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Black cherry and cassis with tobacco, clove and crushed rock. A Left Bank-inspired Cabernet blend—grippy yet polished, savory and mineral, built for the cellar with a long, structured finish.
Available in store
CloseCabernet Sauvignon with Merlot and Tempranillo
Food pairings: Grilled ribeye or strip steak, roast lamb, hard aged cheeses, and dishes with tobacco, herb and savory spice notes.
Scores:
Winemaking: Cayuse’s Bordeaux-style blend from estate fruit in The Rocks. Aged about 18 months in French oak, about 30% new. The vineyards have been farmed with biodynamic methods since 2002.
Vineyards and terroir: Camaspelo is sourced from En Cerise Vineyard (and historically Cailloux) in The Rocks District of Milton-Freewater on the Oregon side of the Walla Walla Valley—an ancient Walla Walla River bed of silty loam and basalt cobblestones over deep compacted cobbles. The stony ground gives the wine its mineral, savory edge.
Family and history: French-born Christophe Baron founded Cayuse after spotting the softball-sized stones of Milton-Freewater in 1996. Camaspelo, named for a 19th-century Cayuse chief, is the estate’s Left Bank–inspired Cabernet blend and has been produced since the late 1990s.
In the pictures: Christophe Baron among the cobblestones and vines of The Rocks.
