Cayuse Flying Pig 2008 Front Label
Cayuse Flying Pig 2008 Front Label

Cayuse Flying Pig 2008

Bordeaux Red Blends
  • RP97
  • WE94
  • WS92
750ML / 0% ABV
Other Vintages
  • JD97
  • JS93
  • RP92
  • JD97
  • RP94
  • JS93
  • JD95
  • RP94
  • JS93
  • WE92
  • RP94
  • RP96
  • RP93
  • WE93
  • WS91
  • RP97
  • RP95
  • WE94
  • WS90
  • RP96
  • WE95
  • WS93
  • RP94
  • WE93
  • WS92
  • RP96
  • WE93
  • WS91
  • RP95
  • WS92
  • RP95
  • WS92
  • RP94
  • WS91
  • WS92
  • WS93
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750ML / 0% ABV

Winemaker Notes

Critical Acclaim

All Vintages
RP 97
Robert Parker's Wine Advocate
The Bordeaux-style wines begin with the 2008 Flying Pig, a blend of 60% Cabernet Franc and 40% Merlot, Dried herbs, spice box, mineral, cassis, and black cherry aromas inform the nose of a savory, succulent, layered, lengthy offering that will benefit from 2-3 years of cellaring and provide optimum drinking through 2023.
WE 94
Wine Enthusiast
A mass of flavors—mineral, umami, dry tannins, spicy fruit—all sublimated to the earthy mineral base. A drier, mineral component is more in evidence than the earthy, composty character of previous years. Good acidity, not too much, and precise mountain berry fruit. Fine-grained tannins carry the wine through the finish.
WS 92
Wine Spectator
Smooth and rich, offering a distinctive mouthful of black olive—accented blackberry and rose petal flavors that ride easily on a bed of polished tannins. Finishes with irresistible charm. 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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KRY163402_2008 Item# 163402

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