Cayuse Cailloux Syrah 2018

Cayuse Cailloux Syrah 2018 is a benchmark American Syrah, revered by collectors for its wild aromatics, savoury complexity and unmistakable sense of place. Sourced from Cayuse’s famed cobblestone vineyards, this is a deeply characterful wine that marries Old World finesse with New World intensity. The 2018 vintage continues the estate’s long-running streak of critically acclaimed Syrahs, produced in very limited quantities and eagerly sought after worldwide.

Tasting Notes
In the glass, the 2018 Cailloux Syrah shows a deep, opaque ruby core with a faint purple rim, hinting at both concentration and youth. The nose is wonderfully evocative: layers of dried game, black pepper, roasted herbs, and dried lavender drift from the glass, underscored by smoky notes of cured meat, cold fireplace ash and a touch of incense. As it opens, darker fruit tones emerge—blackberry compote and plum—woven with hints of sweet tobacco and cigar box. On the palate, the wine is medium to full-bodied yet remarkably poised, with a velvety, seamless mid-palate. Juicy, fine-grained tannins support flavours of roasted blackberry, black olive tapenade, cracked pepper and savoury spice, all lifted by a fresh, vibrant acidity. The finish is long and lingering, echoing with sweet tobacco, charred herbs and dark berries. While already impressive, the structure suggests excellent aging potential; this Syrah will reward another 3–5 years in the cellar and should drink beautifully for at least a decade from vintage, gaining further complexity and tertiary nuances over time.

Production
Cayuse farms its vineyards in a distinctive terroir of rounded river stones and free-draining, cobblestone soils in the Walla Walla Valley—conditions that stress the vines, naturally limit yields and concentrate flavour. The Syrah is sourced from old, densely planted parcels, cultivated using organic and biodynamic principles and harvested by hand at optimal ripeness. In the cellar, the fruit is handled gently, typically with a significant proportion of whole clusters to enhance aromatic lift and structure, followed by fermentation in small tanks. The wine is then aged for just under two years in French oak barrels, with only around 15% new oak, allowing the Syrah’s signature savoury, mineral and wild aromatics to shine without being dominated by wood.

Food & Serving
This is a superb wine for hearty, savoury dishes: think grilled lamb chops with rosemary, slow-braised short ribs, duck confit, or game dishes such as venison or wild boar. It also pairs beautifully with mushroom-based plates, truffle dishes, charcuterie and aged hard cheeses. Serve at 16–18°C (60–64°F) to highlight its aromatic complexity and textural finesse. Decanting for 1–2 hours is recommended in the wine’s youth to allow the smoky, meaty and floral notes to unfold; older bottles will need a gentler, shorter decant to avoid disturbing sediment.

Producer
Founded by Christophe Baron, Cayuse is one of the most influential and sought-after producers in the Walla Walla Valley and a driving force behind the region’s global reputation for world-class Syrah. The name “Cayuse” refers to the local Native American word for “stone,” a nod to the estate’s dramatically stony, cobblestone vineyards that evoke the great terroirs of the Rhône. Since its inception, Cayuse has championed organic and biodynamic farming, low-intervention winemaking and vineyard-driven expression, earning consistently high critical praise and a cult following. The Cailloux bottling is among the estate’s flagship wines, widely regarded as a reference-point American Syrah for its wild savour, complexity and ageworthiness.

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