Randy Fillingim

9.1

Another classic from BF. Still quite young, but with a little decanting -went down like honeydew vine water.  — 4 days ago

Iwan

9.5

What a beauty. Has that signature Cayuse funk on the nose. I would be happy just to smell this wine. Black fruit. Beautifully balanced. A serious wine with a silly label. — 2 months ago

Jakub Kalinowski

9.3

Needs a bit of air upon opening to blow off the reductive edge.
Shows juicy, ripe, creamy blueberry with a bit of toasted and a fresh, mineral streak.
The magic happens on the palate - brilliant energy & depth. Great, pure, juicy, fresh blueberries with rocky minerality. Sappy, velvety tannins, vibrant acidity, so fresh.
This is brilliant stuff - complex, elegant, quite serious. And so drinkable. . — 5 months ago

Craig Becraft

9.1

Pineapple & peach, little tart lime, even a slight bitter, smoky funk just a hint touch of honey on the finish — a month ago

Jan A

9.8

Still very youthful, still has miles ahead. Compacted spice bomb — 3 months ago

Brendan Baker

9.4

Black cherries, leather, grilled meat, spice, long 😍 — 6 months ago

paul kretzer

9.7

Coppery gold shimmer to a medium bloody amber. Stinky warmed cured meats that were left out too long. Spiced cranberry Xmas cocktail, red raspberry puree, woody earthy cedar, with hints of tobacco and spicy fragrance/cologne. Somehow reminds me of a carnival with spicy sugary roasted nuts, cotton candy, and meats and cheeses- with some slightly stale meaty pizza. Leather and old rope. Spicy bloody raw meatiness on the palate. Great firm acidity, and zero alcohol noticed. Very well balanced and smooth with a great mineral backbone. So savory with all the meat and spice, but still has great fruitiness. — 7 months ago

Shay A

9.3

My choice for a Rhône style theme with my local group.

Definitely the oldest No Girls I’ve opened. As expected, these have a Burgundian flair to them in the way they are made when compared to Cayuse/HP/HC. Not as much depth/richness, but there is great acidity and the use of stems is clear. Faint ruby in the glass. Stemmy/green aromatics with herbs de Provence, black olive, Cayuse funk/iron on the nose. Saline, red and black berry driven on the palate with black pepper spice, truffle, beef jerky and big phenolics. Tart and acidic, I followed this over two days, and to my surprise, held up very well. Pop now. — 4 days ago

Jeremy.Buss

9.0

Had been holding on to this for the last three years and decided to crack it open. Let it decant for just 30 minutes and did get better with time. Slight “funky” flavor that mellowed to be more cherry, spice and slight earth tones. Unique blend and one I would have again. — 4 months ago

Shay A

9.3

As a die-hard fan of the Rocks funk, the profile of these wines are totally up my alley. That being said, even I admit that these desperately need food to be at their best. This was no different.

Followed over two days. Two hr double decant day one.

60/30/10 cab/merlot/Tempranillo. Up front, signature Cayuse funk (iron, savory whole cluster herbal profile). Tempranillo really shining. Nothing BDX about this. Thin, spicy, peppery. Black cherry but mostly underripe with a metallic finish.

Day two, I paired this with food (grilled chicken and beef) and this wine transformed in to a totally different wine. Much more heft and core of sweet, ripe fruit. Like a cool vintage left bank Bordeaux but without Brett. Floral, soft pipe tobacco, dark fruits, fig. The overly savory vibe of day one is non-existent on day two.

Perfect example of a wine that simply needs time to evolve for those who find the Cayuse funk too intense (I don’t mind it, but also appreciate it as a layer, not a main player in a wine). — 6 months ago