Cayuse Flying Pig 2006 Front Label
Cayuse Flying Pig 2006 Front LabelCayuse Flying Pig 2006  Front Bottle Shot

Cayuse Flying Pig 2006

  • RP95
  • WS92
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Blend: 60% Cabernet Franc, 40% Merlot

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2006 Flying Pig is a blend of 60% Cabernet Franc and 40% Merlot. Baron’s take on Cheval Blanc, the wine was sourced from yields of 1.3 tons per acre. It offers up a sexy bouquet of mineral, Asian spices, incense, black cherry, and black currant. Full-bodied but light on its feet, this complex effort is hard to resist now but will easily evolve for another 5-7 years due to its impeccable balance. Drink this pleasure-bent wine from 2015 to 2026.
WS 92
Wine Spectator
Rich and ripe, but not heavy, delivering a supple, generous mouthful of complex cherry, tobacco, mineral and floral flavors that linger enticingly on the well-framed finish. Cabernet Franc and Merlot.
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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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ARP138205_2006 Item# 138205

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