Cayuse En Chamberlin Syrah 2009 Front Label
Cayuse En Chamberlin Syrah 2009 Front Label

Cayuse En Chamberlin Syrah 2009

Syrah/Shiraz
  • WE99
  • RP97
  • WS96
750ML / 15% ABV
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  • JS96
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  • WS92
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  • WS93
  • RP96
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  • WE99
  • RP95
  • WS94
  • WS96
  • RP96
  • WE96
  • RP98
  • WE96
  • WS94
  • WE100
  • RP98
  • WS94
  • RP98
  • WS93
  • WS94
  • RP94
  • RP97
  • WE96
  • WS94
  • WS94
  • WS93
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Price per bottle
Currently Unavailable $159.97
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750ML / 15% ABV

Winemaker Notes

Critical Acclaim

All Vintages
WE 99
Wine Enthusiast
In a vintage that produced the finest overall lineup of Cayuse wines to date, it may seem a little nit-picky to score some higher and some lower. But the En Chamberlin deserves first place again. Brilliant aromatics of smoked meat, bacon fat and otherworldly roasted accents seduce instantly. Once on the palate, the silky, balanced, near-perfect mix of umami and fruit, plus licorice, cassis, coffee liqueur and black tea notes suggest it's as decadent as it is delicious. Editors' Choice.
RP 97
Robert Parker's Wine Advocate
Smoky evocations of peat and black tea along with pungent, well-hung gaminess are what first tweak the nose from Baron’s 2009 Syrah En Chamberlin Vineyard, followed by high-toned candied lemon and orange rind; bittersweet distilled floral essences; and evocations of kirsch and framboise eau de vie, a wealth of aromatic constituents that may well arise from the relative coolness and long hang time of this site. Bourcier suggests that there might be something about the 2009 growing season that particularly favors this vineyard, and it sure tastes that way to me! Its soaring and penetrating smoky and high-toned intensity seems to billow across the palate, where dark cherry and plum preserves mingle with marrowy rich meaty savor. Salt and crystalline impingements so vivid one seldom associates their like with red wine, lead to a finish that leaves my mouth tingling and my salivary glands helplessly stuck wide-open. (“Long hang time:” could have been a reference to my tongue on Chamberlin.) Above all, this wine is just plain mysterious, not only in the intrigue of its flavors, but in engendering wonder as to how it manages to taste as it does. Baron’s response to that thought is (no doubt but half in jest): “The monks and nuns of Cayuse need their own thousand years to figure that out!” Follow at least one or two bottles – assuming you’re lucky enough for this to be possible – well into their second decade.
WS 96
Wine Spectator
Rich and velvety, delivering a complex mouthful of dark plum, blackberry, black olive, smoke and spice flavors that persist on the long, expressive finish. Offers depth and subtlety to go with its power. Drink now through 2019.
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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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KRY163373_2009 Item# 163373

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