2014 | Cayuse Vineyards | Widowmaker En Chamberlin Vineyard Cabernet Sauvignon

The aromas are expansive and mineral laden, with notes of earthy funk, wet stone, fire pit, graphite, peat, grilled meat and cassis. The palate is soft in texture, ripe and intense, with a compelling mixture of fruit and savory flavors that interweave through the extended finish.

Reviews:

• Wine Advocate: Getting a big "Wow!" from me, the 212-case 2014 The Widowmaker sports a deep, inky color (darker than any current vintage) to go with a masculine, Chateau Latour-like bouquet of blackcurrants, graphite, tobacco leaf and cedar. Rich, full-bodied, decadent and powerful, with ripe and polished tannin, it's a sensational Bordeaux blend from one of Washington's greats! Bravo.

• Wine Spectator: Plush, expressive and well-structured, with savory black cherry and stony mineral aromas and dense but polished licorice and espresso flavors that linger toward refined tannins.

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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