This was really singing. That amazing nose of roasted meat, herbs, earth, and who knows what else. The palate followed -- really nice integration of the savory notes with some complementary fruit. Reminds me why I like these wines so much. Unfortunately the 2009 En Cerise that was meant to also be consumed was corked! The risk of the hobby! [Note to self -- not sure which bottle this was; so subtract one from what is left.]
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One of our favorite Cayuse vineyards. Still very dark and opaque. Very pronounced and typical Cayuse aromas of smoke, tar, roasted meats, pepper, some other spices. Very full-bodied dark fruit flavors, but also round and very drinkable, perfect balance with acid and tannin. Flavors build on the palate for more than 30 seconds. Full, rich aftertaste that keeps going. A perfect wine, perfectly ready! Ric
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Popped and poured, a mistake since it was ho-hum right out of the bottle. But on day 2 - much more like it. Ripe and intense, pure red/black fruit, iron, blood, subtle funk. Long finish. Excellent.
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Finished off bottle from Coravin, decanted for about an hour. Very similar to previous notes, although seemed to be in more balance, although a tad lighter. Seemed to have a bit more acidity and the fruit brighter than previous.
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An absolutely stunning wine that is ready to drink now. The last few years have softened the edges to create a wine with both finesse and sophistication. A remarkable initial whiff of tobacco started the show. Hell yes!
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Diner ŕ l'État Major (9 novembre 2018): Un nez caoutchouc brûlé, une bouche gourmande, ronde, un peu sucreuse, ça fait très syrah nouveau monde, je croyais même à un australien. Je ne lui ai pas trouvé la finesse et l'intérêt d'autres cuvées du domaine.
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My takeaway is about the same as Radboy’s 11/17 note. Really long on the finish. I had a bottle in 4/17 slow oxed for a couple hours and followed for 3 hours. It never reached a peak and was just starting to come around near the end. This time a wide bottom decant was singing at about 2 hours, much better result. An outstanding bottle of wine, without a doubt.
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Blood red in color. 14.6% ABV. Savory nose of red fruits, olive brine, charcuterie and minerals. Big, brooding and complex. Perfect acidity. Cherry liqueur, saline, grilled meats and a little cracked black pepper on the palate. Exceptional length on the finish with some pronounced tannins. Deceptively young for a wine with 10 years of bottle age. What a stunner. Best over the next 2-4 years.
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Washington State Syrah from a great producer. Smoked meats, wet rocks and game on the nose. Medium body, well-balanced on the palate. Long finish. This one is a winner!
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This was a perfect match for a grilled filet with mushrooms and blue cheese toppings. It first opens with a smokey, gamey, unruly and wild nose that blew off after an hour decant. But the flavor that emerged was dark, concentrated fruit with hints of saline and umami. A terrific drink and in its prime.
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Part of the 2008/2011 Cayuse Syrah tasting of the Seattle wine tasting group. This was darker and more closed than the Armada. Not as funky as the Armada – more saline, with emerging notes of cherry liquor and a peppery finish. The finish was a bit sharp near the end. Some thought this might have been in a dumb phase. This will definitely benefit with more time.
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Birthday Celebrations (Woodberry Kitchen): Deep, dark fruit, developed a subtle green note over time. Well made, balanced, but very big with a bit of interesting funkiness. Give it a few years yet. May deserve a higher score with a long decant or in a few years time.
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Dundee Bistro with Peter, Judy, Perla et al. Disappointing meal but beautiful wine. Deep purple, good balance of funk and fruit on the nose as well as palate. Integrated tannins but still present. Medium - full in body. Low - medium acidity. Alcohol not really noticeable. Good finish. No real need to decant. Enjoy.
P.s. This wine was outstanding even at the end of a full day of tasting.
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Coravin: 2nd time trying this bottle. I learned from last note to let this sit a while and open up. It sat in glass about 90 minutes before I tried. Though better than last, this was still fairly bitter with a lack of balance. Toward the last third of the glass this really opened up beautifully. Nose of classic Cayuse funk and some deep motor oil. Some dark fruits peeking through. The palate is no longer bitter and much more in balance with very dark fruit and chocolates. With plenty of time this will continue to evolve. I think the window of this wine will be another decade based on this bottle.
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Absolutely singing. Classic Cayuse with the touch of funk, the delicious concentrated single-vineyard fruit, and the touches of umami, smoke, and caramel. At its peak.
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Layers of delicious dark fruit, minerals, and meat on the nose and palate with a silky smooth texture and long finish. Paired beautifully with Spanish stew.
