayuse ALWAYS gets the funk element to the wine...but i do enjoy it very much. Wish I had more of this.
Do you find this review helpful? Yes - No / Comment
11/13/2011 - gbbwino wrote: 95 Points
These wines are amazing for their overall balance, complexity, flavors, and most, importantly, the nose! The wine is so seamless, yet wild and sexy. Blinded, the nose takes you to northern rhone and it puts you in a trance. Personally, the only retraction is some heat so be sure to serve them on the cool side. I have yet to taste another Domestic strah that has was these wines have!
Do you find this review helpful? Yes - No / Comment
10/31/2011 - Yak wrote: 94 Points
decanted for one hour before serving.
Do you find this review helpful? Yes - No / Comment
8/21/2011 - rhalbert wrote: 92 Points
A bit diappointing but I think my palette was blown when I had this. The nose was incredible it just came out flat in the mouth. I will wait a bit before having another.
Do you find this review helpful? Yes - No / Comment
6/10/2011 - mulder wrote: 96 Points
Amazing nose. Cabbage, pickles, blackberry herbs, olive, blood, smoke, and the funk. This is what I am talking about. Flat out amazing in the mouth with the herbs, gaminess, olive, dried flowers, and a hint of blackberry. Flat out one of the best En Chamberlins ever for me...
Do you find this review helpful? Yes - No / Comment
6/5/2011 - redrhonewine wrote: 95 Points
Decanted for 5 hrs and consumed over the following 2 hrs. Just fantastic gamey meat, dark fruits stomped around in the barnyard,funky and fantastic. Not tannic. Not a fruit bomb.
Do you find this review helpful? Yes - No / Comment
5/14/2011 - Vinsant wrote: 92 Points
Sat in the decanter about 1.5hrs. Enveloping nose of veggies topped with coffee grounds, tar, olive, and black pepper. There was some fruit in there, blackberries, cherries, and raspberries. Full palate of all the above plus that umami/savory thing. Smoked peppered meat came out after some swirling on the nose and palate as well as some nice florals of violets and lavendar. A funky note of melon, cantelope?, came out as the swirling continued. Went well with mustard and garlic crusted rack o lamb, beet salad, and saffron risotto. Really enjoyed the play between the beet/goat cheese salad and the wine. Massive finish! Took a little dip in the mid that I hope fills out with time. Gonna lest the other bottles rest awhile.
Do you find this review helpful? Yes - No / Comment
5/10/2011 - Opusone99 wrote: 86 Points
Le vin titre 14,6%. La robe est assez foncée. Au nez c'est assez puissant, très viandeux (bacon, steak, viandes crues aussi), aspect sanguin comme dans le Mouton Rothschild 1978, beaucoup d'olives noires également. En bouche, c'est d'un velours sans pareil et c'est parfaitement équilibré. Belle matière et belle minéralité également. La finale est assez longue. Toutefois, je n'ai pas vraiment apprécié l'expérience en raison de l'aspect trop viandeux du nez et de la présence excessive d'olives comme dans le Bayo Oscuro 2007 bu dernièrement. Moins mon style. Je n'y vois vraiment pas les 98pts de Jay Miller.
Do you find this review helpful? Yes - No / Comment
3/27/2011 - cadamson wrote: 91 Points
I am always perplexed at how Cayuse gets so much funk on their nose....we're talking funk so far beyond any other American wine, no matter the vintage, no matter which of their wines, a conspiracy theorist could go nuts dreaming up what the hell they do to accomplish it.... olive tapenade, dirty socks, gasoline and probably a bunch of stuff I am not thinking of....yet, it sort of works, especially on the palate as the fruit is fresh, somewhat light and focused.
Do you find this review helpful? Yes - No / Comment
2/3/2011 - Anthony Lombardi wrote: 90 Points
Tasted over two days. Purple with a maroon rim. Great aromatics on this wine. A touch reductive at first, but an assault of black olive, cured meat, mushroom and other umami notes. Powerful and complex. Full bodied, and not for the faint of heart. Pure stone fruit rather than berry flavors mix with savory notes and certainly show off a good mix of purity and complexity. What this lacks for me is structure. No acid or tannins that are apparent to me, and without them, this gets a bit monolithic, especially as you get deeper into the bottle. Good length.
Do you find this review helpful? Yes - No / Comment
1/3/2011 - pjhr wrote: 96 Points
Layers of dark fruit, minerals, and hint of oak unveil on the nose and palate with an unbelievable silky smooth texture and finish. A divine nectar! Delicious with spanish stew.
