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
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
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.
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.
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
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
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.
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.
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.
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.
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.
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..
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.
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.
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.
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.
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.
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.