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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.7 pts. and median of 94 pts. in 191 notes) - hiding notes with no text | | | Tasted by acyso on 3/17/2024 & rated 90 points: Heater week; 3/8/2024-3/17/2024 (Chicago, IL): Almost seems like a regime change with this wine -- its black fruit has a much more confectionary aspect to it, and the ripeness is far more pronounced as well. Sweet and juicy, but at the same time, reasonably held in check. (797 views) | | | Tasted by Dale M on 8/30/2023 & rated 94 points: P&P - Mature Old School Cayuse here - loads of wet animal fur and smoke. With time more black fruits emerged to tone this down tad. At peak, not falling off a cliff anytime soon, I'd advise a 90 minute decant if you are opening this soon. (1157 views) | | | Tasted by maxima on 6/20/2023 & rated 91 points: Bu au resto AVV Comme chez soi de Bromont
avec les FOUDUVIN!
A moins bien paru que les autres bues et est
apparu un peu fanné avec une certaine amertume.
Des mures et des olives avec un
peu d'herbes.
Pas vraiment long, nous laisse sur des relents
de tapenade. (2341 views) | | | Tasted by rwstorer on 1/10/2023 & rated 94 points: Popped and poured over 60 minutes. Quintessential Cayuse animal aroma that is almost overpowering on the nose, but mellowed after 30 minutes of air. Initial flavors of pepper, black cherry and salted meats. Very Northern Rhone like and in a sweet spot. Fantastic balance of acid, alcohol fruit and tannin. 30 seconds on the finish and was better with food than by itself. Happy to drink up now or over the next few years. (1964 views) | | | Tasted by Ex-Ray on 7/31/2022 & rated 94 points: Tasted seven times from 2014 to 2021. Some variation in my scores. This bottle was excellent but not as great as some prior ones.
Typical Cayuse syrah style, fully mature.
Ric (2944 views) | | | Tasted by rogerr on 7/26/2022 & rated 93 points: Drinking well. Two days later, stored in fridge, oxidized. Agree with recent notes. I'd drink up now or in next couple years. (2681 views) | | | Tasted by Radboy on 7/9/2022 & rated 94 points: Fabulous wine. Notes consistent with previous tastings. It has. Lost a bit of spark from my last tasting. Time to say goodbye. (2536 views) | | | Tasted by jeffmudd on 7/5/2022: What a bummer, didn’t think this would’ve turned already? (2767 views) | | | Tasted by jlgnml on 5/4/2022 & rated 93 points: Aging color, good nose, good finish. Drink (2650 views) | | | Tasted by BVal on 2/18/2022 & rated 94 points: Last noted 11/15; time to check in.
Color/App: medium-deep ruby core -> medium ruby and slight garnet rim with considerable viscosity. Powerhouse bouquet of smoked brisket, leather, blackberry compote, wet slate, black olives and a touch of white pepper. Gamey palate mirroring the nose and topping it off with a good dose of Ouzo and earth. The Rocks funk, while still present, has dialed back considerably. Really a fine drink: great acidity, midpalate and finish and still plenty of time in hand. (2581 views) | | | Tasted by Mag357 on 12/18/2021: I have to say I loved this at first sip...This is light colored, perfumed with marvelous spicy red and dark berry fruits with a topnote of portobello mushrooms. The mouth is so lush, so velvety, and so full of blue fruited sap. Very fine grip at the end with fine pebbles rolling, and a persistent and refined finish that goes on. Excellent winemaking choices, mature fruit, light extractions, and no early racking...Some may dislike the 'funky' stuff that may be there in a young wine that is not dead by being sanitized, so decant or drink after 10 years when the funk becomes forest aromas... This wine is at full maturity but can hold, it is really complex and this could beat many northern rhone star wines. Kudos to Baron for this labor of love ! (2921 views) | | | Tasted by Radboy on 12/4/2021 & rated 94 points: Polish, brine, balance, dark fruit, earth, olive, smooth, leather, umami, with a hint of kirsch and chocolate. Lovely. (2837 views) | | | Tasted by Radboy on 10/1/2021 & rated 95 points: Just a stellar wine. Not too funky, all about finesse and balance. Olives, brine, leather and dark berries, hints of tobacco and dark, dusty earth. Holy cow! (3094 views) | | | Tasted by Acohen on 10/1/2021 & rated 94 points: Funky dark with blue fruit, bacon and eucalyptus (2924 views) | | | Tasted by cgrimes on 9/27/2021 & rated 95 points: Decanted and opened up considerably throughout the night. Purple color with nose of blackberry, black cherry, plum. Similar fruit on the palate with some spice and licorice. Smooth but present tannins. All around spectacular wine. (2863 views) | | | Tasted by Grinner on 5/14/2021 & rated 95 points: Hedonism and Refinement at 60!; 5/14/2021-5/15/2021 (Joe and Kyla's Bar and Grill): An anniversary wine for JKW, this bottle had modest C-funk and a trove of liqueurs, spice/anise, pepper and leather. Always fun! Now-2024. (3037 views) | | | Tasted by jkwoodward on 5/14/2021 & rated 93 points: Lyon 2021 Birthday Bash; 5/14/2021-5/15/2021 (Bear Creek Woodward/Lyon Den): Not as much funk as I am used to with Cayuse, but still there. Iodine/kelp still present, blue fruit? Good wine, just overshadowed on this night. (2868 views) | | | Tasted by Ex-Ray on 5/12/2021 & rated 96 points: Typical Cayuse syrah style, outstanding and fully mature.
