Winemaker Notes
Professional Ratings
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Jeb Dunnuck
The 2016 Impulsivo is all Tempranillo comes from the En Chamberlin Vineyard and was brought up in 50-60% new French oak. It's a deep ruby/purple-colored effort and reveals a stunning bouquet of cassis, black cherries, smoked earth, gravelly minerality, and cedary spice. Still tight, backward, and vibrant on the palate, it another one of the 2016s that's going to need 3-4 years of bottle age.
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Decanter
Cayuse is certainly out of the ordinary. It's a biodynamically-farmed Tempranillo by French-born Christophe Baron, who recognised the valley's Chateauneuf-du-Pape-like stones were ideal for vine growing assisting with temperature control in the hot days and cold nights. The wine is fermented in concrete which contributes to the fleshy mouthfeel. A rich, dark, powerful wine with tannins needing time in bottle to tame. A stylistically bold version among New World Tempranillos. Drinking Window 2022 - 2030
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Robert Parker's Wine Advocate
The 2016 Tempranillo Impulsivo was matured for 18 months in 50% new French oak. Initial tarry hints give way to blackcurrant and plum, allspice, cast iron and lavender aromas. The full-bodied palate is broody with dark, savory flavors. It’s structured by powerful, powdery tannins and juicy acidity and has a long, latent finish. It’s surprisingly youthful and has plenty of life ahead.
Notoriously food-friendly, long-lasting and Spain’s most widely planted grape, Tempranillo is the star variety of red wines from Rioja and Ribera del Duero. The Rioja terms Joven, Crianza, Reserva and Gran Reserva indicate both barrel and bottle time before release. Traditionally blended in Rioja with Garnacha, plus a bit of Mazuelo (Carignan) and Graciano, the Tempranillo in Ribera del Duero typically stands alone. Somm Secret—Tempranillo claims many different names depending on location. In Penedès, it is called Ull de Llebre and in Valdepeñas, goes by Cencibel. Known as Tinta Roriz in Portugal, Tempranillo plays an important role in Port wine.
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.