Cayuse Cailloux Vineyard 2014

Cayuse Cailloux Vineyard 2014

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£150.00
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  • Robert Parker rating 100
  • Vinous rating 93
Cayuse Cailloux Vineyard 2014
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HED64840

75 cl

13.6%
£150.00
Taxes included.

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Based in the Walla Walla Valley in Washington state, Cayuse produce exceptional biodynamically-farmed, limited-production wines of great individuality. The Cailloux Vineyard was the first to be planted in 1997 and produces this flagship Syrah.

The 2014 release is 93% Syrah and 7% Viognier and was awarded the highly coveted 100 point score from Robert Parker`s Wine Advocate, which describes the vintage as follows, "Sporting a surprisingly deep, inky color, it offers a heavenly bouquet of black olives, tobacco leaf, smoked meats, pepper, blackcurrant and black cherry notes. Deep, rich and ever changing in the glass, with incredible complexity and layers, this full-bodied masterpiece has building tannin, a stacked mid-palate and a great, great finish. It`s pure perfection in Syrah, and the finest vintage of this cuvee ever made. As a bonus, it’s also the largest production Syrah they produce. Bravo!"

93 Vinous
(aged in 15% new oak foudres; about 50% of the Syrah was vinified with whole clusters): Bright ruby-red. Multidimensional scents of black raspberry, raw green peppercorn, peat moss, whiskey, lilac, violet and wild herbs; plenty of stem complexity here. Juicy and a bit youthfully imploded in the mouth, conveying lovely definition and a light touch to its savory flavors of black raspberry, garrigue and lavender. Still a bit youthfully inky, and tight and firmly tannic on the long, salty, ultimately stylish aftertaste. Lovely precision and finesse here; while the wine is listed at a moderate 13.6% alcohol, there's nothing early-picked about this wine. Baron predicts that this will be best seven or eight years after the vintage, by which time it will be showing truffle and earth notes and less baby fat. The lightest and driest of this trio of vineyard-designated 2014 Syrahs: will it match the 2013 version with bottle age? Stephen Tanzer1st October 2017

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Cayuse was founded in the late 1990s when Frenchman Chirstophe Baron established new plantings in the Pacific Northwest, specifically around Walla Walla in Oregon. A true visionary, Baron turned a rocky patch of farmland into some of America's most prized vineyards. Made with passion with a focus on using biodynamic principles, the wines are full, dense, characterful and food friendly.

The wines are only available directly from the winery via a mailing list that reached capacity many years ago. Quirkiness is part of Cayuse's identity - which is characterised by a combination of striking labels and bizarre wine names - another glass of Bionic Frog Syrah anyone?

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