Ric (2811 views) | | | Tasted by pjhr on 5/10/2021 & rated 93 points: Crushed wet stone, roasted berry, and Cayuse funk aromas which develop beautifully on the rich palate with soft tannins on a long finish! (2631 views) | | | Tasted by Burgundy Al on 3/30/2021: Two Rhônes Diverged in a Wood.... ("Chateau La Grange" - La Grange IL): Double(ish) blind in Northern Rhône flight. Clearly an outlier, clearly a New World "ringer." Plethora of ripe, rich black fruit and sweet spice. So much here, just no nuance or subtlety. Not my preferred style of Syrah. Consensus least favorite "correct" wine of the flight. (3736 views) | | | Tasted by mpricher on 3/27/2021 & rated 93 points: Outstanding- so much fruit, smoked meat and umami flavors here. Perfect time to drink. Opened and expressed more fruit over 3 hours. Drank with friends and so glad we made this event happen. (2292 views) | | | Tasted by Radboy on 1/1/2021 & rated 95 points: Consistent with recent tasting. Peaking with style! (2504 views) | | | Tasted by Radboy on 10/23/2020 & rated 95 points: Simply a fabulous bottle of wine. Dark cherries and a hint of vanilla on the nose unfolding with blackberry fruit and olives. Is that a whiff of spruce or cedar I detect? Perhaps, another crazy Christophe nuance. Silky smooth with feathered tannins. A hint of smoke on the finish...bar room? Campfire? Throw back to my youth? All intriguing possibilities. (2446 views) | | | Tasted by mat600 on 10/12/2020 & rated 95 points: Vin rouge à maturité. Un plaisir pour les papilles. Un beau fruité sur la framboise. Superbe longueur. 95 sur 100. (2473 views) | | | Tasted by maxima on 10/4/2020 & rated 94 points: Bu au resto AVV La Suite de Sherbrooke avec
les Fouduvin René et Claude!
Super nez fragrant et bien en forme sur
la viande, les fruits noirs et les épices.
En bouche, bacon et olives avec du
poivre et des mures. C`est ample mais
bien maitrisé. Super long et
persistant en finale, quel beau vin.
Bel accord avec les viandes du resto.
EXCELLENT! (3100 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 Cailloux Vineyard Walla Walla Valley) Subscribe to see review text. | By Jeb Dunnuck
JebDunnuck.com, Issue #12 (6/23/2012)
(Cayuse Syrah Cailloux Vineyard) Login and sign up and see review text. | By Jeb Dunnuck
JebDunnuck.com, A focus on Washington State, Issue #4 (5/1/2010)
(Cayuse Syrah Cailloux Vineyard) Login and sign up and see review text. | By Sean Sullivan
Washington Wine Report (11/30/2012)
(Cayuse Vineyards Cailloux Vineyard Syrah Walla Walla Valley) Dark in color. This wine pops aromatically with orange peel, floral notes, roasted meat, umami, and mineral notes. The palate is soft and perfumed with incredible intensity and length and fine grained tannins. 100% Syrah. 14.8% alcohol. 754 cases produced. ***** points | By Richard Jennings
RJonWine.com (4/28/2012)
(Cayuse Syrah Cailloux Vineyard) Very dark red violet color; lovely, roasted black fruit, tart plum, lavender nose; tasty, roasted black fruit, tart plum, lavender, smoke palate; medium-plus finish 93+ points 93 points |
NOTE: Scores and reviews are the property of Vinous and JebDunnuck.com and Washington Wine Report and RJonWine.com. (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.Cayuse Syrah Cailloux VineyardPoints for each vintage. https://cayusevineyards.com/static/wines-cailloux.aspxSyrah 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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