Cayuse God Only Knows Grenache 2019
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Dunnuck
Jeb -
Suckling
James -
Parker
Robert -
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Produced by the Armada Vineyard. At 1815 vines per acre, this 7-acre vineyard, created in 2001, was the highest density planting in the Walla Walla Valley until 2008.
Professional Ratings
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Jeb Dunnuck
The 2019 Grenache God Only Knows is another gorgeous example of this wine that has a style all its own. Revealing a translucent ruby hue as well as a kaleidoscope-like bouquet of ripe cherries, blackberries, forest floor, spring flowers, and charcoal, it hits the palate with medium-bodied richness, a silky, seamless mouthfeel, perfect balance, and a great finish. This exotic, perfumed Grenache is a hypothetical mix of a Grand Cru from the Côte de Nuits and a 100% Grenache Châteauneuf from sandy soils. It should cruise in the cellar for 10-15 years.
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James Suckling
Aromas of plump red fruit with a wonderful array of herbs and spice. Medium-bodied with bright, well-balanced acidity that carries the fruit effortlessly. Refreshing, fine tannins. So much complexity coming from the ground and whole spices. I like the note of dried roses and violets. A total delight.
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Robert Parker's Wine Advocate
Bursting with aromas of potpourri with a dusty, red-fruited essence of wild strawberries, savory herbs and red and black spice, the 2019 Grenache God Only Knows Armada Vineyard is an instant success. Medium-bodied, the palate is fresh with a fine mineral tension that gives way to a firm tannic edge before gliding to a seductive, red cherry skin essence over the lingering, spicy finish.
Rating: 94+ -
Wine Enthusiast
Grenache dominates this wine...aromas of red fruit, potpourri, pepper and dried herb lead to lighter styled floral flavors. It lingers on the finish. It's a more fruit forward offering than most vintages.
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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.
Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. While Grenache's birthplace is Spain (there called Garnacha), today it is more recognized as the key player in the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its villages. Somm Secret—The Italian island of Sardinia produces bold, rustic, single varietal Grenache (there called Cannonau). California, Washington and Australia have achieved found success with Grenache, both flying solo and in blends.
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.