2006 North America

Knox (named after Jim’s son) is a blend of the best fruit from the Bien Nacido and Le Bon Climat Vineyards. The wines see 18 months in barrel (75% new French oak) and filtration is done only as a last resort. The wine then rests in bottle for a year before it is released. The 2006 has a serious weighty fruit on the nose that will need 3-5 years to show its best. Very focused and darker berry fruits come to the fore. Superbly structured, with well-defined red and black fruit that will fill out with time. Another top-drawer wine.
Hong Kong Fine Wine Team

Another 2006 that flirts with perfection, the 2006 Syrah Armada Vineyard doesn’t put a foot wrong and shows incredible notes of dried herbs, beef blood, marine-like saltiness, game and loads of sweet fruit. A wine that starts out reserved and elegant, yet continues to build in depth and richness with time in the glass, it’s full-bodied, layered, seamless and concentrated, with a blockbuster finish that keeps you coming back to the glass. It’s ready to go now with a quick decant, but has another decade or more of life in the cellar.
Jeb Dunnuck - Wine Advocate - eRobertParker.com - Jun 2015

The Cailloux Vineyard Syrah is Cayuse's flagship wine with a production of over 700 cases and was the first vineyard planted by Christophe in 1997. Another stunning effort in 2006 with classic blueberry, blackberry and spiced notes to the nose. Great expanse, that will develop gamey hints and soften with time. The palate offers waves of black fruit with sweet tannins and real energy and freshness. This hedonistic effort will need a few years in bottle and drink for a decade. Stunning.

The 2006 Syrah En Chamberlin Vineyard is even more complex aromatically (perhaps kinky is a better word) with its notes of crushed stone, smoked meat, well-aged game, blueberry, and black raspberry. Full-bodied, ripe, intensely flavored yet elegant, it has a 60-second finish that is pure silk.

Christophe Baron remains in fine form. His estate, just on the Oregon side of the Walla Walla AVA, consists of five small but distinct vineyards (41 acres in total – with more on the way). Syrah and the Bordeaux varietals are the principal focus but some of the finest parcels of Tempranillo, Viognier, and Grenache grown in the USA are on this estate.

The vineyards are farmed biodynamically and much of the estate is planted on rootstock to prepare for the day when phylloxera works its way through Walla Walla. The wines are all fermented with indigenous yeasts and bottled unfined and unfiltered. 
Jay Miller, Wine Advocate #185, Oct 2009