Cayuse Flying Pig 2007

  • 96 Robert
    Parker
  • 93 Wine
    Enthusiast
  • 91 Wine
    Spectator
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Cayuse Flying Pig 2007 Front Label
Cayuse Flying Pig 2007 Front Label

Product Details


Varietal

Region

Producer

Vintage
2007

Size
750ML

Features
Boutique

Your Rating

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Somm Note

Winemaker Notes

Professional Ratings

  • 96
    The 2007 Flying Pig is a blend of 60% Cabernet Franc and 40% Merlot. Baron’s take on Cheval Blanc, the wine is sourced from yields of 1.3 tons per acre. It offers up a kinky bouquet of liquid rock, Asian spices, incense, and wild berries. 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 2027.
  • 93
    This Cab Franc-Merlot blend is beautifully aromatic, with sappy fruit flavors in a clearly identifiable Cayuse style. Rich strawberry-inflected fruit, sour cherry (griotte), dried herbs and a lightly salty texture infuse a wine that also packs in plenty of the earthy, compost character of Cayuse. Tannins are already beginning to age into a finish with black tea highlights.
  • 91
    Round and generous, delivering a supple mouthful, slightly prickly at the edges, that offers black olive and anise-accented cherry and mulberry flavors, lingering on the refined finish. Cabernet Franc and Merlot.

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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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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.

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Walla Walla Valley Wine

Columbia Valley, Washington

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Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years and is home to both historic wineries and younger, up-and-coming producers.

The Walla Walla Valley, a Native American name meaning “many waters,” is located in southeastern Washington; part of the appellation actually extends into Oregon. Soils here are well-drained, sandy loess over Missoula Flood deposits and fractured basalt.

It is a region perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of red berry, black olive, smoke and fresh earth. Cabernet Sauvignon and Merlot create a range of styles from smooth and supple to robust and well-structured. White varieties are rare but some producers blend Sauvignon Blanc with Sémillon, resulting in a rich and round style, and plantings of Viognier, while minimal, are often quite successful.

Of note within Walla Walla, is one new and very peculiar appellation, called the Rocks District of Milton-Freewater. This is the only AVA in the U.S. whose boundaries are totally defined by the soil type. Soils here look a bit like those in the acclaimed Rhône region of Chateauneuf-du-Pape, but are large, ancient, basalt cobblestones. These stones work in the same way as they do in Chateauneuf, absorbing and then radiating the sun's heat up to enhance the ripening of grape clusters. The Rocks District is within the part of Walla Walla that spills over into Oregon and naturally excels in the production of Rhône varieties like Syrah, as well as the Bordeaux varieties.

KRY136577_2007 Item# 136577

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