Cayuse Cailloux Vineyard Syrah 2009
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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.
Professional Ratings
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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.
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Robert Parker's 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+
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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.
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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.