Cayuse Camaspelo 2004

  • WE94
  • RP92
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Critical Acclaim

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WE 94
Wine Enthusiast
This Cabernet Sauvignon, Merlot and Cab Franc blend is drinking very well at three plus years of age, with plenty of sweet fruit wrapped around the herbs. Bay leaf, complex herbs, and a mix of fruits that runs from spicy cranberry to red apple, cherry, plum and on into semi-tropical with hints of papaya. This is remarkable for its multi-faceted flavors and almost indescribable complexity. The nose shows the earthy compost, while the fruit shines in the mouth.
RP 92
Robert Parker's Wine Advocate
The 2004 Camaspelo is 70% Cabernet Sauvignon, 20% Merlot, and 10% Cabernet Franc. The aromatics include herbal notes, pencil lead, espresso, black currants and blackberry liqueur. This is followed by a plush wine with big-time depth and concentration, ripe black fruit flavors, and, amazingly, a sense of elegance. The 45+ second finish is sweet and pure. The tannins are well concealed which will permit this wine to provide pleasure through 2030.
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Cayuse

Cayuse

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Cayuse, Washington
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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.

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NVS127862_2004 Item# 127862

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