Bobbi Jo Broxson

9.3

Another fabulous Spaish that we can't find in UT. — 2 months ago

with Brian

Seckler Joachim

9.0

2015 vintage — 3 years ago

Victor Quiroz

9.5

De vinos chidos, nuestra primera adquisición — 4 years ago

Casey Curbow

Sales Associate Windsor Wine Merchants

9.2

One of my favorite Espadin sites along with production by one of my favorite producers/family is a recipe for success. Dixeebe! — 4 years ago

Shea Ferring

9.0

2020 - lighter with a lot of nice flavors. Basic slate notes but a much more flowery. — 5 months ago

Jim McCusker

9.8

This is actually Nuestra Senora del Tercer Gemelo, a super cool wine from Manfred’s Third Twin label. Off the hook. — 2 years ago

with Vanessa

Christo Barker

9.3

All around winner, decant for a bit as it seriously mellows and is just really drinkable but bold enough to hold up to braised lamb — 4 years ago

Jake Hajer

9.0

Vivid color. Tannic, extracted, and hot. Will be wonderful with 10yr age. — 7 months ago

Paul T HB

9.8

Redemption
Definitely a 2nd day wine, but I’m happy with the first glass tonight
Composed of 42% Grenache, 17% Mourvèdre, 15% Petite Sirah, 12% Graciano, 11.5% Syrah and 2.5% Viognier, employing 18% whole clusters, — 2 years ago

Shay A

9.4

I opened this with some friends and it was alongside a 2003 Saxum Bone Rock (good, drink up), 2013 Donelan Obsidian (wow! Cayuse like), a 2013 SQN Le Supplement (massive and spectacular), and a 2016 The Third Twin Nuestra (feral, wild, cerebral).

While this was a fantastic bottle, I think it’s going to get slightly better (it bulked up and added a touch more of everything on day two). Undeniably Cayuse in style, but more northern Rhône Syrah than new world Syrah. Aromatically you are hit with that classic funk that Cayuse is known for...black olive, iron, mineral, and fox fur. Not sure of the whole cluster use here but it comes across as fairly strong/green with fruit notes of underripe black cherry. The splash of Viognier that Cayuse utilizes for their Cailloux makes this so perfumed. On the palate, it really shines showing iron, teriyaki, and olive tapenade. The savoriness of these wines meshes well with the fruit as age sets in and the fruit returns towards the back of the palate...blackberry, mulberry, and spicy rhubarb pie. Fantastic now, possibly outstanding in the next 2-3yrs. If opening soon, decant a couple hours and you’ll be golden. — 4 years ago

with Weston, Jeff and 2 others