“This is a complex wine that refines itself into a fine beam
as the finish lingers...”
—Harvey Steiman,
Wine Spectator

Flying Pig

Produced: 2001 - present

Professional reviews and tasting notes from prior vintages added as published (scores within parentheses indicate barrel samples):

2011

The 2011 Bordeaux blends are incredibly strong, especially given the vintage. Made from a blend of 50% Merlot, 40% Cabernet Franc and 10% Cabernet Sauvignon from the En Cerise and Cayuse Vineyards that spent 18 months in 40-50% new French oak, the 2011 Flying Pig offers up a knockout bouquet of plum, licorice, mineral, violets and dried spices on the nose. Medium to full-bodied on the palate, with superb depth through the mid-palate and a chewy, broad finish, it will benefit from a handful of years in the cellar and have 12-15 years or more of prime drinking. Drink 2016-2026+. (94-96) Points. –Jeb Dunnuck, The Wine Advocate

2010

...the 2010 Flying Pig is a Cabernet Franc-dominated blend that incorporates 37% Merlot and 13% Cabernet Sauvignon into the blend. Loaded with notions of cassis, dried flowers, saline-like minerality, exotic spice and damp earth, it flows onto the palate with a juicy, brilliantly focused profile, with a core of sweet fruit, full-bodied richness and no hard edges. Give it 3-4 years to fill out and enjoy it over the following decade. Drink 2017-2027. 96 Points. –Jeb Dunnuck, The Wine Advocate

Fresh and vibrant, pulsing with cherry, raspberry and spice flavors that glide onto the long and evocative finish. Cabernet Franc, Merlot and Cabernet Sauvignon. Drink now through 2018. 187 cases made. 93 Points. –Harvey Steiman, Wine Spectator

2009

Baron’s as usual Cabernet Franc-dominated 2009 Flying Pig – incorporating 34% Merlot as well as 12% Cabernet Sauvignon; its entirety sourced from the 1998 En Cerise plantings; and assembled around nine months after fermentation – gives a mouthwatering impression of being suffused with savory, carnal, fatty pan drippings. If this libation doesn’t qualify as high umami, I don’t know what would! With that come ripe, succulent, subtly tart-edged cassis and blueberry; bittersweet floral perfume; as well as rich yet piquant toasty walnut and hickory, all of which ally on a polished, soothing palate, leading to a long, vibrantly dynamic and – as already adumbrated – salivary gland-milking finish. This should prove a terrifically memorable table companion over the coming decade if not also beyond. 94 Points. –David Schildknecht, The Wine Advocate

The Flying Pig is a blend of 60% Cabernet Franc and 40% Merlot. Bursting with a ripe, succulent cherry flavor, it offers layers of blackberry and spice, with floral highlights of talcum powder and rose. It’s has a potpourri tone that dots the long, spicy finish. Perfect for ribs in a sweet barbecue sauce. 93 Points. –Paul Gregutt, Wine Enthusiast

Good full medium red. Blackberry, licorice and tobacco on the nose, lifted by violet and clove; very cabernet franc. Juicy and tight, showing modest complexity today to its raspberry and tobacco leaf flavors. This firmly structured franc has an essential softness but will still need time to unwind.. 91(+?) Points. –Stephen Tanzer, International Wine Cellar

2008

...the 2008 Flying Pig, a blend of 60% Cabernet Franc and 40% Merlot, Dried herbs, spice box, mineral, cassis, and black cherry aromas inform the nose of a savory, succulent, layered, lengthy offering that will benefit from 2-3 years of cellaring and provide optimum drinking through 2023. 97 Points. –Jay Miller, The Wine Advocate

2007

The 2007 Flying Pig is a blend of 60% Cabernet Franc and 40% Merlot. Baron’s take on Cheval Blanc, the wine is sourced from yields of 1.3 tons per acre. It offers up a kinky bouquet of liquid rock, Asian spices, incense, and wild berries. Full-bodied but light on its feet, this complex effort is hard to resist now but will easily evolve for another 5-7 years due to its impeccable balance. Drink this pleasure-bent wine from 2015 to 2027. 96 Points. –Jay Miller, The Wine Advocate

2006

The 2006 Flying Pig is a blend of 60% Cabernet Franc and 40% Merlot. Baron’s take on Cheval Blanc, the wine was sourced from yields of 1.3 tons per acre. It offers up a sexy bouquet of mineral, Asian spices, incense, black cherry, and black currant. Full-bodied but light on its feet, this complex effort is hard to resist now but will easily evolve for another 5-7 years due to its impeccable balance. Drink this pleasure-bent wine from 2015 to 2026. 95 Points. –Jay Miller, The Wine Advocate

2005

The 2005 Flying Pig is 60% Cabernet Franc and 40% Merlot aged in 50% new oak. Opaque purple with an exotic perfume, on the palate the wine is mouth-coating and rich with the oak totally integrated. The wine manages to be both elegant and powerful with minerals and spice on the mid-palate and a very long, fruit-filled finish. 95 Points. –Jay Miller, The Wine Advocate

Smooth and round, with pleasant mineral and root beer notes weaving through the pretty raspberry, red cherry and currant fruit. Remains silky and seductive as the finish sails on beautifully. Cabernet Franc and Merlot. Drink now through 2013. 92 Points. –Harvey Steiman, Wine Spectator

2004

The 2004 Flying Pig is 57% Cabernet Franc, 28% Merlot, and 15% Cabernet Sauvignon aged in French oak, 60% new. Purple-colored, the perfume is marked by the Cabernet Franc with its herbal/menthol notes. In addition, there is an abundance of pain grille, spice box, licorice, and black currants. Velvety-textured, the wine is super-rich, layered, and showy on the palate. There is plenty of ripe tannin to accompany the sweet fruit, and terrific length. Allow 6-8 years in the cellar and drink this brilliant effort through 2040. 94 Points. –Jay Miller, The Wine Advocate

Supple and spicy, with a dill and green peppercorn edge to the silky-textured currant and prune flavors. This is a complex wine that refines itself into a fine beam as the finish lingers well. Cabernet Franc, Merlot and Cabernet Sauvignon. Drink now through 2012. 91 Points. –Harvey Steiman, Wine Spectator

2003

Dark red. Deeply pitched aromas of smoke and beefsteak tomato. Fatter and sweeter in the mouth than the Widowmaker, with an impression of smoother acidity. Thick with material but quite meaty at the outset, with the fruit coming up only after time in the glass. In a very round, seamless style, and long on the aftertaste. Like the Widowmaker, this should be decanted for a couple of hours or laid down for three or four years. 90 Points. –Stephen Tanzer, International Wine Cellar

Light and refined, with a strong minty note running through the raspberry and cream flavors, lingering endlessly on the polished finish. Cabernet Franc, Cabernet Sauvignon and Merlot. Drink now through 2010. 92 Points. –Harvey Steiman, Wine Spectator

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