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Cayuse Impulsivo Tempranillo 2009

Tempranillo from Walla Walla Valley, Columbia Valley, Washington
  • WE94
  • RP93
  • WS92
14.6% ABV
  • RP97
  • WE94
  • WS92
  • RP97
  • WS94
  • WE93
  • RP97
  • WE94
  • WS90
  • RP96
  • RP100
  • WE93
  • WS90
  • RP98
  • RP98
  • WS90
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14.6% ABV

Winemaker Notes

Critical Acclaim

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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, Walla Walla Valley, Columbia Valley, 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.

Walla Walla Valley

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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.

Tempranillo

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Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.

In the Glass

Tempranillo produces medium-weight reds with strawberry and black fruit characteristics and depending on yield, growing conditions and winemaking, can produce hints of spice, toast, leather, tobacco, herb or vanilla.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall somewhere in between.

YAO127881_2009 Item# 127881