Cayuse Armada Syrah 2010 Front Label
Cayuse Armada Syrah 2010 Front LabelCayuse Armada Syrah 2010  Front Bottle Shot

Cayuse Armada Syrah 2010

  • RP97
  • WE97
  • WS93
750ML / 15% ABV
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750ML / 15% ABV

Winemaker Notes

Critical Acclaim

All Vintages
RP 97
Robert Parker's Wine Advocate
The 2010 Syrah Armada Vineyard saw 22 months in puncheons and a second-fill foudre. It offers gorgeous purity in its black raspberry and cassis fruit, crushed rock and spice-laced aromatics, yet is relatively closed and backward at the moment, with an almost granite-like tightness and focus on the palate. It could flirt with perfection at maturity, but it needs 3-4 years of cellaring at the moment. Rating: 97+
WE 97
Wine Enthusiast
The most round, smooth and full in terms of mouthfeel of all the Cayuse Syrahs, this is excellent in every way. Dark and meaty, it's tightly wound and dense with black and roasted fruits, smoke, carpaccio and cacao. The Armada Syrah offers outstanding length, depth and complexity. Cellar Selection.
WS 93
Wine Spectator
Supple, ripe and generous, with black olive and wet stone overtones weaving through a well-formed core of dark berry and plum fruit, mingling effectively on the tarry finish. Drink now through 2020.
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Cayuse

Cayuse

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Cayuse, Washington
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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.

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CKT127886_2010 Item# 127886

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