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Delicious dark fruit, smokey meat and pickle juice. Medium tannin, medium acid. Better after a few hours in the glass, on opening the pickle funkiness was much more dominant and the fruit subdued. At $125 I wouldn't buy again, at the $60 it used to be it was well worth it
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Coravin: This was a bit disappointing. I love Cayuse and the funk that is within the character of their wines, but this bottle lacked the acidity to balance it out. Drinking wines using the Coravin, while amazing to experience a taste of wines, loses some affect if not given enough time to breath. This may be the case with this wine, as I am seeing a pattern. The quality of fruit is there, but just seems out of balance at the moment. In reading the most previous notes, they are all with food. Perhaps that is the way to go with this. I'll be sure to read my notes and plan accordingly on the next try. No Score for now
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Like a very fully ripe N. Rhone with nothing tart, or thin, but the purity of flavor was much more old world syray/game/funk than pure sweet new world fruit. I really liked for it's pure funkiness...really good considering what I paid then. I guess it's impossible to get on the list these days...too bad. Very nice.
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Similar notes to last time except this was drank without food for most of the bottle. Food/Steak really made this that much better - but still amazing and similar notes. Sad I don't have more of this vineyard.
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This was decanted over 3 hours and had with Rib Eye. This is in a really good place right now. Amazing bottle that has all the Cayuse characteristics but more Northern Rhone that I usually get... Big and dark right now - still plenty of time for this one.. Really good
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About as good as it gets! With grilled filets...went perfectly! This wine had wonderful complexity of aroma and flavor, typical of a great Hermitage. Began with slight bitterness on the back of the tongue, but it dissipated over an hour. Complex leathery, mushroom, earthy on the palate, soft tannins, very long complex aftertaste, which was a bit hot. I think I prefer this slightly over Cailloux. At its plateau, probably not going to get any better, but will last for years! Ric
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This is just an enormous wine at the moment. Lots of stone, meat, cayuse funk, barnyard, dark fruits, and so many other things. I want to a wait a bit until the next one. But if you like big brooding beasts of a wine, this is drinking well for you now!
We drank this side by side with an En Cerise and it was a fascinating comparison. This had considerably more depth and backbone and was the more masculine of the two. Flavors of rich earth, mushrooms, and truffles deftly balanced with dark brambleberry fruit. This should go a ways and will likely soften up with some more time.
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A very deep wine in color, flavor, and overall impression and complexity. Classic Rocks-area Syrah fruit with lots of body and complexity, without excess weight. Rich, palate-staining fruit with an almost Tempranillo-like fruit with leather and tobacco,mixed with dark brambly fruit and the classic Cayuse minerality. Goes down smooth and is a pleasure to drink. Ready now.
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Crushed blackberries, white pepper, lilac and limestone. The palate is polished, silky and seamless without trace of heat. The nose and palate remain consistent til the end.
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08s from Cayuse have been singing lately. A little dose of funk but it faded to the background as pepper, plum, cherries, and meat came to the forefront. Nicely balanced, no noticeable heat, and a massive finish.
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Decanted around 2 hours. Initial aromas of En Chamberlin funk dissipated after around 30 minutes and left a concentrated effort of dark berries, pork, and whispy smoke. This wine just had a lift to it that kept me enraptured. The palate was medium weight leading to crushed blackberries, currants, game meat, and a vibrant stony minerality that gave the wine it's backbone. The 08 vintage of Cayuse wines continue to impress me across the board. 95 pts.
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This is a rather remarkable wine. It has a very distinct nose of brine and dark, black olive. It is richly concentrated and almost dense in its dark fruit. Flavors of leather and the distinct taste of blood red meat. Frickin' crazy, I felt like asking for a toothpick! Bold and rich, yet a bit restrained and not flamboyant. It tastes rather 'manly' compared to the En Cerise, or even the Cailloux. Decanted 3 hours, it is just entering a sweet spot that should last for a number of years.
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The red baron strikes again.. This was rightfully shared amongst several acquaintances - who'd heard the Cayuse legend - but had never partaken before. Each was enamored with the roasted meats & smoky nose, the liquid silk entry, and the ashy charred beef & funky earth flavors. The only negativo was that it was drunk from hotel room glassware..
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Amazing. Decanted for 6 hours. Elegant, rich, intense, and funky. The nose and mouth are classic Cayuse: rare meat, tar, olives, and a mouthful of dirt and hay. This wine is not for everyone, but it is definitely for me. Probably the best Cayuse I've had in years.
