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2006 Cayuse Camaspelo

2006 Cayuse Camaspelo

95 RP

Featured Review
The Bordeaux-styled reds begin with the 2006 Camaspelo. It is made up of 69% Cabernet Sauvignon, 25% Merlot, and 8% Cabernet Franc. The already complex perfume reveals mineral, graphite, creme de cassis, and black cherry. In the mouth it offers a lovely combination of power and elegance, along with very ripe tannins, leading to a lengthy, fruit-filled finish. Give it 3-4 years of additional cellaring and drink it through 2021. Christophe Baron remains in fine form. His estate, just on the Oregon side of the Walla Walla AVA, consists of five small but distinct vineyards (41 acres in total – with more on the way). Syrah and the Bordeaux varietals are the principal focus but some of the finest parcels of Tempranillo, Viognier, and Grenache grown in the USA are on this estate. The vineyards are farmed biodynamically and much of the estate is planted on rootstock to prepare for the day when phylloxera works its way through Walla Walla. The wines are all fermented with indigenous yeasts and bottled unfined and unfiltered. The one most visible change since last year’s visit is that some of the plowing is now done by horse power. It was quite a sight to see a giant plow horse take tiny steps to turn from one row into the next. Cayuse is no longer a secret and it may be America’s toughest mailing list to crack (consider the prices compared to some of the other cult collectibles) but do whatever it takes to get your hands on a few of these gems. Robert Parker Wine Advocate

Robert Parker | 95 RP

Critic Reviews

The Bordeaux-styled reds begin with the 2006 Camaspelo. It is made up of 69% Cabernet Sauvignon, 25% Merlot, and 8% Cabernet Franc. The already complex perfume reveals mineral, graphite, creme de cassis, and black cherry. In the mouth it offers a lovely combination of power and elegance, along with very ripe tannins, leading to a lengthy, fruit-filled finish. Give it 3-4 years of additional cellaring and drink it through 2021.

Christophe Baron remains in fine form. His estate, just on the Oregon side of the Walla Walla AVA, consists of five small but distinct vineyards (41 acres in total – with more on the way). Syrah and the Bordeaux varietals are the principal focus but some of the finest parcels of Tempranillo, Viognier, and Grenache grown in the USA are on this estate. The vineyards are farmed biodynamically and much of the estate is planted on rootstock to prepare for the day when phylloxera works its way through Walla Walla. The wines are all fermented with indigenous yeasts and bottled unfined and unfiltered. The one most visible change since last year’s visit is that some of the plowing is now done by horse power. It was quite a sight to see a giant plow horse take tiny steps to turn from one row into the next. Cayuse is no longer a secret and it may be America’s toughest mailing list to crack (consider the prices compared to some of the other cult collectibles) but do whatever it takes to get your hands on a few of these gems.

Robert Parker Wine Advocate | 95 RP
(67% cabernet sauvignon, 25% merlot and 8% cabernet franc) Good deep red. Musk aromas of red berries, leather and smoked meat, plus a whiff of truffle. Velvety yet firm in the mouth, with lovely flavor intensity without weight and surprising lift to the ripe red fruit, smoke and truffle flavors. This spreads out nicely on the back end.

Vinous Media | 91 VM

Wine Details for 2006 Cayuse Camaspelo

Type of Wine Washington Red
Varietal Proprietary Blend : Proprietary Blend is a general term used to indicate that a wine is comprised of multiple grape varietals which are either “proprietary” to the winery or is blended and does not meet the required maximum or minimum percentage of a particular varietal. This also is the case for the grape’s place of origin, especially for region, appellation or vineyard designated wines. There are endless examples of blended wines which are labeled as “Proprietary Blend” and in conjunction with each region’s stipulated wine laws and regulations makes for a vast blanket for wines to fall into. Perhaps the simplest example is California; if a wine is to be labeled as Napa Valley Cabernet Sauvignon, it is required to have at least 75% of the varietal (Cabernet Sauvignon) and 85% of the fruit must be cultivated from the Napa Valley wine district. If the wine does not meet the requirements, it is then labeled as Proprietary Blend.

Country US : As one of the most prolific and innovative wine regions in the world, America is a joy to explore. Most wine connoisseurs will agree that the nation's finest and most compelling wines are being produced today, which means that we have front-row seats to one of the most inspirational stories in wine history. While other regions tend to focus on specific wine styles and have somewhat strict rules as to which varietals you could grow, areas like California have few such restrictions in place. As a result, creative visionaries behind America's most reputable estates have been able to develop compelling, unique, and innovative styles, with a level of terroir expression that rivals even France's largest giants.
Region Washington : While California definitely owns the spotlight when it comes to excellent American wines, Washington winemakers should certainly not be underestimated. While their traditional focus was set firmly on refreshing, illustrious white wines, they've adopted French red varietals like Merlot and Cabernet Sauvignon. Since then, they've been achieving excellence in both categories and can compete with the world's most prestigious viticultural titans.

Flavor-wise, you can expect a healthy amount of variety when it comes to Washington's finest wines. From acidic and fruity bottles that can shake you up from even the deepest slumber or sadness to rich and ripe powerhouses that command the respect of everyone in the room after as much as a single whiff. Juicy raspberries that gently tickle your tongue, deep and noble blackberries, intense cherries and earthen oak - these are the flavors that characterize this region, despite the presence of an entire orchestral symphony of other aromatic notes. A sampling of fine wine from Washington is a lot like being seduced, so why not uncork one of these bottles for a potential or existing partner? With a drink of this quality, those romantic sparks will turn into a fireworks display, as your emotions are laid bare and intensified, and you make a connection that can last a lifetime.
Subregion Columbia Valley
Appellation Walla Walla

Overview

Producer Cayuse : The Domaine of Cayuse is located in the Stones of the Walla Walla Valley, where it is said “The Stones hold the secret.” Over the past twenty years, Christophe Baron has made it his mission to carve out food-friendly wines of incredible depth and character from the almost mythical plot of treasured, and now historic land.

The young and impetuous, French Vigneron visited the little-known town of Walla Walla and fell in love with its seemingly useless stone covered farmland. There were many who doubted such a venture could turn bountiful. However, that is simply just what happened, silencing the nay-sayers; who are probably still trying to allocate some of his highly sought after wines.

Cayuse produces 3,500 cases of a multitude of varieties; Syrah, Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Tempranillo and Viognier. The varietals hail from five different vineyards - Cailloux, Coccinelle, En Cerise, En Chamberlin, and Aramada. The vineyards and their locations are important to the identity of the wines themselves as their true fingerprints are in the minerality. Each wine is true to the unique terroir of the vineyards. Christophe says, “You want to taste the place.”

So… do the stones hold the secret, as a brash, young visiting vigneron believed? Christophe probably deserves more credit himself for his farming methods: which is biodynamical, completely free of chemicals, pesticides and fungicides. His efforts at cultivating the land to develop healthier soil is astounding. But, then again, there is an allure in mythical stories.

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