What a great bottle! Very dark garnet in the glass, though the clear meniscus is noticeably large. Alluring nose, sweet violet on top of a mixture of olive and seawater. Still fresh in the mouth, a mixture of sweet berry, meat, olive, and a long saline finish. The acidity also comes through on the finish. I liked it best with food, especially the steak I grilled last night.
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This is clearly past its prime, and turning into a bad place. Starting to pick up port flavors... This was an experiment for me. I’ve had some great aged Cayuse and wanted to seem what happens to them when over the hill. Now I know!
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750ml; PnP; opaque crimson red color - no bricking; Nose shows the typical Cayuse horse saddle funk preceding a yummy dark fruit and chocolate cordial to the head, followed by provincial herbs. Semi-sweet dark fruity flavors with gouda cheese, leather, olives, pencil lead and chocolate. Texture is pretty thick, with saltwater, fruit, and acidity lingering for quite a while. Pretty intense beverage - a bottle for us to drink over the course of a few hours, not a few minutes.
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This bottle was completely different than the previous bottle and was showing extremely well. It is probably past its prime, but it was hitting all of the classic Cayuse notes.
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Enjoyable wine. With an addictive nose of dark fruits and smoked meats. The palate didn't quite seem to be hitting on all cylinders. There was a lot of complexity to the flavor profile, but much of it seemed to linger in the background it seemed to have more to show. It could've needed more air or just be slightly past its prime.
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I like aged-out wines, so I was surprised to find this less appealing than the 2003 Saxum SGM we drank along side it. The Cayuse was faded and significantly bricked. In its defense, it was balanced and really nice with food - but on its own lacked the intense visceral pleasure of younger Cayuse syrahs. I am glad I had a chance to drink this slightly faded beauty - it certainly informs my aging strategy with the rest of my wines from this producer.
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750ml; PnP; dark crimson color; Nose of significant horse saddle upon opening with dark fruit and spice; first small sip provided flavors of dark salty fruit transitioning to soy sauce. Bigger second sip showed dark fruit with iron, meaty bloody beef, and olive tempanade. Flavors linger for a long time - I am really digging these wines from In The Rocks (Reynvaan and Cayuse) - so multi-dimensional!
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This is heaven. Just the nose, without a sip, jumps out with wonderful sweet flavors of dark fruits, burnt wood, olive brine, and who knows what else. This is what I love about Cayuse – you can just get lost in the nose. On the palate, some chocolate, brine, bacon, raw meat, and yes, so many other things. No bitterness. The “funk” is nicely integrated and not overpowering. And then back to the nose, where we now find bacon fat, tart red cherries. The palate starts to show some hints of green herbs underneath the delicious fruit, with almost coca cola like tartness making an appearance. The finish just expands and goes on. This is memorable.
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A bit more austere than the 04 Armada that we had at the same time -- at least at first. But it opened up nicely after an hour or so. A bit more funk. More savory flavors, of brine, roasted meats, and lots of other complex flavors. Drank at Mike and Angie's post wedding dinner, so did not take detailed notes. I think the 04 Armada was better out of the gate, but this one evolved and got more interesting and complex as the night progressed. Curious to try this again soon!
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Rich aromas of tar, asphalt, dark berry, and toast. Dark rich heavy flavors with crude oil like flavors touched with black rich dark fruits. Dense well balanced with nice acidity and sense of old world meets new world. Big black tarry finish. A bit bizarre, but clearly well crafted and large scale, showing the barest hint of any age.
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Bizarre nose of weeds, blackberry, oak, smoke, basil. At once underripe and overripe. Very heavy and round in the mouth with pronounced mineral sense underlain with a creaminess. Pretty tasty, but very hard to wrap my head around this blind. Maybe a very modern take on Syrah by an old world producer.
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Nose - smoky, catsup, smells like a sauce to smother on a burger Mouth - nice dark berries but ultimately like many cayuse I find this more leaning to the savory side, with catsup and saline on the midpalate and pepper on the finish. As usual, interesting.
