Cayuse Cailloux Syrah 2014 Front Label
Cayuse Cailloux Syrah 2014 Front LabelCayuse Cailloux Syrah 2014  Front Bottle Shot

Cayuse Cailloux Syrah 2014

  • RP100
  • WS95
  • WE94
750ML / 0% ABV
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  • RP97
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  • WS95
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Winemaker Notes

Christophe’s first Walla Walla Valley vineyard, this 10-acre plot was our first vineyard planted in the stones of Milton Freewater in 1997, and produces the flagship Cailloux Syrah.
Blend: 93% Syrah, 7% Viognier

Critical Acclaim

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RP 100
Robert Parker's Wine Advocate
Incorporating a touch more Viognier than normal, the 2014 Syrah Cailloux Vineyard is 93% Syrah and 7% Viognier from the first vineyard planted in the stones region of Walla Walla. Sporting a surprisingly deep, inky color, it offers a heavenly bouquet of black olives, tobacco leaf, smoked meats, pepper, blackcurrant and black cherry notes. Deep, rich and ever changing in the glass, with incredible complexity and layers, this full-bodied masterpiece has building tannin, a stacked mid-palate and a great, great finish. It's pure perfection in Syrah, and the finest vintage of this cuvee ever made. As a bonus, it’s also the largest production Syrah they produce. Bravo!
WS 95
Wine Spectator
Impressively expressive and well-built, with evocative raspberry and smoky bacon aromas and sleek, dynamic black cherry, crushed rock and green olive flavors that build momentum toward refined tannins. Drink now through 2025.
WE 94
Wine Enthusiast
The aromas of this wine leap from the glass, with notes of orange peel, potpourri, smoked meat, spice, fresh herb, stem, ash and plum. It’s expressive, but still wound up. The flavors are focused, concentrated and savory, bringing a sense of intensity and richness but also lightness. The balance is exquisite.
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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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JRG151455_2014 Item# 151455

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