Wow what a nose of glue, rubber cement, sweet tobacco and game. Delicious wine, with plum and cherry fruit, very Northern Rhone like. Had also some Burgundy ish qualities. Well made wine in a very enjoyable style. Drinking perfectly from open but also held if not improved with long decant.
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Great wine, still going strong. Went superbly with the Boeuf Bourguignon!. Loads of complexity with tapenade, blackberry jam, coffee, bramble. Plush mouthfeel. The guests loved this.
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I really like this - after drinking a muscular Saxum, this was softer and more integrated. Indeed no extracted, jammy fruit - but lots of reminders. Honestly, I've drunk a lot of this over the years, and I prefer the space it's in now - almost reminiscent of a a Hermitage
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Brought to a tasting by an expert friend - what a revelation! On the nose, captivates and entrances - still young, but yet beguiling on the palate as well. Hard to find, I am told - if you see this on any list at your favorite top ranked Zagat’s go to, it’s a must try.
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Had this with the 07 BF and Armada. All PnP. This was very good but showed initially less well than the other two. The funk is integrated and not in your face. Typical Cayuse flavors of olive brine and smoke. A bit closed at first. But as the evening progresses begins to open up, suggesting I should wait 2-3 years for the next one.
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Ripe fruit, stem, bay leaf nose. Full lush mouth feel, tannins faded, fruit fading. Aging wine qualities, still balanced and enjoyable. Long finish, excellent after taste.
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It doesn't get any better than this! There are other perfect wines that are different styles, but none that exceed this in quality. Dark garnet, completely opaque. The nose is immediately very pronounced and complex, of sweet dark berries, smoke, roasted meat, all blended perfectly with just the right amount of oak. Hermitage style. Big, full-bodied dark fruit, meaty, smoky flavors, with a touch of anise. Viscous, coats the tongue, and the flavors keep building. Powerful and big, but very smooth and balanced. Very long aftertaste, with the deep flavors just persisting. Perfect, and perfectly ready, though it should last several more years at least. Ric
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Popped and poured, then enjoyed over the following 3 hours. Impeccable condition, direct from the cellar at Cayuse a couple years ago via their cellar sale. Still very fresh and vibrant at 13 years from vintage. Grilled beef, brine, umami, blackberry compote, touches of bacon fat and barnyard funk. Absolutely delicious, and with many years of enjoyment left. Drink now - 2027.
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Deep ruby red. 14.2%. Powerful notes of black olives, barbecued meat, violets, red cherries, blood orange, violets and a faint whiff of gun flint are apparent from the get go, and become progressively stronger with air. Medium-bodied in the mouth, with dark cherries, loads of minerals and a briny, savory quality. Notably long in the finish, this has shed much of the funkiness typical of young Cayuse wines. An outstanding Syrah that is in a perfect spot right now. 95.
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Decanted for an hour. Very dark purple, no bricking. Funky for sure with notes of cedar, mushroom, blood, game, and smoky meat. Fruit is fresh and intense, with a long finish. A longer decant, 90-120 minutes, would be a good idea at this point. Good for another 5 years and probably much longer.
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Last of 3 bottles & agree with Bubba Dawg that this is on the downside. Still some fruit but flabby. No acidity or freshness. Alcohol very noticeable. Still is multi layered on the nose & palate but has lost its magic. The 07 Cailloux last night was much better.
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At first it comes across as an obnoxious fruit bomb from K Vintners(nothing against them but some of their syrahs comes across this way) but that blows off after a few hours and gets more balanced and complex.
Fresh strawberries and red currant on the attack with some game and garrigue on the mid palate, hints of black olive. Finish is decent.
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3rd and final bottle of the 07 EC. P&P and very trademark En C notes were in full force, smoked jerky, blood, spices, and even a little pickle juice - you know the drill.... The vanilla bean aspect of my last bottle 3 years ago was gone and or integrated - very calm and civilized and very smooth to drink. At the end of the date, I’m still not sure how much they improve with age but they certainly evolve - and are pretty fun to enjoy during all aspects of the life span.
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Typical black olive on the nose, with some funkiness and violet, but pretty subtle and well integrated. Still very dark in the glass, with 1 mm at most of meniscus. Palate is a bit bitter at the moment – almost like burnt rubber near the finish. After a few minutes of air the nose is becoming more complex. After half hour or so the bitterness is receding. (I really do think these need a good deal of time in the bottle to become ready to drink.) After an hour, this is really singing. The bitterness is all but gone (a slight echo is there, but that is really it). After a few hours, there has continued to develop – the nose is more forest leaves and burnt wood, with a strong overlay of rubber, olives, and brambles; notes of bright brambly red fruits on the palate, with some subtle tannins and still a subtle bitterness near the end. The latter knocks this down a bit for me. Curious to see if this integrates better in a few years.
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Christmas Party - Wine Club (@ HSH): Extremely funky but very classic for Cayuse :-) Quite bitter and dry but still lush and light on the palate. Great acidity and balance.
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The bottle we had was still a baby. Fantastic notes of garrique, olive, and black fruits. Fine, rounded out tannin accompanied a variety of dishes well. You can certainly drink this now with at least a 1 Hour decant, but a couple more years won’t hurt. Delicious wine. 93++ with room for improvement.
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Light red or rust colored. 14.2% ABV. Textbook En Chamberlin on the nose with aromas of red fruits, olives, smoked meats and grilled vegetables. Medium body and not lacking in acidity. Plush and concentrated. Cherries, smoke, blood, iodine and minerals on the palate. There is so much going on here. The finish is exceptionally long. As always, the funkiest wine in the Cayuse lineup. Drink over the next 2-3 years.
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2006 Syrah En Chamberlin was my first wine from Cayuse. I purchased it in October 2008. My first bottle from that 3 Pack was opened in 2010. The only thing I remember about it was it tasted young. The second bottle was opened in 2012 and it was still too young. My last bottle was opened in 2014 at eight years old. The same thing occurred. What would it take for this wine to come into its own?
With my 2007 En Chamberlin I wasn’t going to waste my time with anything under a decade! I don’t know when it happened but between nine or ten years it blossomed into the most gorgeous Syrah that I’ve ever had, pure silk. This definitely had that WOW factor!
Decanter for 3 hours. Color: Deep garnet purple. Aroma: Smoked meat, espresso, violets and trademark Cayuse funk. Palate: Iron minerals, olives tapenade, beats and blueberries.
This was worth the wait. My personal feeling is that you have to be patient with Cayuse El Chamberlin and give it time to mature and with the next decade, it will keep evolving. I wouldn’t be surprised if it was still drinkable for three decades.
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Aromatic, fresh laid black tar, liquid smoke, cedar, glycerin with wet rocks. Off-dry to medium-sweet. High, round tannins. Powerful flavors of green pepper, smoked ham & brisket. Blackberry, mulberry & black currant. Big, voracious multi-layered rich fruit. White pepper on 10+ seconds finish. Stellar!
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Not for the faint of heart but so so good - a big boy at 14.2% abv. A big thanks to John & Malinda Chamberlain for bringing this wine. A properly aged and mature WA syrah from the premier producer in the new The Rocks AVA centered around Walla Walla. Too expensive to be a reasonable QPR despite how really excellent this wine is. Popped and poured and mature enough to do this with but I would recommend at least a 30-60 minute decant if time allows. Under proper cellaring conditions this wine has many years left. Inky purple, no signs of bricking yet, full bodied, very smooth yet concentrated, well balanced & integrated, tannins present but well controlled and a wonderful long lingering smokey aftertaste. Beautiful nose with a touch of initial funk which blew off quickly followed by dark fruit, black pepper, smoke and an almost saline quality like a sea breeze - very interesting and unique. Flavor profile complex and minerally up front showing it's native terroir well with a much earthier finish of game meat, leather and smoke. Highly recommend this wine if you can find it despite the price point.
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Magenta in color. 14.2% ABV. Funky nose of red fruits, olive brine, smoke and iodine. Medium body with medium acidity. Smooth, concentrated and powerful. Cherries, blood, peppered steak and minerals on the palate. The finish is exceptionally long and smoky. Not for the faint of heart but definitely in my wheelhouse. Absolutely stunning. Drink over the next 2-4 years.
