Cayuse Cailloux Syrah 2003
Cote-Rotie anyone? From a 10 acre vineyard planted in 1997 (5 acres are Syrah) - this is one of Christophe's most famous vineyards - planted on old riverbed rock. Stylistically, this is bold, exhuberant Syrah - very similar to a northern Rhone Cote-Rotie. Blackberry, black pepper, a hint of olive, with a long, pure finish - dynamite!
"Full, deep red. Musky, raw syrah aromas of pepper, espresso, roasted herbs and crunchy berries. Sweet, rich, creamy and sexy, with a distinctly French texture. Still a bit reduced but already quite expressive, in the style of the vintage. Finishes with very suave tannins and excellent length. With 24 hours in the recorked bottle, this showed captivating aromas of raspberry, smoke and underbrush and a silkiness of texture that reminded me of a big Burgundy."
-International Wine Cellar
"This one jumps out of the glass with ripe currant, blackberry, mineral and dusky herb flavors, finishing with a savory character that's reminiscent of salted meat. Distinctive and complex, this has miles to go before it's fully developed. Best from 2008 through 2015."
Critical AcclaimAll Vintages
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.