2024 was the year that wine really clicked for me. I’m still very much in the discovery phase and with that, probably spending a lot more than I really ought to on wine that i’ve only ever heard or read about. Fortunately, I met a person who was clearing out a very large wine locker and was willing to sell most everything in his New World collection at a significant discount: Alban, Adreminly, Saxum, Aubert, Cayuse, SQN, Lillian, Antica Terra, Kosta Browne, Schrader, etc… And so I opted to maximize the opportunity by purchasing enough wine to last me a few years.
I kicked off the new collection by opening a Cayuse and Aubert…
**2013 Cayuse Cailloux**
I knew what I was getting into with these bottles, but no matter how much you read about the Rocks funk, it’ll never actually fully prepare you for your first Cayuse experience. Pull the cork and the wildest, funkiest scents hit you right in the face: scorched herbs, soy, and hoisin sauce.
I let the wine sit for about an hour and a half and came back for a sip. My first impression was that this was perhaps the “Islay” equivalent for wine, if you could even make a comparison with scotch. My mouth was filled with smokey bbq, forest floor, burned plants, and more of that heavy soy sauce without the salt. You could tell the wine is very well made; great mouthfeel, medium acid, and smooth despite the absolutely wild flavor profiles. My wife and her friend also tried some and hated it. They literally both choked. More for me, I suppose!
By hours 2 and 3, the funky nose began to fade, the intense smokey, savory notes fell back and the lush stone fruit and berry flavors came out. It was at this point that I understood the hype. It’s really a brilliant wine, but it’s not something I would say most will find appealing on the first try. Like scotch or even coffee, the flavor profiles are something that you learn to love, that you warm up to and appreciate over time.
My overall impression is mixed. I have so much respect for this wine. It has incredible depth, mouthfeel, good acidity, balance, and most of the flavors are just beautiful. On the other hand, its savoriness and smokiness were a bit off putting, especially at first and despite finishing the bottle, I can’t say I walked away hoping to open another soon.
This wasn’t my very first Rocks experience. I have had La Rata and Reynvaan Stonessence before, both of which were much milder than this bottle. And especially with the Reynvaan, I really loved the flavor profile. So I figured the Cayuse would be something i’d immediately love, but i’m just not there yet.
I’ve got a bottle of En Chamberlin, En Cerise, Armada, and another Cailloux sitting around. Perhaps ill pop another during Thanksgiving. Or maybe i’ll dive into the Horsepower instead…
**2019 Aubert Eastside**
I’ve never been a huge fan of Napa / Sonoma wines. They’ve always come off as too big, too hot, and frankly, just too much of everything. And that’s funny coming from someone who likes Paso wines so I don’t know, I suppose I just need a bit more experience to really understand why I feel the way I do.
I figured i’d give Aubert a try, especially since so much is written about how these wines are meant to be a real Burgundy experience with California sunshine. Or so people say.
Opened the bottle and dove in. On the nose, tropical fruits, citrus, sweet pie crust, the latter of which was really nice. Mouthwatering actually. On the palate, my immediate impression was that this was a classic NorCal chardonnay, exceptionally well done, but if you aren’t a CA chard fan then I’m not sure this will change your mind. Tropical fruits, stone, some citrus, good acid, and lots of burnt toast.
I let it sit for another hour and it was only then that it began to come into its “Burgundian” character. The burnt toast and roundness faded and the ripe citrus, saline, flint, and acid came out to play. The wife was “meh” about this wine in the beginning, but really started enjoying it after it had spent some time open.
Overall, I understand the hype around these wines. Chardonnay is still not my favorite and I can’t say I’d sign up for an allocation, but if the price was right I would definitely purchase another to pair with a light dish. Yet, despite its quality, I would much prefer to buy a Burgundy over this just about any day.
I’ve got a couple of Lauren’s in my cellar, and a few of Aubert’s pinots so let’s see how those turn out over the Christmas break…
Big-Eagle
You should really try Bionic Frog, that’s the best Cayuse in my opinion.
devinoupitou
Awesome! I personally love Cayuse and other CB wines. Horsepower the tribe had extreme levels of funk. We also opened a 2010 Armada which was very balanced. The barnyard had calmed down and we were left with a beautiful wine. Like you said hoisin sauce. Also some lychee notes which I’ve never gotten in a red wine. Awesome stuff! Thanks for your review!
grapemike
Another “outlier” you may enjoy is Weathereye. Unique vineyard yielding notable results. They are selling fruit, but for now I’d specifically go for their estate bottlings.
