Cayuse Flying Pig 2005
-
Robert
Parker -
Wine
Spectator
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
-
Robert Parker's Wine Advocate
The 2005 Flying Pig is 60% Cabernet Franc and 40% Merlot aged in 50% new oak. Opaque purple with an exotic perfume, on the palate the wine is mouth-coating and rich with the oak totally integrated. The wine manages to be both elegant and powerful with minerals and spice on the mid-palate and a very long, fruit-filled finish.
-
Wine Spectator
Smooth and round, with pleasant mineral and root beer notes weaving through the pretty raspberry, red cherry and currant fruit. Remains silky and seductive as the finish sails on beautifully. Cabernet Franc and Merlot.
Other Vintages
2021-
Robert
Parker -
James
Suckling
-
Wine
Enthusiast -
James
Suckling -
Jeb
Dunnuck -
Robert
Parker
-
Jeb
Dunnuck -
James
Suckling -
Robert
Parker
-
Jeb
Dunnuck -
Robert
Parker -
James
Suckling
-
Jeb
Dunnuck -
Robert
Parker -
James
Suckling -
Wine
Enthusiast
-
Robert
Parker
-
Robert
Parker
-
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Robert
Parker
-
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Robert
Parker -
Wine
Spectator
-
Robert
Parker -
Wine
Spectator
-
Wine
Spectator
-
Wine
Spectator
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.