Shay A

9.4

My contribution for the evening. This was powerful after 2.5hrs in the decanter and EPITOMIZED WA state Syrah. A mix of Cayuse funk on the nose with more ripe producers on the palate. No fox fur type notes, but very stemmy (100% whole cluster) crusted by black peppercorn and black olive tapenade. Blood/iron rich at the front and mid palate before it turns more blue and black fruit dominant with a touch of sweetness. More savory than fruity with smoked brisket and jerky but a nice balance of baked fruit. Drinking fantastic right now. Runner up for Wine Spectator’s Wine of the Year in 2017. — 7 years ago

with Jack, Jeff and 3 others

Neil Shah

9.5

Roasted meat — 8 years ago

Joseph Barsky

9.4

A Garagiste wine, 97% Syrah and 3% Viognier from Walla Walla, Washington State. Look out Cayuse - this is amazing for $30. The viognier gives the nose a nice perfume and it could use some aging, but enjoying this early taste. — 9 years ago

Jeffrey Long

9.6

Decanted 10 hours ago. Evolved to a silky soft balance of asphalt, bacon fat, and smokey dried berries. — 9 years ago

with Craig, Michael and 5 others

Eric L.

9.2

Meaty and funky. Could use a few more years. — 10 years ago

Matthew Gray

9.7

Whoa! Mind blown. This wine is a blockbuster and goes on forever. Prune, leather, dark cherry, black pepper, warm and velvety. — 10 years ago

Cameron Myhrvold

9.4

A delicious tempranillo. It was upstaged only by the Cayuse Impulsivo. — 10 years ago

Berg

9.3

Really like this, but its like an insane mix of Burgundy and Cayuse. Probably not for everyone! Meaty, bloody, cherries, smoked tea, definitely barnyard funky, but reminds me more of the WW rocks funk! (Have just had a bunch of those recently though, so fresh in my head)...damn, I might have to go open another Cayuse just to see if I'm nuts or not. #burgundythursday — 11 years ago

Pirom Phadoemchit

8.9

Rose made by Cayuse for their staff only. Bottle given to me. Great acid, just a touch off dry, perfect with food. — 11 years ago

Ned Gray Creed

9.3

Very impressed. Savory notes, pinch, baller showing. I like it more than my Cayuse experience. — 12 years ago

with Mark

David Kline

9.7

2005 Summerland serial number 6043. Charred earth and meaty smoky loveliness that really reminded me of Cayuse for a moment. Bold terroir and a backdraft of black pepper on an extracted plummy black nasty fruit stuffed mushroom and peat cloud. Real depth of character stuff, where you really feel this wine has your back as your guns smoke and bluster from a wet foxhole. Straight cover fire for hours. Then you realize your brother is losing lifeblood, literally baking in a fever, and you are the one who gets to live with him in his greatest moment, shining like a flame. Another hour, and the sun has set, summer is over, the smoke is clearing to reveal a tired, injured if glorious wine that really was at its best in that precise moment, and adumbrates in the long shadow of death. — 12 years ago

Shay A

9.4

This was my contribution as I knew at least one other person present would enjoy it as much as I would. Not for the faint of heart, and certainly Cayuse-esque. Olive tapenade, funk and hoisin sauce on the nose. Very iron driven with spiced red fruit on the palate, with the finish turning more rich blackberry and potpourri like. This one has 5% Grenache Blanc in it instead of Viognier. — 7 years ago

with Dan and Weston

Steve Anderson

9.3

In a tough spot between the Grange and the Chave in the 1st Syrah flight. 5th of 6 bottles from blue OWC. Although it wasn’t in the same class as the Grange, it drank above expectations for its age and pedigree (purchased fruit, pre-estate vineyards I think). Pre- — 8 years ago

John A

9.7

FL and friends....a 1989 angelus and just because a comparison with a cayuse bionic frog!! — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

