This 100% Tempranillo is dark, meaty, smoky and super-rich. You find a pretty, floral nose, followed with cured meats, some saltiness too, and very dark fruit flavors with a lot of smoke and tar. This has the firm acidic base of Tempranillo, with immense extraction of color, tannin and plenty of bacon fat in the finish. It's full, almost fleshy, with texture and flavor. Stylistically it fits right into the Cayuse formula, but does not (yet) stand apart as a unique varietal.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.