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The wine is a gorgeous ruby red in color. Intense aromas of cherries, soy sauce, iron and grilled meats. The palate has so much going on. Cabbage, bacon, blood, meat, herbs and just a ton of black fruits. There is a fabulous sweetness to this wine that underlies all the funky complexity you expect in a Cayuse Syrah. Drinking this wine is like curling up with a great book! The finish on the wine literally lingers for well over 60 seconds. Brilliant wine.
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Classic cayuse. Earthy, pickled nose. Palette of dark fruit and steamed asparagus. Finish faded a little early but vegetal tones persisted. My first en chamberlin. Loved it but kinda missed the meaty flavors that are common from cayuse.
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Outstanding as usual from Cayuse. All the flavors I've come to expect from this vineyard, but lesser funk than younger wines. Finish is beginning to fade a bit, but I found this in a great drinking window now. Certainly better than drinking a Cayuse too early, which can sometimes be overwhelming.
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This has always in the past blown me away. Tonight not so much but still a great bottle. Nose smoke, iron, sausage and some dark fruit. Palate was smokey, soy, dark fruit and cabbage. Finish felt a little bit clipped compared to other bottles I have had of this wine.
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The nose of this wine had loads of spicy pepper, smoked meat, and the Cayuse funk. The palate really had a lot of poblano pepper flavors that seemed to stick to your lips. With each sip of this wine, I noticed the spicy pepper flavors more and more on top of the dark fruit flavors. Tasted this next to the 04 En Chamberlin, which didn't provide nearly the same levels of meat and funky flavors that the 03 vintage had.
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Sometimes good fortune knocks. Finishing breakfast this morning after Falltacular with Mike Stoneking and others, he says he has a few leftover wines in his car from last night's after party. Says he has Cayuse. Uh, Ok. Turns out it's this wine, which was damn near my WOTY 2 years ago and that empty bottle is in my foyer wine shrine where I enshrine bottles that have moved me in some way. So, not only is there enough for a glass, it's even slow oxed for 24 hours. god. Aromatics of soy, menthol, pepper and a palate of spicy fruit, mixed with blueberry and cherry, all wrapped together in a silky package with steak and soy sauce flavors. There is a sweetness woven through a funky note that finishes the wine, with all kinds of layers and complexity. Has so much going on at one time, hard to track it all. Still very, very good.
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Amazing nose of cabbage, meat, smoke, bacon fat, spice, iron. Palate silky, black berries and cherries with the l;ovely meaty and smokey mid palate. Damn Cayuse is good.
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For the first 20 minutes after this wine was opened, the nose was all processed meats. Somewhere between baloney and kielbasa. I've never smelled anything like that on a wine before... Cayuse or not. As the evening went on, there were some roasted fruit aromas that were evident on the nose, but they always took the background to the meaty aromas. The palate had a lot of smokey meat, truffles, and earth flavors along with some roasted dark fruits. After we had tasted this wine for about an hour, we finally "borrowed" a couple of slices of baloney from the toddlers, and fried them up to have with the wine. It was a match. I wish I could say it was pate, but fried baloney was the bullseye with this wine. We smiled and laughed a lot while drinking this bottle. An experience like I have never had before.
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Pinot Smackdown 2010 (Ken's, northbrook IL): nose was very disjointed and seemed off with tones of balsam, soy, black cherries and smoke. It was full bodied on the palate, but the tones still seemed a bit muted and off with some bits of mineral rich earth, soy, black cherries and smoke. The previous bottle of this that LeatherPalate opened was like this a bit, but this seemed too much and didn't really budge all that much in the glass unlike the previous bottle
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In retrospect I would have given this a good 60 minute decant. As it was we did a quick DD and let the bottle breath. Very funky nose out of the gate. Someone got bourbon at first but that blew off quickly. Tons of smoke,red cabbage,black cherries. The palate is in a really great place- silky light but explosive at the same time bringing gorgeous cherries,dust,tobacco,tons of cabbage,black pepper. This just kept changing and changing. One of a kind finish and balance. WOW.
