Cayuse Armada Syrah 2018
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Jeb
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James
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Winemaker Notes
The vineyard is located in the ancient riverbed of the Walla Walla River on the Oregon side of the Walla Walla Valley. The topsoil consists of 12-18" inches of a mix of silty loam and basalt cobblestones. Beneath is a layer of pure compacted cobblestones, hundreds of feet deep in places.
100% Syrah
Professional Ratings
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Jeb Dunnuck
A beautiful as well as a classic expression of this cuvée, the 2018 Syrah Armada Vineyard reveals a medium ruby/plum color that's almost translucent. This is followed by a big, exotic, Rocks-driven nose of blackcurrants, sweet mulch, violets, bacon fat, charcoal, and exotic spices (among other things). Incredibly complex aromatically, with plenty of savory herb, graphite, and earthy notes, it nevertheless has a wonderful core of sweet fruit. Medium to full-bodied on the palate, with ripe tannins, a layered, elegant mouthfeel, and terrific balance, it opens up nicely with air and will benefit from 2-4 years of bottle age. It's capable of evolving for two decades.
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Robert Parker's Wine Advocate
Beginning with a fantastic nose of cured venison, black pepper, roasted herbs and wilted lavender, the 2018 Syrah Armada Vineyard offers smoked jerky and cold fireplace elements. Medium to full-bodied, the wine displays impeccable balance with a velvety mid-palate and succulent tannins that need an additional year in bottle to come around. The wine concludes with a long, lingering finish with persistent flavors of sweet tobacco, roasted blackberries and cigar box… Give it a try; it's delicious as always.
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James Suckling
An intense, spicy nose of black and white pepper, fresh truffles, dried rosemary, black olives, black plums and spiced cherries. It’s full-bodied with silky, velvety tannins. Concentrated, deep and broad layers of herbs and earth. Delicious finish. Drink or hold.
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Wine Spectator
Handsomely built and expressive, with robust raspberry, crushed rock, black olive and garrigue accents that gather richness and texture toward polished tannins.
Other Vintages
2020-
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An adventure in the new world
Christophe Baron grew up among the vineyards and cellars of his family's centuries-old Champagne house, Baron Albert. His sense of adventure, however, led him to become the first Frenchman to establish a winery 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. This stony soil, this terroir, was just like that of some of the most prestigious French appellations. The difficult ground would stress the grapevines, making them produce more mature, concentrated fruit.
He named his vineyard after the Cayuse, a Native American tribe whose name was taken from the French cailloux--which means, rocks. Hours of back-breaking work later, Cayuse Vineyards has become five vineyards encompassing 41 acres.
The majority is planted with Syrah, and the rest dedicated to Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Mourvèdre, Roussanne, Tempranillo and Viognier. All of the vineyards are planted in rocky earth within the Walla Walla Valley appellation. Cayuse was the first winery in Washington State to use biodynamic farming methods.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years and is home to both historic wineries and younger, up-and-coming producers.
The Walla Walla Valley, a Native American name meaning “many waters,” is located in southeastern Washington; part of the appellation actually extends into Oregon. Soils here are well-drained, sandy loess over Missoula Flood deposits and fractured basalt.
It is a region perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of red berry, black olive, smoke and fresh earth. Cabernet Sauvignon and Merlot create a range of styles from smooth and supple to robust and well-structured. White varieties are rare but some producers blend Sauvignon Blanc with Sémillon, resulting in a rich and round style, and plantings of Viognier, while minimal, are often quite successful.
Of note within Walla Walla, is one new and very peculiar appellation, called the Rocks District of Milton-Freewater. This is the only AVA in the U.S. whose boundaries are totally defined by the soil type. Soils here look a bit like those in the acclaimed Rhône region of Chateauneuf-du-Pape, but are large, ancient, basalt cobblestones. These stones work in the same way as they do in Chateauneuf, absorbing and then radiating the sun's heat up to enhance the ripening of grape clusters. The Rocks District is within the part of Walla Walla that spills over into Oregon and naturally excels in the production of Rhône varieties like Syrah, as well as the Bordeaux varieties.