Peter van den Besselaar

9.0

Vintage 2017 | cherry, clove, flint. Taste with character, acidity (which often is very low in pinotage), nice bitterness and long aftertaste. — 12 days ago

Alan Hense

9.2

Full bodied with classic notes of lanolin wet wool, ripe peaches, lemon and vanilla. — 3 years ago

David J. H. Ruiz

10

2/21/2022: Brunch TYP + Family — 4 years ago

OMG PEDRO

9.5

Amazing #vinako !! … Fresh and refreshing mid-weight Rivera del Duero. Gentle tannins. Expected low acidity and flavors of ripe strawberry fruit, herbs, leather, licorice, cocoa and tobacco but with complexity and a mineral smooth beautiful finish that one don’t expect in such a young wine… In my modest and humble opinion one of the BEST wine producers on the planet…. I am just looking at the bottle in disbelieve and thankfully thinking about however made this nectar of the Gods possible… Every HITO is exactly that : en event , a celebration, an accomplishment … What can I say … Thank you !! And keep it cming for years to come… — 5 years ago

Javier Alonso

9.2

Gran vino para disfrutar de una comida
Buena acidez, bien equilibrado, mucha fruta, post-gusto largo, persistente — a month ago

Mark S.

9.0

Fresh, fruity. Citrus and creamy. Jean charles boisset N21° brut cremant de Bourgogne @5280, Peiroth, 241011 — a year ago

Adam Kincaid

9.4

‘01 is drinking beautiful in ‘22. Primo. 21 years old is drinking age, how about that?

This wine has aged beautifully and remains strong. Dense and rich, but soft and supple. I’m leaning heavily into the current and jammy notes that remain, but the obvious flavors are the old leather, tobacco, and sage.

Color comes out dark ruby red, but after about an hour in the glass you can see the oxygen taking hold. No decanting required. Glad I bought two of these! — 4 years ago

with Jillian

Alex Thomas

9.7

Excellent Pinot...90 points on the James Suckling rating..
Beautiful nose glides down the throat. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I have written a few times regarding my tale of Caymus & Caymus Classic. Their vintages post 2011 and their vintages pre 2011.

I have at event tastings that Caymus was pouring, encouraged their staff to talk with Chuck to make both Caymus & Caymus Classic. Recently, I emailed them to pass on my thoughts to Chuck asking him to make both. If you liked Caymus the way it was, I encourage you to do the same. There is a dwelling amount of older, well preserved Caymus Classic vintages. info@wagnerfamilyofwine.com should you be so inclined.

Their post 2011 Caymus Cabernets are picked at higher brix and syrupy sweet. I get why Chuck changed. Many like sweeter Cabernets that drink easy young. That is not my wheelhouse.

In my intermediate wine days, I aged and enjoyed many pre 2012 vintages. This perfect bottle bought on the secondary market at around $70 is extremely well stored. The cork when I cut the foil looked slightly depressed, when I pulled it with an Ah-so was next to new.

I enjoyed this with a Ribcap, not the best wine for that steak but, ok. This 07 is more filet or NY Strip.

The nose shows; a very dark core of sweet currants. Ripe-lush-blackberries, black cherries, the blackest of plum to pudding, black raspberries, poached/slightly baked strawberries, circling raspberries, anise to black licorice, woven baking spices-cinnamon, clove, nutmeg & vanilla, caramel, dark chocolate, mellow dark spices, sweet tarriness & dark earth, dry crush limestone, moist, grey volcanic clays, dry top soil, dry tobacco, some sweet graphite, steeped black tea & withering/candied, dark, red flowers framed in liquid violets/lavender.

This bottle now nearly 18 years in bottle has not faded. It is at its precipice and will hold a few yrs. 2007 a grand Napa vintage. Decanted a little over an hour and enjoyed over the next 90-120 minutes. With this experience, another hour in the decanter is even better.

M-M+ velvety, rounded, tannins. The palate is round, ripe, lush, ruby fruits of; dark core of sweet currants. Ripe-lush; blackberries, black cherries, the blackest of plum to pudding, stewed plum, black raspberries, poached/slightly baked strawberries, circling raspberries with notes of liqueur overtones, anise to black licorice, woven baking spices-cinnamon, clove, nutmeg & vanilla, caramel, dark chocolate, black licorice, dark berry cola, distinct dark, Caynus Classic spices w/ palate heat, herbaceous notes, sweet tarriness & dark earth, dry crush limestone/rock, moist, grey volcanic clays, dry top soil, dry river stone, charcoal, notes of menthol, dry tobacco, leather, dry oak barrel shavings, some sweet graphite, steeped black tea & withering/candied, dark, red flowers framed in liquid violets/lavender, perfect, round acidity with an incredibly; balanced, well knitted-toned-structured, elegantly/smartly polished finish that goes on and on and long sets on beautiful earth & spice.

94+ This experience is becoming rarer & rarer. — 9 days ago

Gunja Gargeshwari

9.5

Honey, port wine on the nose with a silky mouthfeel and perfect viscosity. The finish has a burn which is perfect not soft like an aberlour and it’s not sweet either. Masterpiece! — 5 years ago