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Cayuse Vineyards

8 Wines from 6 Grape Varieties

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Cayuse Vineyards God Only Knows Grenache Bottle Preview
Cayuse VineyardsGod Only Knows Grenache

Cayuse Vineyards Cailloux Vineyard Viognier Bottle Preview
Cayuse VineyardsCailloux Vineyard Viognier

In my opinion one of the greatest Viogniers from the New World, Christophe's 2019 Viognier Cailloux Vineyard reveals a medium gold hue as well as a stunning, Condrieu-like nose of tangerines, flower oil, chalky minerality, white flowers, and honeyed toast. - Jeb Dunnuck,

Cayuse Vineyards Armada Vineyard Syrah Bottle Preview
Cayuse VineyardsArmada Vineyard Syrah

Just a slight step back from the 2005 and the 2003, the 2004 Syrah Armada Vineyard is still overflowing with character and offers blockbuster levels of flavor and intensity. - William Kelley, The Wine Advocate

Cayuse Vineyards En Chamberlin Syrah Bottle Preview
Cayuse VineyardsEn Chamberlin Syrah

It's just another spectacular, singular Syrah from this estate that will benefit from short-term cellaring and keep for 20+ years. - Jeb Dunnuck,

Cayuse Vineyards Camaspelo Bottle Preview
Cayuse VineyardsCamaspelo

Dominated by its Cabernet Sauvignon component, the 2015 Camaspelo offers lots of graphite, dried and savory herbs, blackcurrants and black cherry notes in a medium to full-bodied, elegant and seamless style. It’s a distinctly graceful, elegant example of this cuvee, yet it still packs plenty of sweet tannin and underlying structure. - Jeb Dunnuck, The Wine Advocate

Cayuse Vineyards Flying Pig Bottle Preview
Cayuse VineyardsFlying Pig

Cayuse Vineyards Cailloux Vineyard Syrah Bottle Preview
Cayuse VineyardsCailloux Vineyard Syrah

The 2016 Syrah Cailloux Vineyard checks in as 96% Syrah and 4% Viognier that was fermented with roughly 70-80% stems and brought up in 15% new demi-muids and foudre. - Jeb Dunnuck,

Cayuse Vineyards Bionic Frog Syrah Bottle Preview
Cayuse VineyardsBionic Frog Syrah

The first vintage and from third-leaf fruit, the 2000 Syrah Bionic Frog (which came from yields of less than 1 ton per acre) is still a youthful ruby color and offers lots of currant and blackberry fruit mixed with notions of cured meats, black olive, truffle, and spice-box. Complex, layered and nuanced, this full-bodied beauty is still lively and textured on the palate, has nicely integrated acidity, and should keep fresh and lively over the coming 5-7 years. – Jeb Dunnuck, The Wine Advocate