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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 479 notes) - hiding notes with no text | | | Tasted by Barry'sFault on 12/24/2023 & rated 92 points: Superb with a grilled prime rib. So happy this vintage brought me back to the pre-chocolate days of Caymus. This is what a Napa cab should taste like. (621 views) | | | Tasted by MikePado175 on 12/5/2023: This wine aged nicely. The color was a dark garnet. The taste included black and blue berries. My wife also sensed licorice. The finish was long and graduated. Unfortunately, it was my one and only
Bottle. (681 views) | | | Tasted by dirk21 on 3/19/2023 & rated 91 points: Beautiful. With grilled ribeye. Big wine, dark fruits. Age on the rim. Well integrated and intriguing spice box with the steak. (1619 views) | | | Tasted by pinotluvr on 7/16/2022 & rated 92 points: Decanted about one hour and had with grilled steak tips. Wine is tasting great right now….patience pays off! One more of this vintage left…won’t be waiting long to drink that one as I don’t want to risk it turning. (2116 views) | | | Tasted by orange boy on 1/13/2022 & rated 93 points: perfect great body great with steak (2506 views) | | | Tasted by cos65 on 12/10/2020: sb
Still deep ruby black; with just a hint of age at the rim.
Light blackberry dark currant aromas
Very soft yet rich mouthfeel
Still lots of dark berry fruit,
Oak totally integrated/faded
Absolutely the best showing of this wine so far.
Well stored bottles may be fantastic. This particular bottle was leagues ahead of my most recent in 2015. YFS (3623 views) | | | Tasted by Ralphie1 on 12/6/2020 & rated 97 points: Absolutely spectacular! (3507 views) | | | Tasted by scaredone on 2/8/2020 & rated 91 points: Drinking well, in very good shape, still many years left. Not like the newer versions. (3958 views) | | | Tasted by JEP007 on 12/26/2019 & rated 95 points: Wonderful, a crowd favorite on Xmas eve. This baby was fully integrated and singing. Typical Caymus profile, cassis and chocolate, but without the flabbiness. Doubt further aging would add value, it was drinking at apex IMO. (3660 views) | | | Tasted by Ralphie1 on 12/6/2019 & rated 97 points: Amazing bottle of wine! Aged beautifully, wonderful texture and structure! (3345 views) | | | Tasted by Bcw1989 on 5/3/2019 & rated 91 points: Drinking very well still. Lots of fruits and deep rich dark red appearance. Tannins have really fell to the side and the true expression of Caymus stands out. Did not stand up to the long evening of being opened and began to lose it fruit forward flavor. Drink now if you have them. (3014 views) | | | Tasted by agbanker on 4/7/2019 & rated 88 points: Good garnet color with no signs of ageing on the edges. Has aromas of blackberry, cherry and stoniness or minerals. It has flavors of black berries, black currant, cherry and dust but they are starting to fade. Tannins are still well pronounced and are more prominent than the fruit. Medium body with a long finish. Need to drink soon. (3060 views) | | | Tasted by wine4me2 on 2/23/2019 & rated 92 points: Drinking very well right now. Sometimes I find Caymus too new world in style but this has mellowed into a very enjoyable, lush, integrated wine. I would not let these sit too much longer since I believe in the law of diminishing returns. (2363 views) | | | Tasted by beatles on 1/19/2019 & rated 93 points: Classy wine, in a sweet spot right now. The fruit is still primary with loads of blackberry, but time has rounded this wine, and the balance is sweet; spice here, some soft tannins still, but certainly no harm in popping one now.
Went perfect with ribeye (2613 views) | | | Tasted by MANDPHART on 10/13/2018 & rated 93 points: Fabulous (2896 views) | | | Tasted by Patethel on 8/12/2018 & rated 85 points: Trop vanillé et gommeux. (2576 views) | | | Tasted by sfbikeguy on 7/9/2018 & rated 91 points: Solid wine. Still holding firm. Fruit is not overwhelming. Some chocolate. Much better than the 2004 that I drank a few nights ago, which was all fruit. (2704 views) | | | Tasted by EdwardsCellar on 5/12/2018 & rated 90 points: decanted for 1.5 hours and only could not dent the jammy fruits, still there after all these years. tried pairing with smoked baby back ribs with a honey and brown sugar rub which did not go well (fruits clashed with the sweet smoked flavors from the ribs despite some lingering tannins). last bottles in my cellar. (2787 views) | | | Tasted by EdwardsCellar on 4/29/2018 & rated 91 points: Decanted for 2 hours which seemed to mellow out the jammy fruits. Mild Tannins. Paired well with bone in ribeye (smoked and reverse seared on grill). Drink up. (2738 views) | | | Tasted by Bcw1989 on 12/31/2017 & rated 91 points: PnP. Easily the wine of the night. Tannins are virtually gone and the fruit was still very forward. Dark inky black look to it and nose full of ripe red fruits. Lots of chocolate and cassis in the mouth. Lots of good comments from novice wine drinkers at NYE party. Drink now if you have some to drink. (2826 views) | | | Tasted by EdwardsCellar on 12/25/2017 & rated 89 points: i am not a big fan of big fruity california red but this paired well with smoked brisket for christmas dinner. decanted for 1.5 hours and it settled down a little but still too much fruit forward, jammy, fig, current flavors that almost overpowered the smoked meat. (2288 views) | | | Tasted by EdwardsCellar on 12/20/2017 & rated 92 points: decanted for 1.5 hours and it softened the red friuits and opened up the tannins. paired nicely with filet. (2031 views) | | | Tasted by Snag One on 10/6/2017 & rated 94 points: Wonderfully aged wine. (2863 views) | | | Tasted by onekufan on 8/21/2017: In lieu of boxed (3275 views) | | | Tasted by GrapeGuy89 on 6/30/2017: Chalky and past peak. Still good but better before. (3810 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Linda Murphy
JancisRobinson.com (8/11/2009)
(Caymus Cabernet Sauvignon Napa Valley Red) Subscribe to see review text. | By John Szabo, MS
WineAlign (7/6/2009)
(Caymus Cabernet Sauvignon, Napa Valley red) Subscribe to see review text. | By David Lawrason
WineAlign (4/30/2009)
(Caymus Cabernet Sauvignon, Napa Valley red) Subscribe to see review text. | By Stephen Tanzer
Vinous, December 2008
(Caymus Vineyards Cabernet Sauvignon Napa Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and WineAlign and Vinous. (manage subscription channels) |
| 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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