Cayuse Armada Syrah 2012 Front Label
Cayuse Armada Syrah 2012 Front LabelCayuse Armada Syrah 2012  Front Bottle Shot

Cayuse Armada Syrah 2012

  • RP96
  • WE95
  • WS93
750ML / 13.6% ABV
Other Vintages
  • JD98
  • RP98
  • JS97
  • WE96
  • WS93
  • JS97
  • RP97
  • RP99
  • WE93
  • WS92
  • RP95
  • WE94
  • WS93
  • RP97
  • WS94
  • WE93
  • RP97
  • WE97
  • WS93
  • RP97
  • WE97
  • WS93
  • WE97
  • RP95
  • WS92
  • RP98
  • WE97
  • WS90
  • RP99
  • WS97
  • RP100
  • WS92
  • RP98
  • WS92
  • RP99
  • WE97
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750ML / 13.6% ABV

Winemaker Notes

Critical Acclaim

All Vintages
RP 96
Robert Parker's Wine Advocate
Another longer-term prospect is the 2012 Syrah Armada Vineyard. One of the more burly, structured releases from this estate, it's always poured after the Bionic Frog and is the last Syrah we taste in a vintage. The 2012 gives up lots of iodine, raw meats and floral notes that are balanced by a core of distinct black raspberry fruit, which in most vintages veers more toward the darker, more plummy side of the spectrum. Full-bodied, tight and yet nicely concentrated, with good tannin, it should be at its best from 2018-2028.
WE 95
Wine Enthusiast
This wine displays a broader fruit profile than The Rocks is often known for, with aromas of plum leading to crushed rock, cracked pepper, olive, herbs and smoked meat. The texture is captivating, both elegant in its styling yet rich, commanding attention with floral notes on the finish.
WS 93
Wine Spectator
Polished and round, featuring blackberry and cherry flavors layered with savory overtones of black tea and tar. Picks up a black olive note as the finish lingers. Drink now through 2022.
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Cayuse

Cayuse

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Cayuse, Washington
Cayuse  Winery Image

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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CKT152146_2012 Item# 152146

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