Cayuse Bionic Frog Syrah 2006
-
Robert
Parker -
Wine
Spectator
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
-
Robert Parker's Wine Advocate
All of Christophe’s 2006 were stunners, and the 2006 Syrah Bionic Frog excels for its massive core of fruit, smoked herbs, chocolate, licorice and meaty aromatics. Brooding, backward, meaty and a little bloody, it hits the palate with full-bodied richness and big structure, yet always stays balanced, pure and layered. It’s a joy to drink today, but will cruise for another 10-15 years.
-
Wine Spectator
Ripe, complex, harmonious and multilayered, weaving its green olive, tobacco, ironstone and mineral flavors deftly through the ripe blackberry, boysenberry and plum flavors, finishing long and expressive.
Other Vintages
2021-
James
Suckling -
Robert
Parker
-
James
Suckling -
Jeb
Dunnuck -
Wine
Enthusiast -
Robert
Parker
-
Jeb
Dunnuck -
James
Suckling -
Robert
Parker -
Wine
Spectator -
Wine
Enthusiast
-
Jeb
Dunnuck -
Robert
Parker -
James
Suckling -
Wine
Spectator
-
Jeb
Dunnuck -
James
Suckling -
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
James
Suckling -
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Robert
Parker -
James
Suckling -
Wine
Enthusiast -
Wine
Spectator
-
Robert
Parker -
Wine
Spectator
-
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Robert
Parker -
Wine
Spectator -
Wine
Enthusiast
-
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Wine
Enthusiast -
Robert
Parker -
Wine
Spectator
-
Wine
Enthusiast -
James
Suckling -
Robert
Parker -
Wine
Spectator
-
Robert
Parker -
Wine
Spectator
-
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Wine
Spectator -
Robert
Parker -
Wine &
Spirits
-
Robert
Parker -
Wine
Spectator
-
Robert
Parker -
Wine
Spectator
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.