Cayuse - Flying Pig Walla Walla Valley 2020

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Cayuse Description

Produced by the En Cerise Vineyard, which literally translated, means "cherry," appropriate since this 10-acre vineyard planted in 1998 was a cherry orchard in its former life.

Christophe Baron grew up among the vineyards and cellars of his family's centuries-old Champagne house, Baron Albert. His sense of adventure, however, led him to become the first Frenchman to establish a winery in Washington State.

While visiting the Walla Walla Valley in 1996, Christophe spotted a plot of land that had been plowed up to reveal acres of softball-sized stones. This stony soil, this terroir, was just like that of some of the most prestigious French appellations. The difficult ground would stress the grapevines, making them produce more mature, concentrated fruit.

He named his vineyard after the Cayuse, a Native American tribe whose name was taken from the French cailloux--which means, rocks. Hours of back-breaking work later, Cayuse Vineyards has become five vineyards encompassing 41 acres.

James Suckling: 94 Points

Gorgeously savory and flavorful Bordeaux blend with aromas of tea leaves, wild cherries, nutmeg, grilled herbs, bergamot and olives. Seaweed, too. It’s medium- to full-bodied with chalky, fine tannins. Fresh earthiness here. Tightens at the end. 46% cabernet franc, 37% merlot and 17% cabernet sauvignon.

Vinous: 94 Points

"The 2020 Flying Pig opens with a rich and dusty blend of crushed raspberries, mint and sage, accented by nuances of white pepper and cracked chalk. This is savory yet silky to the core, with texturally ripe red and black fruits that swirl throughout, enlivened by vibrant acidity. The lightly-structured 2020 finishes with tremendous length and sweet tannins, as nuances of spiced blood orange and blueberries fade. The Flying Pig is a blend of 46% Cabernet Franc, 37% Merlot and 17% Cabernet Sauvignon that only sees about 20% new oak. It's a beauty."-Eric Guido