Cayuse Flying Pig 2020
-
Enthusiast
Wine -
Suckling
James -
Dunnuck
Jeb -
Parker
Robert
Product Details
Your Rating
Somm Note
Winemaker Notes
Produced by the En Cerise Vineyard, which literally translated, means "cherry," appropriate since this 10-acre vineyard planted in 1998 was a cherry orchard in its former life.
Professional Ratings
-
Wine Enthusiast
This blend of Cabernet, Merlot and Cabernet Sauvignon explodes out of the glass with blackberry and mint aromas, followed by thyme and a comforting meatiness similar to ham and cheese on a croissant. Concentrated sweet cherry, dark chocolate and lemon flavors hydroplane on a smooth, slippery texture.
-
James Suckling
Gorgeously savory and flavorful Bordeaux blend with aromas of tea leaves, wild cherries, nutmeg, grilled herbs, bergamot and olives. Seaweed, too. It’s medium- to full-bodied with chalky, fine tannins. Fresh earthiness here. Tightens at the end. 46% cabernet franc, 37% merlot and 17% cabernet sauvignon. Drink from 2024.
-
Jeb Dunnuck
Based on 46% Cabernet Franc, 37% Merlot, and the rest Cabernet Sauvignon, the 2020 Flying Pig has a wild, exotic perfume of ripe black cherries, fresh earth, iron, leafy herbs, and wild strawberries. This carries to a medium to full-bodied, nicely concentrated, juicy, elegant 2020 with fine tannins, nicely integrated acidity, and a clean finish. It's a more up-front, fruit-forward, approachable expression of this cuvée to enjoy over the coming 15 years or more.
-
Robert Parker's Wine Advocate
Perhaps showing the most pyrazine character of any wine I've seen from the property, the 2020 Flying Pig is made from 46% Cabernet Franc, 37% Merlot and 17% Cabernet Sauvignon. Notes of green and red pepper skins sway with savory notes of spiced plum, blackberry skin and cherry compote before returning to the persistent peppery nose. Medium-bodied, the palate is spicy and offers succulent acidity with fine-grained tannins that linger with a dusty and mineral-laced finish. The wine rested for 18 months in about one-third new French oak barrels. Enjoy with food. 2,580 bottles produced.
Other Vintages
2021-
Suckling
James
-
Dunnuck
Jeb -
Suckling
James -
Parker
Robert
-
Dunnuck
Jeb -
Parker
Robert -
Suckling
James
-
Dunnuck
Jeb -
Parker
Robert -
Suckling
James -
Enthusiast
Wine
-
Parker
Robert
-
Parker
Robert
-
Parker
Robert -
Enthusiast
Wine -
Spectator
Wine
-
Parker
Robert
-
Parker
Robert -
Enthusiast
Wine -
Spectator
Wine
-
Parker
Robert -
Enthusiast
Wine -
Spectator
Wine
-
Parker
Robert -
Enthusiast
Wine -
Spectator
Wine
-
Parker
Robert -
Enthusiast
Wine -
Spectator
Wine
-
Parker
Robert -
Enthusiast
Wine -
Spectator
Wine
-
Parker
Robert -
Spectator
Wine
-
Parker
Robert -
Spectator
Wine
-
Parker
Robert -
Spectator
Wine
-
Spectator
Wine
-
Spectator
Wine
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.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
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.