From Northridge Vineyard grapes, this mix of four clones spent more than two years in barrel. Tremendous depth and complexity are apparent on the nose, and there is no let-down on the palate. It’s a seriously powerful wine, with muscle and magic. It opens generously into beautifully integrated layers of ripe fruit, confection, candied rind, cacao and a finishing…
— P.G.
(12/31/2012)
Only the second time The Hustler has been made, this spent 38 months in barrel. All the fruit is sourced from the Morrison Lane vineyard. Port-like and amazingly concentrated, it’s about as far as a dry wine can go and show fruit that is not buried in new oak. Here the fruit is a dark blend of berries and cassis; there is a dense layer of chocolate and earth…
— P.G.
(12/15/2011)
‘The Beautiful’ lives up to its name and reputation. The aromas shoot from the glass; young, herbal and strikingly peppery. This shows a complexity that is rare outside of France. The flavors run through the entire length of the palate, a fascinating mix of herb, leaf, earth, and tightly wound berry fruit. It’s young and crunchy, thought not fleshy, a wine that is…
— P.G.
(11/6/2007)
The En Chamberlin vineyard, farmed biodynamically by Christophe Baron of Cayuse, is the source for this 62% Cabernet Sauvignon/38% Syrah blend. Concentrated and dense, beautifully structured with the herbal flavors of Cabernet Sauvignon set against tart wild berry and hints of citrusy acid.
— P.G.
(9/1/2009)
Sourced from another of the Cayuse vineyards, this is two-thirds Cabernet Sauvignon and one-third Syrah—a proven blend in Walla Walla. There is a potently aromatic herbal quality to the perfectly ripened fruit that marries black cherry and earthy tannins to the herbs. A big wine, with dried leaf character dominating the tannins. Good length, in an Italian style…
— P.G.
(12/15/2011)
This edition of The Creator is a one-time only mix of 43% Cabernet Sauvignon from Stoneridge, 21% Cabernet from Cailloux, and 36% Syrah from Morrison Lane. It’s edgy and tight, with sharply defined corners—herbal, with a leafy/stemmy note, well-integrated into wild, brambly berry fruits. The 50% new oak is virtually invisible at this point; it fills out the…
— P.G.
(12/15/2011)
This is co-fermented Old Stones Vineyard and Cailloux Vineyard Cabernet Sauvignon (60%) and Syrah (40%), showing the funk of the terroir and less of the varietal character of the fruit. It’s flavorful and textural, with earth, anise and smoke notes, plus a mineral-driven wet-stone base and exceptional length.
— P.G.
(12/31/2012)
Blood red, with a center almost black, and a smell like raw meat. A remarkable wine, cropped at well under 2 tons/acre and vinified with roughly 50% whole clusters. Complex and aromatic, with a fruit jelly character that mixes exotic berries and black currants. This is a wine you can dive into and keep exploring; beyond the luscious fruits are layers of herb and…
— P.G.
(2/1/2011)