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Big Reds and BBQ (Brand BBQ, Chicago IL): nose: extremely smokey nose at first that came off as a bit disjointed. With air, it really came together and deepened with well layered tones of black cherries, olives, mineral rich earth, and tart raspberry tones. Great depth and very expressive that draws you in
taste: was slightly hollow on the mid-palate at first and was uninspiring. With air, the feel fleshed out greatly and turned into a satiny medium/full feel with nice smooth tannins and tones of char-smoke, black cherries, mineral rich earth, and raspberry tones
overall: this took a bit to get going. Was told that it had been double decanted for about 2-3 hours. This transformed magnificently and became a real beauty of a wine as it got more air. Great layering on both the nose and palate. This is a very sensual wine and would've been fun to follow with for a longer period
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Lots of smoke on the nose, thankfully a large dose blew off/faded with air time. The nose also included white pepper, earth/stone, dried herbs, plums, meat/bacon, rose, eucalyptus, and light mint. Huge dark cherries on the palate as well as smoky wood, cabbage, earth, blueberries, pickled beets, sweet herbs, peppered bacon, and a light dose of the Cayuse funk. No where near the funk of the 04 & 05. Nice mouthfeel with a long warm sweet and savory finish. Some nice coffee and tobacco notes came out around the 2hr mark. Absolutely rocked with a rack o lamb lightly sprinkled with truffle salt. Has the stuffing to last a few more years.
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2007 Novy Syrah Party + A Pile Of Other Things (The Murray Casa): Well, to my good fortune, this is the 2nd bottle of this wine I have now drank in less than 3 months, thanks to generous friends. And, yet for me another confirmation as to why I have this wine on my short list for 2009 WOTY. Nose of pepper and bacon fat, along with cooked meat. Just a bitchen bouquet of all things I like in syrah. Purity, smokre and a menthol note in the palate. Classic, balanced and so complex. What a treat in a bottle. Still WOTY candidate and it's going to be a horse race.
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High class. Bouquet of stems, smoke and the way all of that mixes creates a wonderful aromatic. Even palate with lovely balance. I did not take notes but I recall this wine being of the caliber that leaves me appreciating that I just enjoyed a wine that was memorable.
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This is exceptional, espec for the price-wary of references to cabbage, decanted this 4 hours - on opening, deep cranberry red-initial cabbage nose blew off after a few minutes, replaced by smoky, meaty black fruits-palate was a bit thin initially, but also elegant, not too heavy, and the finish was very long--meat, leather, mineral-dried or roast cherries-interesting spicy red and black fruit compote notes-what a long finish! Revisit in a few hours.
Three hours later, this was the wine of the night (Rempels were over) - no sign of the cabbage, but a lovely, complex wafting bouquet-more fruit now, the meat/smoke etc receding to a support role-delicious, with big blueberry fruit and savoury elements.
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Delicious balance of raw, in-your-face syrah fruit with a more subtle balance than experienced from most. The harmonies work well, leaving a nice combination of cassis, blackberry and truffles. Medium to big bodied, with a very long finish and complexity.
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Popped and poured, and consumed over four hours. Interesting evolution, as the wine started fairly thin with some mineral components (although the color was a deep and dark). But, after hour two, the wine gained significant depth, and turned into a slightly earthy, meaty and bloody wine. The finish lasted at least 30 seconds. The gamey-ness after hour three turned some off, but I loved it. Wonderful wine.
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(at Quality Meats – NYC) Big rich blueberry and raspberry profile. Sweet, long and lasting. A big wine with a bit of rubber but not overly heavy. I can see why this wine has lots of fans, but I would say very good, not great. (90)
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Aired for one hour, and it needs two hours. Biggest nose I have ever smelled. The 2004 version of this wine had even more minerality; however, this wine is bigger and more dense. The nose exhibits big fruit, oak, dirt[in a good way]. The nose is equal to the 2005 k syrah the deal, but different. Notes of rotten garbage again in a charming way, with earth and menthol shaken together.This is like smelling mentholadum with dirt and a thousand herbs and spices ground into it. On the palate the wine is extremely silky, a big wine with elegance. On the finish there are notes of a bitter lemon wrind earthy mix. The finish is very long and close to the 2004 betz la serenne, but a bit shorter in length. However, this wine even changes in flavor on the finish. Complexity and concentration are tremendous. My rating=98pts. Angie=98pts.
