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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 91 pts. in 9 notes) - hiding notes with no text | | | Tasted by acyso on 5/1/2024 & rated 100 points: To Tony (La Grange Park, IL): Caymus is now the sole winery where I've had absolute, undrinkable garbage, and absolute, mesmerizing nectar of the gods. In contrast to most of the other wines at the table tonight, this is a punch-you-in-the-face delicious sort of cabernet. The nose is spectacular -- full-on fireworks and concentrated, sun-drenched Napa goodness. More black-fruited than red, with just a hint of pyrazine and American oak. On the palate, it's just more of the same -- it's not shy or demure -- just straight-up here-I-am Napa ripeness. I had high expectations for the wines tonight, but this bottle was the dark horse. (564 views) | | | Tasted by Neecies on 11/25/2014 & rated 90 points: Nice bottle; from magnum, blind. Plummy youthful fruit with a cab franc-ish green streak. Which didn't throw anyone off the trail, seemed obviously Californian. A later retaste was less interesting than the first pour as the green turned mean. (5795 views) | | | Tasted by Blair Curtis on 11/23/2014 & rated 90 points: From magnum. This wine has held very well. Drinks quite well now - no real signs of fading. It has a certain green aspect to it (green pepper, herbs) that leans towards Bordeaux, yet the wine is unmistakably California - none of the tasters in the room guessed anything but California. There is a bit of brown apple skin on the nose too. But generally the wine is fresh with ample dark, ripe fruit. Decent mouthfeel. Nice wine. (5578 views) | | | Tasted by rjonwine@gmail.com on 11/23/2014 & rated 92 points: Bricking dark red violet color; cherry, mint, ripe red currant, orange peel nose; mature, silky textured, tart cherry, dill, red currant, eucalyptus palate; medium-plus finish (13% alcohol) 92+ points (321 views) | | | Tasted by godx on 11/23/2014 & rated 90 points: Drew's 40th: From magnum. Big nose of bell pepper, sweeter fruits and smoky notes. Slightly drying tannins. Older California? At peak for me. This was more rustic yet sweeter on palate than the 80 SS. (3951 views) | | | Tasted by Wine_lvr on 6/25/2013 & rated 89 points: Monday California Tasting: Clear garnet. Not too much in the nose but then initially wonderful in the mouth. Cooked cherries , sweetness ... wonderful wine and clearly 93 - 94 pts. Then after around 5 - 10 minutes the wine started to oxidize and faded very quickly. So a candidate for pop and pour and fast consumption. Now fully mature (7801 views) | | | Tasted by fdub on 5/30/2013 & rated 92 points: Drank at Press St. Helena. Still alive but starting to hit the downslope. The nose shows lots of oak still with a nice mix of green and ripe notes. Licorice and mint pop through as well. The palate is a bit thin and I often find old wines like this are for the aromatics not the rest of the experience. That said still fun to drink. (7123 views) | | | Tasted by PaulH on 9/27/2005 & rated 94 points: Offline for Alex and Adam at Zuppa (San Francisco, California USA): From a magnum. Still dark red and youthful looking. Aromas and tastes, just like a good left bank Bordeaux. Nose and palate of cigar box, excellent structure and long finish. Tremendous stuff. (8599 views) | | | Tasted by MicklethePickle on 4/1/1988: At the office with MPL and BLR. Very nice. (1737 views) |
| Caymus Producer website Cabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Napa ValleySt. Helena |
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