Cayuse Cailloux Syrah 2005 Front Label
Cayuse Cailloux Syrah 2005 Front Label

Cayuse Cailloux Syrah 2005

  • RP98
  • WS93
750ML / 0% ABV
Other Vintages
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750ML / 0% ABV

Winemaker Notes

Critical Acclaim

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RP 98
Robert Parker's Wine Advocate
Similar to the ’06, the 2005 Syrah Cailloux Vineyard was the first wine to be made at the new wine making studio located near the estate vineyards (prior vintages were made at Pepper Bridge). It’s a big, rich, powerful Syrah that offers lots of dark fruits, currants, chocolate and crushed rock-like minerality to go with a full-bodied, deep, chewy and structured profile on the palate. It too will have 20-25 years of ultimate longevity.
WS 93
Wine Spectator
Distinctly spicy, with a panoply of dusky, sweet and savory spices that wrap around a tight core of blackberry fruit, veering toward black tea on the finish. It all hangs on a lithe, supple structure that's more elegant than most Syrahs. Best from 2010 through 2015.
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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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KRY123496_2005 Item# 123496

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