Cayuse Bionic Frog Syrah 2002
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Robert
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Robert Parker's Wine Advocate
A classic wine, the 2002 Syrah Bionic Frog, which wasn’t harvested until October 10 and was raised in 50% new oak, offers beautiful, chalky minerality, marine-like saltiness, olive brine, currants and cassis-driven aromas and flavors. Possessing beautiful purity, with an underlying elegance that shows with more time in the glass, drink it anytime over the coming decade.
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Wine Spectator
Powerful, packed with ripe blackberry, cherry and plum fruit flavors, polishing itself up on the finish to show some grace and elegance. With hints of green olive, coffee and roasted meat, this has depth to burn.
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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.