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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.9 pts. and median of 94 pts. in 141 notes) - hiding notes with no text | | | Tasted by Ex-Ray on 3/17/2024 & rated 96 points: Fourth time tasted, last bottle. Probably the darkest, most concentrated and tannic of Baron's syrahs. Last tasted Sept. 2019, when it was still somewhat tannic. Completely dark and opaque but now some brown at the edge; very aromatic, typical Cayuse style of roasted meats, charred wood, pure blackberries. Full-bodied flavors to match; tannin has now completely resolved, and it's now fully mature. Very Northern Rhône style, time to drink.
Ric (369 views) | | | Tasted by Radboy on 12/31/2023 & rated 94 points: Nice balance and fruit. Notes of earth, dark berries, a hint of olives and gravel. This is my last bottle and I see it slipping over its peak. (997 views) | | | Tasted by Syrah4Me on 12/25/2023: 2nd bottle. First was last night. This one apparently didn’t go over very well. The bottle was opened and I was informed that the tasting was full of sediment. The bottle was left open for 5 hours and abandoned. I decanted, strained and sealed it, maybe it can be salvaged. (852 views) | | | Tasted by Syrah4Me on 12/24/2023: Very impressive. Opens slowly. Big wine that continues to grow and evolve. Excellent. (836 views) | | | Tasted by thebonnydooner on 6/30/2023 & rated 93 points: Another lovely experience with Armada - colour was a nice plum colour with just a little brick. Nose had a nice whiff of meat and smoke, overlaid on dark blackberry fruit with a hint of kirsch. Palate was deep and dark with more cherry and blackberry fruit but with a note of dark chocolate on the finish. Really long length, excellent.
With an extra days air this filled out a little more and became a little more rounded - still same complexity and finish. Delicious. (1114 views) | | | Tasted by Ron Slye on 6/15/2023 & rated 94 points: No surprise this was a lovely bottle, drinking well. The complexity and depth, as well as some nice acidic balance that I find lacking in some earlier vintages. Now a day later I have opened the 2009 BF. Slightly more fruit but wow what balance and elegance. Where the armada is power, with sone elegance, the frog is more subtle, more dark bright fruit, and very elegant (1068 views) | | | Tasted by wine4ever on 5/11/2023 & rated 95 points: From our cellar, purchased from winery on release. PNP and drank over 3 hours. Beautiful complex bouquet of berries, plums, chocolate, truffle. Cloudy maroon color. Super smooth, full bodied, yet so elegant. Palate changes constantly over the evening, and only keeps getting better. Flavors match the bouquet adding additional notes of spices, olive, licorice, smoke, mineral. Incredibly long finish. So addictive and easy to drink. Excellent with Australian rack of lamb. A truly superb wine that should easily have another 5-10 years of longevity. (1085 views) | | | Tasted by gbbwino on 5/7/2023 & rated 88 points: Last of 6, purchased direct from winery & cellared since Had a bottle back in Jan 2023 with similar results. PNP & consumed 1/2, saving the other 1/2 for tomorrow hoping it improves. Heavy handed, heavy somewhat disjointed wine. Having had the 2010 & 2011 in the last few weeks, the 209 is less my style. Had the 2012 2 nights ago & that seemed similar to 2009. For some, this will be a wow experience but I am finding that the warmer vintages don’t age well (for my taste) past 10 years. The 2010 & 2011 were intoxicating. (1077 views) | | | Tasted by mlawren1 on 4/9/2023 & rated 95 points: Chewy plums and cherries with a bit of earthy meat on the finish. (1164 views) | | | Tasted by Harbthewineguy on 2/6/2023 & rated 96 points: This 2009 Cayuse Armada Vineyard Syrah is an amazingly unique Syrah with the longest finish I have ever encountered from a rhone varietal. It has a depth of flavor that is a product of the volcanic soil which includes dark plum, blackberry, black currant, tobacco, and heavy earth flavors of all sorts. The wine was extremely well