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Monterey Bay Wine Co
The Wine
Dark and savory, this is complex Syrah from biodynamically farmed vines. The vineyard was planted in 2000 on silty loam and basalt cobblestones and is just entering its peak for the production of wines of such complexity.
Matured for 18 months in French oak barrels (10–20% new), a regimen that adds a little tannic structure while preserving the vineyard’s feral, mineral character.
Aromas of plum sauce, ashes, lavender, exotic spice, and meaty, sanguine notes, with wild berry fruit emerging beneath it all. The palate is silky but full, offering ripe berries, tart citrus, saline minerality and enough acidity to carry the wine through its long finish. This is classic Cayuse!
Pairings: Roasted or braised meats, game, charred vegetables, and dishes featuring complex spices (not scovil spice!). Cheese-wise, reach for our aged sheep’s‑milk cheese or a firm Alpine cow’s‑milk cheese.
The Winery
Cayuse Vineyards was founded by Christophe Baron and has become known for its extremely high‑density planting and meticulous biodynamic farming in the cobblestone soils of the Walla Walla Valley.
The 'En Chamberlin' Vineyard sits on an ancient riverbed of basalt cobblestones that force the vines to struggle, producing concentrated fruit yielding wines of ponderous complexity. Winemaking is restrained so the natural flavors of fruit and vineyard take center stage.
