2016 Cayuse "Cailloux Vineyard" Walla Walla Valley Syrah

“The 2016 Syrah Cailloux Vineyard checks in as 96% Syrah and 4% Viognier that was fermented with roughly 70-80% stems and brought up in 15% new demi-muids and foudre. This beauty has incredible elegance and purity as well as full-bodied richness, complex notes of blackberry, cherries, stone hearth, decayed flowers, and salted meats, and a savory style that’s going to benefit from 3-4 years of bottle age and keep for 15 years or more. (JD)” (04/2019)

“The 2016 Cailloux Vineyard Syrah is a simply magical new wine by superstar vigneron Christophe Baron. First made in 1998, this wine was first named 'Cobblestone' Syrah. The wine has 4% Viognier co-fermented. The nose is hedonistic and downright intoxicating with smoked meats, bacon fat, Umami, green peppercorn and shades of horse manure that all shine brightly on the nose. The freshness and minerality imparted is simply stunning. Wet stone mingles with shades of tar, red cherry candy, green olive tapenade and shades of seaweed with Mandarin orange wine all sing on the palate. The exceedingly long finish lingers. The combination of richness and tension in the wine is simply unparalleled. While a delight to savor now, this will evolve well another decade or more. (OB)” (09/2019)

“The 2016 Syrah Cailloux Vineyard is co-fermented with 4% Viognier in a Côte-Rôtie style that delivers a red and black-fruited nose with a floral grip and rustic rockiness. It is medium to full-bodied on the palate, with a soft smokiness and olive notes, resulting in an exquisite and structured wine with a focus on terroir. It is thoughtfully balanced on the long-lingering finish with a tannic edge and lifting acidity. (AM)” (12/2019)

“Bright dark red. Alluring savory perfume of raspberry, smoke, pork rind, African violet and red licorice. Wonderfully fine-grained, pretty wine with terrific energy and inner-mouth lift, but still youthfully tight and in need of aging compared to Elizabeth Bourcier's own No Girls Syrah. The flavors of red fruits and spices are perked up by a suggestion of apricot pit that I often find in Côte-Rôties made with a bit of Viognier. This beautifully filled-in midweight boasts stunning aromatic complexity--and its perfumed complexity belies its 4.0 pH. (ST)” (06/2018)

“Aromas of peeled orange, fresh flower, ground black pepper, bacon fat, potpourri, funk, truffle, sea salt, soot and crushed rock are at the fore. The flavors are intensely rich—grabbing you and shaking you around—while still retaining a compelling sense of elegance that ups the interest. An extended, flower-filled finish follows. *Cellar Selection* (SS)” (10/2019)

“This Syrah is co-fermented with some Viognier (the only Cayuse wine to do this) and it has an ethereal edge of yellow plums, white pepper, bacon fat and flowers, all in the mix. A lot of whole-cluster influence here (60-70%). The palate has such deep-set fresh fruit and an attractive, long and juicy feel that carries a silky, long finish. Effortlessly exotic.” (07/2019)

“Poised and polished, with distinctive blueberry, black olive, river rock and bacon fat accents that take on structure toward refined tannins. (TF)” (08/2019)