Do you find this review helpful? Yes - No / Comment
1/2/2011 - JOsgood wrote: 95 Points
The most 'old world' of the 'new world' wines I have tasted. This wine was singing from the moment the cork was popped. Huge nose. Very savage on the palate with a big finish. Lots of hype and I get it. Need to have more of this.
Do you find this review helpful? Yes - No / Comment
1/2/2011 - the godfather wrote:
good god, one of the best new world wines in years. I could drink this often. Thanks JO!
Do you find this review helpful? Yes - No / Comment
12/27/2010 - mmurmac wrote: 97 Points
Unbelievable. WOTN. Drank alongside a 2006 Favia Quarzo (which was stunning) and a mixture of others. Served w the prime rib for Christmas. Funk, smoke, bacon, wood, olive tapenade, all stirred into crushed blackberries. Oplulent but not syrup on the palate. timed a 60 second finish that let you taste the stems. This is not a guzzling wine, but a sipper to be experienced. Quite a journey
Do you find this review helpful? Yes - No / Comment
11/19/2010 - Amerique wrote: 95 Points
Rich, delicious full-bodied blackberry fruit with earthy, spoilly, meat, spice, and olive flavors, terrific structure, layers of fruit, and great length
Do you find this review helpful? Yes - No / Comment
10/30/2010 - Acohen wrote: 95 Points
Unbelievably dense and structured nose and after a three hour decant the wine was filled with dark fruit, meat, sausage, almost stewed cabbage and minerality. Kept evolving and showing depth and amazing complexity of blackberry, blueberry, spice and meaty notes. A wine that commands attention and deserves it
Do you find this review helpful? Yes - No / Comment
10/9/2010 - DougLee wrote: 91 Points
Dark purple. Nose of blackberry, earth, shoe polish, leather. Palate of briary black fruits with deeply concentrated earthy notes, and a finish of tangy black licorice.
Do you find this review helpful? Yes - No / Comment
7/31/2010 - tarheel17 wrote:
WLTV and others do CdPs (Bellevue Wine Storage): gah! Fantastic. I *heart* Cayuse, every time.
Do you find this review helpful? Yes - No / Comment
2/20/2010 - mulder wrote: 95 Points
Blood, iron, sour cabbage, pickle juice, herbs, and dark fruits hiding around the corner on the nose. Wow this is amazing. This wine just does it for me with the palate having black olives, dark fruits, blood, herbs and roasted meat. Powerful but not over the top, the wine holds it well. Medium-long finish. Beautiful.
Do you find this review helpful? Yes - No / Comment
12/14/2009 - jaimetown wrote: 93 Points
Purchased off restaurant wine list - popped and poured. Dark ruby/purple in color - aromas of dark fruits, some grilled meat, flowers and coffee. On the palate the wine is elegant, balanced and shows a nice interplay of "modern" and old world (northern Rhone) characteristics, with the flavor profile nicely reflecting the aromatics. Went well with various small plates including veal sweetbreads, and waygu beef carpaccio. Really a nice wine - you can add me to the Cayuse waitlist, I am a fan.
Do you find this review helpful? Yes - No / Comment
10/26/2009 - jwebtx wrote:
Nose of cabbage. Palate of iodine, blood, funk, and metal. Almost no discernible fruit. Corked and took back to the hotel and tried over the next 3 days with no improvement. This was horrible and hopefully a bad bottle, because I ordered this off the mailing list as well.
Do you find this review helpful? Yes - No / Comment
8/13/2009 - Dale M wrote: 94 Points
I’ve always found that the En Chamberlin was the qualitative equal of the more prized, idiosyncratic Bionic Frog, the preference simply being a matter of personal taste. This 06 EC is a perfect illustration of this, as the nose delivers all the funk and fur one would expect from Cayuse, supplemented by fresh batches of blackberry, that have been sprinkled with gun powder. In contrast to Jared’s note, I found the palate somewhat tight, or even elegantly retrained, but in no way lacking in raw material that will soon blossom into a gorgeous syrah, if given the cellar time. Great potential on the expanding finish, leaving a resinous and satisfying conclusion in its wake. I’m very happy to be finally getting a three pack of the 07 version this fall.
