Cayuse Cailloux Syrah 2012 Front Label
Cayuse Cailloux Syrah 2012 Front LabelCayuse Cailloux Syrah 2012  Front Bottle Shot

Cayuse Cailloux Syrah 2012

Syrah/Shiraz
  • RP96
  • WS95
  • WE94
750ML / 14.2% ABV
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750ML / 14.2% ABV

Winemaker Notes

Blend: 95% Syrah, 5% Viognier

Critical Acclaim

All Vintages
RP 96
Robert Parker's Wine Advocate
The only Syrah to be cofermented with Viognier, the 2012 Syrah Cailloux Vineyard (which sees mostly second-fill barrels) is one of the more serious, age-worthy examples of this cuvee I've tasted. Offering up lots of black raspberry, orange blossom, peach pit (these are no doubt due to the Viognier) and violet notes to go with almost searing minerality, this fabulous Syrah hits the palate with full-bodied richness, a layered, concentrated, tannic mouth feel and a great finish. Give it 2-3 years and enjoy over the following decade or so. Rating: 96+
WS 95
Wine Spectator
Firm, focused, supple and expansive, but not heavy, splaying out the currant, plum and chalky flavors on a silky frame, lingering easily on the long, expressive finish. Drink now through 2025.
WE 94
Wine Enthusiast
Light in color, this über aromatic wine conveys flowers, black and green olive, mineral, peat and smoke. The palate is all about elegance of expression and texture, with smoked meat and coffee flavors that linger.
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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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JRG140504_2012 Item# 140504

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