Cayuse Bionic Frog Syrah 2004 Front Label
Cayuse Bionic Frog Syrah 2004 Front Label

Cayuse Bionic Frog Syrah 2004

  • RP99
  • WE96
  • WS94
750ML / 15.2% ABV
Other Vintages
  • JS98
  • JD98
  • JS99
  • RP98
  • WE96
  • WS94
  • RP100
  • JS99
  • WE94
  • WS93
  • RP97
  • WS94
  • RP99
  • WE96
  • WS94
  • RP96
  • WE93
  • WS92
  • RP100
  • WS97
  • WE94
  • RP97
  • WE95
  • WS94
  • WE100
  • RP97
  • WS93
  • WE98
  • JS97
  • RP96
  • WS95
  • RP99
  • WS96
  • RP98
  • WS95
  • WS96
  • RP95
  • W&S91
  • RP98
  • WS96
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750ML / 15.2% ABV

Winemaker Notes

Critical Acclaim

All Vintages
RP 99
Robert Parker's Wine Advocate
Coming close to matching the 2010, the 2004 Syrah Bionic Frog (which was also a cool vintage) came from tiny yields of 16 hectoliter per hectare. It’s an incredibly beautiful Syrah that exhibits lots of saltiness in its cassis and currant-like fruits, licorice, olive brine and crushed rock-like minerality. These all come together perfectly on the palate, where the wine is full-bodied, layered and awesomely pure, plus has a killer finish. It’s another monumental effort from this estate that will stand toe to toe with the greatest Syrah in the world.
WE 96
Wine Enthusiast
Smooth, supple and full-flavored, The Bionic Frog shows the characteristic uber-funk that it is known for. But in this new vintage it seems to be a bit less in-your-face than previously. There's plenty of wild herb, beef blood and silage to go around; but the flavors are already fully integrated, the wine viscous and plush with an intensely spicy quality. This is beautiful, thick and meaty yet still lifted through the finish, which keeps adding new scents and flavors as it sails along-vanilla, clove and baking spices.
WS 94
Wine Spectator
Glows with plum and spice aromas, then gets serious on the palate, with layers of tar, molasses and coffee to meld with the plum and cherry flavors. The subtle finish lingers and lingers. Drink now through 2014.
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Cayuse

Cayuse

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Cayuse, Washington
Cayuse  Winery Image

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.

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NVS123860_2004 Item# 123860

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