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No Girls La Paciencia Vineyard Grenache 2009

Grenache from Walla Walla Valley, Columbia Valley, Washington
  • WS95
  • RP92
0% ABV
  • RP95
  • WE94
  • WS93
  • RP95
  • WS93
  • RP94
  • RP93
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Winemaker Notes

Critical Acclaim

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WS 95
Wine Spectator
A supple, open-textured and expressive red, dripping with licorice and black olive overtones to the dark berry fruit, coming together seamlessly on the gloriously expressive finish. Drink now through 2018. 164 cases made.
RP 92
Robert Parker's Wine Advocate
The 2009 No Girls Grenache fermented in concrete and was matured in demi-muids. Intriguing hints of cinnamon, mint and birch beer add accents to ripe, lightly-cooked strawberry in the nose, as well as on a polished, glycerol-rich yet buoyant palate. The impression is soothing and expansive up to a point, its fine tannins almost unnoticeable; then it’s as though one has crunched down to the strawberry seeds and taken a sharper hit of mint and cinnamon as well as white pepper and toasted nuts, causing the wine to deliver a delightful, energetic ping as part of a long, infectiously juicy finish. Baron says he managed the canopy to keep the fruit relatively shaded or he would not have been able to retain such liveliness and primary juiciness in 2009’s growing season. I’d look for at least 4-5 years of satisfying bottle evolution.
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No Girls

No Girls

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No Girls, Walla Walla Valley, Columbia Valley, Washington
No Girls Wines was originally founded as a collaboration between Cayuse Vineyards' owner and vigneron Christophe Baron and general manager Trevor Dorland. As the project has evolved, we are very pleased to include other Cayuse employees including Cayuse assistant vigneronnes Elizabeth Bourcier and Laura Pursley, and controller Nancy Nestler.

These team members prove that No Girls represents an appreciative nod to one of Walla Walla's richest and most colorful eras—it doesn't literally mean no girls. It means that by creating wines true to our valley, we're celebrating our history.

The grapes come from the Cayuse La Paciencia vineyard, which means patience—appropriate since the project was ten years in the making. The vines are tightly spaced and planted on an angle, giving No Girls a personality all its own.

These are serious wines, not Cayuse seconds. They're focused and pure—food friendly creations that eloquently express the rocky terroir from which they spring.

Real Wine. No Tricks.

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.

Grenache

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Full-bodied but light in both color and tannin, Grenache loves the sun. It thrives in hot climates where it can easily achieve full ripeness. Grenache is best known in the Southern Rhône, where its plush texture and ample alcohol are tamed by savory Syrah and structured Mourvèdre, most notably in Côtes du Rhône and Châteauneuf-du-Pape. Grenache originates in Spain, where it is known as Garnacha and is important throughout the country, particularly in Rioja, where it is blended with the more austere Tempranillo, and in Priorat in tandem with savory Cariñena (Carignan). It is also responsible for dry, fruity rosés in Navarra. In Sardinia, the variety is known as Cannonau and produces bold, rustic reds. In California, Grenache has achieved popularity both flying solo and playing a supporting role in Rhône-style blends.

In the Glass

In sufficiently warm conditions, Grenache produces smooth and generous wines that are loaded with red fruit flavors ranging from strawberry to cherry to dark berry. Richer examples can also show plum, chocolate, and licorice.

Perfect Pairings

Despite its bold flavors, Grenache has very mild-mannered tannins, which makes it eminently quaffable on its own, yet easy to match with food. With its uncomplicated, friendly nature, Grenache is the ultimate barbecue red, pairing happily with lamb loin chops or spicy Italian sausages. Unlike most other full-bodied reds, Grenache’s low tannin level ensures that it will not be fazed by a good chili kick.

Sommelier Secret

Sardinia’s Cannonau is often revered for its association with a long, healthy life. Residents of the Italian island often live well into their 90s and beyond, and they credit this antioxidant-rich wine—along with their healthy Mediterranean diet—for their impressive longevity.

YAO132471_2009 Item# 132471