Jeb Dunnuck - 26/06/2014
About this WINE
Cayuse Vineyards is one of the leading wine producers in Washington State, owned and run by Frenchman Cristophe Baron. Cayuse's single vineyard Syrahs have become incredibly sought after and are compared with the finest wines from the Northern Rhone.
Christophe Baron grew up among the vineyards and cellars of his family's centuries-old Champagne house, Baron Albert and became the first Frenchman to establish an estate domaine in Washington State. While visiting the Walla Walla Valley in 1996, Christophe spotted a plot of land that had been plowed up to reveal acres of softball-sized stones.
He became ridiculously excited. This stony soil, this terroir, reminded him of vineyards he had visited in France and Spain. The difficult ground would stress the grapevines, making them produce more mature, concentrated fruit. Christophe Baron had found a new home.
The majority of the vineyard is planted with Syrah, and the rest dedicated to Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Tempranillo and Viognier. All of the vineyards are planted in rocky earth within the Walla Walla Valley appellation. Cayuse is also the first domaine in Walla Walla to farm using biodynamic methods.
Washington State was effectively a 'dry-state' producing only grape jelly, until the 1980s spawned a wine industry desperate to make-up for the lost time. In 2004 plantings were at 12,141ha (up 4,000ha since 2000). Columbia Valley AVA dominates with approx. 60% of total vineyard area; the prized sub-region Yakima Valley AVA covers 39%; Walla Walla Valley AVA 1%.
Lying to the east and in the shelter of the coastal Cascade Mountains, the region enjoys a dry, distinctively continental climate, where Cabernet Sauvignon and Merlot blends can reach great heights on the sandy gravely loam soils; Semillon and Riesling are the most promising white wines.
In 2005 there were approx 350 wineries (a 10% increase year on year), with the Andrew Will Winery regarded as the region's best.
Grenache (Noir) is widely grown and comes in a variety of styles. Believed to originate in Spain, it was, in the late 20th century, the most widely planted black grape variety in the world. Today it hovers around seventh in the pecking order. It tends to produce very fruity, rich wines that can range quite widely in their level of tannin.
In many regions – most famously the Southern Rhône, where it complements Syrah and Mourvèdre, among other grapes – it adds backbone and colour to blends, but some of the most notable Châteauneuf du Pape producers (such as Château Rayas) make 100 percent Grenache wines. The grape is a component in many wines of the Languedoc (where you’ll also find its lighter-coloured forms, Grenache Gris and Blanc) and is responsible for much southern French rosé – taking the lead in most Provence styles.
Found all over Spain as Garnacha Tinta (spelt Garnaxa in Catalonia), the grape variety is increasingly detailed on wine labels there. Along with Tempranillo, it forms the majority of the blend for Rioja’s reds and has been adopted widely in Navarra, where it produces lighter styles of red and rosado (rosé). It can also be found operating under a pseudonym, Cannonau, in Sardinia.
Beyond Europe, Grenache is widely planted in California and Australia, largely thanks to its ability to operate in high temperatures and without much water. Particularly in the Barossa Valley, there are some extraordinary dry-farmed bush vines, some of which are centuries old and produce wines of startling intensity.