Had at a dinner. Nose was strong and classic En Chamberlin, Olives, Blood, and Funk going along with dark black raspberries. Palate of dark plums, blackberries, tons of olives and bloody meat, barbecue sauce, pepper. The mouthfeel was velvety and smooth with a long finish. Maybe a tad shy on the acidity, but in a really nice spot.
Urban Butcher (Urban Butcher - Silver Spring, Maryland): Cayuse Syrah has to be one of the most immediately recognizable wines on the planet. And I love them every time. So much black olive and smoke on the nose, lots of sweet barbecue sauce on top of dark plums, dusted with earth and olives. Full and still grippy on the palate, intense but so velvety, such a gorgeous mouthfeel. The dark plums and black cherries are covered in all sorts of olives, bloody steak, pepper and barbecue sauce. Gorgeous stuff that opens up a lot over the course of the evening. Still plenty of structure for aging, and those meaty, olive tapenade notes will only get better.
This wine brought out and served first and foremost the funk. I'm not sure how they get the funk into the wines of cayuse, But I do not question how balck sabbath gets the "sabbath" into their music. It just is. One of my favorites of the night.
Didn't take detailed notes. Part of Christmas dinner party cellar rade. I have been trying Cayuse a lot in the recent months and had the 2004 last month. The 2006 didn't come close to the others. This was very off balance with too much fruit and almost no acidity and tannins. Very dissapointed.
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