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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.
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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.
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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.
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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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Popped and poured after 30 min. Couldn't wait to try. Agree with the funk nose comments, and the fact that the smoky qualities that were present a few years ago are more restrained now. It was funny to hear comments from those who've not tasted before... "that's so different" " Tastes like ham?" "What's that aromatic herby smell??" -- Together, we all agreed this is a special wine. Lots of depth and meaty qualities that make it somewhat unique for an American wine. More Northern Rhone like that most. Smooth on the palate. Fruit is dark, with lots of great flavor. Will do my best to hold onto the others I have... this is just so much fun to drink!
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Paired perfectly with lamb burgers topped with sautéed fennel and guacamole. En Chamb always brings the funk and the label should have a pic of George Clinton on it. Veggie funk, unsweetened chocolate, meat, blood, charred earth, and fresh herbs. No hurry to drink up but in a great spot now.
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Decanted 3 hrs. When I last had this in 2010, this was a pretty intense, in your face wine, even by Cayuse standards. Though it is always a matter of personal preference with these wines, the additional 5 years of bottle age has certainly mellowed the wild beast; less overt smoky blackberry fruit, more of a pronounced mineral edge, trademark low acidity, but exquisite structure and balance. A distinct note of fresh vanilla bean emerged on the mid palate, and while surprising, it was by no means over done or cloying, unusual though. Still, a very complex and cerebral wine, I’m guessing that while it will hold no real reason to age further.
Decanted. Immediate Cayuse funk on the nose, lovely, meat, blood, animal, deep blackberry fruit, some smoke and tar, so complex. More of the same on the palate, very smooth, yet juicy and with mild tannins, ripe blackberry and dark cherry fruit, huge long finish. One of the best bottles of wine I have ever tasted. Equal top score. Absolutely delicious.
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valentine's day. white anchovies app, Caesar's salad, sauteed calamari in homemade pasta with pesto. The Cayuse, nose of barnyard funk, palate of the same with dark currant, leathery, Perla said some clay. full body. Pure Cayuse and wonderful. Can't wait until tomorrow to finish it off. Opened bottle and let sit 1 - 2 hours, did not decant. Probably OK to p&p also. Good bottle time.
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No rating because I was not in love with this wine. It certainly is rich and extracted, good secondary flavors of spice and tar but it just didn't "wow" me like I expected since it gets such high praise and ratings.
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At dinner with '04 Bonny's Vineyard. This completely overshadowed it. The color was dark garnet, completely opaque. The nose extremely pronounced and complex, of smoke, leather, earth, typical of Northern Rhone's best. Very concentrated and full-bodied, but incredibly smooth, balanced, viscous, and rich. Dark berry flavors with smoky, earthy notes. Very long aftertaste, only a slight hint of tannin on the aftertaste. This is perhaps our favorite Cayuse syrah, remarkable and consistent every time we've had it. Perfectly drinkable now, but should hold another few years. It won't get any better, though! Ric
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Didnt love as much as the last one. Maybe too tight or harsh at the end. Great Walla Walla funk and blueberry, olives. Smooth and rich but not over the top.
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Gave it an hour in the decanter before trying. On the nose there's a lot of funk, with tobacco, blue fruits and minerality. On the palate it's a tour de force of rich savory blue and black fruits with an unctuous/umami characteristic that can be so prominent in top northern Rhone and in the best Walla Walla ("Rocks" area) wines, of which this is one. Smooth, rich, savory and lengthy; it doesn't get much better than this.
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Funkadelic and tight. Black and blue fruit, spice and slight oak, veggies, smoke, olive, and peppered meat. Matched nicely with lamb Ragu. Enjoyable but I'm giving my other bottle a few years of sleep before I open.
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Uncorked at 3, decanted at 6, drank at 10. Uniquely funky Cayuse above the glass with floral notes quickly swallowed up by iron, blood, macerated sour cherries and blackberries. This wine does not integrate it's alcohol as well as previous experiences. It hits you in the mid-palate, that you are drinking a high alcohol wine. Finish lacks focus, and again, succumbs to the alcohol. It is a beautiful wine, but unfortunately has to contend with the expectations that Christophe has imbued in us.
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Layers of dark fruit, minerals, and hint of oak unveil on the nose and palate with an unbelievable silky smooth texture and long finish. Incredible pairing with braised rabbit!
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Impressive Syrah. Great balance, not too heavy. Good smoke. Only downside is that that barnyard is a little too present for higher marks. Like a La Turque in a rustic lesser vintage.
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7th anniversary @ Tacoma El Gaucho. Short decant while we consumed soup with a rose' bubbly; after sticking my nose in the glass I couldn't wait any longer. Roasted meats & campfire wood bouquet. Luxurious, sexy silky ambrosia in my mouth ... the standard smoke/meats/ash Cayuse profile ... yet the singularity & purity on this go somehow made it more special than ever before. Absolutely brilliant.
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Popped and poured over several hours, this did gain a bit of weight and seemed to lose some precision. Black round fruits crept in. Very nice, and a very generous sharing. Thank you.
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Deep garnet-purple, totally opaque. Black fruits, smoke, anise, mocha aroma, complex and very pronounced. Full-bodied but perfectly balanced, viscous and mouth-coating. Deep cassis, smoke, prominent licorice and French oak flavors, increasing intensity over a minute. Very prominent finish, with licorice the last component to disappear. Slight heat on the finish as well. Just about perfect! Very drinkable now, will easily last years and may even gain complexity. Ric
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Opened and decanted 2 hrs before drinking. Very dark color, the aroma jumps from the glass. This one is definitely in the funky category. It was a polarizing wine for the group - half loved it and half hated it (I was in the first half). One thing that stood out for me was how precise the wine was on the palate. The acidity was perfect for the abundance of extraction and the alcohol level. Hard to guess how it will age, but it is absolutely delicious now.
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My first bottle of Cayuse but I've had Proper prior to this one. Notes are very similar at the outset - bacon fat, olives, smoked meat, blood. However, I did find a new descriptor with this bottle - Belgian ale.
Good balance of acidity to keep the wine fresh and keep the tannin in check.
As the bottle opened up in the decanter, I start to get more plum and cherry notes on the palate - an nice surprise to mix up the myriad of funk flavors. With time, the finish of the wine also lengthened and grew richer.
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Decanted for 6 hours plus. Extremely strange and unique even for Cayuse standards. Thick tannish purple coloring. One of the biggest noses I have ever encountered. A colossal fragrance of smoked meat, salami, dirty mushrooms, black fruit, truffle, and most of all Washington FUNK. Midsection is disturbingly muted. The only way to describe it is flat. The blue/black fruit in the finish is long and smooth but also lacks intensity. Best to hold a few years as it appears to be in a dormant stage.
See more detail at http://maximumsatisfaction.tumblr.com/post/44418250419
Decanted for ~1 hour. Deliciously layered with olive tapenade, smoky rubber, cured meats, blueberry, black tart compote, and a hint of forest floor. Sweet, integrated tannins with a long, sumptuous finish. An extraordinary bottle of WA Syrah.
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Opened and decanted for 4+ hours - initially this was very disjointed, vegetal and frankly, pretty bad. Vacu-vinned, and revisited several days later. The wine underwent an amazing transformation - black olive tapenade, some peat, and black fruit arose from the glass - long, smooth finish and quite tasty.
I won't touch my next one for a couple of years, or decant for 24+ hours.
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In comparison to a 2004 bottling I had a few months ago, I thought the 07' left a bit to be desired. Turns out my sweet spot for Cayuse lay around the 7-8 year mark, and my worry that five years was a bit too soon, turned out to be true. All the wild components I love about Cayuse were there (green olives, cedar, bacon), but none of them seemed to blend as beautifully as they would have with a few more years under its belt. The fruit was all black and blue, and the acidity was there in equal parts to its plush profile. Enjoyable with beef stroganoff, but would wait at least two more years if I had to do it all over again.
