100% Syrah

Appellation
Walla Walla Valley AVA

Vineyard
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 (cf pictures above). Beneath is a layer of pure compacted cobblestones, hundreds of feet deep in places.

Farming
The vineyard has been cultivated using biodynamic farming methods since 2002.

• En Chamberlin Vineyard
• Topsoil mix of silty loam and basalt cobblestones
• Planted in 2000
• Aged 18 months in French oak, 15-20% new
• 14.1% alc

About Cayuse Vineyards

Christophe Baron’s passion for winemaking began in Champagne, France, where his family has cultivated vineyards since 1677. Growing up among the vines of the historic Baron Albert Champagne house, he developed a deep appreciation for the land and the traditions of winemaking. After studying viticulture in Champagne and Burgundy, he traveled the world, gaining experience in Australia, New Zealand, Romania, and the United States. A winery internship in Washington’s Walla Walla Valley in 1993 would ultimately change the course of his career.

In 1996, while visiting the Oregon side of the Walla Walla Valley, Baron discovered a remarkable stretch of rocky farmland reminiscent of the famed vineyards of Châteauneuf-du-Pape (cf pictures of cobblestones above). Convinced of its potential despite widespread skepticism, he purchased the property and planted his first vineyard in March 1997, establishing Cayuse Vineyards. What began as ten acres of seemingly inhospitable land has grown into five vineyards spanning more than 47 acres. Today, Cayuse is celebrated for producing some of the most acclaimed and distinctive wines in Washington State and throughout the country.