Cayuse Cailloux Vineyard Syrah 2004
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Wine Enthusiast
Flowers, white pepper, iodine, seashell, lemon oil, this is amazingly concentrated. It shoots off an amazing panoply of flavors—all the density, complexity and detail is maintained at rather high alcohol (15.5%). The fruits run from berries through stone fruits to tropical, woven together into a delicious tangle. This is so compact and distinctive that words fail; it sails through layers and layers of exotic flavors, with the characteristic earthy, funky edge that vigneron Christophe Baron imparts.
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Robert Parker's Wine Advocate
Syrah is the principal raison d’etre at Cayuse Vineyards. In a typical vintage five are produced beginning with the 2004 Syrah “Cailloux Vineyard,” a cuvee co-fermented with 4% Viognier. It delivers a splendid nose of lavender, leather, meat, and blueberry jam. This is followed by a wine with great flavor already exhibiting complexity. It could use a bit more depth but that is a minor matter. This beauty can be enjoyed through 2025.
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Wine Spectator
Supple, open-textured and immensely appealing for the balance of distinctly mineral-accented plum and cherry flavors against subtle touches of coffee, wet earth and oak. Drink now through 2014. 536 cases made.
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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.