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An introduction to Washington State red wines (My house): Unlike the 2005, which took a few hours to strut its stuff, this 2007 was rockin' right out of the gate. Initially got green olives, iodine, briney/salty seaweed, corned beef, crushed rock minerality, and that musty wet fur thing. A few who arrived early got a pre-dinner sample and the aromatics were crazy. This mellowed considerably throughout the evening and by the fourth or fifth hour at least half of the funk had blown off, leaving a more conventional black fruit driven syrah. The finish on this was long and layered with a firmer and more interesting backbone than the 2005.
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What a difference 18 months makes . . . I really enjoyed it this time. Similar aromas as last time but seemed more in balance . . . funky, earthy, raw meat aromas with very lush palate and nice tannins and acidity. One of the better syrah's I've had in a long time. Definitely more Cote Rotie but with the California mouthfeel. Awesome.
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What a great bottle of wine that was. Consumed over two nights, amazing show of the "Cayuse perfume" with Olive tapenade, bacon fat, and boysenberry fruit. Palate was typical with that oily/smoky feel, more fruit and night two showing some serious funk on the palate. Great bottle of wine with many years ahead of it.
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Drank a couple months ago. Many other peoples notes are accurate with dark fruit, cocoa,meat,tea, iron, but I can't believe nobody else is picking up sauerkraut. This is the 2nd vintage that I've tried of this vineyard and both times sauerkraut was distinctly noticeable. Super velvety and has a long life ahead of it. I won't touch my other on for at least 5 - 7 years.
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Absolutely magnificent. One of the best Cayuse I have ever had. The nose was killer - tobacco, game, red fruits. The taste was absoutely as smooth as silk - very much in the Cote Rotie image. Absolutel killer juice that exceeded my expectations.
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Absurd nose of blood, iron, animal fur (aka funk) you could smell this puppy from a mile away. The palate seemed more Cote Rotie tonight with stem and meatiness and good minerality. Bright acidity and some tannins.
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the wine was as usual, great nose amazing mouth feel but the finish was green. may need some more bottle time and that will go away. But as always a very fun wine to open up.
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Day 2: The wine started off with the following nose: Road tar, wet socks, basil, some eucalyptus and some wet loam. THe first sip had none of the nose and was all gorgeous fruit. Cassis, roasted raspberry, black cherry and some kirsch. Great acidity, strong backbone and harmonious mouth feel. Fabulous.
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I let thtis breath for about an hour but it needed more time. It is still wound tight. It had the classic road tar, tobacco and earthiness on the nose followed by bright acidity and gorgeous fruit - dark raspberry, black cherry and some plum. By the end of the glass, the fruit stepped in front of the other flavors. There was a meaty component withthe fruit that gave it length and depth. I will revisit the other half of the bottle tonight. I think with more air or time, this will be even better.
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Notes from day 2. Dark purple to black color. Nose of black raspberry, tons of violets, seared meat, bacon fat, black olive, brine, wet fur, some coffee grounds. Palate of blackberry, blueberry, leather, bacon, blood, coffee grounds, crushed rock, with dark baker's chocolate lingering on the tail end. Finish was really long in length, with really nice mouthfeel, and good acidity noted. Overall the wine was amazing as the Chamberlin is usually our fav, great complexity to go with all the intense flavors. So glad I am no this list as the secondary prices are getting absurd these days. Hold: 50+5+13+19+9
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Syrahs and other Rhone varietals (Roberts House): decanted 12 hours... worried with the nose on opening, but hoped it would evolve into something. almost undrinkable. kept the bottle for another attempt on the second day
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The nose is diffictult to describe in its complexity. I drank a half of a bottle in about 3 hours. At first, all bacon fat and oak. Over time, it threw crushed black pepper, intensely ripe berries, mocha, leather, BBQ pork, at times reminded me of Into the Dark on the nose on and off grilled vegetables. The palate tasted almost like tomato soup on pop and pour but after some swirling the tomato notes went away to reveal some salinity, grilled vegetables, raw beef, black pepper, ash, and some oak. There is some fruit in there as well but who cares? This is one of the most interesting wines Ive ever had. The texture is thick and unctuous. These is significant grip in the long finish. Wow.
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When first decanted, it was pure bacon fat on the nose. After a couple of hours in the decanter, it was splashed back into the bottle, taken to dinner, and back into a decanter. Nose was gorgeous. A great crushed pepper, mocha, leather, and raw meat nose. Absolutely beautiful. There was a touch of blackberry and maybe some fig, but the others were the primary characteristics. The mouth was still tight and tannic, but the tannins are silky smooth. The fruit is present and lush. This wine will be an absolute rockstar in 3 - 5 years. Fantastic wine. Towards the end of the night (about 5 hours of being open), the nose was almost pure mocha / espresso. Gorgeous.
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Beautiful wine. Had at Purple with Todd and Pam. Decanted 45 min and consumed over 3hrs. Gorgeous crazy nose right on opening with black cherries, herbs, meaty notes, coffee, and sweet spice. Seamless palate just super velvety with awesome purity of fruit. Not shy, but oh so well balanced, and despite its relative sweetness it worked very well with the food and was quite refreshing. Long finish echoes the sweet fruit for almost a minute. Count me a fan.
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smig vs. the wine barn (the wine barn, orlando, fl): definitely not my usual style for syrah, but utterly profound in its uniqueness. the nose was all about wet animal fur, locker room, golf clothes after an afternoon round in august in florida, with some dense blackberries coming through. funky funky!!! the palate was incredibly full and round, with delicious concentration of fruit without coming across candied or excessive. the finish was long and decadent. this needs soooo much time in the cellar, and if it's your style i can see rating it close to 100 points.
Profound and cerebal, a thought provoking effort that offers a mass of smoke, pepper, green olives, slab bacon, and blue and black fruit aromas. Medium to full bodied, velvety textured with earth, tea, cured meat and dried black fruit flavors. Very Rhône-like, reminding me of Hermitage or even a modern-style Cornas.
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Decanted 1.5 hours. Crazy nose -- never smelled anything like it -- animal fur, meaty, maybe a touch floral (one person also said fertilizer). Palate similar to the nose but not quite as complex -- tasted reduced, syrupy -- very nice mouthfeel though. Moderate tannins with low to moderate acidity -- pretty well balanced. No rating on this since it would range from 85 to 95 depending on who you asked. For me, it was not a wine I necessarily enjoyed but definitely appreciated -- would give this a high 80s for its uniqueness (seemed a bit like one of the funkier Carlisle Syrah's but 10X more intense).
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Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Dense, meaty and ultra-concentrated black plum aromas and flavors, with some pronounced liqueur character as well as licorice and black pepper. Certainly well made, even if not my preferred style Syrah. Could almost be mistaken for a super ripe vintage/style Northern Rhone.
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Saturday Tasting Group (Knightsbridge Wine Shop (Northbrook, IL)): One of my favorite wines in this style I've ever tasted. I LOVE Cayuse. So unique and individually styled it's remarkable. Super funky and really pugent intriguing aromas. Screaming of wet dog, damp earth, spice, pepper and lots of wood. Really yummy new oak. Sawdust and remarkable aromas of anise. Meaty, menthol, clay. The different smells that are coming from the glass are so well expressed it took me almost three minutes before I had my first sip. Though there was so much going on the wine wasn't over the top in style. It was masculine but the finish sported serious finesse. Completely balanced with nice acidity and firm tannins leading me to believe this wine will age gracefully for 15-20 years. Kudos to Christophe Baron.
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Dark ruby; really intense minerality bridaled only by equally intense fruit -- drinkable & fantastically enjoyable now; cellar for 10 years for more complexity... If you can wait that long!
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Very enjoyable wine. More of an intellectual than a hedonistic experience. The nose is fascinating, unusual, thought-provoking, funky...maybe wouldn't describe the smell as "yummy"...but I keep wanting to smell it it's so different. Some descriptors in the other notes could be accurate...but every note that I read persuades me that that's what I'm smelling. Wet dog? I could see that. Bacon fat? Okay. Smoked meat? I get that. This wine really wins when it hits your palate. So seamless and smooth. Tannins are very well hidden...but I know they must be in there. Finish goes on for over a minute. Delicious and interesting...all rolled into one.
