Cayuse En Cerise Vineyard Syrah, Walla Walla Valley, USA

凱尤斯鮮紅園西拉干紅葡萄酒

點(diǎn)擊次數(shù)：10716

The 2006 Syrah En Cerise Vineyard is a glass-coating opaque purple color. On the nose liquid asphalt, bacon fat, olives, and garrigue-like aromas offer much to contemplate. Intense, balanced, and totally succulent, it boasts a finish that just won’t quit. It delivers impressive immediate gratification but those who can wait for 5-7 years will be well rewarded. Christophe Baron remains in fine form. His estate, just on the Oregon side of the Walla Walla AVA, consists of five small but distinct vineyards (41 acres in total – with more on the way). Syrah and the Bordeaux varietals are the principal focus but some of the finest parcels of Tempranillo, Viognier, and Grenache grown in the USA are on this estate. The vineyards are farmed biodynamically and much of the estate is planted on rootstock to prepare for the day when phylloxera works its way through Walla Walla. The wines are all fermented with indigenous yeasts and bottled unfined and unfiltered. The one most visible change since last year’s visit is that some of the plowing is now done by horse power. It was quite a sight to see a giant plow horse take tiny steps to turn from one row into the next. Cayuse is no longer a secret and it may be America’s toughest mailing list to crack (consider the prices compared to some of the other cult collectibles) but do whatever it takes to get your hands on a few of these gems.Tel. (509) 526-0686; www.cayusevineyards.com

This is immense and rich, packed with a huge range of cassis, red fruits, herbs, bark, earth, mint and baking spices. The cross of flavors is remarkable. These wines change dramatically in the glass and in the bottle; they have so much packed-in flavor that it’s almost impossible to nail them down. This is loaded with deep berry fruits, ancient balsamic, cured meat, smoke and chocolate-covered raisins.——P.G.(11/1/2008)—— 96