Cayuse Flying Pig 2018
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Jeb
Dunnuck -
Robert
Parker -
James
Suckling
Product Details
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Winemaker Notes
This wine is a blend of 50% Merlot, 40% Cabernet Franc and 10% Cabernet Sauvignon. Christophe Baron has mentioned that the Cabernet Sauvignon has been added to create the backbone of the wine. The wine was aged for 8 months in 30% new French oak prior to bottling.
Professional Ratings
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Jeb Dunnuck
The 2018 Flying Pig checks in as 45% Cabernet Franc, 44% Merlot, and the rest Cabernet Sauvignon. Beautiful, classic Cabernet Franc notes of red and black currants, cedarwood, forest floor, leafy herbs, and rose petals gives way to a medium to full-bodied, silky, elegant blend offering terrific tannins as well as outstanding length. In the same league as the 2016, this brilliant wine will stand up to any Cabernet Franc blend out there. It can be drunk today or cellared for 15-20 years.
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Robert Parker's Wine Advocate
The 2018 Flying Pig is a blend of 45% Cabernet Franc, 44% Merlot and 11% Cabernet Sauvignon and begins with classic notions of roasted red bell pepper, juicy dark cherry and dusty plum with elements of roasted sage, dried herbs and baked earth. Medium to full-bodied, the wine offers a balanced structure with lifting tannins that sway with a dusty mineral tension in the mouth. The wine concludes with a long, lingering and silky finish that will continue to be food-friendly and provide pleasure for years to come. For any Cabernet Franc lover, you'll want to put this on your radar. The sine rested for 19 months in approximately 33% new French barrels.
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James Suckling
Blackberry, black-cherry, tar, tobacco, clove and thyme aromas. It’s full-bodied with sleek, velvety tannins. Focused and fresh with a deliciously herbed and spiced core. 45% cabernet franc, 44% merlot and 11% cabernet sauvignon. Drink now or hold.
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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.