Cayuse Cailloux Vineyard Viognier, Walla Walla Valley, USA

凱尤斯鵝卵石園維歐尼干白葡萄酒

點擊次數：6076

There is one white wine in the Cayuse collection, the 2007 Viognier Cailloux Vineyard sourced from tiny yields (a recurring theme here) of 1.5 tons per acre. The wine was barrel-fermented in 20% new oak. Medium gold-colored, it offers up an alluring perfume of pit fruit and tropical aromas. Ripe, round, and vibrant on the palate, this layered, plush effort is all about pleasure. It will match well with even the richest of fish and shellfish preparations. There is simply no reason to defer one’s gratification; drink it over the next 3 years. Christophe Baron remains in fine form. 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 some of 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. The one most visible change since last year’s visit is that some of the plowing is now done by horse power. It was quite a sight to see a giant plow horse take tiny steps to turn from one row into the next. Cayuse is no longer a secret and it may be America’s toughest mailing list to crack (consider the prices compared to some of the other cult collectibles) but do whatever it takes to get your hands on a few of these gems.Tel. (509) 526-0686; www.cayusevineyards.com