Cayuse En Cerise Syrah 2012 Front Label
Cayuse En Cerise Syrah 2012 Front Label

Cayuse En Cerise Syrah 2012

  • RP97
  • WS96
  • WE94
750ML / 13.6% ABV
Other Vintages
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  • WS93
  • RP95
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  • RP95
  • WS94
  • WE98
  • RP97
  • WS94
  • WE98
  • WS96
  • RP95
  • RP96
  • WS95
  • WE94
  • RP99
  • WE98
  • WS96
  • RP98
  • WE98
  • WS95
  • RP97
  • WE96
  • WS95
  • RP97
  • WS94
  • RP96
  • WS93
  • WE92
  • WE93
  • WS92
  • RP90
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750ML / 13.6% ABV

Winemaker Notes

Critical Acclaim

All Vintages
RP 97
Robert Parker's Wine Advocate
Always coming from a small 2.5-acre block inside the En Cerise vineyard, the 2012 Syrah en Cerise is a fabulously complex, seamless and elegant Syrah that exhibits notes of dried cherries, currants, dried herbs, violets and cured meats. These all flow to a full-bodied, nicely concentrated Syrah that shows the more structured, savory side to the vintage. Slightly less flamboyant and decadent from bottle than barrel, I think it will reward 3-4 years of cellaring, and keep for two decades.
WS 96
Wine Spectator
Supple, ripe and expressive, layering currant, plum and cherry flavors on a medium-weight frame. A streak of rocky minerality adds depth as this sails into a long, harmonious, complex finish. Drink now through 2025.
WE 94
Wine Enthusiast
Aromas of green olive, grilled asparagus, moist peat, mineral and coffee meld with earthy funk. The smoke and savory flavors are lithe yet concentrated, lingering on the finish.
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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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YAO145804_2012 Item# 145804

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