Cayuse Cailloux Vineyard Syrah, Walla Walla Valley, USA

凱尤斯鵝卵石園西拉干紅葡萄酒

點(diǎn)擊次數(shù)：7380

The least impressive in the lineup, yet still outstanding, the 2003 Syrah Cailloux Vineyard is fully mature, with lots of licorice, dried chocolate, savory herbs and spice giving way to a full-bodied, ripe, full-flavored style on the palate. Coming from a hot vintage, it’s drinking nicely today, but I suspect is best consumed over the coming couple of years.

Viognier (4%) was co-fermented with Syrah to produce the candied blackberry, leather, and sweat-scented 2003 Syrah Cailloux Vineyard. Medium to full-bodied and broad on the attack, this black fruit-filled wine tightens to reveal a bright, slightly tangy finish. Drink it over the next 2-3 years. Tel. (509) 301-6972; www.cayusevineyards.com

Incredible fruit intensity. Cranberry, pomegranate and cherry meet rock, gravel and pepper. Lovely focus and purity; it’s concentrated and tight, with a minerality that is compelling and distinctive. The best yet from Cailloux. Syrah is co-fermented with 4 or 5% Viognier. It’s a world-class effort, still quite young and tight, but built for beautiful aging. ——P.G.(4/1/2006)—— 95