Cayuse Cailloux Vineyard Syrah 2011
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Robert Parker's Wine Advocate
The 2011 Syrah Cailloux Vineyard is the only Syrah to incorporate a splash of cofermented Viognier, which in some vintages, can be as much as 10% of the blend. Including 5% in 2011, it has a fabulous perfume of crunchy black fruit, crushed rocks, smoked earth and layers of violets and crushed flowers. Straight-up awesome on the palate, with full-bodied richness and a seamless texture, it opens up in the glass, has superb concentration and blockbuster length. Give it another 2-3 years and enjoy bottles through 2026, although it will certainly evolve longer as well.
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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.