Cayuse Flying Pig 2004
-
Robert
Parker -
Wine
Spectator
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
-
Robert Parker's Wine Advocate
The 2004 Flying Pig is 57% Cabernet Franc, 28% Merlot, and 15% Cabernet Sauvignon aged in French oak, 60% new. Purple-colored, the perfume is marked by the Cabernet Franc with its herbal/menthol notes. In addition, there is an abundance of pain grille, spice box, licorice, and black currants. Velvety-textured, the wine is super-rich, layered, and showy on the palate. There is plenty of ripe tannin to accompany the sweet fruit, and terrific length. Allow 6-8 years in the cellar and drink this brilliant effort through 2040.
-
Wine Spectator
Supple and spicy, with a dill and green peppercorn edge to the silky-textured currant and prune flavors. This is a complex wine that refines itself into a fine beam as the finish lingers well. Cabernet Franc, Merlot and Cabernet Sauvignon.
Other Vintages
2021-
Robert
Parker -
James
Suckling
-
Wine
Enthusiast -
James
Suckling -
Jeb
Dunnuck -
Robert
Parker
-
Jeb
Dunnuck -
James
Suckling -
Robert
Parker
-
Jeb
Dunnuck -
Robert
Parker -
James
Suckling
-
Jeb
Dunnuck -
Robert
Parker -
James
Suckling -
Wine
Enthusiast
-
Robert
Parker
-
Robert
Parker
-
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Robert
Parker
-
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Robert
Parker -
Wine
Spectator
-
Robert
Parker -
Wine
Spectator
-
Wine
Spectator
-
Wine
Spectator
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.