Cayuse Cailloux Syrah 2013 Front Label
Cayuse Cailloux Syrah 2013 Front LabelCayuse Cailloux Syrah 2013  Front Bottle Shot

Cayuse Cailloux Syrah 2013

  • WS96
  • RP94
750ML / 0% ABV
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Winemaker Notes

#37 Wine Spectator Top 100 of 2016

Cayuse 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.

Blend: 95% Syrah, 5% Viognier

Critical Acclaim

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WS 96
Wine Spectator
Broad and expressive, playing the cherry, raspberry and pear notes against fine tannins. Picks up tobacco, tar and mineral notes as the finish sails on. Has terrific presence without weight. Drink now through 2025.
RP 94
Robert Parker's Wine Advocate
From the oldest vineyard in the Stones (Christophe calls it The Stones, not The Rocks), the transparent ruby colored 2013 Syrah Cailloux Vineyard incorporates 5% co-fermented Viognier and has a distinct saltiness, as well as classic Cayuse notes of peat moss, mushrooms, iodine, and sweet cherry and currant fruit. While gamey and a touch backwards right on opening, it blossomed with time in the glass and can be enjoyed today with a decant, or cellared for a decade or more.
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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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JRG151457_2013 Item# 151457

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