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No formal notes....tasted following the '08 Cailloux. Ordered from winery and cellared since...this is the big, bad, bold big brother to the others. Needs more time! Prefer the En Cerise at this stage, but this will surpass in time.
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Popped and poured at David Burke's Primehouse. Wow, what a combination of fruit, funk, and richness, with the vineyard's signature olive/brine characteristics that became more pronounced with air. Cayuse wines always drink reasonably well young, but they often feel like a bunch of fascinating components that haven't quite merged yet. Not so here. This is already harmonious and was just killer with a dry aged KC strip. 97-98.
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HdR 2012 - The Return of the Bionic Frog (Paso Robles, CA): Almost opaque dark garnet in the glass. Fragrant nose of mineral, Northern Rhone meat, medicine, and a slight bacon. Medium full bodied with rather savory fruit and minerals. A bit cerebral.
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About as good as it gets! With roast tenderloin of beef...went perfectly! This wine had wonderful complexity of aroma and flavor, typical of a great Hermitage. Complex leathery, mushroom, earthy notes, soft tannins, very long complex aftertaste. It could develop even further but extremely enjoyable now. I think I prefer this slightly over Cailloux.
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Really fantastic. Like smelling and drinking a bowl of ripe strawberries. Obviously whole cluster fermentation, with an edge greenness/stemminess, but that just adds to the complexity of the wine. Only potential criticism is that the lush fruit and green tannins from the whole cluster ferment aren't particularly integrated, but I'm hoping that that will come with additional cellaring.
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Out of this world aromatics right out of the bottle. My dad rightfully described this as a "meat lovers" wine. Not that it would go well with meat - which it would - but it smells like a bloody steak - WHICH IS AWESOME. Earth, chocolate, coffee, charred wood, super smokey meat. This wine has awesome savory elements you cannot find in even most fine wine. The mouth feel was terrific. So much going on but not at all over extracted. Super complex with a finish that lingers and grips on to the roof of your mouth. Such a fantastic producer making wine that is absolutely unique to its terroir. BRAVO.
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The funk is toned down just a bit this year. Leaving behind super-concentrated dark fruit, rare meat, saline, black tea, concrete. Always so good. 94-96pts.
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barrel sample notes - meat/fruit/cherry, eucaluptis, black cherries, red cabbage, mineral, coffee grounds, citrus. The most evolved wine of the tasting at this point and one of my favorites!
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3/19/2024 - Ron Slye wrote: 94 Points
This was really singing. That amazing nose of roasted meat, herbs, earth, and who knows what else. The palate followed -- really nice integration of the savory notes with some complementary fruit. Reminds me why I like these wines so much. Unfortunately the 2009 En Cerise that was meant to also be consumed was corked! The risk of the hobby! [Note to self -- not sure which bottle this was; so subtract one from what is left.]
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9/7/2022 - pjhr Likes this wine: 93 Points
Layers of delicious mature fruit, minerals, earth, and meat on the nose and silky smooth palate with a long finish. Continues to drink beautifully!
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6/27/2020 - Ex-Ray Likes this wine: 100 Points
One of our favorite Cayuse vineyards. Still very dark and opaque. Very pronounced and typical Cayuse aromas of smoke, tar, roasted meats, pepper, some other spices. Very full-bodied dark fruit flavors, but also round and very drinkable, perfect balance with acid and tannin. Flavors build on the palate for more than 30 seconds. Full, rich aftertaste that keeps going. A perfect wine, perfectly ready!
Ric
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4/23/2020 - pjhr Likes this wine: 94 Points
Layers of delicious dark fruit, minerals, earth, and meat on the nose and silky smooth palate with a long finish. Continues to drink beautifully!
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9/13/2019 - ron m wrote:
Popped and poured, a mistake since it was ho-hum right out of the bottle. But on day 2 - much more like it. Ripe and intense, pure red/black fruit, iron, blood, subtle funk. Long finish. Excellent.
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6/29/2019 - Zweder wrote: 97 Points
Occasional dinner group; Best bottles in white and red. (@ Bottles; Sas van Gent, Netherlands): Rustic bouquet with beautiful horse stable smells. On the palate juicy red and dark berries, leather, soft acidity and round tannin. Beautiful wine.
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4/7/2019 - bablues wrote: 95 Points
Finished off bottle from Coravin, decanted for about an hour. Very similar to previous notes, although seemed to be in more balance, although a tad lighter. Seemed to have a bit more acidity and the fruit brighter than previous.
