For steak dessert, 2007 Caymus Classic. Chuck, why oh why, did you change the original styling of this wine? 🤦♂️
I ran out of my cellared Caymus Classic. Classic is pre 2012 vintage. In 2012, it was changed to a highly marketable consumer friendly wine syrup that drinks well early for some. I can’t palate it.
I recently went to the secondary market and found some beautifully stored 2007. Missed it.
The nose reveals, stewed & candied; blackberries, black raspberries, both plums, black cherries, poached strawberries, raspberries, boysenberries, full scorched earth, grey clay, potpourri, dark under stated ambers, dark, moist forrest floor, dry sage, notes of Worcestershire sauce, eucalyptus with withering; dark, red, purple flowers.
The mouthfeel is glorious with balance & length. Ripe fruits of; stewed & candied; blackberries, black raspberries, both plums, black cherries, poached strawberries, raspberries, boysenberries, blueberries hovering over all the rest, scorched earth, dark spice with subtle yet punctuating heat, nutmeg, clove, cinnamon & vanillin, dry crushed, limestone rocks, grey, mud clay, potpourri, dark under stated ambers, dark, moist forrest floor, oak char, expresso, black licorice, dry sage, notes of Worcestershire sauce hues, eucalyptus/mint with withering; dark, red, purple flowers. The acidity is a rushing, spring mountain river. The length, balance fruit & earth, elegance, polish would captivate most any discerning palate.
Chuck, I think you should make both Caymus Syrup & Caymus Classic again.
She is at the tail end of her precipice. — 5 days ago
Between a 92-93 here. This was tasted briefly at pop and pour and was then consumed from the decanter over the next few hours. Really pretty aromatics…baking spices, dark cocoa shavings, violets and plenty of freshly squeezed dark fruits. The palate has a “juicy” profile I get on a lot of 2012s. Vibrant acidity. Blackberries and underripe blueberries dominate the fruit profile with a unique herbal/juniper type note towards the finish. Not super complex or layered. After time, this really softened. Good now, maybe gets a bit better with another 5yrs, but not sure it increases much. — 6 days ago
It’s time for my #FridayCabernetfix. Here is a delicious one from Napa Valley.
Dark ruby in color with a short reddish rim.
On the nose blueberries, black currants, black plums, cedar, earth, vegetables, vanilla, bell peppers, tobacco, light wet leaves, dark chocolates, dark coffee, graphite and black pepper.
Full-bodied and bold, with medium acidity and long legs.
Dry on the palate with blackberries, black currants, plums, cooked strawberries, spices, earth, chocolates, cedar, leather, vanilla, licorice, tobacco leaf, dark coffee and black pepper.
Medium plus on the finish with fine grained tannins and tangy raspberries.
This is a young Cabernet Sauvignon from Napa Valley. Already drinking very nicely, and will continue to age nicely in the next 10 years.
Showing nice complexity, especially on the nose, and a great mouthfeel. Nicely balanced with a tangy finish.
Showing lots of earth notes that I wasn't expecting. Made it more interesting. Will be nice to revisit it in 3 years.
Good right out of the bottle and better with airtime. I gave it 2 hours.
Good by itself or with food. Will pair very nicely with a big piece of steak. I paired it with a charcuterie board of meats and cheeses.
A blend of 92% Cabernet Sauvignon, 3% Malbec, 3% Merlot and 2% Petit Verdot. Aged for 28 months in mostly French oak barrels (40% new). A very small production of only 125 cases.
14.5% alcohol by volume.
$60. — 13 days ago
It's time for my #FridayCabernetfix. Here is a delicious Cabernet.
Dark ruby in color with a reddish rim.
Beautiful nose of wildflowers, blueberries, blackberries, light cedar, licorice, spices, black pepper, chocolates, dark coffee and earth.
Full bodied smooth and elegant, with medium acidity and long legs.