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With all the "rave" reviews I had to pull the cork on a bottle of mine to see if I was missing something. I think what it boils down to is this is a very stylistic wine.
Color: Deep violet with a lavender rim
Smell: Coffee, mocha, a mineral presence that reminds me of the smell of a brook stream as it washes over the rocks, leather, violets, and the salty ocean air.
Taste: Blackberries, blueberries, black cherries, licorice, dark chocolate, bloody meat or the tart presence of iron after biting your own tongue.
Overall: A wonderfully complex wine that has a lot to offer given some time sideways. I don't honestly think I'll be opening this wine for another 10 years if I can control myself. Yes...I think it will last that long, and yes, I believe it will continue to improve with time. There is a basic and primal character to this wine...and I think I can finally say I understand these wines and the passion that so many people have for them. However, at the present markup in the secondary market...I do not think they are worth their fetching price. I'll stick with the Reynvaan wines for half the price...
Pleasure is drinking another man's Cayuse! My main man, Rico, was generous enough to bring this by to polish off one Friday night. As usual, it didn't disappoint. A little lighter in color than normal, but no less punch. Tamed down aromas of red cabbage, sour pickles, beef jerky, meat, and even some blackberries and raspberries. Not tamed down in a normal person's sense but tamed down for a typical En Chamberlin syrah. Dare I say a tad more refined than its beastly predecessors. Suprisingly lush in the mouth with layers of concentrated dark fruit and chocolate. The gaminess and savory qualitites were pushed toward the edges, which made for a seamless transition to the lip smacking finish. While approachable and fantastic now, this wine will certainly get better with a few years of lay down time. 95pts.
Wine Club (Bowling Green, OH): Wow, this is one unique wine. This has personality in spades. On the nose, gym sock leads, with some bacon, poop and barnyard thrown in for good measure. On the palate, more of the same, with black fruit but not at all overripe. Has some of the Northern Rhone style, but with a definite new world twist.
Classic Cayuse on the nose, combining wet animal fur and smoky black fruit with the dreaded tell tale note of the En Chamberlin Funk. The palate sings a slightly different tune and is surprisingly open and lush for such a youngster. Almost spherical, the taste of of the Syrah essence is very consistent from start to end; while the acidity is its very typically low self for this prodcuer, an invisible component, 'a dark matter' if you will, provides serious structure and backbone, but is very difficult to articulate with words. Though the Bionic frog seems to reap the freakishly big scores from the critics, I've always felt the EC was its qualitative equal, and this vintage is no exception.
Decanted roughly 1/2 hour. Intense purple-red color but not opaque. Utterly profound, brooding nose of eucalyptus, bacon, black olives, red clay, beets, black currants and wet stones, all of which were balanced and complimentary. Simply massive in the mouth but not at all heavy with intense ripe fruit, tar and tobacco flavors dominant. The tarry, fruity finish was as intense as the bouquet and the palate, lasting at least sixty seconds. This wine was simply amazing in its intensity without heaviness, power without weight, and sheer volume. The finish suggests that it will last but, if it doesn't shut down, it is extraordinary right now, so why wait. Accompanied yet another fabulous dinner at Lark in Seattle. Purchased from the wine list.
Nose was amazing with Black olives, bacon fat, sauerkraut, espresso. minerals with cayuse funk. Damn this wine smelled good! The palate has a anise oil, deep roast coffee. dark chocolate (90% cacao), black olives, dust and dark fruit. Phenomonal as always.
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Barrel sample. Very shy on the nose but after 5 minutes of aggressive swirling I finally coaxed out some of the traditonal En Chamberlin funk. Stinky cheese and sour cabbage! Good depth and intensity of fruit. Usually my favorite bottling. 93-95 pts.
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2/26/2024 - Joelene wrote: 94 Points
Wow what a nose of glue, rubber cement, sweet tobacco and game. Delicious wine, with plum and cherry fruit, very Northern Rhone like. Had also some Burgundy ish qualities. Well made wine in a very enjoyable style. Drinking perfectly from open but also held if not improved with long decant.
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10/8/2023 - SirJ Does not like this wine:
Came out of the bottle flat, metallic and overripe raisins. Suspect poorly stored bottle, a shame for an otherwise fantastic wine.
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4/25/2023 - duanerb Likes this wine: 95 Points
Dark core with moderate evolution.
The wine is still very bright with lavender, blue berry, and a touch of pan grille, black olive and pepper.
MB, MA,SMT, M Alc, matches the palate. velvety with a lingering finish. I had to double check the vintage on the bottle, seemed too young.
This wine is starting to come into its own. More refined than the last bottle I drank in 2019. Still enjoying on day 3.
Will be interesting to revisit in another few years, no hurry. Northern Rhone all the way for a fraction of the price
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12/29/2022 - winot Likes this wine: 93 Points
Great wine, still going strong. Went superbly with the Boeuf Bourguignon!. Loads of complexity with tapenade, blackberry jam, coffee, bramble. Plush mouthfeel. The guests loved this.
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6/7/2021 - peterk Likes this wine:
I really like this - after drinking a muscular Saxum, this was softer and more integrated. Indeed no extracted, jammy fruit - but lots of reminders. Honestly, I've drunk a lot of this over the years, and I prefer the space it's in now - almost reminiscent of a a Hermitage
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5/13/2021 - yinha Likes this wine: 91 Points
Brought to a tasting by an expert friend - what a revelation! On the nose, captivates and entrances - still young, but yet beguiling on the palate as well. Hard to find, I am told - if you see this on any list at your favorite top ranked Zagat’s go to, it’s a must try.
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5/9/2021 - Ron Slye wrote: 91 Points
Had this with the 07 BF and Armada. All PnP. This was very good but showed initially less well than the other two. The funk is integrated and not in your face. Typical Cayuse flavors of olive brine and smoke. A bit closed at first. But as the evening progresses begins to open up, suggesting I should wait 2-3 years for the next one.
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2/3/2021 - jc510 Likes this wine: 93 Points
Ripe fruit, stem, bay leaf nose. Full lush mouth feel, tannins faded, fruit fading. Aging wine qualities, still balanced and enjoyable. Long finish, excellent after taste.
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9/18/2020 - redzins Likes this wine: 90 Points
fading out of the jammy phase into complex and depth, but lost fruit.
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8/22/2020 - Ex-Ray Likes this wine: 100 Points
It doesn't get any better than this! There are other perfect wines that are different styles, but none that exceed this in quality. Dark garnet, completely opaque. The nose is immediately very pronounced and complex, of sweet dark berries, smoke, roasted meat, all blended perfectly with just the right amount of oak. Hermitage style. Big, full-bodied dark fruit, meaty, smoky flavors, with a touch of anise. Viscous, coats the tongue, and the flavors keep building. Powerful and big, but very smooth and balanced. Very long aftertaste, with the deep flavors just persisting. Perfect, and perfectly ready, though it should last several more years at least.
Ric
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4/4/2020 - RPerro Likes this wine: 95 Points
Popped and poured, then enjoyed over the following 3 hours. Impeccable condition, direct from the cellar at Cayuse a couple years ago via their cellar sale. Still very fresh and vibrant at 13 years from vintage. Grilled beef, brine, umami, blackberry compote, touches of bacon fat and barnyard funk. Absolutely delicious, and with many years of enjoyment left. Drink now - 2027.
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3/2/2020 - Beatsmith8 Likes this wine: 95 Points
Delicious
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1/22/2020 - J o e wrote: 95 Points
Deep ruby red. 14.2%. Powerful notes of black olives, barbecued meat, violets, red cherries, blood orange, violets and a faint whiff of gun flint are apparent from the get go, and become progressively stronger with air. Medium-bodied in the mouth, with dark cherries, loads of minerals and a briny, savory quality. Notably long in the finish, this has shed much of the funkiness typical of young Cayuse wines. An outstanding Syrah that is in a perfect spot right now. 95.
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1/20/2020 - pjhr Likes this wine: 94 Points
Layers of dark fruit, minerals, and hint of oak on the nose and palate with silky texture and a long finish. More vibrant than the last bottle!