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3/22/2019 - Radboy wrote: 97 Points
An absolutely stunning wine that is ready to drink now. The last few years have softened the edges to create a wine with both finesse and sophistication. A remarkable initial whiff of tobacco started the show. Hell yes!
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11/9/2018 - d'Artagnan wrote:
Diner ŕ l'État Major (9 novembre 2018): Un nez caoutchouc brûlé, une bouche gourmande, ronde, un peu sucreuse, ça fait très syrah nouveau monde, je croyais même à un australien. Je ne lui ai pas trouvé la finesse et l'intérêt d'autres cuvées du domaine.
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8/25/2018 - Bladams13 Likes this wine: 95 Points
My takeaway is about the same as Radboy’s 11/17 note. Really long on the finish. I had a bottle in 4/17 slow oxed for a couple hours and followed for 3 hours. It never reached a peak and was just starting to come around near the end. This time a wide bottom decant was singing at about 2 hours, much better result. An outstanding bottle of wine, without a doubt.
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5/17/2018 - tomlee wrote: 96 Points
Blood red in color. 14.6% ABV. Savory nose of red fruits, olive brine, charcuterie and minerals. Big, brooding and complex. Perfect acidity. Cherry liqueur, saline, grilled meats and a little cracked black pepper on the palate. Exceptional length on the finish with some pronounced tannins. Deceptively young for a wine with 10 years of bottle age. What a stunner. Best over the next 2-4 years.
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3/30/2018 - jkvedar Likes this wine: 92 Points
Washington State Syrah from a great producer. Smoked meats, wet rocks and game on the nose. Medium body, well-balanced on the palate. Long finish. This one is a winner!
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1/20/2018 - GA_Seattle Likes this wine: 93 Points
Mike brought to dinner. Opened 5hrs before, amazing nose of earth, stone, minerals
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11/12/2017 - Radboy wrote: 96 Points
This was a perfect match for a grilled filet with mushrooms and blue cheese toppings. It first opens with a smokey, gamey, unruly and wild nose that blew off after an hour decant. But the flavor that emerged was dark, concentrated fruit with hints of saline and umami. A terrific drink and in its prime.
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11/9/2017 - Ron Slye wrote: 94 Points
Part of the 2008/2011 Cayuse Syrah tasting of the Seattle wine tasting group. This was darker and more closed than the Armada. Not as funky as the Armada – more saline, with emerging notes of cherry liquor and a peppery finish. The finish was a bit sharp near the end. Some thought this might have been in a dumb phase. This will definitely benefit with more time.
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10/28/2017 - cpsmith33 Likes this wine: 94 Points
This stuff is great. Classic Cayuse, saline side more promenant this time, which isn't as Northern Rhine as last few bottles but love it.
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8/10/2017 - Andrew Hunter wrote: flawed
Corked
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8/6/2017 - KingSlacker999 wrote: 92 Points
Birthday Celebrations (Woodberry Kitchen): Deep, dark fruit, developed a subtle green note over time. Well made, balanced, but very big with a bit of interesting funkiness. Give it a few years yet. May deserve a higher score with a long decant or in a few years time.
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6/27/2017 - perlasteve Likes this wine: 95 Points
Dundee Bistro with Peter, Judy, Perla et al. Disappointing meal but beautiful wine. Deep purple, good balance of funk and fruit on the nose as well as palate. Integrated tannins but still present. Medium - full in body. Low - medium acidity. Alcohol not really noticeable. Good finish. No real need to decant. Enjoy.
P.s. This wine was outstanding even at the end of a full day of tasting.
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5/4/2017 - bablues wrote: 94 Points
Coravin: 2nd time trying this bottle. I learned from last note to let this sit a while and open up. It sat in glass about 90 minutes before I tried. Though better than last, this was still fairly bitter with a lack of balance. Toward the last third of the glass this really opened up beautifully. Nose of classic Cayuse funk and some deep motor oil. Some dark fruits peeking through. The palate is no longer bitter and much more in balance with very dark fruit and chocolates. With plenty of time this will continue to evolve. I think the window of this wine will be another decade based on this bottle.
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5/2/2017 - Quiet Lion Likes this wine: 95 Points
Absolutely singing. Classic Cayuse with the touch of funk, the delicious concentrated single-vineyard fruit, and the touches of umami, smoke, and caramel. At its peak.
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1/16/2017 - pjhr Likes this wine: 94 Points
Layers of delicious dark fruit, minerals, and meat on the nose and palate with a silky smooth texture and long finish. Paired beautifully with Spanish stew.
