Somm David T

Independent Sommelier/Wine Educator

9.1

This wine seriously has more bacon fat and pork than I've experienced in a bottle. The fruit is one of the last things I will have in this description. It's why there is a pig in the picture collage! I had to do it because right now that is the dominating flavor of the wine. I am going to come back to this in a bit. Let's see what happens after some time in the decanter. This starting to calm down a bit. On the nose, bacon fat, pork, grilled meats, BBQ sauce, olive, loads of milk chocolate, brine, brown sugar, dried blood, pepper, black plum, dark cherries, blackberries, faint strawberries, dry stones, loamy clay soil, scorched earth, soy sauce and decayed dark florals. The mouthfeel is thick and brooding. Everything on the nose is on the palate. The acidity is round. The finish is thick, rich with intense flavors that stick to the palate and linger endlessly. If I had more bottles of the 06 En Chamberlin, I'd wait another 8-10 years to open them. It's still a monster. Photos of; the front of their tasting room in downtown Walla Walla that is generally always closed, the stone vineyard of Cayuse that needs to be horse plowed, Christophe Baron (owner), ready to pick grapes and a field pig...just because their is so much pork in this wine. Producer notes and history...while visiting the Walla Walla Valley in 1996, Christophe Baron spotted a plot of land that had been plowed up to reveal acres of softball-sized stones. He became ridiculously excited. This stony soil, this terroir, reminded him of vineyards he had visited in France (Rhone Valley) and Spain. The difficult ground would stress the grapevines, making them produce more mature, concentrated fruit. Christophe Baron had found a new home. He named his vineyard after the Cayuse, a Native American tribe whose name was taken from the French cailloux–which means, of course, rocks. Hours of back-breaking work later, Cayuse Vineyards has become five vineyards encompassing 50 acres: Armada, Cailloux, Coccinelle (Ladybug), En Cerise (Cherry), and En Chamberlin. The majority of the vineyards are planted with Syrah, and the rest dedicated to Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Tempranillo and Viognier. All of the vineyards are planted in rocky earth within the Walla Walla Valley appellation. Cayuse was also the first winery in Walla Walla to farm using biodynamic methods. These highly stressed vineyards average a yield of only two tons or less per acre (30 hectolitres per hectare), resulting in wines true to each vineyard’s unique terroir. Cayuse specializes in four estate-vineyard Syrahs, along with Bionic Frog Syrah, Impulsivo Tempranillo, Widowmaker Cabernet-Sauvignon, two Bordeaux blends named Camaspelo & Flying Pig and Viognier. Look for their other partnership wines; Horsepower & No Girls if you haven't already. Nearly 100% all mailing list, restaurants and secondary markets. — 8 years ago

Daryl smith

9.0

Another fantastic Red blend from Martin-Scott winery. — 10 years ago

Jason McLaren

9.0

Interesting white. Good value. Little butter and tart. — 9 years ago

Joe Paradise

9.0

Wonderful complexities. Tart red notes like Cranberry and red apple skin melding with darker plum and black cherry. Wet muddy earth, smoky oak, cola, roasted herbs and savory spice. Like a collage where the pieces shouldnt go together but as a whole work in harmony. Tasty and interesting — 10 years ago

Sara Lee

9.0

Sanctuary Vineyards Coastal Collage, wonderful red blend. — 10 years ago

Jonas Johansson

9.0

Making myself a Constant Buzz from Dominick's. Basically a Long Island with frozen strawberries and pineapple. Dominick's served them by half a gallon. Am I missing Ann Arbor or just start of collage season? — 10 years ago

Christopher Bates

Master Sommelier, Owner/Winemaker Element Winery

9.6

This beer is rediculios. Sweet and smokey. Some acidy but super balanced. Great. — 11 years ago

Bodil Martin

9.8

Last night in St Augustine, restaurant Collage, awesome!🍷🍷🍷🍷 — 9 years ago

Marshall Todd Herron DPM

10

Well, again Ehlers estate never disappoints! This is a fantastic cab franc from St Helena in Nappa Valley. The cork was absolutely perfect. The color is midnight sky on a cloudy night with a rim of purple hue. The legs are thick and long with a 12 second fall. The bouquet is a floral collage of roses and concord grapes growing in a field surrounded by ancient oaks. The initial palate reminds me of blackberry pie with a butter coated crust. The finish is a tart raspberry sorbet floating in a buttery, spicy, and oaky bliss of soft wine only experienced in a tiny French cafe. This is my new favorite wine. Im sorry ZD, you've just been pushed into second place!!!!!!!! Im buying as much of this as I can afford. I suggest you pick this one up asap while there is some left. — 10 years ago

Eric Guido

9.6

Words like layered and intense simply do not do this justice. The '09 GMAX displays a collage of ripe stone fruits, hints of brown sugar and honey add depth, then masses of flowers, citrus rind and crushed stone. On the palate, it displayed angular citrus driven textures which seemed to exploded into riper tropical fruits, spice, and minerals. Tart citrus saturated the senses throughout the finish, offset by tongue curling acidity. — 10 years ago

Erin Kuba

10

Love this blend; great red to enjoy even without food. — 10 years ago