Cayuse The Lovers 2016

  • 95 Jeb
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  • 94 James
    Suckling
  • 93 Robert
    Parker
  • 92 Wine
    Enthusiast
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Cayuse The Lovers 2016  Front Bottle Shot
Cayuse The Lovers 2016  Front Bottle Shot Cayuse The Lovers 2016  Front Label

Product Details


Varietal

Region

Producer

Vintage
2016

Size
750ML

ABV
14.1%

Features
Boutique

Green Wine

Your Rating

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Somm Note

Winemaker Notes

Blend: 85% Cabernet Sauvignon, 15% Syrah

Professional Ratings

  • 95
    The 2016 The Lovers is 85% Cabernet Sauvignon and 15% Syrah, raised in 40-45% new French oak. Its ruby color is followed by a classic Cabernet nose of cassis, crushed rocks, scorched earth, and graphite. It's medium-bodied, elegant, and focused on the palate, with fine tannins. It opens up nicely with time in the glass, has a complex, salty, layered character, and a blockbuster finish.
    Rating: 95+
  • 94
    Some gently lifted, crushed flowers and an amalgam of blackcurrants and blackberries. The palate has a long, rich and deep feel. Very plush yet structurally contained and well integrated tannins. Neat, dark-fruit finish with a lick of herbs to close. A blend of 85% cabernet sauvignon and 15% syrah. Try from 2022.
  • 93
    The 2016 The Lovers is a Cabernet Sauvignon blend with 15% Syrah added. The wine has a dense core of red and purple flowers, dusty cherries and currants and savory aromas on the nose. The wine is focused on the palate, turning just slightly tart with black peppercorn and green peppers. The finish shows precision and rich depth that is approachable now and will be for the next decade, thanks to the structured tannins.
    Rating: 93+
  • 92
    Cabernet Sauvignon comprises 85% of this wine, with the balance Syrah. The aromas of black pepper, fresh herb, firepit, mineral and currant are more fruit- than savory-driven for the Rocks District. Palate-coating green pepper, currant and plum flavors follow. A lingering finish caps it off.

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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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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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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.

DWT581717_2016 Item# 581717

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