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New Customers Save $30 off $100+* with code MARCHNEW30

New Customers Save $30* with code MARCHNEW30

*New customers only. One-time use per customer. Order must be placed by 3/31/2018. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.

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Cayuse God Only Knows Grenache 2007

Grenache from Walla Walla Valley, Columbia Valley, Washington
  • RP96
  • WE93
15.2% ABV
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  • WS94
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  • WE93
  • WS92
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  • WE96
  • RP96
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3.5 1 Ratings
15.2% ABV

Winemaker Notes

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
The Rhone-style offerings begin with the 2007 Grenache God Only Knows. According to Baron, it is a blend of 90% Grenache and 10% “God only knows”, hence the name. It was aged in puncheons (500-liter barrels) from Cote-Rotie producer Rene Rostaing. Dark ruby-colored, it sends up a sensational aromatic array of mineral, underbrush, truffle, bright cherry and raspberry aromas. Incredibly intense, vibrant, and lingering on the palate, this superb effort will surely evolve as well as any great Chateauneuf-du-Pape.
WE 93
Wine Enthusiast
This is starting to develop some secondary fruit aromas, richly suggestive of fresh-baked strawberry tarts, with a hint of the Cayuse funk underscoring the complexity. Penetrating and dense, this is both powerful and elegant, with precision and pungency. The liquid minerality provides a firm foundation and elevates the texture. This is a unique style of Grenache, that ripens slowly into a lingering finish with dried herbs and tanned leather.
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Cayuse, Walla Walla Valley, Columbia Valley, Washington
2007 God Only Knows Grenache
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.

Walla Walla Valley

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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. It is home to both historic wineries and younger, up-and-coming producers. Though it is cooler and wetter than most of Washington State’s viticultural areas, irrigation from the Columbia River is still common, though some vineyards on the rainier eastern end of the AVA are able to dry farm.

The conditions in the Walla Walla Valley are perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of black olives, smoke, bacon fat, and fresh earth. Cabernet Sauvignon and Merlot are produced in a range of styles from smooth and supple to tannic and structured. White varieties are a relative rarity here. Sauvignon Blanc is sometimes blended with Sémillon in the style of Bordeaux white blends, resulting in a richer, rounder version take on the variety. Plantings of Viognier are minimal, but often quite successful.


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Full-bodied but light in both color and tannin, Grenache loves the sun. It thrives in hot climates where it can easily achieve full ripeness. Grenache is best known in the Southern Rhône, where its plush texture and ample alcohol are tamed by savory Syrah and structured Mourvèdre, most notably in Côtes du Rhône and Châteauneuf-du-Pape. Grenache originates in Spain, where it is known as Garnacha and is important throughout the country, particularly in Rioja, where it is blended with the more austere Tempranillo, and in Priorat in tandem with savory Cariñena (Carignan). It is also responsible for dry, fruity rosés in Navarra. In Sardinia, the variety is known as Cannonau and produces bold, rustic reds. In California, Grenache has achieved popularity both flying solo and playing a supporting role in Rhône-style blends.

In the Glass

In sufficiently warm conditions, Grenache produces smooth and generous wines that are loaded with red fruit flavors ranging from strawberry to cherry to dark berry. Richer examples can also show plum, chocolate, and licorice.

Perfect Pairings

Despite its bold flavors, Grenache has very mild-mannered tannins, which makes it eminently quaffable on its own, yet easy to match with food. With its uncomplicated, friendly nature, Grenache is the ultimate barbecue red, pairing happily with lamb loin chops or spicy Italian sausages. Unlike most other full-bodied reds, Grenache’s low tannin level ensures that it will not be fazed by a good chili kick.

Sommelier Secret

Sardinia’s Cannonau is often revered for its association with a long, healthy life. Residents of the Italian island often live well into their 90s and beyond, and they credit this antioxidant-rich wine—along with their healthy Mediterranean diet—for their impressive longevity.

LSB123295_2007 Item# 123295