About the Wine:
It’s clean and crisp with a salty minerality, white grapefruit and citrus aromas.
About the Producer:
 The story began near the village of Charly-sur-Marne in the Champagne region of France, where a very young Christophe Baron walked the family vineyard with his father and grandfather. He was the youngest of the centuries-old Champagne house, Baron Albert, and his ancestors had worked the land since 1677.
Cayuse is a Domaine located in the Walla Walla Valley. Over the past 20 years, Christophe has made it his mission to craft food-friendly wines of incredible depth, individuality, and character—all from fruit grown entirely using biodynamic farming methods.
Cayuse creates at least a dozen critically lauded wines each year, available as wine futures to the Cayuse mailing list.
Technical:
It is whole cluster pressed (no saignée), fermented in concrete egg and aged in both concrete and stainless steel.