2018 | Cayuse Vineyards | Flying Pig

Blackberry, black-cherry, tar, tobacco, clove and thyme aromas. It’s full-bodied with sleek, velvety tannins. Focused and fresh with a deliciously herbed and spiced core.

Reviews:

• Wine Advocate: The 2018 Flying Pig is a blend of 45% Cabernet Franc, 44% Merlot and 11% Cabernet Sauvignon and begins with classic notions of roasted red bell pepper, juicy dark cherry and dusty plum with elements of roasted sage, dried herbs and baked earth. Medium to full-bodied, the wine offers a balanced structure with lifting tannins that sway with a dusty mineral tension in the mouth. The wine concludes with a long, lingering and silky finish that will continue to be food-friendly and provide pleasure for years to come. For any Cabernet Franc lover, you'll want to put this on your radar. The sine rested for 19 months in approximately 33% new French barrels.

• Jeb Dunnuck: The 2018 Flying Pig checks in as 45% Cabernet Franc, 44% Merlot, and the rest Cabernet Sauvignon. Beautiful, classic Cabernet Franc notes of red and black currants, cedarwood, forest floor, leafy herbs, and rose petals gives way to a medium to full-bodied, silky, elegant blend offering terrific tannins as well as outstanding length. In the same league as the 2016, this brilliant wine will stand up to any Cabernet Franc blend out there. It can be drunk today or cellared for 15-20 years.

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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