balanced and savory. It paired perfectly with a lightly spiced fusilli pasta. "taste the funk"!!! (1113 views) | | | Tasted by AMG4RPM on 2/4/2023 & rated 87 points: Somewhat odd wine. Initial taste had strong pine forest tones, not very pleasant. With time the wine opened up a bit and improved, but overall this makes me wonder what the Cayuse fuss is about. (1105 views) | | | Tasted by Radboy on 2/2/2023 & rated 95 points: This exquisite! Dark plums, gravel and leafy earth well balanced with a rich finish. (1173 views) | | | Tasted by mlawren1 on 10/21/2022 & rated 93 points: Chewy and earthy, plums, cherries and berries. Great wine. (1591 views) | | | Tasted by Ex-Ray on 3/17/2022 & rated 97 points: Probably the darkest, most concentrated and tannic of Baron's syrahs. Last tasted Sept. 2019, when it was still somewhat tannic. Completely dark and opaque but now some brown at the edge; very aromatic, typical Cayuse style of roasted meats, charred wood, pure blackberries. Full-bodied flavors to match; tannin has now completely resolved, and it's now fully mature. Very Northern Rhône style, will easily hold for five or more years. (2999 views) | | | Tasted by Radboy on 3/3/2022 & rated 94 points: Drinking quite well. Balanced fruit, a bit raisiny, smooth and polished. Forest floor, granite, polished stone and earth. It has peaked and going down the back side now. (2528 views) | | | Tasted by pjhr on 1/20/2022 & rated 94 points: Drinking beautifully! Crushed wet stone, forest floor, and delicious ripe blackberry aromas and flavors which expand and develop beautifully on the silky palate with soft tannins on a long finish! (2721 views) | | | Tasted by pjhr on 1/6/2022 & rated 93 points: Drinking beautifully with similar notes to previous bottle. (2748 views) | | | Tasted by dnddrinkwine on 11/26/2021: It took a solid hour for the nose to show and drinking over the next couple was quite a treat. It continually evolves with each sip. Smoked orange rind one second, savory olive the next. Nice acidity. My first from Armada and loved every bit of it. (2780 views) | | | Tasted by mnoljo on 11/5/2021 & rated 93 points: Dark and inky. Perfumed noise of earth and black fruits. It tastes thick or seamless. Smokey olive notes and meat or raw bacon envelop your mouth. A surprisingly youthful masculine wine. It’s big and American. (2572 views) | | | Tasted by SeaWine on 10/19/2021: Shared with a group amidst many other good wines (of quite different varieties), so I didn't get a lot of time with it. It was good, however, with excellent complexity, not too much funk, and an overall high quotient of deliciousness. (2575 views) | | | Tasted by tomlee on 7/9/2021 & rated 96 points: Crimson in color. 14.7% ABV. Savory nose of red fruits, olive brine, smoked meats and flowers. Medium body with perfect acidity. Crisp and fresh. Cherries, plums, olives and minerals on the palate. Exceptional length on the finish. Some of that Cayuse funk seems to have dissipated over the years and what is left is a sublime, pure, fruit driven Rocks District Syrah. Best over the next 2-4 years. (2841 views) | | | Tasted by redzins on 7/4/2021 & rated 89 points: This particular bottle had no nose and overall flat through to the finish. I thought like other Cayuses, needed to open up a breathe. 1 hour decent followed by a 1 hour dinner, this wine did not change. Personally drink this one much sooner than later. (2718 views) | | | Tasted by Magnolian on 6/26/2021: Previously bottles were among my favorite Cayuses, but this one, my last 2009 Armada, was heavy and flat. Disappointing! Cork was perfect and always well-stored at 57F. Chalk it up to bottle variation I suppose, but that's not typically an issue from this winery in my experience. (2623 views) | | | Tasted by pjhr on 6/14/2021 & rated 94 points: Drinking beautifully! Crushed wet stone, forest floor, and delicious ripe blackberry aromas which expand and develop beautifully on the silky palate with soft tannins on a long finish! (2523 views) | | | Tasted by Quiet Lion on 6/1/2021 & rated 95 points: Decanted two hours. So many strong flavors, and every bottle is an adventure. This one showed dark fruit, hay, fusel oil, smoked meat, and wintergreen on the palate. I find the Armada the most interesting of the Cayuse wines as the flavor profile of the other vineyards is more same same. This one worked for me but probably not a crowd pleaser. (2798 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2012, IWC Issue #165