Do you find this review helpful? Yes - No / Comment
8/10/2009 - Jared wrote: 97 Points
Wow, another over-oaked, over-extracted, manipulated Aussie bomb from Cayuse. Hardly (that was just a quick shout out to the haters!). Hamburgers are to Wimpy as Cayuse En Chamberlin is to me. Except I'll pay you any day of the week not just Tuesday. Pop and pour was the serving style du jour for this beast. The anticipation is palpable as you know exactly what this wine will smell like, but then it delivers an even stronger Mike Tyson Punch-Out styled KO. Immediate aromas of animal fur, blood sausage, pepperoncini, herbs, pulverized black raspberries and blackberries, and a surprise of violets. 100 point nose for me, all the way. Unctuous and dense in the mouth at first, leading the way to huge, extracted (not over, mind you) dark fruit. I felt like Chaka on Land of the Lost sitting around with black cherries and blackberries the size of Drew Carey's head. Luckily, the savory components never let this fruit get out of control as sauvage, rare beef, iron, and stony minerality keep it in check. Everything is in balance. No presence of oak with seamless and plush tannins. As any great wine should, it finishes as it begins with length and an aftertaste that I could chew on for days. This wine was a 5 course-dinner and then some. 97pts.
Do you find this review helpful? Yes - No / Comment
5/5/2009 - Jared wrote: 96 Points
After Jay Miller's tasting, we were all looking forward to drinking this and it lived up and even surpassed our expectations. 100 point nose with huge amounts of beef stew, fur, funk, pickles, and black fruits. Decadent mouthfeel giving way to layers of dried beef, blood, sour cherries and cabbage, all made tolerable by the copious levels of New World fruit. Gangbuster finish that leaves that wonderful Cayuse taste lingering for mintues. 96 pts.
Do you find this review helpful? Yes - No / Comment
4/30/2009 - last chance wrote: 95 Points
Seattle eBob offline (Travis' house): The nose was all about that great Cayuse funk. Not one nuance of the nose stuck out more than anything else, just and all around fantastic aroma. I've been getting more sensitive to brett lately, and I was happy that there was no brett sticking out here. The palate had flavors of roasted fruits and meat, with notes of tobacco and earth. Full bodied with a lush mouthfeel and a medium-long finish. This was fun to drink with a bunch of Cayuse enthusiasts. Thanks for including me in the crew. It's going to be a long wait to make the list...
Do you find this review helpful? Yes - No / Comment
4/27/2009 - jmull wrote:
Consistent with an earlier bottle (95), this is just fantastic. Great subtly funky, briny, olive-flecked old-world nose, with loads of new-world fruit on the palate. All kinds of nuance and complexity. Silky texture. Great length. Just fantastic juice. Thanks to Steve for sharing.
Do you find this review helpful? Yes - No / Comment
3/7/2009 - jmull wrote: 95 Points
Popped and poured. This shows a much more Old-World personality than the previous Cayuse Syrah I've tried (2005 Cailloux). Great funky nose, with lots of olive and all kinds of scents (earlier notes describing stinky French cheeses and wet fur are about right), plus a really savory, smoky bacon note. Definitely some tobacco and herbal character in there, too. That combination sounds weird but its enormously appealing for some reason. Much of it carries through to the palate, where its underscored by a huge core of dark fruit that just powers through to the lengthy finish. As with other Cayuse wines, this is very silky despite its power, and it displays terrific grip. Just fascinating, intoxicating stuff. 95.
Do you find this review helpful? Yes - No / Comment
2/8/2009 - Ekoostik wrote: 93 Points
Front side of this wine is really incredible. Crazy nose thats really interesting. Fruit of course but so much more going on that just is intriging. Slightly funky, but not in a Bretty way at all imo. Meaty, slightly vegetal (not green) with nicely balanced fruit. I thought the wine fell off a bit at the finish as it was neither long nor displaying any kind of grip from tannin? Went great with Lamb shank though. I was more impressed with the 05 at the same stage...
Do you find this review helpful? Yes - No / Comment
12/11/2008 - goofy Yno wrote:
dark wine. nose of barnyard, licorice, blueberry and basil. big fruit attack witch was tight, but a lot of heat following. fairly one dimentional. This was served warmer than I would have like, so will reserve a proper score but would have probably given 88.
Do you find this review helpful? Yes - No / Comment
12/3/2008 - Jared wrote: 95 Points
Now we are talking, the sequel. Young but so funky and powerful. Blackberries, blueberries, sour cabbage, herbs, smoke, beef. Long finish. 95pts.
Do you find this review helpful? Yes - No / Comment
11/30/2008 - cjboffoli wrote: 96 Points
Drank at Crush. Salty, meaty, coffee notes. Medium bodied. Clean finish. A touch of bitterness on the back at first but it cleared off as the bottle opened up.
Do you find this review helpful? Yes - No / Comment
11/15/2008 - bajayngo wrote:
quick notes from the wine dinner. olive, ripe fruit, concentrated & a lil closed not enough to score
Do you find this review helpful? Yes - No / Comment