Cayuse Flying Pig 2011 Front Label
Cayuse Flying Pig 2011 Front LabelCayuse Flying Pig 2011 Front Bottle Shot

Cayuse Flying Pig 2011

  • RP95
  • WE94
  • WS90
750ML / 14.2% ABV
Other Vintages
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  • RP94
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  • WS93
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750ML / 14.2% ABV

Winemaker Notes

Blend: 50% Merlot, 40% Cabernet Franc and 10% Cabernet Sauvignon

Critical Acclaim

All Vintages
RP 95
Robert Parker's Wine Advocate
A Merlot-dominated blend, the 2011 Flying Pig checks in as 50% Merlot, 40% Cabernet Franc and 10% Cabernet Sauvignon that spent 12 months in 50% new French oak before being moved to large oak puncheons. Deep-ruby in color, it has beautiful cassis, plum, licorice, olive tapenade and lead pencil shaving-like aromas and flavors that give way to a full-bodied, layered and concentrated 2011 that has beautifully integrated oak, plenty of mid-palate and a terrific finish. Enjoy it anytime over the coming 10-15 years.
WE 94
Wine Enthusiast
The blend on this Claret-style red is a bit different this year—half Merlot, 40% Cabernet Franc and 10% Cabernet Sauvignon. As with the other 2011 Cayuse reds, this has a noticeable shift to floral, delicate aromas, with the savory/funk present but somewhat muted. The minerality under the ripe raspberry fruit gives it a crunchy feel in the mouth, lightly dusted with fresh herbs. The persistent finish seems to have a steel frame supporting it.
WS 90
Wine Spectator
Polished, round and expressive, open-textured and appealing, with tobacco-accented cherry and spice flavors, hovering intently over the long finish. Merlot, Cabernet Franc and Cabernet Sauvignon. Drink now through 2019.
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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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YAO138955_2011 Item# 138955

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