(Cayuse Vineyards Syrah Armada Vineyard Walla Walla Valley) Subscribe to see review text. | By Jeb Dunnuck
JebDunnuck.com, A focus on Washington State, Issue #4 (5/1/2010)
(Cayuse Syrah Armada Vineyard) Login and sign up and see review text. | By Sean Sullivan
Washington Wine Report (11/30/2012)
(Cayuse Vineyards Armada Vineyard Syrah Walla Walla Valley) An aromatic wine with black olive juice, mineral, savory notes, and a light earthy funk. The palate is incredibly soft, more feminine in style than the other 2009 vintage offerings, with great minerality and exceptional length. Wound up tightly at present. Give one to two years or decant. 100% Syrah. 14.7% alcohol. 493 cases produced. ***** points |
NOTE: Scores and reviews are the property of Vinous and JebDunnuck.com and Washington Wine Report. (manage subscription channels) |
| Cayuse Producer website
The story began near the village of Charly-sur-Marne in the Champagne region of France, where a very young Christophe Baron walked the family vineyard with his father and grandfather. He was the youngest of the centuries-old Champagne house, Baron Albert, and his ancestors had worked the land since 1677.
Like generations of fathers and sons before, it was in his blood to be a wine grower and creator—a true vigneron. “It’s a title you’re born with, not something you become or learn in school,” Christophe says. “So I followed my dad, and wherever he went, I went. That’s the way it started.”
After studying viticulture in Champagne and Burgundy, Christophe realized he wasn’t yet ready to enter the family business and gave in to the urge to travel. “In Burgundy, I had fallen in love with Pinot Noir, and had met some Americans with land in Oregon,” he says. “My English was terrible, but I wanted to go there.”
An unexpected internship at a winery brought Christophe to the Walla Walla Valley for the first time in 1993. After one year, he traveled the world gaining experience in Australia, New Zealand and Romania before continuing his training in Oregon. He intended to buy some land and start a vineyard from scratch, but all those plans came to an abrupt halt on an April morning in 1996.
Christophe had returned to Walla Walla for a strictly social visit, and was wandering the countryside with a friend. As they drove near the Oregon/Washington border, he spied a [neglected cherry orchard] littered with acres of softball-sized stones. Plans to move to the Willamette Valley were quickly discarded, and Christophe resolved to buy the property and plant a vineyard.
While others saw ten acres of the Walla Walla Valley’s worst farmland, he saw only enormous potential. The terroir reminded him of the cobblestones of the southern Rhone valley and Châteuneuf-du-Pape in his native France. “I almost fell on my derrière when I saw those stones,” he says. “And I’ve been living the dream ever since.”
Christophe purchased the property and planted his first vineyard in 1997. “People said I was crazy, that I’d break my equipment and waste my time and money,” he recalls. “But I knew that vines need to struggle in difficult ground in order to provide their best.”
He called the venture Cayuse Vineyards, after a Native American tribe
whose name was derived from the French word “cailloux”—which means “stones.” In the decade since, it has grown to seven vineyards, soon to be eight, encompassing more than 55 acres.
What was considered by many a foolish gamble on that field of stones has been rewarded year after year with some of the most acclaimed wines in the region—and in the nation. “Those stones are the reason I’m here in Walla Walla,” Christophe says. “It’s certainly not for the night life.”
