Cayuse Camaspelo 2009 Front Label
Cayuse Camaspelo 2009 Front LabelCayuse Camaspelo 2009  Front Bottle Shot

Cayuse Camaspelo 2009

Bordeaux Red Blends
  • WE96
  • RP92
  • WS92
750ML / 14.9% ABV
Other Vintages
  • JS95
  • JD95
  • WS94
  • RP94
  • JD95
  • RP93
  • WE93
  • JS93
  • JS94
  • RP94
  • WE90
  • RP96
  • RP94
  • WS93
  • RP97
  • WS93
  • RP95
  • WE94
  • WS91
  • RP96
  • WS93
  • RP96
  • WE95
  • RP97
  • WE94
  • RP95
  • RP94
  • WE94
  • RP92
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750ML / 14.9% ABV

Winemaker Notes

Critical Acclaim

All Vintages
WE 96
Wine Enthusiast
The Camaspelo blend is 80% Cabernet Sauvignon and 20% Merlot, and it shows a riot of juicy cranberry, raspberry, blueberry and black cherry flavors in a rambunctious display of power. Full, round and balanced, it offers hints of cedar, earth and coffee that extend onto the lush, complex, age-worthy finish.
Cellar Selection
RP 92
Robert Parker's Wine Advocate
Cassis, juniper berry, licorice, walnut oil, and a Tempranillo-like ashen smokiness scent and inform the bittersweet, polished palate of Baron's 2009 Camaspelo (named for a mid 19th Century Cayuse chief), whose as usual dominant Cabernet Sauvignon is blended with 18% Merlot and sourced from the En Cerise and Cailloux vineyards. Bitter hints of huckleberry as well as suggestions of crushed stone and pencil lead add to the complexity of a protracted finish. 'Red Mountain gives you, to me, the Mike Tyson of Cabernet Sauvignon,' says Baron (as usual!) wryly and provocatively. By contrast, he claims to be searching for something rich yet understated, and notes that 'after about five or six years we decided to use less oak for ours.' That said, there is a certain sense of opacity and stasis here as opposed to the levity and vibrancy of the very best wines in this same collection. Baron says this bottling routinely picks up an alluring floral nuance with time in bottle. I’d certainly consider giving it at least 6-8 weeks to demonstrate such a trend, and even if it doesn't, it's still very impressive stuff.
WS 92
Wine Spectator
Supple, silky and succulent, focusing its black cherry, black olive, rose petal and spice flavors on a glassy frame, lingering on the expressive finish.
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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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DBT123241_2009 Item# 123241

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