2019 | Cayuse Vineyards | Flying Pig

A nose of juicy red and black fruit, accented by notes of cured meat, sweet paprika and toasted thyme. Medium-bodied with silky tannins. Succulent fruit with notes of vanilla, grated nutmeg and cardamom.

Reviews:

• Wine Advocate: The 2019 Flying Pig is a blend of 45% Cabernet Franc, 44% Merlot and 11% Cabernet Sauvignon. The nose expresses dark red and black fruit aromas with fresh notes of sage and sweet red pepper. Medium to full-bodied, the wine has a bright and flashy flavor profile, a polished frame and savory notes before an umami essence gives way to hints of black truffle and firm tannins.

• Jeb Dunnuck: Sporting one of the best labels out there (it literally has a flying pig on it), the 2019 Flying Pig is 45% Cabernet Franc, 44% Merlot, and 11% Cabernet Sauvignon. I love its texture, and it's incredibly pure, refined, and seamless, with medium to full bodied richness as well as a Bordeaux-like nose of blackcurrants, mulled cherries, sandalwood, leafy herbs, sweet earth, and hints of charcoal. It has some upfront appeal, yet the tannins emerge with time in the glass, and this beauty warrants 3-5 years in the cellar. It's going to have 20-25+ years of prime drinking. It's a stunning wine and matches the 2018 as one of the finest vintages out there.

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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