Cayuse Widowmaker Cabernet Sauvignon 2014
-
Parker
Robert
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
-
Robert Parker's Wine Advocate
Getting a big "Wow!" from me, the 212-case 2014 The Widowmaker sports a deep, inky color (darker than any current vintage) to go with a masculine, Chateau Latour-like bouquet of blackcurrants, graphite, tobacco leaf and cedar. Rich, full-bodied, decadent and powerful, with ripe and polished tannin, it's a sensational Bordeaux blend from one of Washington's greats! Bravo.
Other Vintages
2021-
Suckling
James
-
Dunnuck
Jeb -
Suckling
James -
Parker
Robert -
Enthusiast
Wine
-
Dunnuck
Jeb -
Parker
Robert -
Spectator
Wine
-
Dunnuck
Jeb -
Parker
Robert -
Suckling
James -
Enthusiast
Wine -
Spectator
Wine
-
Dunnuck
Jeb -
Enthusiast
Wine -
Spectator
Wine -
Suckling
James
-
Parker
Robert
-
Parker
Robert -
Spectator
Wine
-
Parker
Robert -
Dunnuck
Jeb -
Enthusiast
Wine -
Spectator
Wine
-
Parker
Robert
-
Parker
Robert
-
Enthusiast
Wine -
Parker
Robert -
Spectator
Wine
-
Enthusiast
Wine -
Parker
Robert -
Spectator
Wine
-
Parker
Robert -
Enthusiast
Wine -
Spectator
Wine
-
Parker
Robert
-
Parker
Robert
-
Parker
Robert -
Enthusiast
Wine -
Spectator
Wine
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.