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11/27/2019 - pjhr Likes this wine: 93 Points
Aging gracefully, but lacking the acidity and structure to improve. Drink up.
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11/16/2019 - Magnolian Likes this wine: 94 Points
Decanted for an hour. Very dark purple, no bricking. Funky for sure with notes of cedar, mushroom, blood, game, and smoky meat. Fruit is fresh and intense, with a long finish. A longer decant, 90-120 minutes, would be a good idea at this point. Good for another 5 years and probably much longer.
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10/26/2019 - gbbwino wrote:
Last of 3 bottles & agree with Bubba Dawg that this is on the downside. Still some fruit but flabby. No acidity or freshness. Alcohol very noticeable. Still is multi layered on the nose & palate but has lost its magic. The 07 Cailloux last night was much better.
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10/13/2019 - mpricher wrote: 92 Points
Drank for Rays B-Day. Really great Syrah with meaty funky notes in the nose- continued to open over 3 hours into a very special experience.
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10/12/2019 - BUBBA DAWG wrote: 80 Points
thankfully my last bottle - way past its prime - lifeless and flabby
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4/13/2019 - Otaku Oenophile Likes this wine: 92 Points
Second bottle was more black olive, meaty with currants and blackberries. Guessing it was just that day or bottle to bottle variation.
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3/9/2019 - Otaku Oenophile Likes this wine: 92 Points
At first it comes across as an obnoxious fruit bomb from K Vintners(nothing against them but some of their syrahs comes across this way) but that blows off after a few hours and gets more balanced and complex.
Fresh strawberries and red currant on the attack with some game and garrigue on the mid palate, hints of black olive. Finish is decent.
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9/3/2018 - Dale M wrote: 94 Points
3rd and final bottle of the 07 EC. P&P and very trademark En C notes were in full force, smoked jerky, blood, spices, and even a little pickle juice - you know the drill.... The vanilla bean aspect of my last bottle 3 years ago was gone and or integrated - very calm and civilized and very smooth to drink. At the end of the date, I’m still not sure how much they improve with age but they certainly evolve - and are pretty fun to enjoy during all aspects of the life span.
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7/26/2018 - TheFrog Likes this wine: 93 Points
Great smokiness with lather and a lot of nobility... Great to drink now
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7/23/2018 - Ron Slye Likes this wine: 92 Points
Typical black olive on the nose, with some funkiness and violet, but pretty subtle and well integrated. Still very dark in the glass, with 1 mm at most of meniscus. Palate is a bit bitter at the moment – almost like burnt rubber near the finish. After a few minutes of air the nose is becoming more complex. After half hour or so the bitterness is receding. (I really do think these need a good deal of time in the bottle to become ready to drink.) After an hour, this is really singing. The bitterness is all but gone (a slight echo is there, but that is really it). After a few hours, there has continued to develop – the nose is more forest leaves and burnt wood, with a strong overlay of rubber, olives, and brambles; notes of bright brambly red fruits on the palate, with some subtle tannins and still a subtle bitterness near the end. The latter knocks this down a bit for me. Curious to see if this integrates better in a few years.
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1/1/2018 - lousall Likes this wine: 95 Points
Loved it! Delicious juice.
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12/1/2017 - canan wrote: 95 Points
Christmas Party - Wine Club (@ HSH): Extremely funky but very classic for Cayuse :-)
Quite bitter and dry but still lush and light on the palate. Great acidity and balance.
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11/3/2017 - JLoganMurphy Likes this wine: 93 Points
The bottle we had was still a baby. Fantastic notes of garrique, olive, and black fruits. Fine, rounded out tannin accompanied a variety of dishes well. You can certainly drink this now with at least a 1 Hour decant, but a couple more years won’t hurt. Delicious wine. 93++ with room for improvement.
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6/2/2017 - tomlee wrote: 97 Points
Light red or rust colored. 14.2% ABV. Textbook En Chamberlin on the nose with aromas of red fruits, olives, smoked meats and grilled vegetables. Medium body and not lacking in acidity. Plush and concentrated. Cherries, smoke, blood, iodine and minerals on the palate. There is so much going on here. The finish is exceptionally long. As always, the funkiest wine in the Cayuse lineup. Drink over the next 2-3 years.
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5/13/2017 - dawgdaze Likes this wine: 96 Points
2006 Syrah En Chamberlin was my first wine from Cayuse. I purchased it in October 2008. My first bottle from that 3 Pack was opened in 2010. The only thing I remember about it was it tasted young. The second bottle was opened in 2012 and it was still too young. My last bottle was opened in 2014 at eight years old. The same thing occurred. What would it take for this wine to come into its own?
With my 2007 En Chamberlin I wasn’t going to waste my time with anything under a decade! I don’t know when it happened but between nine or ten years it blossomed into the most gorgeous Syrah that I’ve ever had, pure silk. This definitely had that WOW factor!
Decanter for 3 hours.
Color: Deep garnet purple.
Aroma: Smoked meat, espresso, violets and trademark Cayuse funk.
Palate: Iron minerals, olives tapenade, beats and blueberries.
This was worth the wait. My personal feeling is that you have to be patient with Cayuse El Chamberlin and give it time to mature and with the next decade, it will keep evolving. I wouldn’t be surprised if it was still drinkable for three decades.
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2/6/2017 - raydawgone Likes this wine: 94 Points
Aromatic, fresh laid black tar, liquid smoke, cedar, glycerin with wet rocks. Off-dry to medium-sweet. High, round tannins. Powerful flavors of green pepper, smoked ham & brisket. Blackberry, mulberry & black currant. Big, voracious multi-layered rich fruit. White pepper on 10+ seconds finish. Stellar!
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10/30/2016 - ikkaariainen Likes this wine: 95 Points
Not for the faint of heart but so so good - a big boy at 14.2% abv. A big thanks to John & Malinda Chamberlain for bringing this wine. A properly aged and mature WA syrah from the premier producer in the new The Rocks AVA centered around Walla Walla. Too expensive to be a reasonable QPR despite how really excellent this wine is. Popped and poured and mature enough to do this with but I would recommend at least a 30-60 minute decant if time allows. Under proper cellaring conditions this wine has many years left. Inky purple, no signs of bricking yet, full bodied, very smooth yet concentrated, well balanced & integrated, tannins present but well controlled and a wonderful long lingering smokey aftertaste. Beautiful nose with a touch of initial funk which blew off quickly followed by dark fruit, black pepper, smoke and an almost saline quality like a sea breeze - very interesting and unique. Flavor profile complex and minerally up front showing it's native terroir well with a much earthier finish of game meat, leather and smoke. Highly recommend this wine if you can find it despite the price point.
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10/28/2016 - tomlee wrote: 96 Points
Magenta in color. 14.2% ABV. Funky nose of red fruits, olive brine, smoke and iodine. Medium body with medium acidity. Smooth, concentrated and powerful. Cherries, blood, peppered steak and minerals on the palate. The finish is exceptionally long and smoky. Not for the faint of heart but definitely in my wheelhouse. Absolutely stunning. Drink over the next 2-4 years.
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7/30/2016 - overhill wrote: 94 Points
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.
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5/28/2016 - Winevestor Likes this wine: 96 Points
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.
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5/20/2016 - krhaugh Likes this wine: 98 Points
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.
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3/19/2016 - familydoc Likes this wine: 93 Points
Nose: initially funky, evolves to rootbeer, meat, violet, black olive, very complex with black fruit, pepper, herb,
Taste: cranberry, pepper, meat, a bit of funk through the mid-palate good acidity and a bit of that root beer on the finish.
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8/24/2015 - TexasBob Likes this wine: 93 Points
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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7/26/2015 - mpricher wrote: 94 Points
Popped and poured after 30 min. Couldn't wait to try. Agree with the funk nose comments, and the fact that the smoky qualities that were present a few years ago are more restrained now. It was funny to hear comments from those who've not tasted before... "that's so different" " Tastes like ham?" "What's that aromatic herby smell??" -- Together, we all agreed this is a special wine. Lots of depth and meaty qualities that make it somewhat unique for an American wine. More Northern Rhone like that most. Smooth on the palate. Fruit is dark, with lots of great flavor. Will do my best to hold onto the others I have... this is just so much fun to drink!
