Cayuse Vineyards

En Chamberlin Vineyard Syrah

9.3213 ratings
9.256 pro ratings
Walla Walla Valley, Oregon/Washington, USA
Syrah
Top Notes For
Patrick Derdeyn

The finest old Cayuse I’ve had. Fruit still fresh and is lifted by good acidity, leans a little lighter in weight and more red fruit presence. All the rocks district characteristics are present adding complexity throughout.

The finest old Cayuse I’ve had. Fruit still fresh and is lifted by good acidity, leans a little lighter in weight and more red fruit presence. All the rocks district characteristics are present adding complexity throughout.

May 21st, 2019
Brian Thompson

Sales & Marketing Krupp Brothers Winery, Stagecoach Vineyard

9.6

You just can't find better Syrah anywhere. Maybe equally as good, but not better. Tons of meaty and violet aromas. Gorgeous balance on the palate. A treat!

You just can't find better Syrah anywhere. Maybe equally as good, but not better. Tons of meaty and violet aromas. Gorgeous balance on the palate. A treat!

Dec 9th, 2017
David T

Independent Sommelier/Wine Educator

9.1

This wine seriously has more bacon fat and pork than I've experienced in a bottle. The fruit is one of the last things I will have in this description. It's why there is a pig in the picture collage! I had to do it because right now that is the dominating flavor of the wine. I am going to come back to this in a bit. Let's see what happens after some time in the decanter. This starting to calm down a bit. On the nose, bacon fat, pork, grilled meats, BBQ sauce, olive, loads of milk chocolate, brine, brown sugar, dried blood, pepper, black plum, dark cherries, blackberries, faint strawberries, dry stones, loamy clay soil, scorched earth, soy sauce and decayed dark florals. The mouthfeel is thick and brooding. Everything on the nose is on the palate. The acidity is round. The finish is thick, rich with intense flavors that stick to the palate and linger endlessly. If I had more bottles of the 06 En Chamberlin, I'd wait another 8-10 years to open them. It's still a monster. Photos of; the front of their tasting room in downtown Walla Walla that is generally always closed, the stone vineyard of Cayuse that needs to be horse plowed, Christophe Baron (owner), ready to pick grapes and a field pig...just because their is so much pork in this wine. Producer notes and history...while visiting the Walla Walla Valley in 1996, Christophe Baron 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, reminded him of vineyards he had visited in France (Rhone Valley) and Spain. 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 50 acres: Armada, Cailloux, Coccinelle (Ladybug), En Cerise (Cherry), and En Chamberlin. The majority of the vineyards are planted with Syrah, and the rest dedicated to Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Tempranillo and Viognier. All of the vineyards are planted in rocky earth within the Walla Walla Valley appellation. Cayuse was also the first winery in Walla Walla to farm using biodynamic methods. These highly stressed vineyards average a yield of only two tons or less 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, Impulsivo Tempranillo, Widowmaker Cabernet-Sauvignon, two Bordeaux blends named Camaspelo & Flying Pig and Viognier. Look for their other partnership wines; Horsepower & No Girls if you haven't already. Nearly 100% all mailing list, restaurants and secondary markets.

This wine seriously has more bacon fat and pork than I've experienced in a bottle. The fruit is one of the last things I will have in this description. It's why there is a pig in the picture collage! I had to do it because right now that is the dominating flavor of the wine. I am going to come back to this in a bit. Let's see what happens after some time in the decanter. This starting to calm down a bit. On the nose, bacon fat, pork, grilled meats, BBQ sauce, olive, loads of milk chocolate, brine, brown sugar, dried blood, pepper, black plum, dark cherries, blackberries, faint strawberries, dry stones, loamy clay soil, scorched earth, soy sauce and decayed dark florals. The mouthfeel is thick and brooding. Everything on the nose is on the palate. The acidity is round. The finish is thick, rich with intense flavors that stick to the palate and linger endlessly. If I had more bottles of the 06 En Chamberlin, I'd wait another 8-10 years to open them. It's still a monster. Photos of; the front of their tasting room in downtown Walla Walla that is generally always closed, the stone vineyard of Cayuse that needs to be horse plowed, Christophe Baron (owner), ready to pick grapes and a field pig...just because their is so much pork in this wine. Producer notes and history...while visiting the Walla Walla Valley in 1996, Christophe Baron 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, reminded him of vineyards he had visited in France (Rhone Valley) and Spain. 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 50 acres: Armada, Cailloux, Coccinelle (Ladybug), En Cerise (Cherry), and En Chamberlin. The majority of the vineyards are planted with Syrah, and the rest dedicated to Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Tempranillo and Viognier. All of the vineyards are planted in rocky earth within the Walla Walla Valley appellation. Cayuse was also the first winery in Walla Walla to farm using biodynamic methods. These highly stressed vineyards average a yield of only two tons or less 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, Impulsivo Tempranillo, Widowmaker Cabernet-Sauvignon, two Bordeaux blends named Camaspelo & Flying Pig and Viognier. Look for their other partnership wines; Horsepower & No Girls if you haven't already. Nearly 100% all mailing list, restaurants and secondary markets.

Aug 26th, 2017
Mike R
9.3

Love this wine and their wines - such a great Syrah- was smiling last night and hurting this morning

Love this wine and their wines - such a great Syrah- was smiling last night and hurting this morning

1 person found it helpfulJun 3rd, 2018
Mike R
9.2

Decant 2 hours and it will sing - one of my fav Syrah - good to the last drop - we be smiling on the patio tonight barefoot style

Decant 2 hours and it will sing - one of my fav Syrah - good to the last drop - we be smiling on the patio tonight barefoot style

May 5th, 2017
Mike R
9.4

I love this wine - best Syrah I had in a long time - drink now and for another 5/7 years - all good - color taste smell and finish - smiling is good for the heart

I love this wine - best Syrah I had in a long time - drink now and for another 5/7 years - all good - color taste smell and finish - smiling is good for the heart

Oct 19th, 2016
Bill Bender

Classic fox fur nose and funktastic blue fruits.

Classic fox fur nose and funktastic blue fruits.

Jul 25th, 2016
Knightsbridge Wine Shoppe

Dense and powerful dark berry fruit, lots of floral, pepper. Edges have smoothed out since the last bottle and overall much more balanced. Delicious!

Dense and powerful dark berry fruit, lots of floral, pepper. Edges have smoothed out since the last bottle and overall much more balanced. Delicious!

Jun 6th, 2016
Karl Ziegler

Monster Syrah. Needed a bit more time, like maybe 10 years!

Monster Syrah. Needed a bit more time, like maybe 10 years!

Feb 18th, 2016
Mike R
9.2

Very bouquet and different levels of revealing fruits like blackberry - after a hour of decanting and warming up from cellar- great way to close the week out - no acidity and tannins are mild - medium bodied - very appealing to palette - really enjoying

Very bouquet and different levels of revealing fruits like blackberry - after a hour of decanting and warming up from cellar- great way to close the week out - no acidity and tannins are mild - medium bodied - very appealing to palette - really enjoying

Jan 22nd, 2016