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Very dark ruby/purple color. This was decanted for about 3 hours before tasting. The nose had roasted fruit and earthy aromas. The palate showed minerals, coffee, tobacco, and roasted fruit and meat. Really complex and interesting wine, but I would have liked a little more fruit. Full bodied with a fairly long finish. This wine had a lot more roasted/scorched flavors than I remembered from the 2003 Cailloux that I had tasted previously.
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When first opened this wine was dominated by dark smoky meaty flavors and aromas unlike anything I had ever encountered in a Washington wine. (Please remove the fur from the wolverine before tossing it on the campfire.) It was rich and deeply structured with a long, long finish. No Spit and I both commented on the intense pepper sensations especially on the finish. There was also a high concentrated note of something that we slowly began to realize was not smoke but was related to the fruit. We left for dinner wondering what this wine was all about.
After returning from dinner I had the last half glass that had been sitting in the decanter for five hours and the scales fell from my eyes. The nose palate and finish were now all expressions of wonderful, silky, liqueur like black and red fruits – blackberries, figs and cherries – which were underlain by the framework of smoke, funk, animal, spice, stone, and tannin that No Spit and I had experienced earlier in the evening. This is amazing stuff that seems to be from another place.
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Absolutely magnificent wine. Could use a little more time for sure (1-2 years) to reach its peak, but this is still incredible right now. Very complex with an exceptionally long finish. There is no finer Syrah than Cayuse coming out of Washington. Tasted side-by-side with the 2003 Cailloux and this one was definitely a better wine.
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14.8% alc...loads of smoke, roasted meat and wet earth - mind you, no decanting time either...on the palate this wine is rich & full, all smokey, meaty notes, no red or black fruits showing though the dense meatiness...really long and full on the finish as well, seems to go on and on for 45+ seconds, though still primary by means of the smoke and game notes...
Interesting question for me at least...given that on the 2nd night this wine starts to show some extremely dark, but blue-ish hues and SOME fruit - - - - - - - was all the first night brett, or is that character of vineyard, elevage...or what else? The meatiness isn't at any point off putting...but alas, if it would have had some semblence of fruit the first night this could easily have been mistaken for Alban-like...tough to score given my ignorance of what is exactly going on here!?!?
Disclaimer: I LOVE CAYUSE wines!! *** - ****.
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Syrah tasting - My #12, Group #8. Full red purple. Rich ripe slighly hot aroma of sweet black fruit. Big mouthful of slighly sour bitter black fruit. Strong cofee finish. Thick mouthfeel. Should be great but I don't like the taste. 12/05
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2/15/2020 - skifree wrote: 94 Points
What a great bottle! Very dark garnet in the glass, though the clear meniscus is noticeably large. Alluring nose, sweet violet on top of a mixture of olive and seawater. Still fresh in the mouth, a mixture of sweet berry, meat, olive, and a long saline finish. The acidity also comes through on the finish. I liked it best with food, especially the steak I grilled last night.
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1/17/2020 - louisl wrote:
This is clearly past its prime, and turning into a bad place. Starting to pick up port flavors... This was an experiment for me. I’ve had some great aged Cayuse and wanted to seem what happens to them when over the hill. Now I know!
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3/13/2019 - michigan dogs Likes this wine:
was past it's prime, mellowed out, good acidity, still drank fairly well. I would have liked to have drank it 5 years ago.
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1/3/2017 - norsktorsk wrote: 92 Points
Leather, tar. tannins mellow. not much nose.
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4/28/2016 - BornToRhone Likes this wine: 94 Points
750ml; PnP; opaque crimson red color - no bricking; Nose shows the typical Cayuse horse saddle funk preceding a yummy dark fruit and chocolate cordial to the head, followed by provincial herbs. Semi-sweet dark fruity flavors with gouda cheese, leather, olives, pencil lead and chocolate. Texture is pretty thick, with saltwater, fruit, and acidity lingering for quite a while. Pretty intense beverage - a bottle for us to drink over the course of a few hours, not a few minutes.
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3/13/2016 - ntruder Likes this wine: 93 Points
This bottle was completely different than the previous bottle and was showing extremely well. It is probably past its prime, but it was hitting all of the classic Cayuse notes.
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3/8/2016 - Bladams13 Likes this wine: 93 Points
Enjoyable wine. With an addictive nose of dark fruits and smoked meats. The palate didn't quite seem to be hitting on all cylinders. There was a lot of complexity to the flavor profile, but much of it seemed to linger in the background it seemed to have more to show. It could've needed more air or just be slightly past its prime.
