Cayuse Edith Rose 2017  Front Label
Cayuse Edith Rose 2017  Front LabelCayuse Edith Rose 2017  Front Bottle Shot

Cayuse Edith Rose 2017

  • JS92
  • JD92
  • RP91
  • WE91
  • WS90
750ML / 13.1% ABV
Other Vintages
  • WE93
  • JS92
  • WS91
  • JD91
  • WE94
  • JS92
  • RP91
  • WS90
  • JD90
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750ML / 13.1% ABV

Winemaker Notes

Critical Acclaim

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JS 92
James Suckling
This is well pitched and has a very attractive mix of freshness with bright pink fruit and watermelon, as well as a long, fresh finish with pink apples and dry pears.
JD 92
Jeb Dunnuck
The 2017 Rose is also beautiful, with a light pink color and a vibrant bouquet of white peach, crushed rocks, white flowers, and pineapple notes. It's medium-bodied, layered, vibrant and fresh, yet has more texture and depth than past vintages.
RP 91
Robert Parker's Wine Advocate
The 2017 Grenache Rosé Edith has a classic rose color with a pinkish/salmon hue and a structured nose, indicating that this is a focused and serious rosé. Medium-bodied on the palate, the wine has a citrus-driven core and a soft, focused mineral character, revealing cranberry, strawberry and raspberry flavors on the mid-palate. The wine has exciting focus, balance and prominent tension, with a dusty raspberry note as it lingers on the long finish, making me feel compelled to finish the bottle.
Rating: 91+
WE 91
Wine Enthusiast
Aromas of wet stone, raspberry, strawberry and herb lead to minerally, weighty savory flavors. It's a unique offering from this appellation with no comparison, bringing a sense of seriousness.
WS 90
Wine Spectator
Refined and expressive, with distinctive raspberry, orange peel and smoky pepper flavors that take on richness on the long finish.
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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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Walla Walla Valley Wine

Columbia Valley, Washington

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Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years and is home to both historic wineries and younger, up-and-coming producers.

The Walla Walla Valley, a Native American name meaning “many waters,” is located in southeastern Washington; part of the appellation actually extends into Oregon. Soils here are well-drained, sandy loess over Missoula Flood deposits and fractured basalt.

It is a region perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of red berry, black olive, smoke and fresh earth. Cabernet Sauvignon and Merlot create a range of styles from smooth and supple to robust and well-structured. White varieties are rare but some producers blend Sauvignon Blanc with Sémillon, resulting in a rich and round style, and plantings of Viognier, while minimal, are often quite successful.

Of note within Walla Walla, is one new and very peculiar appellation, called the Rocks District of Milton-Freewater. This is the only AVA in the U.S. whose boundaries are totally defined by the soil type. Soils here look a bit like those in the acclaimed Rhône region of Chateauneuf-du-Pape, but are large, ancient, basalt cobblestones. These stones work in the same way as they do in Chateauneuf, absorbing and then radiating the sun's heat up to enhance the ripening of grape clusters. The Rocks District is within the part of Walla Walla that spills over into Oregon and naturally excels in the production of Rhône varieties like Syrah, as well as the Bordeaux varieties.

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Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.

SKRUSCAY7017_2017 Item# 612970

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