A Merlot-dominated blend, the 2011 Flying Pig checks in as 50% Merlot, 40% Cabernet Franc and 10% Cabernet Sauvignon that spent 12 months in 50% new French oak before being moved to large oak puncheons. Deep-ruby in color, it has beautiful cassis, plum, licorice, olive tapenade and lead pencil shaving-like aromas and flavors that give way to a full-bodied, layered and concentrated 2011 that has beautifully integrated oak, plenty of mid-palate and a terrific finish. Enjoy it anytime over the coming 10-15 years. Enough can’t be said about the quality coming from this estate, and Christophe Baron, who’s assisted by Elizabeth Bourcier, produces, in this reviewer’s opinion, some of the most distinctive and exciting wines on the planet. As I said last year, there’s no secret here, and Christophe simply has fantastic terroir, works his ass off in the vineyard (everything is farmed biodynamically), and then gets out of the way in the cellar. Looking at the vintages reviewed here, his 2011s (which come from the lowest yields ever at this estate) check in at the top of the vintage and have uncommon richness and depth. Stating that it was the coolest vintage of his career, Christophe loves the European style of the wines and feels they’ll reward 5-7 years of cellaring. As a group, they show superb aromatics, medium to full-bodied richness and fresh, lively characters. In contrast, the 2012s are flamboyant and decadent, with awesome textures, beautiful purity of fruit and brilliant underlying structure. To my palate, 2012 is up there with finest vintage from this team to date. 2012 is possibly the best vintage I’ve ever tasted from Christophe. Across the board, the wines shows incredible aromatics, awesome purity and full-bodied richness and concentration. Tel. (509) 526-0686; www.cayusevineyards.com