half cabernet franc, 37% merlot, and 13% cabernet sauvignon, this is one of a handful of cayuse wines that spends a few months in new oak (about 50%). done in a claret style, it's firm, lightly toasty, with explosive dark fruits, streaked with umami, saline sea scents, dried plum, fig, cassis, earth and herbs all entwined to create compelling aromatics that carry through to an impressive finish.
Flying Pig