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  • 2009 Cayuse Cabernet Sauvignon The Widowmaker

2009 Cayuse Cabernet Sauvignon The Widowmaker

UNITED STATES / WASHINGTON / WALLA WALLA
  • 93 WA
  • 91 WS
  • 93 IWC
  • Variety
    Cabernet Sauvignon
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SKU: 130902-2009-750-2B

This item is available by the case only

Total:
$175.00

This is a final sale item

Not eligible for cancellations or refunds

  • Wine Advocate | Rating: 93

    The Cayuse 2009 Widowmaker ' as usual, from the year 2000 plantings in the deeply gravelly En Chamberlin ' was raised in just under half new barrels, whereas in 2005 and 2006 it was 80%. Juniper berry, cedar, and cassis catch the nose's attention; then inform a rich, polished, subtly-oily palate. A suggestion of crushed stone ' though not, to be sure, the refined texture and tannins on display here ' certainly fits Baron's quip that 'this is like riding over a gravel road.ƒ?_ Tactile sizzle of baking spices; smoky Latakia tobacco; and piquant huckleberry all add to the intensity, grip, and complexity of a powerfully persistent finish. This looks likely to reward considerable cellaring and perform well for more than a decade.
    Drink Dates: 2012-2022
    Author: David Schildknecht
  • International Wine Cellar | Rating: 93

    (fermented in a concrete tank, then aged in Taransaud barrels, 50% new): Good deep red. Aromas of licorice pastille and smoke. Dense, sweet, juicy and bright, with harmonious acidity shaping and lifting the raspberry, cassis and spice flavors. A captivating hint of rocky minerality contributes to the impression of finesse. In a very suave style, finishing with sweet tannins and superb persistence. Baron told me that he is slowly bringing down his new oak percentages, and this wine is clearly the better for the new approach.
    Author: Stephen Tanzer
    Issue: November/December 2012
  • Wine Spectator | Rating: 91

    Dark and swirly, churning with black olive, black coffee and dark berry flavors that play against firm but well-integrated tannins.
    Drink Dates: 2014-2019
    Author: Harvey Steiman
  • No collector reviews available
  • In a state most often associated with rain and apples, vineyards occupy more land each year. Nearly all of this vineyard expansion has taken place in the eastern part of the state, where arid, almost desert-like conditions prevail. Winters are harsh and frost is always a threat, but such conditions, along with sandy soils, have allowed most Washington vines to grow on their own rootstocks—a rarity among wine regions throughout the world. 

    Cabernet Sauvignon is a thick-skinned variety that is high in color, flavor, tannin, and body, displaying aromas of black currant, blackberry, violet, bell pepper, and black cherry. It is late-ripening and therefore struggles to grow in cool climates. Quality can vary tremendously depending on terroir, vineyard management, and winemaking style, with the highest quality wines coming from the Haut-Médoc and Graves in Bordeaux, and Napa and Sonoma in California.

    The powerful flavors, tannin, and body of Cabernet Sauvignon make it well suited to ageing and allow it to stand up to a large proportion of new oak without overpowering the wine. 225-litre barriques are the most popular size barrel and French oak is commonly used by the best producers to add structural complexity and flavors of chocolate, vanilla, and clove to the nose and palate. The best wines, many of which are below, can age further in the bottle for decades.

    Old-World Cabernet Sauvignon is often blended with Merlot, which ripens earlier than Cabernet and adds plum, softer tannin, and lighter body to this Bordeaux blend. These wines typically have earth-driven aromas such as wet leaves and truffle along with bell peppers and leather. First-Growth producers such as Château Lafite-Rothschild, Château Latour, and Château Margaux consistently produce some of the highest-quality Cabernet Sauvignon-based blends.

    New-World Cabernet Sauvignon is seen both as a blend and single varietal. Warmer climates and long sunlight hours result in an extended growing season, bearing grapes with richer fruit, bigger tannin, higher alcohol, and lower acidity than their Old-World counterparts. Some of the best expressions of these full-bodied wines come from producers like Screaming Eagle, Hundred Acre, Schrader and Scarecrow.

    All Cabernet Sauvignon pairs phenomenally well with meat-forward dishes such as rib-eye steak, short ribs, lamb shank, or a cheeseburger. Vegetable-forward dishes featuring mushrooms are also a great choice for this variety. 

    Collector Data For This Wine

    • 42 bottles owned
    • 15 collectors