Cayuse Vineyards
Cailloux Vineyard Syrah
Walla Walla Valley, Oregon/Washington, USA
I opened this with some friends and it was alongside a 2003 Saxum Bone Rock (good, drink up), 2013 Donelan Obsidian (wow! Cayuse like), a 2013 SQN Le Supplement (massive and spectacular), and a 2016 The Third Twin Nuestra (feral, wild, cerebral).
While this was a fantastic bottle, I think it’s going to get slightly better (it bulked up and added a touch more of everything on day two). Undeniably Cayuse in style, but more northern Rhône Syrah than new world Syrah. Aromatically you are hit with that classic funk that Cayuse is known for...black olive, iron, mineral, and fox fur. Not sure of the whole cluster use here but it comes across as fairly strong/green with fruit notes of underripe black cherry. The splash of Viognier that Cayuse utilizes for their Cailloux makes this so perfumed. On the palate, it really shines showing iron, teriyaki, and olive tapenade. The savoriness of these wines meshes well with the fruit as age sets in and the fruit returns towards the back of the palate...blackberry, mulberry, and spicy rhubarb pie. Fantastic now, possibly outstanding in the next 2-3yrs. If opening soon, decant a couple hours and you’ll be golden.
I opened this with some friends and it was alongside a 2003 Saxum Bone Rock (good, drink up), 2013 Donelan Obsidian (wow! Cayuse like), a 2013 SQN Le Supplement (massive and spectacular), and a 2016 The Third Twin Nuestra (feral, wild, cerebral).
While this was a fantastic bottle, I think it’s going to get slightly better (it bulked up and added a touch more of everything on day two). Undeniably Cayuse in style, but more northern Rhône Syrah than new world Syrah. Aromatically you are hit with that classic funk that Cayuse is known for...black olive, iron, mineral, and fox fur. Not sure of the whole cluster use here but it comes across as fairly strong/green with fruit notes of underripe black cherry. The splash of Viognier that Cayuse utilizes for their Cailloux makes this so perfumed. On the palate, it really shines showing iron, teriyaki, and olive tapenade. The savoriness of these wines meshes well with the fruit as age sets in and the fruit returns towards the back of the palate...blackberry, mulberry, and spicy rhubarb pie. Fantastic now, possibly outstanding in the next 2-3yrs. If opening soon, decant a couple hours and you’ll be golden.
Raspberry jam, huckleberry compote, crushed black cherry, peach pit, violet liquor, bbq meat, fur, licorice whip, olive tapenade, sanguine, beef jerky, iodine, coffee grounds, smoke, pink peppercorns, a touch of leather. The salinity this has is unreal. It has real class and carries its weight well. Balance of the acid is keen, a cool-climate personality. Tannins are beautiful, resolving but bringing texture and posture. This could go another decade easily, but the balance is there now. Brownie points for the length and complexity.
Raspberry jam, huckleberry compote, crushed black cherry, peach pit, violet liquor, bbq meat, fur, licorice whip, olive tapenade, sanguine, beef jerky, iodine, coffee grounds, smoke, pink peppercorns, a touch of leather. The salinity this has is unreal. It has real class and carries its weight well. Balance of the acid is keen, a cool-climate personality. Tannins are beautiful, resolving but bringing texture and posture. This could go another decade easily, but the balance is there now. Brownie points for the length and complexity.
Jan 18th, 2020
Soft, flashy and delicious
Soft, flashy and delicious
Dec 19th, 2017
Savory. Pepper on smoked bacon with olive and hint of flowers in the breeze.
Savory. Pepper on smoked bacon with olive and hint of flowers in the breeze.
Dec 16th, 2016
2010 Cayuse - 1 of the bennies of expense accounts. Sadly the last bottle. Cool climate Syrah profile, some minerality, slightly ripe.
2010 Cayuse - 1 of the bennies of expense accounts. Sadly the last bottle. Cool climate Syrah profile, some minerality, slightly ripe.
Aug 30th, 2013
Major evolution into a quite enjoyable bottle. Took about 3hrs.
Major evolution into a quite enjoyable bottle. Took about 3hrs.
Nov 1st, 2021