Cayuse Impulsivo Tempranillo 2020

  • 95 James
    Suckling
  • 94 Wine
    Enthusiast
  • 94 Jeb
    Dunnuck
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Cayuse Impulsivo Tempranillo 2020  Front Bottle Shot
Cayuse Impulsivo Tempranillo 2020  Front Bottle Shot Cayuse Impulsivo Tempranillo 2020  Front Label

Product Details


Varietal

Region

Producer

Vintage
2020

Size
750ML

Features
Boutique

Green Wine

Your Rating

0.0 Not For Me NaN/NaN/N

Somm Note

Winemaker Notes

Produced by the En Chamberlin Vineyard. 2000 saw the planting of 10 more stony acres. Grafted on phyloxera resistant rootstock, it's another first for the region.

Professional Ratings

  • 95

    Enticing aromas of black cherries, blackberries, licorice, cloves, green chilis and dark chocolate. It’s full-bodied with fine-grained tannins. Beautifully deep, fleshy and inky, with excellent freshness, too. Spicy and attention-grabbing. From biodynamically grown grapes. Drink or hold.

  • 94

    Aromas of dark raspberries, pine needles, fresh-turned soil and a wet pumice stone fill the air with each glass swirl. Black cherry and pipe-tobacco flavors dominate the smoothtextured palate, with additional notes of spearmint and orange zest. A meaty note on the finish suggests turkey burgers with a cranberry sauce

  • 94

    Tight and closed, with notions of bloody blue fruits, iodine, rose petals, and cedarwood, the 2020 Impulsivo hits the palate with medium to full-bodied richness, a nicely balanced, layered mouthfeel, and ripe tannins that emerge on the finish. I like its concentration, and its tannins are polished and beautifully integrated, but this is in need of a solid 4-5 years of bottle age to show its full potential. It should have 20-25 years of overall longevity when all is said and done. Rating: 94+

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Cayuse

Cayuse

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Cayuse, Washington
Cayuse  Winery Image

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.

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Notoriously food-friendly, long-lasting and Spain’s most widely planted grape, Tempranillo is the star variety of red wines from Rioja and Ribera del Duero. The Rioja terms Joven, Crianza, Reserva and Gran Reserva indicate both barrel and bottle time before release. Traditionally blended in Rioja with Garnacha, plus a bit of Mazuelo (Carignan) and Graciano, the Tempranillo in Ribera del Duero typically stands alone. Somm Secret—Tempranillo claims many different names depending on location. In Penedès, it is called Ull de Llebre and in Valdepeñas, goes by Cencibel. Known as Tinta Roriz in Portugal, Tempranillo plays an important role in Port wine.

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Walla Walla Valley Wine

Columbia Valley, Washington

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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.

SKRUSCAY2320_2020 Item# 1234791

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