Cayuse The Lovers 2011
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Robert Parker's Wine Advocate
A blend of mostly Cabernet Sauvignon and a splash of Syrah (10%) that was first made in 2010, the 2011 The Lovers has some solid Cayuse funk, with copious peat moss, herbs, mineral and violets balanced nicely by black-cherry-styled fruit. Medium to full-bodied, layered and nicely textured, it offers plenty of up-front appeal yet should also evolve gracefully.
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Wine Enthusiast
Just the second vintage for this Cab/Syrah blend, it sets its umami-soaked fruit in a crusty, toasty framework. Adding a splash (here 10%) of Syrah was once known in Bordeaux as to “Hermitager” the wine, bringing color and spice into the mix. This relatively soft Cabernet shows highlights of orange peel, apricot, pepper and cured meat.
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Wine Spectator
Ripe and open-textured, with expressive cherry, cassis and floral aromas and flavors that weave together into a harmonious whole, lingering enticingly on the polished finish. Cabernet Sauvignon and Syrah. Drink now through 2022.
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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.