4 Comments
2024 was the year that wine really clicked for me. I’m still very much in the discovery phase and with that, probably spending a lot more than I really ought to on wine that i’ve only ever heard or read about. Fortunately, I met a person who was clearing out a very large wine locker and was willing to sell most everything in his New World collection at a significant discount: Alban, Adreminly, Saxum, Aubert, Cayuse, SQN, Lillian, Antica Terra, Kosta Browne, Schrader, etc… And so I opted to maximize the opportunity by purchasing enough wine to last me a few years.
I kicked off the new collection by opening a Cayuse and Aubert…
**2013 Cayuse Cailloux**
I knew what I was getting into with these bottles, but no matter how much you read about the Rocks funk, it’ll never actually fully prepare you for your first Cayuse experience. Pull the cork and the wildest, funkiest scents hit you right in the face: scorched herbs, soy, and hoisin sauce.
I let the wine sit for about an hour and a half and came back for a sip. My first impression was that this was perhaps the “Islay” equivalent for wine, if you could even make a comparison with scotch. My mouth was filled with smokey bbq, forest floor, burned plants, and more of that heavy soy sauce without the salt. You could tell the wine is very well made; great mouthfeel, medium acid, and smooth despite the absolutely wild flavor profiles. My wife and her friend also tried some and hated it. They literally both choked. More for me, I suppose!
By hours 2 and 3, the funky nose began to fade, the intense smokey, savory notes fell back and the lush stone fruit and berry flavors came out. It was at this point that I understood the hype. It’s really a brilliant wine, but it’s not something I would say most will find appealing on the first try. Like scotch or even coffee, the flavor profiles are something that you learn to love, that you warm up to and appreciate over time.
My overall impression is mixed. I have so much respect for this wine. It has incredible depth, mouthfeel, good acidity, balance, and most of the flavors are just beautiful. On the other hand, its savoriness and smokiness were a bit off putting, especially at first and despite finishing the bottle, I can’t say I walked away hoping to open another soon.
This wasn’t my very first Rocks experience. I have had La Rata and Reynvaan Stonessence before, both of which were much milder than this bottle. And especially with the Reynvaan, I really loved the flavor profile. So I figured the Cayuse would be something i’d immediately love, but i’m just not there yet.
I’ve got a bottle of En Chamberlin, En Cerise, Armada, and another Cailloux sitting around. Perhaps ill pop another during Thanksgiving. Or maybe i’ll dive into the Horsepower instead…
**2019 Aubert Eastside**
I’ve never been a huge fan of Napa / Sonoma wines. They’ve always come off as too big, too hot, and frankly, just too much of everything. And that’s funny coming from someone who likes Paso wines so I don’t know, I suppose I just need a bit more experience to really understand why I feel the way I do.
I figured i’d give Aubert a try, especially since so much is written about how these wines are meant to be a real Burgundy experience with California sunshine. Or so people say.
Opened the bottle and dove in. On the nose, tropical fruits, citrus, sweet pie crust, the latter of which was really nice. Mouthwatering actually. On the palate, my immediate impression was that this was a classic NorCal chardonnay, exceptionally well done, but if you aren’t a CA chard fan then I’m not sure this will change your mind. Tropical fruits, stone, some citrus, good acid, and lots of burnt toast.
I let it sit for another hour and it was only then that it began to come into its “Burgundian” character. The burnt toast and roundness faded and the ripe citrus, saline, flint, and acid came out to play. The wife was “meh” about this wine in the beginning, but really started enjoying it after it had spent some time open.
Overall, I understand the hype around these wines. Chardonnay is still not my favorite and I can’t say I’d sign up for an allocation, but if the price was right I would definitely purchase another to pair with a light dish. Yet, despite its quality, I would much prefer to buy a Burgundy over this just about any day.
I’ve got a couple of Lauren’s in my cellar, and a few of Aubert’s pinots so let’s see how those turn out over the Christmas break…
You should really try Bionic Frog, that’s the best Cayuse in my opinion.
Awesome! I personally love Cayuse and other CB wines. Horsepower the tribe had extreme levels of funk. We also opened a 2010 Armada which was very balanced. The barnyard had calmed down and we were left with a beautiful wine. Like you said hoisin sauce. Also some lychee notes which I’ve never gotten in a red wine. Awesome stuff! Thanks for your review!
Another “outlier” you may enjoy is Weathereye. Unique vineyard yielding notable results. They are selling fruit, but for now I’d specifically go for their estate bottlings.