Very similar to my previous tasting four years ago. Expressive Cayuse nose of green olive tapenade, corned beef, briney/salty, and now with a strong note of crushed black pepper. Others at the table guessed it was Northern Rhone. Like before the finish was long and layered, with multiple waves of fine tannin and black fruit.
This was hot when first opened and needed an hour-plus in the decanter to settle.
Had over two nights. The first was good, and the second even better. The nose is amazing, with a US barnyard. A huge hit of fruit - cranberry and raspberry. Somehow pure. The nose changed constantly, getting darker and earthier. I just kept on sniffing. A medium body, with more bright red fruit. The finish was sooo long. It was really sip and then living the taste forever. A really wonderful wine. Cayuse has become one of my favorite US wines bar none.
Decanted about 4 hours. The nose changed several times over this period. Funk out of the bottle. Almost had a sweaty locker room taste but then developed in to chocolate & caramel, to coffee, to old smoke and on and on. Flavors on the mouth were definitely different than anything we ever tasted, but all in a good way. Finish never stopped. Smooth and tasty, we wish we had more.
Tasted blind; double-decanted over the course of a day. Somewhat cloudy red. Strong freshly-ground coffee on the nose with secondary notes of old campfire, road tar, and rubber - really an extraordinary and complex bouquet. Smoke and coffee on the front and mid-palate. Delicious but weird, with a finish that goes on forever and a general spicy note. Very interesting.
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(Cayuse Vineyards En Chamberlain Vineyard Walla Walla Valley) A funky, aromatic nose with mushroom, earth, mineral, streaky red fruit, floral notes, and healthy dose of black pepper. Thick and intense on a palate that has a perfect polish to it and is almost impenetrable. The palate shows lots of sliced black olives and pepper. The finish is seemingly endless. 14.6% alcohol.
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