Cayuse
Summary
Cayuse is a 60-acre estate in Walla Walla Valley AVA founded by French vigneron Christophe Baron in 1997, producing Rhône-variety wines from five distinct vineyards marked by stone-strewn soils at 850-1000 feet elevation. The estate operates under biodynamic certification with traditional French methods including high-density planting, horse plowing, and minimal intervention winemaking, creating wines that consistently sell out through their allocation list.
Heritage & Leadership
Cayuse Vineyards was established in 1997 when French vigneron Christophe Baron discovered a plot of land near Milton-Freewater, Oregon, in the Oregon side of the Walla Walla Valley AVA. The property's distinctive stone-covered soil reminded Baron of the terroir in Châteauneuf-du-Pape, leading him to purchase the land and plant the first vineyard, Cailloux. Baron, a fifth-generation winegrower from Champagne, brought his family's viticultural expertise to the Pacific Northwest. The winery marked a significant milestone in 2002 by achieving Demeter biodynamic certification, becoming one of the first biodynamic estates in the Walla Walla Valley.
Vineyards & Wines
Cayuse manages five distinct vineyards totaling 60 acres in the Milton-Freewater area. The original Cailloux Vineyard spans 10 acres and features the region's characteristic basalt cobblestones. These vineyards sit at elevations between 850 and 1000 feet above sea level in the Walla Walla Valley AVA. The portfolio centers on Rhône varieties, with Syrah and Grenache forming the backbone of production. Each vineyard site contains the distinctive stone-strewn soils that initially drew Baron to the area, with some sections containing up to 90% rock content. The oldest vines, planted in 1997, are located in the Cailloux Vineyard.
Philosophy & Practice
Cayuse operates under strict biodynamic farming principles, certified by Demeter since 2002. The winery employs traditional French viticultural techniques, including high-density planting at 4,840 vines per acre. Vineyard management involves horse plowing, maintaining the integrity of the rocky soils while avoiding mechanical intervention. The winemaking process emphasizes minimal intervention, utilizing native yeasts for fermentation. Fruit sorting occurs by hand, ensuring only optimal clusters enter production. The estate's commitment to biodynamics extends beyond certification requirements to include the maintenance of ecosystem diversity through cover crops and integrated farm animals.