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  • 2014 Cayuse Impulsivo En Chamberlin Vineyard

2014 Cayuse Impulsivo En Chamberlin Vineyard

UNITED STATES / WASHINGTON / WALLA WALLA
abv 13.6%
  • 97 WA
  • 90 WS
  • Variety
    Tempranillo
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SKU: 134085-2014-750-2B

This item is available by the case only

Total:
$149.99

This is a final sale item

Not eligible for cancellations or refunds

  • Wine Advocate | Rating: 97

    A longer term prospect will be the 2014 Impulsivo, which is 100% Tempranillo brought up in puncheons. It has tons of black and blue fruits, smoked earth and graphite, as well as full-bodied richness, building tannin and top-notch purity. It has a lot of tannin, so it won't be one to open right on release.
    Author: Jeb Dunnuck
  • Wine Spectator | Rating: 90

    Has personality to spare, featuring vivid smoky pepper and plum aromas, with deep flavors of currant, bay leaf and black olive. Finishes with tannic torque. Best after 2018. 226 cases made.
    Drink Dates: 2018+
    Author: Tim Fish
  • 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. 

    Tempranillo is indigenous to Spain and is the country’s most-planted variety. It has thick skin and medium acidity and requires sufficient warmth to develop its signature aromas. In order to maintain acidity during growth to produce a well-balanced wine, the best sites must have a high diurnal temperature range. The best examples of these sites can be found in the high-altitude locations of La Rioja and Castilla y León. Here producers such as Artadi, Pingus, Numanthia-Termes, and Vega Sicilia make full-bodied, age-worthy wines with concentrated flavors of red cherry, tobacco, cured meat, and dried figs, as well as dill and vanilla from long periods in American oak.

    Tempranillo’s savory flavors pair well with cured meats (particularly Spain’s famous Jamón Iberico de Bellota), roasted vegetables, barbeque-grilled meats, smoky dishes, corn-based dishes, and Mexican cuisine. 

    Collector Data For This Wine

    • 41 bottles owned
    • 15 collectors