Cayuse Flying Pig 2007
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Robert Parker's Wine Advocate
The 2007 Flying Pig is a blend of 60% Cabernet Franc and 40% Merlot. Baron’s take on Cheval Blanc, the wine is sourced from yields of 1.3 tons per acre. It offers up a kinky bouquet of liquid rock, Asian spices, incense, and wild berries. Full-bodied but light on its feet, this complex effort is hard to resist now but will easily evolve for another 5-7 years due to its impeccable balance. Drink this pleasure-bent wine from 2015 to 2027.
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Wine Enthusiast
This Cab Franc-Merlot blend is beautifully aromatic, with sappy fruit flavors in a clearly identifiable Cayuse style. Rich strawberry-inflected fruit, sour cherry (griotte), dried herbs and a lightly salty texture infuse a wine that also packs in plenty of the earthy, compost character of Cayuse. Tannins are already beginning to age into a finish with black tea highlights.
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Wine Spectator
Round and generous, delivering a supple mouthful, slightly prickly at the edges, that offers black olive and anise-accented cherry and mulberry flavors, lingering on the refined finish. Cabernet Franc and Merlot.
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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.