2004 Cayuse Syrah En Cerise Vineyard

Community Tasting Notes (30) Avg Score: 93.5 points

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  3/22/2019 - Ron Slye wrote: 94 Points

  These are just lovely at 15 years. Really focused nose of plum and cheery, with some lovely herbal notes. The palate is amazing. A nice acidic start that just unfurls with soft creamy notes combined with bright tart fruits. The finish goes on forever. I could just sit and sip this all night. Can’t wait to see how the remaining ones hold up over the next few years. This still has some good life in it.

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  2/1/2019 - Quiet Lion Likes this wine: 93 Points

  Pop and pour. With a little air, sumptuous nose of herbs and game. On the palate smooth, somewhat faded red and black fruit with a saline bite and a touch of bitterness on the finish. Drink up.

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  12/20/2018 - whits Likes this wine: 94 Points

  Interestingly delicious, nutty, beefy and iron aromas, smooth tannins, a saline quality leads way to complex tea, game, red berry and licorice flavors, drinking in peak matured form, tons of character, well made and classic

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  4/9/2016 - walkerjfw wrote: 94 Points

  At home with my "famous" brisket and "Jimmy's Italian potatoes"... last bottle, thought this would be a good pairing...decanted for about 90 minutes, drank over an hour.
  
  Dark garnet/purple color, mild bricking. Typical Cayuse barnyard/funk on the nose. Dark fruit, dark cherry, plums and savory dominate the palate. Roasted meats, balsamic, black olives, soy on mid to back palate.
  
  Wasn't sure how this group would react to a Cayuse, the profile is different from most syrahs...everyone liked this. Brisket turned out to be an awesome pairing. Wine is now in a tertiary phase, complex and interesting but (my guess) starting to fade. Would drink over next 3 years.

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  4/4/2015 - BVal wrote: 91 Points

  Color: still deep/dark ruby core -> medium deep ruby rim with some garnet/bricking. Opened for 1-1.5 hours, Soaring Cayuse-typical bouquet full of Cayuse-funk, blood, grilled meat, roasted cherries, brine and olives. Palate was similarly funky, showing roasted meat, olive tapenade, seared cherries and some leather and earth. A little funkier than I usually like, this actually went perfectly with roasted lamb and red bliss potatoes at home with the family. Medium bodied with excellent acidity and a medium/long finish, the ultimate question here is can you put up with the level of funk this brings to the table? I've noted that the '04 En Chamberlin also had a huge level of funk -- maybe an '04 thang for Christophe? I guess it all comes down to: if you can put up with the funk/brine/whatever or are matching it with big flavours, GO FOR IT!

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View all 30 Community Tasting Notes

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