Cayuse Flying Pig 2003 Front Label
Cayuse Flying Pig 2003 Front LabelCayuse Flying Pig 2003 Front Bottle ShotCayuse Flying Pig 2003 Back Bottle Shot

Cayuse Flying Pig 2003

  • WS92
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Critical Acclaim

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WS 92
Wine Spectator
Light and refined, with a strong minty note running through the raspberry and cream flavors, lingering endlessly on the polished finish. Cabernet Franc, Cabernet Sauvignon and Merlot. Drink now through 2010. 140 cases made.
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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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RAB161323_2003 Item# 161323

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