Alban Vineyards as they state in their label "The first American winery & vineyard established exclusively for Rhone varieties." This Syrah has settled in nicely after 10 years in bottle. I would say it's peaking. On the nose; scorched earth, sweet & slowly baked; blackberries, blueberries, black raspberries, plum, huckleberries and dark cherries. Mint, eucalyptus, milk chocolate, black olive, notes of liqueur, crushed rocks, loamy top soil and lilacs, violets and lavender. The palate is rich and nicely resolved. The body medium-medium plus. The fruits are ripe, creamy and juicy; blackberries, blueberries, black raspberries, plum, huckleberries, dark cherries and strawberries haunt the long fruit set. Mint, eucalyptus, sage, smoked meat, milk chocolate, black olive, notes of liqueur, crushed dry rocks, gritty volcanic minerals, scorched earth, a little bacon fat, underbrush, a whiff of black pepper, lilacs, violets and lavender, great rich, round, fresh acidity with a very good, long, balanced, well structured, finish with length and staying power. I prefer this over the Cayuse I had a couple of weeks ago. Much better balance of fruit, earth, etc.. photos of their Edna Valley vineyard, fruit that needs netting to protect it from the birds, John Alban and the Alban barrel room. Producer notes and history...In 1985, John Alban planted grapes for other people until he bought an estate in 1989. He focused on wines made from Rhône Valley varietals. Alban is one of the pioneers of the Rhone Rangers movement. They are considered to one of the more influential American Rhone producers. In beginning to grow Viognier, Alban said, "I almost single-handedly doubled the world's acreage," referring to a time when its cultivation was reduced to 50 acres or 20 ha in two areas of the Rhône Valley, Condrieu and Château-Grillet. Alban's work, along with that of Josh Jensen of Calera Wine Company (just sold to Duckhorn, ugh!) in San Benito County, helped to significantly expand plantings of Viognier in California at a time when the variety was near extinction. Alban has 250-acre or 100 ha under vine. Their vineyard area extends 60 acres or 24 ha, planted with Syrah, Viognier and Roussanne. The Alban wines produced are; Lorraine Vineyard, Reva Vineyard Syrah, Seymour's Vineyard Syrah, Patrina Alban Estate Syrah and Pandora, a blend of Grenache and Syrah. They also used to produce a dessert wine from 5% botrytis grapes and aged in 50% new oak, called Rotten Luck. You can still find past vintages on Wine-Searcher. — 9 years ago

Richard Steinberg

9.3

Blind. Whole table guessed Cayuse. No surprise but close. This was really funky and yummy. Fun to drink. Better with food than as a sipper. I really liked it. Probably couldn't drink it all the time but a nice change of pace. Very intellectual flavor profile. — 10 years ago

with Mike, Howard and 1 other

Molly Adamson Gilbane

9.0

green pepper and multi grain toast. funky fresh notes.👌🏻 #whenpigsfly #turnt — 10 years ago

with Bobby

Eric Hwang

8.9

Pleasant flavors of melon and rhubarb. Soft and mellow but could have used more acidity. — 11 years ago

Lori Mike

9.2

Dark red color. Aromas raspberry jam with cigar box notes slight acid on the mouth followed by flavors raspberry and blueberry. This finish goes on and on and on. — 11 years ago

Neil Shah

8.9

Delightful. Reminds me of River's Edge, and some Cayuse. Even better for the price. — 12 years ago

Neil Shah

9.4

Loving this, it's a Pinot with all the elements I love in Cayuse — 13 years ago

Paul T, Missing My Beautiful Wife 24/7

10

😳😳🧠💣
This has been on my bucket list of wines to try, does not disappoint. WOW! Older Alban Syrah & Cayuse Bionic Frog have been my WOW Syrah’s, this one might take the cake though🤔 — 7 years ago

Shay A

9.5

A wonderful tasting put on by Classic Wine Storage featuring Long Shadows Winery. If you aren’t familiar with these wines, they are phenomenal WA state wines that are made by the likes of Randy Dunn, Phillipe Melka, Michel Rolland, John DuVall, and more.

This wine is made by John Duvall of Penfolds. Dark overripe berries, smoke, cassis, currant and some smoked bacon. Not the northern Rhône/Cayuse like funky Syrahs...this is more Napa Syrah that is rich, structured and voluptuous. Notes of violets and caramel. One of my favorites of the night. — 8 years ago

with Mark

Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

9.3

Medium garnet red. Love the funk on the nose, reminds us of the GOK without the same intensity but tons of layers. Layered with crushed purple flowers, wet rocks, red berries, raspberries, a touch of olives, and leather. The Grenache really comes through after day one. Moderate tannins (6.5/10) and light body to start that beefed up to medium bodied the next day. Stronger flavors in the front and mid palate with savory notes, gaminess, cassis, red cherries, herbs and a touch of minerality. Super long and lingering finish. This is still a baby and needs air, we tried this over three days and after having a four hour decant on day one. Delicious inaugural vintage by Elizabeth Bourcier of Cayuse. Drink till 2024. (93+) — 9 years ago

with Sean and India

Chris Leon

9.2

Full impact. So fun. — 10 years ago

Andrew Holloway

9.0

Huge contrast to the Cayuse, big fruits — 10 years ago

with Peter, Sheree and 2 others

Richard Steinberg

9.5

Barnyard nose. Silky Grenache fruit with a cassis flavor profile. Elegant. Regal. White pepper. Laser focused red fruit. Intellectual wine. Europe meets Cayuse. — 11 years ago

with John and Mike

Neil Shah

9.2

Cayuse all over again — 11 years ago

Cameron Wilson

9.3

Nose is has a nice earthy funk, reminds me of drinking Cayuse wines. The palate is velvety and provides an excellent red fruit profile, nice spicy backbone , great lasting finish. — 12 years ago

Dave Smigielski

9.5

Pop n pour with the cayuse. They were clearly different and both spectacular — 12 years ago