Sunday, December 6, 2009

2004 Cayalla RTW (Red Table Wine) Oregon

From the Columbia and Walla Walla Valley in Oregon comes this tasty blend made from 35% Cabernet Franc, 30% Cabernet Sauvignon, 20% Merlot and 14% Syrah. It is aged for 9 months in French oak barrels before blending.

Aromas of cassis and vanilla complimented with exotic flavors of sour cherries, bittersweet chocolate, cinnamon, licorice and stewed prunes. Balanced, but with a bold character and showing a long finish with medium tannins.

Winemaker notes:
The Cayalla brand has been created by a team with over 75 years of experience in the Pacific Northwest wine industry. Cayalla wines exhibit the finest qualities derived from grapes grown in the Walla Walla and Columbia Valleys.

The Columbia Valley and Walla Walla Valley are shared by both Oregon and Washington State. The Walla Walla Valley is a small region that lies within the confines of the larger Columbia Valley. Both appellations are east of the Cascade Mountains and are very much warmer and drier than the Willamette Valley of western Oregon. The climate east of the Cascade Mountains is far more hospitable to the Bordeaux and Rhone varietals.

Select Cuvees of Cabernet, Merlot, and Syrah from top sites in the Walla Walla Valley were blended with choice lots from the Columbia Valley to produce this unique wine. After going through malo-lactic fermentation, the wines were aged nine months in a combination of new, one year, and two-year old French oak barrels prior to final blending and bottling.

We chose the name, Cayalla, as it is unique, memorable, and trademarketable. It is derived from the names of the Cayuse and Walla Walla tribes of eastern Washington and eastern Oregon.

Full disclosure: This bottle was a complimentary sample for Vigna Uva Vino from Firesteed Cellars.

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