Cayuse God Only Knows Grenache (torn back label) 2007
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Robert Parker's Wine Advocate
The Rhone-style offerings begin with the 2007 Grenache God Only Knows. According to Baron, it is a blend of 90% Grenache and 10% “God only knows”, hence the name. It was aged in puncheons (500-liter barrels) from Cote-Rotie producer Rene Rostaing. Dark ruby-colored, it sends up a sensational aromatic array of mineral, underbrush, truffle, bright cherry and raspberry aromas. Incredibly intense, vibrant, and lingering on the palate, this superb effort will surely evolve as well as any great Chateauneuf-du-Pape.
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This is starting to develop some secondary fruit aromas, richly suggestive of fresh-baked strawberry tarts, with a hint of the Cayuse funk underscoring the complexity. Penetrating and dense, this is both powerful and elegant, with precision and pungency. The liquid minerality provides a firm foundation and elevates the texture. This is a unique style of Grenache, that ripens slowly into a lingering finish with dried herbs and tanned leather.
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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.