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Buy Wine from Cayuse Vineyards
Located in the heart of the Walla Walla Valley, Cayuse Vineyards is a winery that has transformed the perception of viticulture in the region. Founded by the bold young French winemaker, Christophe Baron, Cayuse has emerged from a rocky terrain that many considered unusable for viticulture. Christophe, with roots in the Champagne region of France, where his family has farmed vineyards since 1677, saw immense potential in this stony terrain.
After studying viticulture in Champagne and Burgundy and travelling the world, he settled in Walla Walla in 1996, buying land that reminded him of the pebbles of the southern Rhône Valley and Châteauneuf-du-Pape in France. In 1997, he planted his first vineyard, defying expectations and proving that stones could, in fact, produce exceptional wines.Vineyards
Cayuse Vineyards encompasses five vineyards spanning over 19 hectares in the Walla Walla Valley. These vineyards are planted on the stony soil that initially attracted Christophe. The Cayuse terroir is unique, with vine roots creeping through an accumulation of pebbles of varying sizes. This soil, known as"Freewater very cobbly loam", sits on a layer of pure basalt more than 3,000 metres deep. This unique geology is the result of the Missoula Floods, which inundated the Walla Walla Valley between 12,000 and 15,000 years ago. These floods deposited pebbles, cobbles and boulders in the region, creating the distinctive terroir that is now home to the Cayuse vineyards.
Philosophy
Since its inception, Cayuse has embraced a philosophy of organic farming, avoiding synthetic fertilisers, chemicals and insecticides. In 2002, Cayuse adopted the biodynamic approach, becoming the first estate in the Walla Walla Valley to do so. This philosophy focuses on the interrelationship of the land, plants and animals as a closed, self-feeding ecosystem. Christophe believes that the true character of his wines lies in the minerality offered by the stony soils. In addition to the vineyards, the Cayuse estate is home to chickens, pigs, sheep and cows, as well as fruit trees and vegetables, closing the biodynamic circle and showing respect for ancient farming traditions.
As for the wines, Cayuse produces at least a dozen critically acclaimed wines each year, all created from grapes grown on the estate. These wines reflect the unique terroir character of their vineyards, from the flagship Syrah of Cailloux Vineyard to the Grenache Rosé of Edith de Armada Vineyard.
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Buy Wine from Cayuse Vineyards
Located in the heart of the Walla Walla Valley, Cayuse Vineyards is a winery that has transformed the perception of viticulture in the region. Founded by the bold young French winemaker, Christophe Baron, Cayuse has emerged from a rocky terrain that many considered unusable for viticulture. Christophe, with roots in the Champagne region of France, where his family has farmed vineyards since 1677, saw immense potential in this stony terrain.
After studying viticulture in Champagne and Burgundy and travelling the world, he settled in Walla Walla in 1996, buying land that reminded him of the pebbles of the southern Rhône Valley and Châteauneuf-du-Pape in France. In 1997, he planted his first vineyard, defying expectations and proving that stones could, in fact, produce exceptional wines.Vineyards
Cayuse Vineyards encompasses five vineyards spanning over 19 hectares in the Walla Walla Valley. These vineyards are planted on the stony soil that initially attracted Christophe. The Cayuse terroir is unique, with vine roots creeping through an accumulation of pebbles of varying sizes. This soil, known as"Freewater very cobbly loam", sits on a layer of pure basalt more than 3,000 metres deep. This unique geology is the result of the Missoula Floods, which inundated the Walla Walla Valley between 12,000 and 15,000 years ago. These floods deposited pebbles, cobbles and boulders in the region, creating the distinctive terroir that is now home to the Cayuse vineyards.
Philosophy
Since its inception, Cayuse has embraced a philosophy of organic farming, avoiding synthetic fertilisers, chemicals and insecticides. In 2002, Cayuse adopted the biodynamic approach, becoming the first estate in the Walla Walla Valley to do so. This philosophy focuses on the interrelationship of the land, plants and animals as a closed, self-feeding ecosystem. Christophe believes that the true character of his wines lies in the minerality offered by the stony soils. In addition to the vineyards, the Cayuse estate is home to chickens, pigs, sheep and cows, as well as fruit trees and vegetables, closing the biodynamic circle and showing respect for ancient farming traditions.
As for the wines, Cayuse produces at least a dozen critically acclaimed wines each year, all created from grapes grown on the estate. These wines reflect the unique terroir character of their vineyards, from the flagship Syrah of Cailloux Vineyard to the Grenache Rosé of Edith de Armada Vineyard.