Cayuse The Lovers 2010 Front Label
Cayuse The Lovers 2010 Front Label

Cayuse The Lovers 2010

  • RP95
  • WE92
  • WS91
750ML / 14.3% ABV
Other Vintages
  • JD95
  • RP93
  • JS92
  • WE90
  • JD95
  • JS94
  • RP93
  • WE92
  • RP95
  • RP95
  • WE92
  • WS90
  • WE93
  • RP92
  • WS91
  • RP96
  • WS92
  • WE91
  • RP94
  • WE93
  • WS92
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750ML / 14.3% ABV

Winemaker Notes

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
A new wine and Christophe’s take on a Cab/Syrah blend, the 2010 the Lovers is composed of 84% Cabernet Sauvignon and 16% Syrah and comes from the Cayuse and En Cerise Vineyards. Really showing Syrah character, with loads of blackberry, smoked meat, spice, chocolate and mineral aromas and flavors, it flows onto the palate with a full-bodied, mouth-filling and supple texture that partially conceals the wines underlying tannic structure. Already approachable due to the fruit and texture, it nevertheless has an age-worthy feel and should see its 20th birthday in fine form. Drink now-2030.
WE 92
Wine Enthusiast
This is mostly Cabernet Sauvignon, with 18% Syrah filling out the blend. It’s a young, forward wine, with mixed red and purple fruits—a comfortable fit in between the Widowmaker Cabernet and the single vineyard Syrahs. It displays the spice, earth and umami flavors of the Syrah, with the structure and leafy green accents of Cabernet Sauvignon. The most fruit-forward of the Cayuse wines, this is the one to drink soon.
WS 91
Wine Spectator
Firm in texture, with a taut feel to the dark berry and smoke flavors, hinting at grilled pepper notes as the cherry-infused finish lingers narrowly. Cabernet Sauvignon and Syrah. Best from 2016 through 2020.
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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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Walla Walla Valley Wine

Columbia Valley, Washington

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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.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

SWL151464_2010 Item# 151464

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