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2/28/2015 - Vinsant wrote:
Paired perfectly with lamb burgers topped with sautéed fennel and guacamole. En Chamb always brings the funk and the label should have a pic of George Clinton on it. Veggie funk, unsweetened chocolate, meat, blood, charred earth, and fresh herbs. No hurry to drink up but in a great spot now.
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2/24/2015 - Dale M wrote: 95 Points
Decanted 3 hrs. When I last had this in 2010, this was a pretty intense, in your face wine, even by Cayuse standards. Though it is always a matter of personal preference with these wines, the additional 5 years of bottle age has certainly mellowed the wild beast; less overt smoky blackberry fruit, more of a pronounced mineral edge, trademark low acidity, but exquisite structure and balance. A distinct note of fresh vanilla bean emerged on the mid palate, and while surprising, it was by no means over done or cloying, unusual though. Still, a very complex and cerebral wine, I’m guessing that while it will hold no real reason to age further.
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2/15/2015 - thebonnydooner wrote: 96 Points
Decanted. Immediate Cayuse funk on the nose, lovely, meat, blood, animal, deep blackberry fruit, some smoke and tar, so complex. More of the same on the palate, very smooth, yet juicy and with mild tannins, ripe blackberry and dark cherry fruit, huge long finish. One of the best bottles of wine I have ever tasted. Equal top score. Absolutely delicious.
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2/14/2015 - perlasteve Likes this wine: 96 Points
valentine's day. white anchovies app, Caesar's salad, sauteed calamari in homemade pasta with pesto. The Cayuse, nose of barnyard funk, palate of the same with dark currant, leathery, Perla said some clay. full body. Pure Cayuse and wonderful. Can't wait until tomorrow to finish it off. Opened bottle and let sit 1 - 2 hours, did not decant. Probably OK to p&p also. Good bottle time.
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2/9/2015 - HappyWineGuy wrote:
No rating because I was not in love with this wine. It certainly is rich and extracted, good secondary flavors of spice and tar but it just didn't "wow" me like I expected since it gets such high praise and ratings.
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12/1/2014 - rhalbert wrote: 97 Points
Absolutely incredible with the braised short ribs!!
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11/24/2014 - Ex-Ray Likes this wine: 98 Points
At dinner with '04 Bonny's Vineyard. This completely overshadowed it. The color was dark garnet, completely opaque. The nose extremely pronounced and complex, of smoke, leather, earth, typical of Northern Rhone's best. Very concentrated and full-bodied, but incredibly smooth, balanced, viscous, and rich. Dark berry flavors with smoky, earthy notes. Very long aftertaste, only a slight hint of tannin on the aftertaste. This is perhaps our favorite Cayuse syrah, remarkable and consistent every time we've had it. Perfectly drinkable now, but should hold another few years. It won't get any better, though!
Ric
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9/7/2014 - cpsmith33 Likes this wine: 92 Points
Didnt love as much as the last one.
Maybe too tight or harsh at the end.
Great Walla Walla funk and blueberry, olives.
Smooth and rich but not over the top.
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4/1/2014 - cpsmith33 Likes this wine: 93 Points
Similar comments to ewsds...very nice for its style.
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3/28/2014 - ewsds wrote: 96 Points
Gave it an hour in the decanter before trying. On the nose there's a lot of funk, with tobacco, blue fruits and minerality. On the palate it's a tour de force of rich savory blue and black fruits with an unctuous/umami characteristic that can be so prominent in top northern Rhone and in the best Walla Walla ("Rocks" area) wines, of which this is one. Smooth, rich, savory and lengthy; it doesn't get much better than this.
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3/18/2014 - Vinsant wrote:
Funkadelic and tight. Black and blue fruit, spice and slight oak, veggies, smoke, olive, and peppered meat. Matched nicely with lamb Ragu. Enjoyable but I'm giving my other bottle a few years of sleep before I open.
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3/15/2014 - LongViewCellars Likes this wine: 95 Points
WOTN during a Cayuse dinner that included Armada, Lovers, En Cerise, Frog and Cailloux.
Funkified Cayuse with crushed dark berries and metallic blood. Great bottle and excited to have the 08 & 09 Still sleeping in the cellar.
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2/23/2014 - Sauvyfan Likes this wine: 92 Points
Uncorked at 3, decanted at 6, drank at 10. Uniquely funky Cayuse above the glass with floral notes quickly swallowed up by iron, blood, macerated sour cherries and blackberries. This wine does not integrate it's alcohol as well as previous experiences. It hits you in the mid-palate, that you are drinking a high alcohol wine. Finish lacks focus, and again, succumbs to the alcohol. It is a beautiful wine, but unfortunately has to contend with the expectations that Christophe has imbued in us.
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2/13/2014 - pjhr Likes this wine: 95 Points
Layers of dark fruit, minerals, and hint of oak unveil on the nose and palate with an unbelievable silky smooth texture and long finish. Incredible pairing with braised rabbit!
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1/3/2014 - Lord Rodney wrote: 93 Points
Impressive Syrah. Great balance, not too heavy. Good smoke. Only downside is that that barnyard is a little too present for higher marks. Like a La Turque in a rustic lesser vintage.
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8/24/2013 - fitchbuck Likes this wine: 98 Points
7th anniversary @ Tacoma El Gaucho. Short decant while we consumed soup with a rose' bubbly; after sticking my nose in the glass I couldn't wait any longer. Roasted meats & campfire wood bouquet. Luxurious, sexy silky ambrosia in my mouth ... the standard smoke/meats/ash Cayuse profile ... yet the singularity & purity on this go somehow made it more special than ever before. Absolutely brilliant.
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7/8/2013 - arthrovine wrote: 93 Points
Popped and poured over several hours, this did gain a bit of weight and seemed to lose some precision. Black round fruits crept in. Very nice, and a very generous sharing. Thank you.
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6/16/2013 - Ex-Ray Likes this wine: 98 Points
Deep garnet-purple, totally opaque. Black fruits, smoke, anise, mocha aroma, complex and very pronounced. Full-bodied but perfectly balanced, viscous and mouth-coating. Deep cassis, smoke, prominent licorice and French oak flavors, increasing intensity over a minute. Very prominent finish, with licorice the last component to disappear. Slight heat on the finish as well. Just about perfect! Very drinkable now, will easily last years and may even gain complexity.
Ric
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4/27/2013 - matro wrote: 96 Points
Opened and decanted 2 hrs before drinking. Very dark color, the aroma jumps from the glass. This one is definitely in the funky category. It was a polarizing wine for the group - half loved it and half hated it (I was in the first half). One thing that stood out for me was how precise the wine was on the palate. The acidity was perfect for the abundance of extraction and the alcohol level. Hard to guess how it will age, but it is absolutely delicious now.
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3/5/2013 - powersaxo Likes this wine: 98 Points
My first bottle of Cayuse but I've had Proper prior to this one. Notes are very similar at the outset - bacon fat, olives, smoked meat, blood. However, I did find a new descriptor with this bottle - Belgian ale.
Good balance of acidity to keep the wine fresh and keep the tannin in check.
As the bottle opened up in the decanter, I start to get more plum and cherry notes on the palate - an nice surprise to mix up the myriad of funk flavors. With time, the finish of the wine also lengthened and grew richer.
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3/3/2013 - MAXIMUM SATISFACTION Likes this wine: 94 Points
Decanted for 6 hours plus. Extremely strange and unique even for Cayuse standards. Thick tannish purple coloring. One of the biggest noses I have ever encountered. A colossal fragrance of smoked meat, salami, dirty mushrooms, black fruit, truffle, and most of all Washington FUNK. Midsection is disturbingly muted. The only way to describe it is flat. The blue/black fruit in the finish is long and smooth but also lacks intensity. Best to hold a few years as it appears to be in a dormant stage.
