- 97 Punkte Robert Parkers WINE ADVOCATE, Jeb Dunnuck: "There are 533 cases of the 2014 Grenache God Only Knows Armada Vineyard, and as always, it's an unknown blend that's dominated by Grenache (reportedly from vine cuttings from Rayas). It's fermented with just about 100% whole clusters in concrete and aged mostly in neutral puncheons and foudre, with one concrete egg. A bigger, richer wine than the No Girls cuvee, this beauty packs a punch in its black cherry, reduced strawberry, herbes de Provence and crushed violet aromas and flavors. With full-bodied richness, a supple, elegant style and fine tannin, this singular beauty will benefit from a year or three of cellaring and keep for 10-15 years."
- 94 Punkte WINESPECTATOR, Tim Fish: "A compelling wine, polished and impeccably built, with expressive raspberry and bacon fat aromas and layered smoky plum, olive and stony mineral flavors that build momentum toward refined tannins. Grenache and other red varieties. Drink now through 2024. 533 cases made."
- VINOUS, Stephen Tanzer: "(13.5% alcohol; not 100% Grenache as this selection originally from Château Rayas, planted in 2001, includes some white grapes; raised in old demi-muids from René Rostaing): Bright medium red, with the beginning of amber at the edge. Fascinating aromas of raspberry, truffle, rose petal, smoked meat, pepper and olive tapenade: I would never have guessed New World. Dry and firm in the middle palate, offering flavors of raspberry, peony, jasmine, orange peel, olive tapenade, smoked meat and spices, plus a whiff of ponzu sauce. This wine should be wonderfully food-friendly and flexible at the dinner table (Baron recommends pairing it with king salmon with tarragon mayonnaise). Finishes with excellent length. Baron notes that at yields above 1.5 tons per acre, Grenache in Washington tends to have a hole in the middle. Not this one, though! Finishes juicy and long, with very suave tannins."
- 100 Punkte INTERANTIONAL WINEREPORT: "The 2014 'God Only Knows' is an utterly fascinating wine from the amazing team of Christophe Baron and Elizabeth Borcier of Cayuse Vineyards. This stunning Grenache was sourced from the Armada Vineyard and instantly impresses as it opens to intoxicating aromatics of red fruits, tangerine rind, floral, dried spices, smoldering ash, Earl Grey tea, wet stones and earthy nuances all taking shape. On the palate this continues to impress, as it displays striking elegance and finesse, with a remarkable silky, polished texture, and wonderful poise as it shows a bright zesty flavor profile of black raspberries, blood orange, floral, umami and black olives which continue to add complexity and impressive range as they build on the finish. The combination of purity, precision and sense of place are a thing of beauty. Overall, this is a complete success, and one of most impressive wines ever from Walla Walla. While this is absolutely outstanding now, it also possesses lovely aging potential."
|Parker Wine Advocate:||97 RPWA|
|International Wine Report:||100 IWR|
|Rebsorte(n):||Grenache noir / Garnacha tinto|
|Region:||Columbia Valley Walla Walla|
|% vol Alk:||13,6|
|Notizen des Weinguts:||Cayuse Vineyards is the first winery in the Walla Walla Valley to fully implement biodynamic farming methods in its vineyards. Biodynamism is chemical-free farming that produces both healthier soil and food. It is the only kind of agriculture to take both the soil and the cosmos into account in helping the vines grow in perfect harmony with the forces of the universe. “If you understand that the moon moves oceans, you can also understand that the moon exerts an influence on vines,” said Christophe Baron, vigneron and owner of Cayuse Vineyards. “We want to produce the best wines possible,” said Baron. “Healthy vines make healthy wines. Our vines have always been grown organically, so biodynamism was the next logical step to take.” Since 2002, Cayuse has consulted with Philippe Armenier, a biodynamic farming specialist and previous owner of Domaine de Marcoux, a world-renowned winery in Chateauneuf-du-Pape, France. Using Armenier’s expert advice, Cayuse crushed it’s first biodynamic certified fruit in the 2004 vintage. “I noticed many of the best French producers have been switching from conventional growing methods to biodynamism over the last decade. After tasting their wines, I talked to them to find out more and became convinced that it was a necessary step for Cayuse to take,” said Baron. Using biodynamism, producers such as Chapoutier in the Rhône, Marcel Deiss in Alsace, Coulée de Serrant in the Loire, Jacques Selosse in Champagne, Domaine Leroy in Burgundy, Domaine LeFlaive in Burgundy, and Domaine de Marcoux in Chateauneuf-du-Pape make some of the finest, most sought-after wines in France. Cayuse Vineyards is a 100 percent estate vineyard located in the Walla Walla. Best known for its highly acclaimed Syrah, Cayuse currently creates 12 estate wines from fruit harvested on 51 acres of vines planted in ancient riverbed rock. In fact, the word “Cayuse” refers to the Native American tribe named by French-Canadian traders from the French “cailloux,” which means “stones.” A native of France, Baron developed a passion for farming growing up in his family’s centuries-old Champagne House, Baron Albert.|
|Potenziell allergene Substanzen:||Enthält Sulfite. Kann Spuren von Eiweiß, Gelatine und Milch enthalten.|
|Importeur/Inverkehrbringer:||Weinhandlung Martin Apell, Eugen Richter Strasse 109, 34134 Kassel|
|Warnungen:||Der Konsum von alkoholhaltigen Getränken während der Schwangerschaft kann selbst in geringen Mengen schwere Konsequenzen für die Gesundheit des Kindes nach sich ziehen.|
|Hersteller:||Cayuse Vineyards, PO Box 1602, Walla Walla , WA 99362, USA|
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