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2/28/2016 - ntruder wrote: 90 Points
I like aged-out wines, so I was surprised to find this less appealing than the 2003 Saxum SGM we drank along side it. The Cayuse was faded and significantly bricked. In its defense, it was balanced and really nice with food - but on its own lacked the intense visceral pleasure of younger Cayuse syrahs. I am glad I had a chance to drink this slightly faded beauty - it certainly informs my aging strategy with the rest of my wines from this producer.
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2/2/2016 - BornToRhone Likes this wine: 92 Points
750ml; PnP; dark crimson color; Nose of significant horse saddle upon opening with dark fruit and spice; first small sip provided flavors of dark salty fruit transitioning to soy sauce. Bigger second sip showed dark fruit with iron, meaty bloody beef, and olive tempanade. Flavors linger for a long time - I am really digging these wines from In The Rocks (Reynvaan and Cayuse) - so multi-dimensional!
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1/23/2016 - Ron Slye wrote: 96 Points
This is heaven. Just the nose, without a sip, jumps out with wonderful sweet flavors of dark fruits, burnt wood, olive brine, and who knows what else. This is what I love about Cayuse – you can just get lost in the nose. On the palate, some chocolate, brine, bacon, raw meat, and yes, so many other things. No bitterness. The “funk” is nicely integrated and not overpowering. And then back to the nose, where we now find bacon fat, tart red cherries. The palate starts to show some hints of green herbs underneath the delicious fruit, with almost coca cola like tartness making an appearance. The finish just expands and goes on. This is memorable.
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8/8/2015 - Ron Slye wrote: 94 Points
A bit more austere than the 04 Armada that we had at the same time -- at least at first. But it opened up nicely after an hour or so. A bit more funk. More savory flavors, of brine, roasted meats, and lots of other complex flavors. Drank at Mike and Angie's post wedding dinner, so did not take detailed notes. I think the 04 Armada was better out of the gate, but this one evolved and got more interesting and complex as the night progressed. Curious to try this again soon!
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10/24/2014 - ghostofgotham wrote:
My first Cayuse. A revelation!
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2/6/2014 - rhalbert wrote: 90 Points
Nice but I think it was on the decline. Tasted flat and one dimensional tonight.
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11/12/2013 - KenK wrote: 91 Points
Rich aromas of tar, asphalt, dark berry, and toast. Dark rich heavy flavors with crude oil like flavors touched with black rich dark fruits. Dense well balanced with nice acidity and sense of old world meets new world. Big black tarry finish. A bit bizarre, but clearly well crafted and large scale, showing the barest hint of any age.
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11/11/2013 - andtheodor wrote: 92 Points
Bizarre nose of weeds, blackberry, oak, smoke, basil. At once underripe and overripe. Very heavy and round in the mouth with pronounced mineral sense underlain with a creaminess. Pretty tasty, but very hard to wrap my head around this blind. Maybe a very modern take on Syrah by an old world producer.
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7/4/2013 - Uglypinga wrote:
petrol beef smoke and green peppers. the palate is thick wiyh ripe fruits and bbq beef. long and delicious.
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5/26/2013 - soyhead wrote: 91 Points
Nose - smoky, catsup, smells like a sauce to smother on a burger
Mouth - nice dark berries but ultimately like many cayuse I find this more leaning to the savory side, with catsup and saline on the midpalate and pepper on the finish. As usual, interesting.
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2/1/2013 - Easter Everywhere Likes this wine:
meat, spice, pepper, red fruit, silky, savory, toast, olives, touch of bitterness on finish as is typical here, very good
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12/16/2012 - tomlee wrote: 96 Points
The wine is a gorgeous ruby red in color. Intense aromas of cherries, soy sauce, iron and grilled meats. The palate has so much going on. Cabbage, bacon, blood, meat, herbs and just a ton of black fruits. There is a fabulous sweetness to this wine that underlies all the funky complexity you expect in a Cayuse Syrah. Drinking this wine is like curling up with a great book! The finish on the wine literally lingers for well over 60 seconds. Brilliant wine.