Now owning three brands, Cayuse, Horsepower, and No Girls, all wines are made from each of the five specific vineyards covering 41 acres and producing mainly Syrah along with Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Roussanne, Tempranillo and Viognier, all farmed biodynamically.Syrah Varietal article (Wikipedia) | (Wines Northwest)
Note that some producers in the Northern Rhone distinguish between simply Syrah and "Serine", the latter described as ‘an ancient clone of Syrah, the berries of which are more oval-shaped and less deeply pigmented than Syrah’ by producer Tardieu-Laurent. USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Washington Washington Wine Commission | Credit to Washingtonwine.org for this article
Washington Wine
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Wineries
With 30,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. Primarily grown on their own root stocks, the vines produce grapes of consistent quality, resulting in strong vintages year after year. While its focus is on Chardonnay, Riesling, Merlot, Cabernet Sauvignon and Syrah, the region also produces a wide range of other spectacular whites and reds.
Growers
Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Many of them have received scores of 90 and above from the major wine media. Overall this is a higher percentage than other leading wine regions.
Regions
As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources.
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Varieties
Washington produces more than 20 wine grape varieties - a ratio of 56 percent white to 44 percent red. As the industry matures and experiments, it finds many grape varieties that thrive throughout Washington's microclimates. There are more than 16,000 vineyard acres of red wine varieties statewide.
History & Vintages
Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally. New acreage and wine varietals are being planted and new wineries are opening at a remarkable pace. Washington State is recognized as a premium viticultural region around the world.
State Facts
Washington's wine industry generates more than $3 billion to the state economy. It employs more than 14,000 people, directly and indirectly, with projections to add nearly 2,000 more jobs by 2006. In terms of tax revenues accrued to the state and federal government, wine grapes are among the highest tax generators of any agricultural crops. Furthermore, Washington wine tourism attracts nearly two million visitors annually contributing to the positive growth of local and regional economies.
Washington State - the perfect climate for wine = ideal growing conditions, quality wines, business innovation, lifestyle, and social responsibility. All are key elements of this world-class wine industry.
Vintages
"2008 and even more so 2010 and 2011 were cool, even cold vintages (think: 2002 in the Barossa) without the extreme ripeness, extract and higher alcohol that had become the norm in the state’s post 1995 world. 2008 was manageable but the duo of 2010/2011 nearly caused a “great depression” in Washington State." - Jon RimmermanColumbia Valley Columbia Cascade Winery Association
The Columbia Valley AVA lies mostly in Washington state, with a small section in Oregon. The Cascade Range forms its western boundary with the Palouse regions bordering the area to the east. To the north, the Okanogan National Forest forms a border with the AVA and Canada. It encompasses the valleys formed by the Columbia River and its tributaries, including the Walla Walla River, the Snake River, and the Yakima River. The Columbia valley stretches between the 46th parallel and 47th parallel which puts it in line with the well known French wine growing regions of Bordeaux and Burgundy. The northern latitude gives the areas two more hours of additional daylight during the summer growing season than wine regions of California receive. The volcanic and sandy loam soil of the valley offers good drainage and is poor in nutrients, ideal in forcing the vine to concentrate its resources into the grape clusters.Walla Walla ValleyThe name translates as easily as it rolls off the tongue: Walla Walla. Many Waters. To the earliest Native tribes, the many waters came from the nearby Blue Mountains and gathered to form the Walla Walla River on its way to join the Columbia to the west. The waters flowed first; however, into a fair-sized Valley carved in the mountain's foothills, and bordered in part by the terrain of what is known as the Columbia Plateau. Tribal members knew the Valley's generally milder climate could maintain their people in winter villages. There were lush wild grasses which could sustain horses and attract game from the winter snows of the nearby Blues, or from the giant high plateau that becomes desolate and dangerous during the cold season. The rolling terrain and numerous watersheds offered protection from nature and other hazards of the