Soils here look a bit like those in the acclaimed Rhône region of Chateauneuf-du-Pape, but are large, ancient, basalt cobblestones. whose boundaries are totally defined by the soil type. Of note within Walla Walla, is one new and very peculiar appellation, called the Rocks District of Milton-Freewater. White varieties are rare but some producers blend Sauvignon Blanc with Sémillon, resulting in a rich and round style, and plantings of Viognier, while minimal, are often quite successful. Cabernet Sauvignon and Merlot create a range of styles from smooth and supple to robust and well-structured. It is a region perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of red berry, black olive, smoke and fresh earth. Soils here are well-drained, sandy loess over Missoula Flood deposits and fractured basalt. The Walla Walla Valley, a Native American name meaning “many waters,” is located in southeastern Washington part of the appellation actually extends into Oregon. Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years and is home to both historic wineries and younger, up-and-coming producers. Cayuse was the first winery in Washington State to use biodynamic farming methods. All of the vineyards are planted in rocky earth within the Walla Walla Valley appellation. The majority is planted with Syrah, and the rest dedicated to Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Mourvèdre, Roussanne, Tempranillo and Viognier. Hours of back-breaking work later, Cayuse Vineyards has become five vineyards encompassing 41 acres. He named his vineyard after the Cayuse, a Native American tribe whose name was taken from the French cailloux-which means, rocks.
The difficult ground would stress the grapevines, making them produce more mature, concentrated fruit. This stony soil, this terroir, was just like that of some of the most prestigious French appellations. While visiting the Walla Walla Valley in 1996, Christophe spotted a plot of land that had been plowed up to reveal acres of softball-sized stones. His sense of adventure, however, led him to become the first Frenchman to establish a winery in Washington State. Christophe Baron grew up among the vineyards and cellars of his family's centuries-old Champagne house, Baron Albert.
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