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12/1/2012 - lirvingham wrote: 93 Points
Classic cayuse. Earthy, pickled nose. Palette of dark fruit and steamed asparagus. Finish faded a little early but vegetal tones persisted. My first en chamberlin. Loved it but kinda missed the meaty flavors that are common from cayuse.
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10/23/2012 - Sauvyfan Likes this wine: 92 Points
Outstanding as usual from Cayuse. All the flavors I've come to expect from this vineyard, but lesser funk than younger wines. Finish is beginning to fade a bit, but I found this in a great drinking window now. Certainly better than drinking a Cayuse too early, which can sometimes be overwhelming.
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4/24/2011 - mulder wrote: 90 Points
This has always in the past blown me away. Tonight not so much but still a great bottle. Nose smoke, iron, sausage and some dark fruit. Palate was smokey, soy, dark fruit and cabbage. Finish felt a little bit clipped compared to other bottles I have had of this wine.
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4/8/2011 - last chance wrote: 93 Points
The nose of this wine had loads of spicy pepper, smoked meat, and the Cayuse funk. The palate really had a lot of poblano pepper flavors that seemed to stick to your lips. With each sip of this wine, I noticed the spicy pepper flavors more and more on top of the dark fruit flavors. Tasted this next to the 04 En Chamberlin, which didn't provide nearly the same levels of meat and funky flavors that the 03 vintage had.
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1/23/2011 - Frank Murray III wrote:
Sometimes good fortune knocks. Finishing breakfast this morning after Falltacular with Mike Stoneking and others, he says he has a few leftover wines in his car from last night's after party. Says he has Cayuse. Uh, Ok. Turns out it's this wine, which was damn near my WOTY 2 years ago and that empty bottle is in my foyer wine shrine where I enshrine bottles that have moved me in some way. So, not only is there enough for a glass, it's even slow oxed for 24 hours. god. Aromatics of soy, menthol, pepper and a palate of spicy fruit, mixed with blueberry and cherry, all wrapped together in a silky package with steak and soy sauce flavors. There is a sweetness woven through a funky note that finishes the wine, with all kinds of layers and complexity. Has so much going on at one time, hard to track it all. Still very, very good.
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9/7/2010 - mulder wrote: 95 Points
Amazing nose of cabbage, meat, smoke, bacon fat, spice, iron. Palate silky, black berries and cherries with the l;ovely meaty and smokey mid palate. Damn Cayuse is good.
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6/2/2010 - last chance wrote: 93 Points
For the first 20 minutes after this wine was opened, the nose was all processed meats. Somewhere between baloney and kielbasa. I've never smelled anything like that on a wine before... Cayuse or not. As the evening went on, there were some roasted fruit aromas that were evident on the nose, but they always took the background to the meaty aromas. The palate had a lot of smokey meat, truffles, and earth flavors along with some roasted dark fruits. After we had tasted this wine for about an hour, we finally "borrowed" a couple of slices of baloney from the toddlers, and fried them up to have with the wine. It was a match. I wish I could say it was pate, but fried baloney was the bullseye with this wine. We smiled and laughed a lot while drinking this bottle. An experience like I have never had before.
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5/28/2010 - KeithAkers wrote:
Pinot Smackdown 2010 (Ken's, northbrook IL): nose was very disjointed and seemed off with tones of balsam, soy, black cherries and smoke. It was full bodied on the palate, but the tones still seemed a bit muted and off with some bits of mineral rich earth, soy, black cherries and smoke. The previous bottle of this that LeatherPalate opened was like this a bit, but this seemed too much and didn't really budge all that much in the glass unlike the previous bottle
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1/10/2010 - LeatherPalate wrote: 94 Points
In retrospect I would have given this a good 60 minute decant. As it was we did a quick DD and let the bottle breath. Very funky nose out of the gate. Someone got bourbon at first but that blew off quickly. Tons of smoke,red cabbage,black cherries. The palate is in a really great place- silky light but explosive at the same time bringing gorgeous cherries,dust,tobacco,tons of cabbage,black pepper. This just kept changing and changing. One of a kind finish and balance. WOW.
