Nicole Verhamme

9.0

Beautiful. Light with delicate complexity & slight effervescence. Plummy with quite a savory finish for a glou glou. Herbs and a touch of smoke. Not having it chilled. — 5 months ago

LM Segal

9.4

Cayuse was, for an 🇺🇸 Syrah, subtle and Old-worldish. Serious stank of barnyard and sweaty undergrowth, but after an hr, this opened up and smoothed out. Smoked meat, iron, beef blood. Green tapenade. Some Asian spice. Tangy but silky red fruit. Felt more Hermitage than WA. Wonderful. — 3 years ago

James McGarry

9.4

Thanks AB! — 5 years ago

romo

9.2

Hello, Cote Rotie. 8% co-ferment. Def not Norhone, but as good as it gets for WA. — 9 months ago

Jason Keefer

9.0

Nice WA Bordeaux blend, good balance between the varietals, although didn’t think it had the structure to cellar for too long. — 2 years ago

with Natasha

Joe Rizzi

9.7

A little bit of age on this classic wa wine. Love what it’s showing today. — 5 years ago

Sean Ryan

8.9

Very fruitful and hearty. Not too much on the back end but a fantastic drink — 5 years ago

Tom Kobylarz

9.3

The high score on this mostly reflects at how well composed this one still is at 13 years of age. Still plenty of primary fruit it is starting to show maturity with deeper complexity. The tannins have started to resolve into medium grain, the acidity is ample and the length is persistent and long. Not super complex but delicious and again another example of why this should be Alentejo's grape like Argentina has Malbec and NZ has Sauvignon Blanc. In other examples, I've had the grape shows good diversity in style with wines of less oak and more acidity. — a year ago

Paul K

9.3

Gorgeous WA cab. I wish I had more! — 4 years ago

Severn Goodwin

9.4

Left Bank Bordeaux, likely blinded this is what is I'd tell you, yet a stunning bottle of beautifully aged WA Cabernet sits in front of me. We almost opened a Saint-Émilion (Right Bank) tonight, and so glad we opted for this particular bottle.

Nose has very tarry cherry, fresh violets, canned black olive, licorice, pencil lead (light), crushed blackberry and a touch of heat from the alcohol (14.6%).

Palate has ripe black currant, coffee, ripe blackberry, beautiful silky dark chocolate, light cedar box and fully resolved tannins. Drink now (2019) or hold for 2-3 more years.

77% Cabernet Sauvignon, 19% Merlot, 3% Cabernet Franc, 1% Carmenere.

Paired this along side an experimental beef course. Usually with more expensive cuts we go with the tried and true preparation, but tonight we strayed. Grass fed beef ribeyes mostly cooked sous vide, then finished on the grill. We cooked to 125°F in the water bath, then hit the grill at 550°F for about 6-7 minutes. Perfection on the plate, beautifully medium-rare. The only downside is that the grill temps render the fat to moisten the beef, and do add some flavor, which wasn't fully achieved in this process. A little more grill time, next time around, won't do any harm. — 5 years ago