Cayuse En Cerise Syrah 2006 Front Label
Cayuse En Cerise Syrah 2006 Front LabelCayuse En Cerise Syrah 2006  Front Bottle Shot

Cayuse En Cerise Syrah 2006

  • RP97
  • WE96
  • WS95
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
The 2006 Syrah En Cerise Vineyard is a glass-coating opaque purple color. On the nose liquid asphalt, bacon fat, olives, and garrigue-like aromas offer much to contemplate. Intense, balanced, and totally succulent, it boasts a finish that just won’t quit. It delivers impressive immediate gratification but those who can wait for 5-7 years will be well rewarded.
WE 96
Wine Enthusiast
This is immense and rich, packed with a huge range of cassis, red fruits, herbs, bark, earth, mint and baking spices. The cross of flavors is remarkable. These wines change dramatically in the glass and in the bottle; they have so much packed-in flavor that it’s almost impossible to nail them down. This is loaded with deep berry fruits, ancient balsamic, cured meat, smoke and chocolate-covered raisins.
WS 95
Wine Spectator
Polished and harmonious, deftly playing its effusive ripe cherry and currant fruit against wisps of mineral, black olive and tobacco as the finish expands and persists expressively.
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Cayuse

Cayuse

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Cayuse, Washington
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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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DBT127857_2006 Item# 127857

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