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9/12/2016 - sp4388 Likes this wine: 94 Points
Delicious dark fruit, smokey meat and pickle juice. Medium tannin, medium acid. Better after a few hours in the glass, on opening the pickle funkiness was much more dominant and the fruit subdued. At $125 I wouldn't buy again, at the $60 it used to be it was well worth it
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6/12/2016 - bablues wrote:
Coravin: This was a bit disappointing. I love Cayuse and the funk that is within the character of their wines, but this bottle lacked the acidity to balance it out. Drinking wines using the Coravin, while amazing to experience a taste of wines, loses some affect if not given enough time to breath. This may be the case with this wine, as I am seeing a pattern. The quality of fruit is there, but just seems out of balance at the moment. In reading the most previous notes, they are all with food. Perhaps that is the way to go with this. I'll be sure to read my notes and plan accordingly on the next try. No Score for now
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1/23/2016 - Mr T wrote:
Like a very fully ripe N. Rhone with nothing tart, or thin, but the purity of flavor was much more old world syray/game/funk than pure sweet new world fruit. I really liked for it's pure funkiness...really good considering what I paid then. I guess it's impossible to get on the list these days...too bad. Very nice.
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10/15/2015 - cpsmith33 Likes this wine: 93 Points
Similar notes to last time except this was drank without food for most of the bottle. Food/Steak really made this that much better - but still amazing and similar notes. Sad I don't have more of this vineyard.
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9/21/2015 - cpsmith33 Likes this wine: 94 Points
This was decanted over 3 hours and had with Rib Eye.
This is in a really good place right now.
Amazing bottle that has all the Cayuse characteristics but more Northern Rhone that I usually get...
Big and dark right now - still plenty of time for this one..
Really good
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4/26/2015 - Ex-Ray Likes this wine: 98 Points
About as good as it gets! With grilled filets...went perfectly! This wine had wonderful complexity of aroma and flavor, typical of a great Hermitage. Began with slight bitterness on the back of the tongue, but it dissipated over an hour. Complex leathery, mushroom, earthy on the palate, soft tannins, very long complex aftertaste, which was a bit hot. I think I prefer this slightly over Cailloux. At its plateau, probably not going to get any better, but will last for years!
Ric
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2/7/2015 - Ron Slye wrote: 93 Points
This is just an enormous wine at the moment. Lots of stone, meat, cayuse funk, barnyard, dark fruits, and so many other things. I want to a wait a bit until the next one. But if you like big brooding beasts of a wine, this is drinking well for you now!
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12/26/2014 - Radboy wrote: 96 Points
We drank this side by side with an En Cerise and it was a fascinating comparison. This had considerably more depth and backbone and was the more masculine of the two. Flavors of rich earth, mushrooms, and truffles deftly balanced with dark brambleberry fruit. This should go a ways and will likely soften up with some more time.
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8/14/2014 - ewsds wrote: 94 Points
A very deep wine in color, flavor, and overall impression and complexity. Classic Rocks-area Syrah fruit with lots of body and complexity, without excess weight. Rich, palate-staining fruit with an almost Tempranillo-like fruit with leather and tobacco,mixed with dark brambly fruit and the classic Cayuse minerality. Goes down smooth and is a pleasure to drink. Ready now.
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8/9/2014 - f22nickell Likes this wine: 93 Points
Crushed blackberries, white pepper, lilac and limestone. The palate is polished, silky and seamless without trace of heat. The nose and palate remain consistent til the end.
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7/22/2014 - Vinsant Likes this wine:
08s from Cayuse have been singing lately. A little dose of funk but it faded to the background as pepper, plum, cherries, and meat came to the forefront. Nicely balanced, no noticeable heat, and a massive finish.
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4/6/2014 - rhalbert wrote: 95 Points
Had in Vegas at Carnevino. Sublime!!
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2/12/2014 - Jimywags wrote: 95 Points
Decanted around 2 hours. Initial aromas of En Chamberlin funk dissipated after around 30 minutes and left a concentrated effort of dark berries, pork, and whispy smoke. This wine just had a lift to it that kept me enraptured. The palate was medium weight leading to crushed blackberries, currants, game meat, and a vibrant stony minerality that gave the wine it's backbone. The 08 vintage of Cayuse wines continue to impress me across the board. 95 pts.
