The 2006 Viognier Cailloux Vineyard was produced from minuscule yields of 1.2 tons of fruit per acre. It was whole cluster fermented. The wine is remarkably rich, with intense minerality, apricot, peach, and tropical fruits. The finish goes on and on. There may be two or three producers in Condrieu who can make a Viognier of this quality but only in a great vintage. Christophe Baron strikes again. 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 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.Tel. (509) 526-0686; www.cayusevineyards.com
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