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Cayuse Vineyards

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Tasting Notes

WS96

Broad and expressive, playing the cherry, raspberry and pear notes against fine tannins. Picks up tobacco, tar and mineral notes as the finish sails on. Has terrific presence without weight. Drink now through 2025.

WA94

From the oldest vineyard in the Stones (Christophe calls it The Stones, not The Rocks), the transparent ruby colored 2013 Syrah Cailloux Vineyard incorporates 5% co-fermented Viognier and has a distinct saltiness, as well as classic Cayuse notes of peat moss, mushrooms, iodine, and sweet cherry and currant fruit. While gamey and a touch backwards right on opening, it blossomed with time in the glass and can be enjoyed today with a decant, or cellared for a decade or more.


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Cayuse Vineyards brand image

The Winery

Cayuse Vineyards

"Cayuse is no longer a secret and it may be America’s toughest mailing list to crack....but do whatever it takes to get your hands on a few of these gems."
- Jay Miller, The Wine Advocate

Cayuse Vineyard’s winemaker, Christopher Baron, a Champagne native, raised by a family of vignerons, had a hankering for somewhere perfect to plant Pinot Noir. He traveled all over the world to find his ideal site, and he found a neglected cherry orchard in Walla Walla, Washington that was littered with stones. These baseball size stones covering the soil reminded him of Châteauneuf-du-Pape changing his dream to plant Syrah.

Now, his five specific vineyards cover 41 acres produce mainly Syrah along with Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Roussanne, Tempranillo and Viognier. Now owning three brands: Cayuse, Horsepower, and No Girls, all wines are made from each estate vineyard that practices bio. These are some of the most highly sought-after, professional palate impressing wines ever to come out of Washington.

www.cayusevineyards.com



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