Cayuse Bionic Frog Syrah 2013 Front Label
Cayuse Bionic Frog Syrah 2013 Front LabelCayuse Bionic Frog Syrah 2013 Front Bottle Shot

Cayuse Bionic Frog Syrah 2013

Syrah/Shiraz
  • RP97
  • WS94
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Critical Acclaim

All Vintages
RP 97
Robert Parker's Wine Advocate
The only wine to see partial aging in foudre (20% new), the 2013 Syrah Bionic Frog has an almost Burgundian flair in its forest floor, olive brine, smoked earth, dried flower and darker fruit-styled personality. One of the more streamlined, elegant examples of this cuvee, it still has a serious, lengthy feel, full-bodied richness and building underlying structure that makes me think 3-5 years of cellaring are warranted. I don’t think it hits the heights of the best vintages, but it’s still a fabulous wine.
WS 94
Wine Spectator
Dark and focused, this is beautifully shaped, with velvety tannins enveloping rich, black olive—laced blackberry and cherry flavors. Smoky notes weave through the long, complex finish. Best from 2017 through 2023.
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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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AKN162595_2013 Item# 162595

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