See more detail at
http://maximumsatisfaction.tumblr.com/post/44418250419
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2/18/2013 - Grape Stuff wrote: 96 Points
Decanted for ~1 hour. Deliciously layered with olive tapenade, smoky rubber, cured meats, blueberry, black tart compote, and a hint of forest floor. Sweet, integrated tannins with a long, sumptuous finish. An extraordinary bottle of WA Syrah.
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11/16/2012 - Dave Mci wrote: 93 Points
Opened and decanted for 4+ hours - initially this was very disjointed, vegetal and frankly, pretty bad. Vacu-vinned, and revisited several days later. The wine underwent an amazing transformation - black olive tapenade, some peat, and black fruit arose from the glass - long, smooth finish and quite tasty.
I won't touch my next one for a couple of years, or decant for 24+ hours.
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10/24/2012 - LelouchViBritannia wrote: 87 Points
Tight, pitch black, too sweet, too full bodied, acidity is non-existent. Cayuse is something that I will never understand.
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7/31/2012 - Christopher.Novak wrote: 92 Points
In comparison to a 2004 bottling I had a few months ago, I thought the 07' left a bit to be desired. Turns out my sweet spot for Cayuse lay around the 7-8 year mark, and my worry that five years was a bit too soon, turned out to be true. All the wild components I love about Cayuse were there (green olives, cedar, bacon), but none of them seemed to blend as beautifully as they would have with a few more years under its belt. The fruit was all black and blue, and the acidity was there in equal parts to its plush profile. Enjoyable with beef stroganoff, but would wait at least two more years if I had to do it all over again.
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6/29/2012 - overhill wrote: 93 Points
An introduction to Washington State red wines (My house): Unlike the 2005, which took a few hours to strut its stuff, this 2007 was rockin' right out of the gate. Initially got green olives, iodine, briney/salty seaweed, corned beef, crushed rock minerality, and that musty wet fur thing. A few who arrived early got a pre-dinner sample and the aromatics were crazy. This mellowed considerably throughout the evening and by the fourth or fifth hour at least half of the funk had blown off, leaving a more conventional black fruit driven syrah. The finish on this was long and layered with a firmer and more interesting backbone than the 2005.
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5/28/2012 - SUN-J wrote: 94 Points
What a difference 18 months makes . . . I really enjoyed it this time. Similar aromas as last time but seemed more in balance . . . funky, earthy, raw meat aromas with very lush palate and nice tannins and acidity. One of the better syrah's I've had in a long time. Definitely more Cote Rotie but with the California mouthfeel. Awesome.
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4/14/2012 - Hollowine wrote: 94 Points
What a great bottle of wine that was. Consumed over two nights, amazing show of the "Cayuse perfume" with Olive tapenade, bacon fat, and boysenberry fruit. Palate was typical with that oily/smoky feel, more fruit and night two showing some serious funk on the palate. Great bottle of wine with many years ahead of it.
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2/24/2012 - TheRikker wrote: 94 Points
Drank a couple months ago. Many other peoples notes are accurate with dark fruit, cocoa,meat,tea, iron, but I can't believe nobody else is picking up sauerkraut. This is the 2nd vintage that I've tried of this vineyard and both times sauerkraut was distinctly noticeable. Super velvety and has a long life ahead of it. I won't touch my other on for at least 5 - 7 years.
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11/20/2011 - rhalbert wrote: 95 Points
Absolutely magnificent. One of the best Cayuse I have ever had. The nose was killer - tobacco, game, red fruits. The taste was absoutely as smooth as silk - very much in the Cote Rotie image. Absolutel killer juice that exceeded my expectations.
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10/17/2011 - mulder wrote:
Absurd nose of blood, iron, animal fur (aka funk) you could smell this puppy from a mile away. The palate seemed more Cote Rotie tonight with stem and meatiness and good minerality. Bright acidity and some tannins.
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10/15/2011 - prmcneill wrote:
the wine was as usual, great nose amazing mouth feel but the finish was green. may need some more bottle time and that will go away. But as always a very fun wine to open up.
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9/16/2011 - rdsboca wrote: 96 Points
Day 2: The wine started off with the following nose: Road tar, wet socks, basil, some eucalyptus and some wet loam. THe first sip had none of the nose and was all gorgeous fruit. Cassis, roasted raspberry, black cherry and some kirsch. Great acidity, strong backbone and harmonious mouth feel. Fabulous.
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9/16/2011 - rdsboca wrote: 95 Points
I let thtis breath for about an hour but it needed more time. It is still wound tight. It had the classic road tar, tobacco and earthiness on the nose followed by bright acidity and gorgeous fruit - dark raspberry, black cherry and some plum. By the end of the glass, the fruit stepped in front of the other flavors. There was a meaty component withthe fruit that gave it length and depth. I will revisit the other half of the bottle tonight. I think with more air or time, this will be even better.
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6/16/2011 - manonthemoon wrote: 96 Points
Notes from day 2.
Dark purple to black color.
Nose of black raspberry, tons of violets, seared meat, bacon fat, black olive, brine, wet fur, some coffee grounds.
Palate of blackberry, blueberry, leather, bacon, blood, coffee grounds, crushed rock, with dark baker's chocolate lingering on the tail end.
Finish was really long in length, with really nice mouthfeel, and good acidity noted.
Overall the wine was amazing as the Chamberlin is usually our fav, great complexity to go with all the intense flavors.
So glad I am no this list as the secondary prices are getting absurd these days.
Hold: 50+5+13+19+9
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6/14/2011 - jaylew1 wrote: 97 Points
Wow. Wow. Wow. Such a remarkable combination. That funky, earthy quality in the nose with such purity of fruit and mouthfilling viscosity. Amazing.
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2/19/2011 - canan Does not like this wine: 92 Points
California BYO (@ Terkel): Opened the day before.. Really funky at this point and it didn't really impress me.
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1/9/2011 - peterk wrote: 96 Points
Incredible nose; intense fruit and pepper. Will benefit from a few years in the cellar.
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12/23/2010 - sinebubble wrote:
good
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11/13/2010 - jrobs7777 wrote: flawed
Rhone Varietal Tasting (Our House (2033 Brandywine St., Philadelphia)): Not scored. Stewed fruit and green. Probably a bad bottle.
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11/13/2010 - ews3 wrote: flawed
Syrahs and other Rhone varietals (Roberts House): decanted 12 hours... worried with the nose on opening, but hoped it would evolve into something. almost undrinkable. kept the bottle for another attempt on the second day
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11/9/2010 - Uglypinga wrote:
The nose is diffictult to describe in its complexity. I drank a half of a bottle in about 3 hours. At first, all bacon fat and oak. Over time, it threw crushed black pepper, intensely ripe berries, mocha, leather, BBQ pork, at times reminded me of Into the Dark on the nose on and off grilled vegetables. The palate tasted almost like tomato soup on pop and pour but after some swirling the tomato notes went away to reveal some salinity, grilled vegetables, raw beef, black pepper, ash, and some oak. There is some fruit in there as well but who cares? This is one of the most interesting wines Ive ever had. The texture is thick and unctuous. These is significant grip in the long finish. Wow.
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11/6/2010 - jorgerunfast wrote: 94 Points
When first decanted, it was pure bacon fat on the nose. After a couple of hours in the decanter, it was splashed back into the bottle, taken to dinner, and back into a decanter. Nose was gorgeous. A great crushed pepper, mocha, leather, and raw meat nose. Absolutely beautiful. There was a touch of blackberry and maybe some fig, but the others were the primary characteristics. The mouth was still tight and tannic, but the tannins are silky smooth. The fruit is present and lush. This wine will be an absolute rockstar in 3 - 5 years. Fantastic wine. Towards the end of the night (about 5 hours of being open), the nose was almost pure mocha / espresso. Gorgeous.
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10/20/2010 - ron m wrote:
Beautiful wine. Had at Purple with Todd and Pam. Decanted 45 min and consumed over 3hrs. Gorgeous crazy nose right on opening with black cherries, herbs, meaty notes, coffee, and sweet spice. Seamless palate just super velvety with awesome purity of fruit. Not shy, but oh so well balanced, and despite its relative sweetness it worked very well with the food and was quite refreshing. Long finish echoes the sweet fruit for almost a minute. Count me a fan.
