Cayuse Cailloux Vineyard Syrah 2016

Professional Ratings

• 98 Jeb Dunnuck
  The 2016 Syrah Cailloux Vineyard checks in as 96% Syrah and 4% Viognier that was fermented with roughly 70-80% stems and brought up in 15% new demi-muids and foudre. This beauty has incredible elegance and purity as well as full-bodied richness, complex notes of blackberry, cherries, stone hearth, decayed flowers, and salted meats, and a savory style that’s going to benefit from 3-4 years of bottle age and keep for 15 years or more.
• 97 Robert Parker's Wine Advocate

  The 2016 Syrah Cailloux Vineyard is co-fermented with 4% Viognier in a Côte-Rôtie style that delivers a red and black-fruited nose with a floral grip and rustic rockiness. It is medium to full-bodied on the palate, with a soft smokiness and olive notes, resulting in an exquisite and structured wine with a focus on terroir. It is thoughtfully balanced on the long-lingering finish with a tannic edge and lifting acidity. This is really well-made wine with a production of only 829 cases.

• 95 Wine Enthusiast

  Aromas of peeled orange, fresh flower, ground black pepper, bacon fat, potpourri, funk, truffle, sea salt, soot and crushed rock are at the fore. The flavors are intensely rich— grabbing you and shaking you around—while still retaining a compelling sense of elegance that ups the interest. An extended, flower-filled finish follows. Best after 2024. Cellar Selection

• 94 James Suckling

  This syrah is co-fermented with some viognier (the only Cayuse wine to do this) and it has an ethereal edge of yellow plums, white pepper, bacon fat and flowers, all in the mix. A lot of whole-cluster influence here (60-70%). The palate has such deep-set fresh fruit and an attractive, long and juicy feel that carries a silky, long finish. Effortlessly exotic. Drink or hold.

  
  

• 93 Wine Spectator
  Poised and polished, with distinctive blueberry, black olive, river rock and bacon fat accents that take on structure toward refined tannins.