2014 Cayuse Syrah En Cerise
2014 Cayuse • Syrah en Cerise
The 2014 Syrah En Cerise was a touch more streamlined and reticent on this occasion, yet still offers beautiful black cherry and cassis fruits, underbrush and a hint of espresso roast in a full-bodied, silky, elegant style. Like all of Christophe’s wines, it will benefit from short-term cellaring.
by Jeb Dunnuck, Issue #225, 29 Jun 2016
--The Wine Advocate
Cayuse, En Cerise Vineyard Syrah 2014 Walla Walla Valley
Soil is 'Freewater cobbly loam' over pure basalt - the bedrock stratum is apparently one of the largest areas of basalt lava on the surface of the earth. Planted at 849 ft. Parly whole bunch, fermented in Nomblot barrel-shaped concrete tanks. 2-3 weeks on skins. Aged in French oak, 20% new. TA 5.3 g/l, pH 3.85. Total 361 cases.
Heavy bottle. Deepest crimson, smoky and just a little toasty. Lovely peppery Syrah purity shines through. Dry, refined texture. Elegant and ethereal and a super-fine chalky texture. Dry and mouth-watering finish.
Rated 17.5/20 - Drink 2016 to 2022
by Julia Harding MW, 15 Mar 2016
--Jancis Robinson - www.JancisRobinson.com
Perhaps you’ve heard the almost mythical story, how the brash, young French vigneron visited the little-known, redundantly named town and fell in preposterous love with a few acres of useless, stone-covered farmland. While the nay-sayers nayed, Christophe Baron deftly turned that field of stones into the acclaimed Cayuse Vineyards. And the rest, as they say, is history—and a whole lot of spectacular wine.
Cayuse is a domaine located in the Walla Walla Valley. Over the past 20 years, Christophe has made it his mission to craft food-friendly wines of incredible depth, individuality and character—all from fruit grown entirely using biodynamic farming methods.
Currently, Cayuse farms eight vineyards spread over 60 acres in the Walla Walla Valley. All are planted in the rocky soil that first caught Christophe’s attention in 1996, resulting in highly stressed vineyards that average a yield of only two tons per acre. Syrah is the dominant fruit, with Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Tempranillo and Viognier making up the balance.
All Cayuse wines are from estate fruit, and Christophe believes their true fingerprints are in the minerality. “The point is to create an honest wine that has an identity,” he says. “You want to taste the place.” As a result, each of his creations is true to the unique terroir of his vineyards:
En Cerise Vineyard—Literally translated, it means “cherry”—appropriate since this 10-acre vineyard planted in 1998 was a cherry orchard in its former life. En Cerise Vineyard Syrah and grapes for the Flying Pig and Camaspelo Bordeaux blends are grown here.
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