Cayuse Vineyards Walla Walla Valley
Christophe Baron’s family roots are in Champagne and there is a marked French influence in his wines. They tend to be tighter and more structured than a number of his neighbours’ offerings, with a subtler, defter hand and very well integrated fruit and oak. They are far from showy blockbusters, though. Cayuse has also established itself as the first winery in Washington to work its vineyards biodynamically. A total of 24 ha (60 acres) are currently farmed and no fewer than 13 wines are produced in small quantity. The Rhône and Bordeaux varieties are the dominant plantings and there is also some Tempranillo, Grenache and Viognier. Both of these Syrahs are tight and well structured with dark, spicy fruit and a real minerality showing through. The En Cerise is the more open and opulent of the two. Not yet tasted but worth trying is the En Chamberlin Vineyard bottling. Camaspelo is a Bordeaux blend of Cabernet Sauvignon and Merlot. This is the subtlest and lightest of the wines with a touch of leafiness, almost reminiscent of Loire reds. Given time and patience it will open up very well. (DM)
To find out more about Cayuse Vineyards and their wines, and to see how we reviewed and rated their wines you can check out the Regional Guide to Oregon and Washington..
Or indeed you can check out the new extensively updated 9th edition Wine Behind the Label Wine Guide that is 2250 pages, it reviews around 4000 vineyards and over 30,000 wines