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1/9/2010 - KeithAkers wrote: 93 Points
Big Reds and BBQ (Brand BBQ, Chicago IL): nose: extremely smokey nose at first that came off as a bit disjointed. With air, it really came together and deepened with well layered tones of black cherries, olives, mineral rich earth, and tart raspberry tones. Great depth and very expressive that draws you in
taste: was slightly hollow on the mid-palate at first and was uninspiring. With air, the feel fleshed out greatly and turned into a satiny medium/full feel with nice smooth tannins and tones of char-smoke, black cherries, mineral rich earth, and raspberry tones
overall: this took a bit to get going. Was told that it had been double decanted for about 2-3 hours. This transformed magnificently and became a real beauty of a wine as it got more air. Great layering on both the nose and palate. This is a very sensual wine and would've been fun to follow with for a longer period
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10/19/2009 - Vinsant wrote: 93 Points
Lots of smoke on the nose, thankfully a large dose blew off/faded with air time. The nose also included white pepper, earth/stone, dried herbs, plums, meat/bacon, rose, eucalyptus, and light mint. Huge dark cherries on the palate as well as smoky wood, cabbage, earth, blueberries, pickled beets, sweet herbs, peppered bacon, and a light dose of the Cayuse funk. No where near the funk of the 04 & 05. Nice mouthfeel with a long warm sweet and savory finish. Some nice coffee and tobacco notes came out around the 2hr mark. Absolutely rocked with a rack o lamb lightly sprinkled with truffle salt. Has the stuffing to last a few more years.
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6/15/2009 - Frank Murray III wrote:
2007 Novy Syrah Party + A Pile Of Other Things (The Murray Casa): Well, to my good fortune, this is the 2nd bottle of this wine I have now drank in less than 3 months, thanks to generous friends. And, yet for me another confirmation as to why I have this wine on my short list for 2009 WOTY. Nose of pepper and bacon fat, along with cooked meat. Just a bitchen bouquet of all things I like in syrah. Purity, smokre and a menthol note in the palate. Classic, balanced and so complex. What a treat in a bottle. Still WOTY candidate and it's going to be a horse race.
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4/11/2009 - Frank Murray III wrote:
High class. Bouquet of stems, smoke and the way all of that mixes creates a wonderful aromatic. Even palate with lovely balance. I did not take notes but I recall this wine being of the caliber that leaves me appreciating that I just enjoyed a wine that was memorable.
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4/5/2009 - winot wrote: 93 Points
This is exceptional, espec for the price-wary of references to cabbage, decanted this 4 hours - on opening, deep cranberry red-initial cabbage nose blew off after a few minutes, replaced by smoky, meaty black fruits-palate was a bit thin initially, but also elegant, not too heavy, and the finish was very long--meat, leather, mineral-dried or roast cherries-interesting spicy red and black fruit compote notes-what a long finish! Revisit in a few hours.
Three hours later, this was the wine of the night (Rempels were over) - no sign of the cabbage, but a lovely, complex wafting bouquet-more fruit now, the meat/smoke etc receding to a support role-delicious, with big blueberry fruit and savoury elements.
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12/26/2008 - Coastman3 wrote: 91 Points
Delicious balance of raw, in-your-face syrah fruit with a more subtle balance than experienced from most. The harmonies work well, leaving a nice combination of cassis, blackberry and truffles. Medium to big bodied, with a very long finish and complexity.
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12/3/2008 - Jared wrote: 92 Points
Muted nose but finally coaxed out some raspberries and cabbage. Lots of fruit in the mouth and a good finish. 92pts.
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11/15/2008 - bajayngo wrote: 94 Points
quick notes from the wine dinner. funk! Cabbage, silky smooth mouth. Ink on the finish. Really coming into its own
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9/17/2008 - Cow Town wrote: 94 Points
Popped and poured, and consumed over four hours. Interesting evolution, as the wine started fairly thin with some mineral components (although the color was a deep and dark). But, after hour two, the wine gained significant depth, and turned into a slightly earthy, meaty and bloody wine. The finish lasted at least 30 seconds. The gamey-ness after hour three turned some off, but I loved it. Wonderful wine.
