Cayuse Cailloux Syrah 2007 Front Label
Cayuse Cailloux Syrah 2007 Front LabelCayuse Cailloux Syrah 2007  Front Bottle Shot

Cayuse Cailloux Syrah 2007

  • WE99
  • RP98
  • WS95
750ML / 0% ABV
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  • WS93
  • RP98
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  • RP98
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  • RP98
  • WS93
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Winemaker Notes

Critical Acclaim

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WE 99
Wine Enthusiast
The only one of the Cayuse Syrahs that is co-fermented with Viognier, this opens with a stunning, floral bouquet, showing extraordinary depth and texture. The wine has a floral top, a thickly fruity middle and a base with smoke, rock and meat. Still very young, it is already a complete, fully-realized, near-perfect wine with a finish that extends for many minutes. This should age for 25 –30 years. Right now, it’s almost frozen in place; still a bit tannic, but with superb aging potential.
RP 98
Robert Parker's Wine Advocate
The 2007 Syrah Cailloux Vineyard might be the greatest vintage from this vineyard to date, although I think the ’06 and '10 will be longer-lived. Seeing 4-6% Viognier and around 50-60% stems during fermentation, it’s a blockbuster effort that exudes notions of iron, dried blood, pepper, Asian spice and sweet red and black fruits. Full-bodied, supple and sexy on the palate, it has extraordinary purity, a layered, full mid-palate and beautiful depth and tannic structure that comes through on the finish. It’s far from unapproachable today, and I’d happily drink it anytime over the coming decade or more.
WS 95
Wine Spectator
Tar, hot stone and licorice notes weave through the rich, dark plum, mulberry and currant aromas and flavors. A complex, beautifully knit wine that lets its flavors sail through a long, compelling finish.
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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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KRY137670_2007 Item# 137670

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