Cayuse Bionic Frog Syrah 2014

Syrah/Shiraz
  • 100 Robert
    Parker
  • 99 James
    Suckling
  • 94 Wine
    Enthusiast
  • 93 Wine
    Spectator
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Cayuse Bionic Frog Syrah 2014 Front Bottle Shot
Cayuse Bionic Frog Syrah 2014 Front Bottle Shot Cayuse Bionic Frog Syrah 2014 Front Label Cayuse Bionic Frog Syrah 2014 Back Bottle Shot

Product Details


Varietal

Producer

Vintage
2014

Size
750ML

ABV
13.5%

Features
Collectible

Boutique

Your Rating

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Somm Note

Winemaker Notes

Professional Ratings

  • 100
    Always one of the most unique in the lineup, the 2014 Syrah Bionic Frog is phenomenal stuff any way you look at it. Cold fireplace, charred meat, tapenade, shiitake and loads of dark, earthy fruit all emerge from this full-bodied, tight, backward and beautifully concentrated Syrah that readers just need to taste. Incredibly long, elegant, building and heavenly juicy, don't miss a chance to get some of this! It needs 3-5 years of cellaring and is going to blow you away over the following two decades.
  • 99
    Deep fruit presence from the outset. Dark plums and purple cherries with abundant slate and graphite, dark chocolate and orange zest. The palate has impressive power and detail, superb purity and clarity. The palate glides effortlessly. A sexy finish. Drink or hold.
  • 94
    Aromatically brooding notes of herb, mineral, black olive tapenade, stem, flower, soot and plum lead to vibrant, concentrated fruit and umami flavors. It's an intense wine that brings a great sense of tension, along with abundant minerality. Give it time to open up.
  • 93
    Plush and expressive, with a core of great structure, offering blackberry, licorice and smoky meat notes that glide through a rich, layered finish. Drink now through 2024.

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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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2008
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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
  • 96 Wine
    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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AKN167555_2014 Item# 167555

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