1984 | Cayuse Vineyards | Cabernet Sauvignon

Details

Red Wine: 1984 | Cayuse Vineyards | Cabernet Sauvignon

Intense and flavorful, with lots of ripe blackcurrant, grape and spice, a decent shot of soft tannin, The fruit’s still there on the long finish. Big and chewy, a bit awkward now, but very tasty.

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Producer: Cayuse Vineyards

Ratings: WA | 90 WS | 90

Vintage: 1984

Size: 750ml

ABV: 13%

Varietal: Cabernet Sauvignon

Country/Region: United States, California

Intense and flavorful, with lots of ripe blackcurrant, grape and spice, a decent shot of soft tannin, The fruit’s still there on the long finish. Big and chewy, a bit awkward now, but very tasty.

Reviews:

• Wine Advocate: This wine has consistently been a crowd pleaser, with its impressive dark color, rich, jammy, cedary, licorice, chocolatey, cassis, and olive-like aromas and flavors, and full-bodied, unctuously-textured style. It is a big, chewy, flashy, oaky style of Cabernet. Although fully mature, there are no signs of decline.

• Wine Spectator: Intense and flavorful, with lots of ripe blackcurrant, grape and spice, a decent shot of soft tannin, The fruit’s still there on the long finish. Big and chewy, a bit awkward now, but very tasty.

Producer Information

Cayuse Vineyards is a wine producer based in the Walla Walla Valley on the border of Oregon and Washington. Its focus is on the Rhne grape varieties, and in particular Syrah, wines from which have earned several 100-point ratings from The Wine Advocate.
The company was founded in 1997 by Christophe Baron, a Frenchman from a Champagne-making family near Charly-sur-Marne. All of the vineyards owned by Cayuse are within the newly formed Rocks District of Milton-Freewater AVA, which is wholly in Oregon. However, Cayuse continues to label its wines with the broader Walla Walla AVA, which is usually associated with the Washington wine industry, though it straddles both states.
Cayuse only uses estate-grown fruit from its five vineyards totaling 24 hectares (60 acres). The first plantings were self-rooted vines but, in 2000, Cayuse introduced grafted vines as a precaution against phylloxera. Cayuse has always farmed its vineyards organically and, in 2002, became the first entirely biodynamic producer in the Walla Walla Valley.
The soil of the estate is “Freewater very cobbly loam” and consists of rolled stones similar to the galets rouls of southern France, particularly Chteauneuf-du-Pape. Cayuse’s first vineyard is named Cailloux in honor of its stony soil, and it is from here that the flagship Syrah is produced. The estate’s name is a derivation of the same word and is the name given by white settlers to the local native American tribe.
Other top wines in the portfolio include the En Chamberlin Vineyard and Bionic Frog Syrahs, and the Impulsivo Tempranillo. The majority of Cayuse wines are sold to members of the mailing list, places which are keenly sought.