Similar to the ’06, the 2005 Syrah Cailloux Vineyard was the first wine to be made at the new wine making studio located near the estate vineyards (prior vintages were made at Pepper Bridge). It’s a big, rich, powerful Syrah that offers lots of dark fruits, currants, chocolate and crushed rock-like minerality to go with a full-bodied, deep, chewy and structured profile on the palate. It too will have 20-25 years of ultimate longevity.

The Syrahs start with the 2005 Syrah Cailloux Vineyard Neutral Barrel. This cuvee (25 cases), bottled only in magnum, was co-fermented with some Viognier and aged in neutral oak. The Syrah was a vineyard selection that ripened later. The aromatics receive a floral lift from the Viognier along with mineral, spice notes, meat, game, and blue berry. Layered, succulent, and elegant, the wine has exceptional length and purity. Baron is unsure if and when this wine might be sold. 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