Cayuse 4 Items
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Vintage 2002
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Cayuse Coccinelle Syrah 2002Syrah/Shiraz from Walla Walla Valley, Columbia Valley, Washington0.0 0 RatingsSold Out - was $129.00Ships Wed, May 1Limit 0 per customerSold in increments of 0
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Cayuse Impulsivo Tempranillo 2002Tempranillo from Walla Walla Valley, Columbia Valley, Washington0.0 0 RatingsSold Out - was $129.00Ships Wed, May 1Limit 0 per customerSold in increments of 0
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Cayuse Flying Pig (3.0L Etched and Autographed) 2002Bordeaux Red Blends from Walla Walla Valley, Columbia Valley, Washington
- WS
0.0 0 RatingsSold Out - was $875.00Ships Wed, May 1Limit 0 per customerSold in increments of 0 -
Cayuse En Cerise Syrah 2002Syrah/Shiraz from Walla Walla Valley, Columbia Valley, Washington
- WS
0.0 0 RatingsSold Out - was $59.99Ships Wed, May 1Limit 12 per customerSold in increments of 0
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Red White Sparkling Rosé Spirits GiftsAn adventure in the new worldChristophe Baron grew up among the vineya...
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.