Cayuse En Chamberlin Syrah 2019
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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
Gorgeous Bing cherry and blueberry fruits as well as tobacco, peppery herbs, iron, and mushroom notes all emerge from the 2019 Syrah En Chamberlin Vineyard, another medium to full-bodied, incredibly seamless, flawlessly balanced Syrah in the lineup. I love the overall mix of savory, classic Rocks style with its beautiful core of fruit, and it has incredible tannins, beautiful balance, and a great, great finish. Flirting with perfection, this straight-up incredible Syrah will evolve nicely for 25 years or more. Best After 2022
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Robert Parker's Wine Advocate
And my top choice of the range this year is the 2019 Syrah en Chamberlin Vineyard. It has an impressive array of aromas on the nose with nuances of a butcher shop, dusty dark-fruited essence, sausage, sawdust and elegant purple flowers. The wine is a masterclass in the expression of site, with a focused frame of black raspberry and blackberry fruit tones and spicy and meaty flavors that sway with a savory essence. Medium to full-bodied, the wine continues to grow in complexity, revealing layers as it somersaults to a long, winding and ever-evolving finish with lasting flavors of bacon brulé.
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Wine Spectator
A wine with dimension and detail, this Syrah is both structured and polished, with raspberry and blueberry flavors framed by river rock, black olive and bacon fat accents as this builds tension and richness toward medium-grained tannins.
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James Suckling
An intriguing nose of hot stone, rosemary and sliced plum. Medium-to full-bodied with soft tannins. Excellent spiced, herbal complexity. Pure, ripe red and black fruit that’s expertly balanced and expressive. Delicious finish. From bio dynamically grown grapes.
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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.