Cayuse En Chamberlin Syrah 2016
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Dunnuck
Jeb -
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Spectator
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Suckling
James
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
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Jeb Dunnuck
Incredibly northern Rhône-like, with beautiful raspberry, crushed flowers, smoked meats, and fireplace notes, the 2016 Syrah En Chamberlin Vineyard is full-bodied, fleshy, and incredibly sexy on the palate, with serious depth of fruit. It's a gorgeous, Côte Brune-like effort to drink over the coming 15-20 years.
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Robert Parker's Wine Advocate
The 2016 Syrah en Chamberlin Vineyard has a black-fruited nose with dense aromatics that are heady and smoky. This has a big-shouldered expression on the palate, with a richly structured focus that seems to have no end. Robust and generous, the black-fruited core lingers on the extended finish with the weight of a masculine wine. A whole minute has passed, yet the dense and chewy expression remains on the palate with ripe tannins, black olives and smoked blackberries. With only 388 cases made for the world, it's your lucky day when you end up with some in your glass.
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Wine Spectator
Elegantly structured, yet plump with personality, showing expressive raspberry, bacon fat and crushed rock tones that glide on the long finish toward refined tannins
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James Suckling
This has a very expressive feel with a mix of sweet and savory notes, including leather, game, blackberries, pepper and a hint of balsamic. The palate has roundness that really charms and delivers a smooth, layered and curvaceously seductive feel. Spicy and meaty. Drink now or hold.
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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.