Cayuse Cailloux Vineyard Syrah 2006
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Our 100% estate wines include four vineyard designated Syrahs. These highly stressed vineyards average a yield of only two tons or less per acre, resulting in wines true to each vineyard's unique terroir.
Professional Ratings
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Robert Parker's Wine Advocate
The deepest colored of the lineup, as well as the most powerful and concentrated, the 2006 Syrah Cailloux Vineyard is Hermitage-like with its dark, meaty core of fruit, iodine, chocolate and mineral-laced aromas and flavors. Not harvested until mid-October and aged in 15% new French oak barrels, this full-bodied, decadent and concentrated Syrah has another handful of years before hitting full-maturity, and will have 25+ years of ultimate longevity. It’s a tour de force in Syrah from Washington State!
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Wine Spectator
Plush and polished, this brims with cherry and blackberry aromas and flavors that are nicely shaded with streaks of mineral and green olive. Supple, harmonious and expressive as the finish keeps sailing on and on. Best from 2011 through 2018. 744 cases made.
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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.