I followed this over two days. For context, I love these wines (big fan of the WA funk), and it’s always really fun to compare these against the Cayuse lineup. So glad @Bill Bender introduced me to these wines a few years back.
For the price, these are such killer wines. To me, this is Cayuse but just dialed a few steps back. If you want funk, you’ve got it. If you want more elegance and floral notes, you’ve got it. On both day 1 and 2, the aromatics didn’t really change...black pepper crusted black cherries, cherry jerky, tapenade, and white pepper. What I did see change in was the palate. Day one was very coiled showing lots of underripe red and black fruits, herbs de provence and a mineral driven streak down the middle. The whole cluster green/stemmy flair is there but not overly crunchy. Really nervy and vibrant. Day two expanded the wine a bit and while the smoked meat was present, it didn’t dominate. This is where No Girls diverges for me...all the Cayuse notes are there, just dialed back. I was shocked at how tannic this was (decanted 3hrs day one, drank from bottle over an hour on day two). Hold, or decant 3+hrs. This will get even better. — 10 days ago
Completing a 16,17,18 vertical Syrah tasting at Proper in WW. Very bright fruit! — 2 hours ago
Dark ruby in color with a reddish rim.
Soft nose of blueberries, black plums, oak, vanilla, licorice, eucalyptus, tobacco, dark coffee, earth, herbs, spices, dark chocolates and peppercorn.
Full bodied with medium acidity and long legs.
Dry on the palate with blackberries, black currants, plums, cooked cherries, oak, vanilla, licorice, cloves, herbs, spices, dark chocolates, coffee, peppercorn, earth, light vegetables and tobacco leaf.
Tangy finish with green tannins and tangy raspberries.
This young Cabernet Sauvignon from Walla Walla Valley is starting to drink nicely now. Showing a nice mouthfeel and nice complexity, with some green notes, that show up as it opens up.
Needs time to open up properly. I gave it 90 minutes, but it might needs even longer.
Still young, but showing good potential. Would be nice to revisit it in 3 years.
I paired it with a charcuterie board of meats and cheeses. Really nice with the double cream Brie cheese with wild mushrooms.
100% Cabernet Sauvignon grapes were aged for 18 months in French oak barrels (35% new).
14.5% alcohol by volume.
$39. — a month ago