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8/9/2013 - Radboy Likes this wine: 96 Points
This is a rather remarkable wine. It has a very distinct nose of brine and dark, black olive. It is richly concentrated and almost dense in its dark fruit. Flavors of leather and the distinct taste of blood red meat. Frickin' crazy, I felt like asking for a toothpick! Bold and rich, yet a bit restrained and not flamboyant. It tastes rather 'manly' compared to the En Cerise, or even the Cailloux. Decanted 3 hours, it is just entering a sweet spot that should last for a number of years.
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3/14/2013 - sinebubble Likes this wine:
Good. The rest good the next night.
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3/2/2013 - fitchbuck Likes this wine: 97 Points
The red baron strikes again.. This was rightfully shared amongst several acquaintances - who'd heard the Cayuse legend - but had never partaken before. Each was enamored with the roasted meats & smoky nose, the liquid silk entry, and the ashy charred beef & funky earth flavors. The only negativo was that it was drunk from hotel room glassware..
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2/9/2013 - jhieb Likes this wine: 97 Points
Amazing. Decanted for 6 hours. Elegant, rich, intense, and funky. The nose and mouth are classic Cayuse: rare meat, tar, olives, and a mouthful of dirt and hay. This wine is not for everyone, but it is definitely for me. Probably the best Cayuse I've had in years.
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1/5/2013 - gbbwino wrote: 94 Points
No formal notes....tasted following the '08 Cailloux. Ordered from winery and cellared since...this is the big, bad, bold big brother to the others. Needs more time! Prefer the En Cerise at this stage, but this will surpass in time.
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12/22/2012 - sumshark wrote: 93 Points
Next time need to drink side-by-side all the Syrah wines from Cayuse to differentiate between them.
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5/13/2012 - jmull wrote: 97 Points
Popped and poured at David Burke's Primehouse. Wow, what a combination of fruit, funk, and richness, with the vineyard's signature olive/brine characteristics that became more pronounced with air. Cayuse wines always drink reasonably well young, but they often feel like a bunch of fascinating components that haven't quite merged yet. Not so here. This is already harmonious and was just killer with a dry aged KC strip. 97-98.
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4/27/2012 - OneLastSyrah wrote:
HdR 2012 - The Return of the Bionic Frog (Paso Robles, CA): Almost opaque dark garnet in the glass. Fragrant nose of mineral, Northern Rhone meat, medicine, and a slight bacon. Medium full bodied with rather savory fruit and minerals. A bit cerebral.
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12/26/2011 - Ex-Ray wrote: 98 Points
About as good as it gets! With roast tenderloin of beef...went perfectly! This wine had wonderful complexity of aroma and flavor, typical of a great Hermitage. Complex leathery, mushroom, earthy notes, soft tannins, very long complex aftertaste. It could develop even further but extremely enjoyable now. I think I prefer this slightly over Cailloux.
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9/5/2011 - Jared wrote: 96 Points
Smokey Robinson, K.C. and the Sunshine Band, Slipknot. 96 pts.
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8/30/2011 - cybergod Likes this wine:
Really fantastic. Like smelling and drinking a bowl of ripe strawberries. Obviously whole cluster fermentation, with an edge greenness/stemminess, but that just adds to the complexity of the wine. Only potential criticism is that the lush fruit and green tannins from the whole cluster ferment aren't particularly integrated, but I'm hoping that that will come with additional cellaring.
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1/7/2011 - beezer6 wrote: 95 Points
Out of this world aromatics right out of the bottle. My dad rightfully described this as a "meat lovers" wine. Not that it would go well with meat - which it would - but it smells like a bloody steak - WHICH IS AWESOME. Earth, chocolate, coffee, charred wood, super smokey meat. This wine has awesome savory elements you cannot find in even most fine wine. The mouth feel was terrific. So much going on but not at all over extracted. Super complex with a finish that lingers and grips on to the roof of your mouth. Such a fantastic producer making wine that is absolutely unique to its terroir. BRAVO.
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11/13/2009 - Jared wrote:
The funk is toned down just a bit this year. Leaving behind super-concentrated dark fruit, rare meat, saline, black tea, concrete. Always so good. 94-96pts.
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11/9/2009 - Vinsant wrote:
Barrel sample; Concentrated sweet fruit, meat, raspberries, coffee grounds, orange rind, eucalyptus, with a nice long finish. Stunner!
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11/7/2009 - bajayngo wrote:
barrel sample notes - meat/fruit/cherry, eucaluptis, black cherries, red cabbage, mineral, coffee grounds, citrus. The most evolved wine of the tasting at this point and one of my favorites!
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