Cayuse Armada Syrah 2007
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Robert Parker's Wine Advocate
Checking in at the same alcohol level of 14.2% as the 2008, the 2007 Syrah Armada Vineyard is a noticeably bigger, richer, more full-bodied wine that exhibits thrilling white pepper, underbrush, cedary spice and sweet dark fruits on both the nose and palate. Big, full-bodied, decadent and massive, yet still balanced and even elegant, it has surprising tannic grip through the finish and certainly doesn’t lack for length. It’s beautiful now for sure, but will be even better in another 2-3 years. Rating: 98+
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Wine Enthusiast
The wine begins to change immediately; as soon as the cork is pulled the bouquet emerges and begins to evolve. Thin layers of scent and flavor are stacked, with rose petals on top, then supremely dense with darker layers of smoke, graphite, ash, mushroom, black fruits. The tannins never stick out and the flavors just keep on going, bringing in cured meats, mocha, and on and on.
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Wine Spectator
Broad and spicy, this is distinctive for the burnt tobacco, cherry, blackberry and roasted red pepper flavors, finishing with depth and expression. Not a crowd-pleasing profile, but has plenty to offer. Best from 2012 through 2015.
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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.