2006 Cayuse Syrah – Cailloux Vineyard

Last night we went to Cellar17 and really enjoyed a bottle of highly allocated syrah from Cayuse.  Cayuse was founded in the Walla Walla Valley of Washington in 1996 by Christophe Baron after spotting a plot of land that had been plowed up to reveal acres of softball-sized stones. He became ridiculously excited. This stony soil, this terroir, reminded him of vineyards he had visited in France and Spain. The difficult ground would stress the grapevines, making them produce more mature, concentrated fruit. Christophe Baron had found a new home.

He named his vineyard after the Cayuse, a Native American tribe whose name was taken from the French cailloux–which means, of course, rocks. Hours of back-breaking work later, Cayuse Vineyards farms six estate vineyards encompassing 53 acres: Armada, Cailloux, Coccinelle [Ladybug], En Cerise [Cherry], En Chamberlin and Horsepower.

These highly stressed vineyards average a yield of only two tons or less per acre (30 hectolitres per hectare), resulting in wines true to each vineyard’s unique terroir. Our 100% estate wines include four vineyard designated Syrahs, along with Bionic Frog Syrah, Impulsivo Tempranillo, God only Knows Grenache, Widowmaker Cabernet-Sauvignon, two Bordeaux blends named Camaspelo & Flying Pig, Viognier and Rosé.

Winery: Cayuse

Vintage: 2006

AVA: Walla Walla, Washington State

Varietal: Syrah, and 4% Viognier. This is the traditional style of Côte-Rôtie in northern Rhône.

Vineyard: Cailloux – 10 Acres

Notes: Very small case production, even the most labor intensive tasks are done by hand. Bottled unfinned and unfiltered. Farmed biodynamically.

Very dark color in the stem. On the generous nose blueberry, a bouquet of blackberry, raspberry, dark plum, fresh cracked black and white pepper, followed by great earthy minerality, graphite, smokey gaminess, spices, toasty oak, and leather. The wine shows great balance in concentration of fruit, tannins, and acidity, but is big and large with an intense, full  and concentrated feel on the palate at the same time. The wonderful long finish continues for several minutes. IMO this wine will improve with some rest in the cellar where the pepper will subside and spicy nuances will come through more. If you can find it, get some.

Rating: 93 JH, 93 PC

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