Cayuse Impulsivo Tempranillo 2009 Front Label
Cayuse Impulsivo Tempranillo 2009 Front Label

Cayuse Impulsivo Tempranillo 2009

  • WE94
  • RP93
  • WS92
750ML / 14.6% ABV
Other Vintages
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  • JS94
  • JD98
  • RP95
  • RP97
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  • WE94
  • WS92
  • RP97
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  • WE93
  • RP97
  • WE94
  • WS90
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  • RP98
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750ML / 14.6% ABV

Winemaker Notes

Critical Acclaim

All Vintages
WE 94
Wine Enthusiast
Dark and smoky, this wine is relatively tannic and emphasizes flavors of leaf, bark, root and herb. There's plenty of depth and exceptional power to this wine, which seems unique among New World Tempranillos.
Cellar Selection
RP 93
Robert Parker's Wine Advocate
Baron's 2009 Impulsivo – from his En Chamberlin vineyard, partly fermented and entirely aged in 70% new 600-liter casks – is scented with smoky cigar ash and tar, supplemented by beet root, and licorice, that collectively instantly give away its being Tempranillo. After the high-toned aromatics, textural refinement, dynamic interplay, and diverse allusions to things mineral that nearly all other 2009 Cayuse offerings had in common, it's a bit difficult coming to terms with something as opaque and massive as this wine, which at one and the same time displays creaminess yet also underlying tannic grit. (So I hope I haven't under-estimated it on account of tasting context.) Saliva-inducing salinity is, thankfully, another Cayuse common denominator on exhibit here and adds enormous appeal to a finish almost dour in its dense, smoky, metaphorically darkly-hued, palate-staining persistence. I suspect that this will reward more than a decade in bottle.
WS 92
Wine Spectator
Supple, refined and distinctive for its flavors of black olive and black cherry, with hints of rosemary and thyme on the finish. Offers depth and immense appeal.
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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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YAO127881_2009 Item# 127881

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