Cayuse Cailloux Syrah 2009
Syrah/Shiraz from Walla Walla Valley, Columbia Valley, Washington
#22 Wine Spectator Top 100 of 2012
Cayuse 100% estate wines include four vineyard designated Syrahs. These highly stressed vineyards average a yield of only two tons or less per acre, resulting in wines true to each vineyard's unique terroir.
Wine Spectator - "Polished, effortless and juicy, with blackberry, currant, black olive and tar flavors, beautifully balanced to rotate all its facets as the finish keeps spinning. Harmonious and expressive."
The Wine Advocate - "A hot vintage that has the grapes harvested mid-September, the 2009 Syrah Cailloux Vineyard offers lots of pepper, dried herbs, white flowers and black and red raspberry fruit to go with a gorgeously ripe, layered, full-bodied style on the palate. Slightly closed at the moment, with lots of structure, give it a few years and enjoy bottles through 2029. Rating: 96+"
Wine Enthusiast - "Always a standout, this is the only one of the Cayuse Syrahs that is cofermented with Viognier. This explodes with flavors of blueberries, soy, earth, black tea, iodine, anise and salt, plus a hint of sassafras. Notes of herb and cured meat add further interest to this unique, captivating effort."
Vinous / Antonio Galloni - "Good dark red. Aromas of raspberry, mocha, black olive and leather, plus a suggestion of apricot (from the 7% viognier component, no doubt). Rich in the mouth and impressively bright for the vintage, with complex fruit and mineral flavors framed and lifted by pepper, floral and spice elements. Very complex, dry and long syrah with superb fruit and grip. Christophe Baron told me that he did no leaf-pulling for syrah and then carried out a very gentle extraction: "like steeping tea.""
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An adventure in the new world
Christophe Baron grew up among the vineyards and cellars of his family's centuries-old Champagne house, Baron Albert. His sense of adventure, however, led him to become the first Frenchman to establish a winery in Washington State.
While visiting the Walla Walla Valley in 1996, Christophe spotted a plot of land that had been plowed up to reveal acres of softball-sized stones. This stony soil, this terroir, was just like that of some of the most prestigious French appellations. The difficult ground would stress the grapevines, making them produce more mature, concentrated fruit.
He named his vineyard after the Cayuse, a Native American tribe whose name was taken from the French cailloux--which means, rocks. Hours of back-breaking work later, Cayuse Vineyards has become five vineyards encompassing 41 acres.
The majority is planted with Syrah, and the rest dedicated to Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Mourvèdre, Roussanne, Tempranillo and Viognier. All of the vineyards are planted in rocky earth within the Walla Walla Valley appellation. Cayuse was the first winery in Washington State to use biodynamic farming methods. View all Cayuse Wines
About Walla Walla Valley
Sharing part of the valley with Oregon, Walla Walla is on the southeast side of the Columbia Valley. It is primarily red grape land, with Cabernet Sauvignon leading in the vineyards, followed by Merlot and the ever-growing and very popular, Syrah.In the 1990's, as Washington State was gaining more acclaim for its red wines, Walla Walla was hailed by wine critics for its quality and sense of place. That has not changed. Many red wines from Walla Walla show not only great complexity and elegance, but ageability. Though the region is known for the red wines, the most planted white grape here is Chardonnay.
About WashingtonRelated Links:Now the number two producer in the United States, Washington State has also grown in quality.
So how does a state known for rain and coffee produce high quality wines? They plant their grapes on the east side of the Cascade mountains, away from that ever-present rain cloud that sits along the coast. Perhaps wine grapes do well since the sandy loam soils east of the Cascade range give way to an almost desert-like land, saved from drought only by the helpful rivers that run through the area – and the good irrigation systems.
Thinking that the state would do best with typical northern growing grapes like Riesling and Gewurtztraminer, turns out the apple state is well-suited for reds, namely Merlot, Cabernet Sauvignon and, more recently, Syrah. Of course, whites have not been forgotten - Washington State Rieslings range from bone-dry to sweet, are well-structured and high quality, and Chardonnay dominates most of the other white plantings, making a range of wines. But the reds of the region, Merlot in particular, have made Washington State a quality force to be reckoned with.
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