“Finishes with ripe, firm tannins and very good
aromatic persistence. This would be a perfect match for aged beef.”
—Stephen Tanzer,
International Wine Cellar

Camaspelo

Produced: 1997, 1999 - present

Professional reviews and tasting notes from prior vintages:

2008

The 2008 Camaspelo is made up of 80% Cabernet Sauvignon and 20% Merlot. Fresh herbs and spices, earthy minerals, cassis, and black currant aromas lead to an elegant, stylish Catherine Deneuve of a wine. This finesse-filled effort will provide pleasure through 2023. 96 Points. –Jay Miller, The Wine Advocate

2007

...The 2007 Camaspelo, a blend of 67% Cabernet Sauvignon, 25% Merlot, and 8% Cabernet Franc. The already complex aromatics reveal mineral, Asian spices, incense, violets, black currant and black cherry. In the mouth it offers a lovely combination of power and elegance, along with ripe tannins, leading to a lengthy, fruit-filled finish. Give it 4-6 years of additional cellaring and drink it through 2022. 97 Points. –Jay Miller, The Wine Advocate

2006

...It is made up of 69% Cabernet Sauvignon, 25% Merlot, and 8% Cabernet Franc. The already complex perfume reveals mineral, graphite, creme de cassis, and black cherry. In the mouth it offers a lovely combination of power and elegance, along with very ripe tannins, leading to a lengthy, fruit-filled finish. Give it 3-4 years of additional cellaring and drink it through 2021. 95 Points. –Jay Miller, The Wine Advocate

2005

The 2005 Camaspelo is composed of 69% Cabernet Sauvignon, 23% Merlot, and 8% Cabernet Franc. Purple-colored, it delivers mineral notes, pain grille, pencil lead, clove, allspice, and cassis. On the mid-palate, black fruits, plum, and licorice make an appearance. Focused, intense, and complex, the wine conceals enough tannin to support 5-7 years of further cellaring. Opulent and long, it will be at its best from 2012 to 2025. 94 points. –Jay Miller, The Wine Advocate

2004

The 2004 Camaspelo is 70% Cabernet Sauvignon, 20% Merlot, and 10% Cabernet Franc. The aromatics include herbal notes, pencil lead, espresso, black currants and blackberry liqueur. This is followed by a plush wine with big-time depth and concentration, ripe black fruit flavors, and, amazingly, a sense of elegance. The 45+ second finish is sweet and pure. The tannins are well concealed which will permit this wine to provide pleasure through 2030. 92 points. –Jay Miller, The Wine Advocate

2003

Ruby-red. Aromas of plum, redcurrant, spice cake, gingerbread and truffle. Juicy and tight yet smooth and seamless, with juicy flavors of plum and spice cake. Offers very good density along with a certain delicacy. Finishes with round tannins and a lightly saline quality. This would make a very good match for game birds. 90 points.
–Stephen Tanzer, International Wine Cellar

Loads of spicy black fruits are found in the aromatic profile of the 2003 Camaspelo, a blend of 81% Cabernet Sauvignon, 13% Merlot, and 6% Cabernet Franc. Displaying wonderful intensity of flavors, this blackberry, cassis, and dark cherry-packed offering is pure, medium to full-bodied, and long in the finish. A broad, mouth-coating wine, it also exhibits a lush, velvety texture. Drink it over the next 6-8 years. 91 points. –Pierre Rovani, The Wine Advocate

Cayuse’s Bordeaux blend shows remarkable complexity and detail for such a young red wine. Earthy undergrowth, autumnal fungus, some sweetness in the fruit, some brown sugar; it’s got so much going on. Long and lingering, it’s a fascinating mix of herb, mushroom, cranberry, rock, all interwoven with some pretty, spicy sweet oak. 92 points. –Paul Gregutt, Wine Enthusiast

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