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3/20/2008 - dbkitc wrote: 90 Points
(at Quality Meats – NYC) Big rich blueberry and raspberry profile. Sweet, long and lasting. A big wine with a bit of rubber but not overly heavy. I can see why this wine has lots of fans, but I would say very good, not great. (90)
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12/1/2007 - winedrool wrote: 98 Points
Aired for one hour, and it needs two hours. Biggest nose I have ever smelled. The 2004 version of this wine had even more minerality; however, this wine is bigger and more dense. The nose exhibits big fruit, oak, dirt[in a good way]. The nose is equal to the 2005 k syrah the deal, but different. Notes of rotten garbage again in a charming way, with earth and menthol shaken together.This is like smelling mentholadum with dirt and a thousand herbs and spices ground into it. On the palate the wine is extremely silky, a big wine with elegance. On the finish there are notes of a bitter lemon wrind earthy mix. The finish is very long and close to the 2004 betz la serenne, but a bit shorter in length. However, this wine even changes in flavor on the finish. Complexity and concentration are tremendous. My rating=98pts. Angie=98pts.
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7/28/2007 - last chance wrote: 90 Points
Very dark ruby/purple color. This was decanted for about 3 hours before tasting. The nose had roasted fruit and earthy aromas. The palate showed minerals, coffee, tobacco, and roasted fruit and meat. Really complex and interesting wine, but I would have liked a little more fruit. Full bodied with a fairly long finish. This wine had a lot more roasted/scorched flavors than I remembered from the 2003 Cailloux that I had tasted previously.
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12/30/2006 - greenblanket wrote:
When first opened this wine was dominated by dark smoky meaty flavors and aromas unlike anything I had ever encountered in a Washington wine. (Please remove the fur from the wolverine before tossing it on the campfire.) It was rich and deeply structured with a long, long finish. No Spit and I both commented on the intense pepper sensations especially on the finish. There was also a high concentrated note of something that we slowly began to realize was not smoke but was related to the fruit. We left for dinner wondering what this wine was all about.
After returning from dinner I had the last half glass that had been sitting in the decanter for five hours and the scales fell from my eyes. The nose palate and finish were now all expressions of wonderful, silky, liqueur like black and red fruits – blackberries, figs and cherries – which were underlain by the framework of smoke, funk, animal, spice, stone, and tannin that No Spit and I had experienced earlier in the evening. This is amazing stuff that seems to be from another place.
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9/25/2006 - rhalbert wrote: 94 Points
Absolutely magnificent wine. Could use a little more time for sure (1-2 years) to reach its peak, but this is still incredible right now. Very complex with an exceptionally long finish. There is no finer Syrah than Cayuse coming out of Washington. Tasted side-by-side with the 2003 Cailloux and this one was definitely a better wine.
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1/3/2006 - CO CHRIS wrote:
14.8% alc...loads of smoke, roasted meat and wet earth - mind you, no decanting time either...on the palate this wine is rich & full, all smokey, meaty notes, no red or black fruits showing though the dense meatiness...really long and full on the finish as well, seems to go on and on for 45+ seconds, though still primary by means of the smoke and game notes...
Interesting question for me at least...given that on the 2nd night this wine starts to show some extremely dark, but blue-ish hues and SOME fruit - - - - - - - was all the first night brett, or is that character of vineyard, elevage...or what else? The meatiness isn't at any point off putting...but alas, if it would have had some semblence of fruit the first night this could easily have been mistaken for Alban-like...tough to score given my ignorance of what is exactly going on here!?!?
Disclaimer: I LOVE CAYUSE wines!! *** - ****.
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12/13/2005 - norsktorsk wrote: 89 Points
Muted nose, then plume, almost prune, black cherry.
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12/6/2005 - Burgundy Al wrote: 88 Points
A couple of Syrah Blind Tastings; 12/6/2005-12/12/2005 (Chicagoland IL): Blind tasting. Moderate black fruit with spice and pepper hints. Blackberry and red currant on palate with moderate spice and length. Heat on finish.
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12/1/2005 - winefool wrote: 86 Points
Syrah tasting - My #12, Group #8. Full red purple. Rich ripe slighly hot aroma of sweet black fruit. Big mouthful of slighly sour bitter black fruit. Strong cofee finish. Thick mouthfeel. Should be great but I don't like the taste. 12/05
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