Cayuse Bionic Frog Syrah 2008

Syrah/Shiraz
  • 100 Wine
    Enthusiast
  • 97 Robert
    Parker
  • 93 Wine
    Spectator
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Cayuse Bionic Frog Syrah 2008  Front Bottle Shot
Cayuse Bionic Frog Syrah 2008  Front Bottle Shot Cayuse Bionic Frog Syrah 2008 Front Label

Product Details


Varietal

Producer

Vintage
2008

Size
750ML

ABV
14%

Features
Collectible

Boutique

Green Wine

Your Rating

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Somm Note

Winemaker Notes

Professional Ratings

  • 100
    Initially a rather subdued Frog; as if it has been tamed down. Then, suddenly, There’s a plush core of blackberry fruit, and the classic Cayuse funkiness is there, drenched in liquid rocks and cured meat and drying tannins. It’s all in proportion and a fine reflection of the steely vintage. As it opens gracefully you discover that it is a stunningly refined Frog, quite possibly the best ever; powerful and distinctive, but also elegant, feminine.
  • 97
    I thought the 2008 Syrah Bionic Frog was insanely good. Checking in at 14.4% natural alcohol (the 2009 was 14.7 and the 2010 14.8), it has soaring notes of cassis, black raspberries, violets, white flowers, mint and olives to go with a full-bodied, ultra-pure, silky, yet concentrated and layered feel on the palate. One of the more elegant, silky and finesse driven examples of this cuvee, it has heavenly aromatics and will have upward of two decades of longevity.
  • 93
    Silky, supple, generous and complex, with black and green olive, licorice and black tea nuances to the sweet plum and fresh currant fruit, lingering effortlessly. Drink now through 2018. Tasted twice, with consistent notes.

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2019
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2017
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2016
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2013
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2012
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2011
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2010
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2009
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2007
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2006
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2005
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2004
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2003
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2002
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2001
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    Parker
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    Spectator
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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AKN123296_2008 Item# 123296

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