Cayuse Vineyards
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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. He could have remained in France and grown old making fine champagne. But he's got an adventurous streak--and that's how he became 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. He became ridiculously excited. 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. Christophe Baron had found a new home. He named his vineyard after the Cayuse, a Native American tribe whose name was taken from the French cailloux--which means, of course, rocks. Hours of back-breaking work later, Cayuse Vineyards has become five vineyards encompassing 41 acres: Armada, Cailloux, Coccinelle [Ladybug], En Cerise [Cherry], and En Chamberlin. 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. Always a leader, Cayuse was the first winery in Washington State to farm using biodynamic methods. These highly stressed vineyards average a yield of only two tons per acre (30 hectolitres per hectare), resulting in wines true to each vineyard's unique terroir. Cayuse specializes in four estate-vineyard Syrahs, along with Bionic Frog Syrah, Viognier, and two Bordeaux blends named Camaspelo and Flyng Pig. Future release plans include a Tempranillo and a Southern-Rhône-inspired blend.
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