Cayuse was mentioned in a thread recently, which inspired me to open one for my monthly blind group last night. The theme was wide open reds, so guesses were fully blind / unguided.
Decanted 6 hours, poured back in bottle and left open for additional 3 hours prior to service. Upon initial opening and pouring into decanter, the barnyard, charred meats, and garrigue on the nose were overwhelming – they were even off putting.
At service, dark brooding fruits and violets were peaking through the barnyard and charred meats, met with a strong olive tapenade and smoke note. There was so much going on, endless layers. The initial barnyard had given way to more subtle and complex aromas that were much more interesting while remaining a brawny powerful nuanced wine. Violets, olives, charred meats, very old muddled strawberries and blackberries, cigarette smoke, and more. 6 guesses N Rhône, 1 guesses Washington. Vintage guesses were 2004-2010 (they were made aware of the decanting protocol).
On the palate the wine was silky yet very structured, there was notable weight and presence without being heavy or sticky. You could taste flowers and berries with notes of smoked dry beef. Refreshingly light palate considering powerful nose. The finish was long but elegant, almost feminine which was surprising given all of the other masculine characteristics of the wine.
There was no bricking or signs of age.
This wine has not yet reached its peak, and will continue to improve for another decade with ease. The complexity is incredible, up there with the most complex Syrah’s in the world. A reminder not to touch Cayuse until it’s at least 20 years old, and probably better suited to 25-30 years of age. Exceptional wine.
by jorgerunfast
1 Comment
I enjoyed reading this.