Cayuse En Chamberlin Syrah 2013
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Robert Parker's Wine Advocate
A wine that continued to change and develop in the glass was the 2013 Syrah en Chamberlin Vineyard, which is the smallest production cuvee of the 2013 single vineyard releases (there’s 340 cases). Notes of smoke, charcuterie, black olives, black pepper and violets all emerge from this complex, layered, full-bodied beauty that has fine tannin, a seamless, elegant texture and beautiful length. Give bottles a few years and drink through 2033.
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Wine Spectator
Generous, round and expressive, open-textured and distinctive, with smoky dried blueberry and tapenade flavors, balancing harmoniously against nubby tannins on the long finish. Drink now through 2023.
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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.