Cayuse Flying Pig 2013
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Product Details
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Somm Note
Winemaker Notes
Blend: 45% Cabernet Franc, 45% Merlot, and 10% Cabernet Sauvignon
Professional Ratings
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Robert Parker's Wine Advocate
Made from equal parts Cabernet Franc and Merlot, with 10% Cabernet Sauvignon, the medium ruby colored 2013 Flying Pig gives up lots of black cherry, violets, spring flowers and savory spice in its medium to full-bodied, elegant, silky personality. Raised in 30% new puncheons, with the balance second and third fill barrels, it should drink nicely for another decade.
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Wine Enthusiast
This wine is a blend of Cabernet Franc (45%), Merlot (45%) and Cabernet Sauvignon. The aromas—both perfumed and subtle—pop with notes of flowers, cassis bud, moist earth, funk, orange peel and red fruit. The flavors are concentrated and velvety, displaying a soft, compelling feel.
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Wine Spectator
Supple and velvety, layered with aromas and flavors of red berry, black currant, floral and spice that glide easily into a long finish against nubby tannins. Cabernet Franc, Merlot and Cabernet Sauvignon.
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An adventure in the new world
Christophe Baron grew up among the vineyards and cellars of his family's centuries-old Champagne house, Baron Albert. His sense of adventure, however, led him to become the first Frenchman to establish a winery in Washington State.
While visiting the Walla Walla Valley in 1996, Christophe spotted a plot of land that had been plowed up to reveal acres of softball-sized stones. This stony soil, this terroir, was just like that of some of the most prestigious French appellations. The difficult ground would stress the grapevines, making them produce more mature, concentrated fruit.
He named his vineyard after the Cayuse, a Native American tribe whose name was taken from the French cailloux--which means, rocks. Hours of back-breaking work later, Cayuse Vineyards has become five vineyards encompassing 41 acres.
The majority is planted with Syrah, and the rest dedicated to Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Mourvèdre, Roussanne, Tempranillo and Viognier. All of the vineyards are planted in rocky earth within the Walla Walla Valley appellation. Cayuse was the first winery in Washington State to use biodynamic farming methods.