2018 | Cayuse Vineyards | Widowmaker En Chamberlin Vineyard Cabernet Sauvignon

Aromas of cassis, herb and ash lead to full, fleshy, palate-coating flavors. It has plenty of hang time on the finish. It's an unabashedly delicious expression of the variety, appellation and vintage.

Reviews:

• Wine Advocate: Opening with a mineral-driven nose, the 2018 The Widowmaker en Chamberlin Vineyard offers up elements of dusty blackberry, hints of leather and resinous purple flowers with cinnamon and nutmeg tones. Medium to full-bodied, the wine displays a ripe, lush expression that is coated with a delightful mineral tension before displaying elements of bitter dark chocolate, dried sage and dusty purple flowers. Concluding with a long, winding finish, the Cabernet should continue to deliver an elegant, dark-fruited and delightful drinking experience for the next decade and a half. The wine rested for 19 months in French oak barrels, one-third new.

• James Suckling: Currants, blueberries, plum stones, chocolate and tobacco leaf on the nose. It’s full-bodied with firm, velvety tannins. Very balanced and supple with a juicy core of dark fruit and savory, earthy undertones. Sweet fruit in the center-palate. Drink or hold.

Producer Information

Cayuse Vineyards is a wine producer based in the Walla Walla Valley on the border of Oregon and Washington. Its focus is on the Rhône grape varieties, and in particular Syrah, wines from which have earned several 100-point ratings from The Wine Advocate. The company was founded in 1997 by Christophe Baron, a Frenchman from a Champagne-making family near Charly-sur-Marne. All of the vineyards owned by Cayuse are within the newly formed Rocks District of Milton-Freewater AVA, which is wholly in Oregon. However, Cayuse continues to label its wines with the broader Walla Walla AVA, which is usually associated with the Washington wine industry, though it straddles both states. Cayuse only uses estate grown fruit from its five vineyards totalling 24 hectares (60 acres). The first plantings were self-rooted vines but, in 2000, Cayuse introduced grafted vines as a precaution against phylloxera. Cayuse has always farmed its vineyards organically and, in 2002, became the first entirely biodynamic producer in the Walla Walla Valley. The soil is "Freewater very cobbly loam" and consists of rolled stones similar to the galets roulés of southern France, particularly Châteauneuf-du-Pape. Cayuse's first vineyard is named Cailloux in honor of its stony soil, and it is from here that the flagship Syrah is produced. The estate's name is a derivation of the same word, and is the name given by white settlers to the local native American tribe. Other top wines in the portfolio include the En Chamberlin Vineyard and Bionic Frog Syrahs, and the Impulsivo Tempranillo. The majority of Cayuse wines are sold to members of the mailing list, places on which are keenly sought.

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