day. Here the water was plentiful and full of fish and seldom froze, even in the coldest years. The meadows were wonderful places to gather with other people to trade, compete and celebrate treaties. Compared to the region around them, the Walla Walla Valley was a safe refuge from the treacherous conditions which can often be found during the winter for hundreds of miles around. In this unique growing region, most of the earliest records of grapes and winemaking reference the Italians who had immigrated here in the mid to late 1800's and who brought with them their tradition of growing, making and drinking wine. Vines with these origins still exist in the Valley today. The first post-prohibition winery was Blue Mountain Vineyards. It was bonded in 1950 by the Pesciallo family where they produced Black Prince and other Italian varietal wines for a period of several years before succumbing to economics and climate. To the wine world of today, Walla Walla has become know for the quality and style of its red wines, especially Cabernet Sauvignon and Merlot with Syrah gaining notoriety in recent years. In the1970's, the pioneers of today's wine community began to think similar thoughts: that the Walla Walla Valley, with its long history of fruit growing, moderate climate, wine-making heritage, and interesting terrain might just be a place to grow vines and make wine on a commercial scale. These pioneers of the region applied for and received approval of the Walla Walla Valley as a unique American Viticultural Area (AVA) in 1984. It was the third in Washington State and also includes a portion of land in Oregon. In the time leading to the recognition of the appellation, four wineries had been bonded starting with Leonetti Cellar, and shortly thereafter, Woodward Canyon. L'Ecole Nº 41 and Waterbrook soon followed. In addition to the smaller vineyards that were being planted, the Valley's first large-scale, commercial vineyard Seven Hills was established. By the time the BATF recognized the Walla Walla Valley AVA, the Valley was beginning to gain attention from within the wine industry, as well as attracting publicity from journalists and media outside the region. The foundation for today’s industry had been laid and the benchmark for quality had been set. In addition, fruit from the area was now being harvested and a baseline for understanding the local growing conditions was being constructed. Every few years another winery would join the fold and take up the challenge of producing the highest quality wine and the growing of outstanding fruit. Seven Hills Winery and Patrick M. Paul each got their start during this time. More vines were added, although acreage increases were small each year. The industry was small and everyone knew everyone else involved, while the welcome mat remained out for any newcomers. Growers and winemakers alike regularly shared time in the cellar or at the table and together learned more about wines and vines. By 1990 there were just six wineries and the Valley's grape acreage stood at perhaps 100 acres. The total collective production of wine was microscopic by any measure, but it was the quality that was being noticed by many inside and outside the trade. As the tiny trickle of wine produced in the Walla Walla AVA began to flow to the outside world, a "wine renaissance" was beginning to happen globally. The Pacific Northwest had staked a claim in this new wine world and as people learned about the region, they also began to hear about Walla Walla. This interest spread rapidly to those with Walla Walla connections. The early 1990s saw the planting of more vines and the establishment of another large-scale vineyard, Pepper Bridge. At the same time, a group of local investors, working closely with the Napa based Chalone Wine group, laid the foundation for Canoe Ridge Vineyard, the Valley's first winery supported in part by a major outside investor. As the industry has grown, many new wineries have gotten their start in the arms of an established winery. Waterbrook Winery's modern production facility started the trend, sharing space, equipment, and any help needed. Other wineries also adopted “extra guests,” a practice that has helped form close, personal relationships throughout the local industry. By the turn of the new century, the Walla Walla Valley wine industry had 22 wineries and 800 acres of grapes. In the year 2000 the AVA had been expanded back to the original boundaries proposed in the1984 application. The year 2000 also saw the formation of the Walla Walla Valley Wine Alliance with 100% of the Valley's wineries and 98% of the Valley's planted acreage represented. Today, more than 60 Walla Walla Valley wineries and more than 1,200 acres of Walla Walla Valley grapes contribute to the ever growing, international acclaim garnered by the wines of this newly-emerging region of Washington State. |
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