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8/12/2010 - caeleric Likes this wine: 91 Points
smig vs. the wine barn (the wine barn, orlando, fl): definitely not my usual style for syrah, but utterly profound in its uniqueness. the nose was all about wet animal fur, locker room, golf clothes after an afternoon round in august in florida, with some dense blackberries coming through. funky funky!!! the palate was incredibly full and round, with delicious concentration of fruit without coming across candied or excessive. the finish was long and decadent. this needs soooo much time in the cellar, and if it's your style i can see rating it close to 100 points.
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8/10/2010 - wino_tim wrote: 98 Points
Profound and cerebal, a thought provoking effort that offers a mass of smoke, pepper, green olives, slab bacon, and blue and black fruit aromas. Medium to full bodied, velvety textured with earth, tea, cured meat and dried black fruit flavors. Very Rhône-like, reminding me of Hermitage or even a modern-style Cornas.
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8/8/2010 - SUN-J wrote:
Decanted 1.5 hours. Crazy nose -- never smelled anything like it -- animal fur, meaty, maybe a touch floral (one person also said fertilizer). Palate similar to the nose but not quite as complex -- tasted reduced, syrupy -- very nice mouthfeel though. Moderate tannins with low to moderate acidity -- pretty well balanced. No rating on this since it would range from 85 to 95 depending on who you asked. For me, it was not a wine I necessarily enjoyed but definitely appreciated -- would give this a high 80s for its uniqueness (seemed a bit like one of the funkier Carlisle Syrah's but 10X more intense).
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7/31/2010 - Burgundy Al wrote: 89 Points
Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Dense, meaty and ultra-concentrated black plum aromas and flavors, with some pronounced liqueur character as well as licorice and black pepper. Certainly well made, even if not my preferred style Syrah. Could almost be mistaken for a super ripe vintage/style Northern Rhone.
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7/31/2010 - beezer6 wrote: 96 Points
Saturday Tasting Group (Knightsbridge Wine Shop (Northbrook, IL)): One of my favorite wines in this style I've ever tasted. I LOVE Cayuse. So unique and individually styled it's remarkable.
Super funky and really pugent intriguing aromas. Screaming of wet dog, damp earth, spice, pepper and lots of wood.
Really yummy new oak. Sawdust and remarkable aromas of anise. Meaty, menthol, clay. The different smells that are coming from the glass are so well expressed it took me almost three minutes before I had my first sip.
Though there was so much going on the wine wasn't over the top in style. It was masculine but the finish sported serious finesse. Completely balanced with nice acidity and firm tannins leading me to believe this wine will age gracefully for 15-20 years. Kudos to Christophe Baron.
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7/31/2010 - psmith wrote:
Tarry dark Syrah fruits. Meaty. Medium bodied. Firm, grainy tannins. Nice wine.
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5/30/2010 - ERx wrote: 97 Points
Dark ruby; really intense minerality bridaled only by equally intense fruit -- drinkable & fantastically enjoyable now; cellar for 10 years for more complexity... If you can wait that long!
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5/2/2010 - pkwoods wrote: 96 Points
Very enjoyable wine. More of an intellectual than a hedonistic experience. The nose is fascinating, unusual, thought-provoking, funky...maybe wouldn't describe the smell as "yummy"...but I keep wanting to smell it it's so different. Some descriptors in the other notes could be accurate...but every note that I read persuades me that that's what I'm smelling. Wet dog? I could see that. Bacon fat? Okay. Smoked meat? I get that. This wine really wins when it hits your palate. So seamless and smooth. Tannins are very well hidden...but I know they must be in there. Finish goes on for over a minute. Delicious and interesting...all rolled into one.
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4/13/2010 - Kirk Grant wrote: 93 Points
With all the "rave" reviews I had to pull the cork on a bottle of mine to see if I was missing something. I think what it boils down to is this is a very stylistic wine.
Color: Deep violet with a lavender rim
Smell: Coffee, mocha, a mineral presence that reminds me of the smell of a brook stream as it washes over the rocks, leather, violets, and the salty ocean air.
Taste: Blackberries, blueberries, black cherries, licorice, dark chocolate, bloody meat or the tart presence of iron after biting your own tongue.
Overall: A wonderfully complex wine that has a lot to offer given some time sideways. I don't honestly think I'll be opening this wine for another 10 years if I can control myself. Yes...I think it will last that long, and yes, I believe it will continue to improve with time. There is a basic and primal character to this wine...and I think I can finally say I understand these wines and the passion that so many people have for them. However, at the present markup in the secondary market...I do not think they are worth their fetching price. I'll stick with the Reynvaan wines for half the price...
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4/12/2010 - Jared wrote: 95 Points
Pleasure is drinking another man's Cayuse! My main man, Rico, was generous enough to bring this by to polish off one Friday night. As usual, it didn't disappoint. A little lighter in color than normal, but no less punch. Tamed down aromas of red cabbage, sour pickles, beef jerky, meat, and even some blackberries and raspberries. Not tamed down in a normal person's sense but tamed down for a typical En Chamberlin syrah. Dare I say a tad more refined than its beastly predecessors. Suprisingly lush in the mouth with layers of concentrated dark fruit and chocolate. The gaminess and savory qualitites were pushed toward the edges, which made for a seamless transition to the lip smacking finish. While approachable and fantastic now, this wine will certainly get better with a few years of lay down time. 95pts.
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3/28/2010 - joshwoodward wrote: 92 Points
Wine Club (Bowling Green, OH): Wow, this is one unique wine. This has personality in spades. On the nose, gym sock leads, with some bacon, poop and barnyard thrown in for good measure. On the palate, more of the same, with black fruit but not at all overripe. Has some of the Northern Rhone style, but with a definite new world twist.
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3/20/2010 - Dale M wrote: 94 Points
Classic Cayuse on the nose, combining wet animal fur and smoky black fruit with the dreaded tell tale note of the En Chamberlin Funk. The palate sings a slightly different tune and is surprisingly open and lush for such a youngster. Almost spherical, the taste of of the Syrah essence is very consistent from start to end; while the acidity is its very typically low self for this prodcuer, an invisible component, 'a dark matter' if you will, provides serious structure and backbone, but is very difficult to articulate with words. Though the Bionic frog seems to reap the freakishly big scores from the critics, I've always felt the EC was its qualitative equal, and this vintage is no exception.
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3/19/2010 - tomandlu wrote: 96 Points
Decanted roughly 1/2 hour. Intense purple-red color but not opaque. Utterly profound, brooding nose of eucalyptus, bacon, black olives, red clay, beets, black currants and wet stones, all of which were balanced and complimentary. Simply massive in the mouth but not at all heavy with intense ripe fruit, tar and tobacco flavors dominant. The tarry, fruity finish was as intense as the bouquet and the palate, lasting at least sixty seconds. This wine was simply amazing in its intensity without heaviness, power without weight, and sheer volume. The finish suggests that it will last but, if it doesn't shut down, it is extraordinary right now, so why wait. Accompanied yet another fabulous dinner at Lark in Seattle. Purchased from the wine list.
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1/3/2010 - mulder wrote: 96 Points
Nose was amazing with Black olives, bacon fat, sauerkraut, espresso. minerals with cayuse funk. Damn this wine smelled good! The palate has a anise oil, deep roast coffee. dark chocolate (90% cacao), black olives, dust and dark fruit. Phenomonal as always.
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11/27/2009 - buckeye76 wrote: 97 Points
VERY RICH BERRY FRUIT, SPICES, AND BLACK CHERRIES IN THE NOSE AND FLAVOR. VERY COMPLEX AND A LONG LINGERING FINISH.
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11/14/2008 - Jared wrote:
Barrel sample. Very shy on the nose but after 5 minutes of aggressive swirling I finally coaxed out some of the traditonal En Chamberlin funk. Stinky cheese and sour cabbage! Good depth and intensity of fruit. Usually my favorite bottling. 93-95 pts.
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11/8/2008 - bajayngo wrote:
Quick release party notes. a lil thin, menthol, barnyard & saline. Not enough to score at this point
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