2008 Cayuse Grenache God Only Knows Armada Vyd

A wine that I wasn’t able to taste out of barrel last year is the 2008 Cayuse Grenache God Only Knows. A semi-unknown blend (hence the name), the wine is primarily Grenache, with a dash of Syrah and who knows what else, that’s aged mostly in older barrel. Sporting first class and perfumed aromatics of wild strawberries and cherry like fruits with leafy herbs, white pepper, and crushed stone like minerality on the nose, the wine is beautifully fresh and poised on the palate, showing a downright drinkable personality that makes the wine hard to spit. Balanced, with a silky, light texture, plenty of ripe fruit, and a classy, chewy finish, this should benefit from a year or three in bottle, and then drink well for up to a decade.

Jeb Dunnuck | 94 JD

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Baron’s 2008 Grenache Armada Vineyard God Only Knows displays delectable scents and luscious palate presence of lightly-cooked strawberry and plum laced with nut oils and shadowed by plum and herb distillates. Seamlessly polished, almost velvety and glycerol-rich as well as sweetly ripe, this, nonetheless, projects a torrent of primary fruit juiciness along with levity and energy. Saliva-inducing salinity along with piquant fruit pit, and iodine accents add riveting counterpoint to a finish of prodigious length that manages to simultaneously sooth and stimulate. I would expect this to reward attention for at least another decade.

Just as the cobbled soils around Milton-Freewater captivated Champenois Christophe Baron’s imagination on what he calls “a fateful April morning in 1996,” so the 100% estate-bottled wines he has grown in them since have amazed and inspired oenophiles to the extent of creating a veritable cult. “I’m here because of the rocks,” says Baron, who, although he loved the Rhone as much as he did Burgundy, was at the time planning to grow Pinot in the Willamette Valley, “and because I just happened to open a book and show a friend in Walla Walla what vineyards look like in Chateauneuf. ‘I know where we have rocks like that,’ he told me, and I said: ‘Take me there tomorrow!’” “The only way to tell how deep” the striking carpet of stones in his vineyards extends, says Baron “is to go down a well.” Baron – who emphasizes that he is conservative but at the same time scientifically rigorous about when and how much water to drip onto his vines – was one of the few Washington growers I met who spoke about, much less offered some specifics regarding root penetration. “In the summer – after crop-thinning (is done) and the (bird) nets are on, we get bored, so we rent a backhoe and we dig holes. And by the third leaf (i.e. year) the roots are already ten feet down.” Laura Pursley – who assists Baron in the vineyards (her fellow “assistant vigneronne” and counterpart in the “wine studio” – Baron’s name for his facility – is Elizabeth Bourcier) – notes that “opposite to what you’d think, it’s our sites with the highest clay content, with a bit more soil and less rock, that dry-out soonest.” From the inception of Cayuse, Baron commenced the painstaking work of generating his own vine selection from the clonally monotonous Syrah and Grenache material then available. From 2000 on, he has been taking advantage of the new diversity of clones available stateside and begun grafting these onto rootstock, explaining “I believe that sooner or later phylloxera will make its way to Washington.” Baron’s most recent plantings of up to 4,840 vines per acre are, he believes, as high-density as any in North America and are horse-tilled, typically eight times a year. “That’s how to get fruit ripe at lower brix; get unbelievable (tannic) structure; and unlock the gates of terroir,” he opines (offering elucidation I won’t detail on this occasion). Farming biodynamically since 2002, Baron’s approach – which involves 25 full-time staff, one person per hectare – appears as labor-intensive and detail-attentive as I have encountered anywhere in the world. The inaugural, 2011 Syrah from The Tribe – his ultra-densely-planted latest vineyard – is bound to attract intense scrutiny and devotion, and I suppose there is no point in withholding my opinion, based on tasting it from barrel in March and July, that both will be deserved. Another self-described “epiphany” of Baron’s while bicycling into the Blue Mountain foothills in 2004 led to his latest vineyard start-up. “A little heaven,” he calls it – with the Walla Walla River rippling by; pastureland for his beloved vegetables and animals (some participants in biodynamics; some destined for the table); and vertiginous rocky slopes with vines trained to stakes (en echalas), make it the image of Cote Rotie. He unabashedly says he intends to make this “one of America’s jewels in terms of viticulture; that every American wine aficionado knows; and a place I can be proud of. After this, I’ll have nothing to prove.” First crop: next year. I’ll have more to say on another occasion (as well as in certain of my tasting notes in this report) about the approach Baron and Bourcier take in the cellar, but a critical part of the big picture is his announcement that “This year is it: I’ve bought my last barrique” used or new. The result – even with Baron’s wines based on Bordelais cepages – will be a regimen consisting of fermentation in wooden foudre or concrete tank and elevage in 600-liter demi-muids supplemented by foudre. And a trend begun already five or six years ago will continue: toward utilizing decreasing percentages of new oak. “There was a trend – especially in Washington and California – toward all new barrels” from the most fashionable couple of tonneliers, notes Baron, “but what we found out is, the new wood dries out the wine.” (“Well, duh!” would have to be my own smart-ass reply.) “And,” adds Bourcier, “we’ve found that a wine can go quite quickly from well-balanced to overly oaky and drying, which is why we often take them out of barrel early,” i.e. well ahead of bottling. (Notes on Baron’s small-volume project known as No Girls will be found under that name, as it refers to a self-standing winery.)

Robert Parker Wine Advocate | 94 RP

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Medium red. Exotic aromas of red fruits and spices. Supersweet and rich, with powerful red fruit flavors. Silky and seamless wine, with dense, deep strawberry and pepper flavors showing a bit less nuance than the outstanding syrah made from the same vineyard. Finishes fat and long, with smooth tannins and a gamey nuance.

Vinous Media | 93 VM

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Effusively fruity, bursting with ripe scents and flavors of berries and cherries. There is an interesting underlayer of earthy peat moss, just as an accent. The concentration is exceptional, dense and layered and constantly reinventing itself as it rolls through a spicy, herbal finish.

Wine Enthusiast | 93 WE

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