Dry on the palate with blackberries, plums, blueberries, oak, vanilla, licorice, spices, tobacco, chocolates, light earth and peppercorn.
Medium plus on the finish with fine grained tannins and cherries.
This is a delicious Cabernet Sauvignon from Lake County in California. Drinking very nicely now, with nice complexity and a soft mouthfeel.
Good by itself as a sipping wine, and good with food. Will be nice to revisit this in a few years, and see how it evolves.
Good right out of the bottle, but so much better after 2 hours of airtime, when it becomes so aromatic. Loved smelling on it for a long while.
Grapes are grown on rocky red volcanic soil, at elevation of 2,200 feet. A blend of 98% Cabernet Sauvignon and 2% Petit verdot. Aged in (80% new) French Oak barrels. 1800 cases produced.
14.3% alcohol by volume.
$75. — 6 days ago
This wine was incredible - prefect in every way - soft silky - Cabernet Sauvignon Precious only made 100 case - 36-42 months in a barrel - amazing acidity structure balance and superb in the complexity category - deep plum/purple color with a soft edge for color - nose gave off a perfume of sweet kirsch, black currants and hints of licorice and cedar. This was complex, sexy, medium weight acidity and length was normal - opulent wine will drink now and I mean why wait it is prefect — 5 days ago
Family mid budget cab night...
Overall WOTN is the goosecross
Goosecross - beautiful cool complex red fruit, balance. The most oak of the 3
Sequoia grove - rich blue fruit, deep, lacking in structure and a bit shorter than expected
Cos - too. Much. Brett. Haha...if you could get past it the structure, complexity of fruit and secondary flavors, balance and lengthy finish probably the best of the 3 — 3 days ago
This was tasted briefly at pop and pour and was then consumed from the decanter over the next few hours. Whereas the FAY was quite open, plush and had a sweeter fruited profile, this was a bit more brooding and layered. The fruit here is more red and black, with graphite, dark chocolate and mocha aromatics. Really nice depth on the mid palate with quite a strong tannic finish. Black cherries to the core with a streak of savory herbs and red clay down the middle…nice representation of Stag’s Leap district. I can see this improving with another 5-7yrs. — 6 days ago
This is a very tasty Cabernet Sauvignon from Napa Valley. Showing mild complexity with a nice mouthfeel.
Full bodied and smooth with medium acidity and long legs. Dry and fruity on the palate.
Showing black fruits with chocolate notes, tobacco, vanilla, black licorice, wood, spices, mint, black pepper and light earth.
Good right out of the bottle and better with airtime. After 2 hours in the decanter, tannins show up with more structure.
Good by itself or with food. Will pair nicely with BBQ Meats.
Still young and would be better in 3 to 5 years.
14.5% alcohol by volume.
92 points. — 5 days ago
What a lucky man I am - married to this beautiful lady for 30 years - this wine was a gift from my great friend @David L
Such an amazing wine - 30 years old and I promise this wine could go another 30 years
Incredible structure - color was a deep garnet - I know that sounds crazy but it was / tannins were silky and refined - the acidity and weight was medium and really balanced with tertiary notes all over it / just say them and they were present - one of most special Napa wine ever
Thank you again @David L — 5 days ago
WNH “TRB” tasting.
I let this bottle decant for three hours and then fully decant for 3hrs (pulling from the decanter the last two hours). The bulk of that time I was hit with really pure and ripe fruits but ending with a wall of tannin. Gorgeously aromatic with layers of the entire fruit spectrum…red, blue and black berries, sandalwood, and espresso. The mid palate here is quite fantastic in how deep it is while still having good acidity to keep it vibrant. Violets, dark chocolate, mixed Berry compote and baking spices all surrounded by a savory graphite type note. I saved two glasses for the following day and it turned very silky and seemed to be a very beautiful expression of Oakville.
If opening now, decant 4-6hrs, or hold another 3+yrs. — 9 days ago