Cayuse - Syrah Walla Walla Valley En Cerise Vineyard 2020

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Cayuse Description

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.

James Suckling: 96 Points

This is meaty, with ripe dark berries, plum skins, smoked bacon, cocoa and ground spiced and pepper. Medium- to full-bodied with firm, chalky tannins and a polished texture, with crushed-stone minerality and dried orange peel. Lengthy and persistent, with a savory finish. From biodynamically grown grapes.

Wine Enthusiast: 96 Points

The wine’s blackberry and tangerine aromas blend with equally compelling notes of espresso, saline and leather. Joining dark raspberries on the palate are flavors of tart red apples, bergamot tea and peppered bacon. Lemony acidity with tannins on the plush side.