Kyle Katterjohn

9.4

Doing an Alaskan cruise@w Regent I get 2 bottles a day and have really enjoued@it@ Will@repeat — a month ago

Tooty Frooty

9.3

Yummy! (Lufta gärna!)
Edit: till o med godare dagen efter. #caves — 5 months ago

John Pavlovich

9.6

Opened for my 80th birthday. Wow, at its peak, deep cherry colour, fresh, vibrant, complex with amazing depth and flavours, a long aftertaste. So tasty. — 6 months ago

Mark Mannebach

9.2

Complex SB from NZ. Cucumber veggie notes with minerality such as flint etc — 9 months ago

Patrick Peters

9.2

Dry, good acidity which is a little unusual for a Riesling. Good weight, bright color, this wine is delicious! — 5 years ago

with Sarah

Lynn Derbyshire

9.0

Delicious w/ grilled pork chops and roasted cauliflower. Smooth, with a hint of sweetness, I want more! 3/13/20 at home w/ Chas — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I corvined this last weekend and put it back in storage for tonight. I had a very different experience & thoughts on this wine last weekend un-decanted. This is wine comes from a period when I loved Caymus. After 2011 when they started picking later and at higher brix’s, they lost me but, got higher Parker scores and rave words from people that like sweeter Cabernet that drinks young.

Last weekend without a decant, very dominate bright cherries and vanilla.

Tonight, the nose reveals, dark, slightly syrupy currants/cassis, blackberries, dark cherries, creamy, black raspberries, blueberries, black plum with lots of skin dominate, baked strawberries, black licorice, vanilla, some clove and a touch nutmeg, underbrush, dry crushed rocks, dry top soil, volcanic minerals, black tea, touch of black coffee expresso, liqueur/dark berry cola, used leather, hints of graphite with ruby, fresh, dark, fresh, dark, red, blue florals with violets.

The body is full, sexy, gorgeous and voluptuous. The structure, tension, length and balance are at the start of its high point with another 7-10 years of good drinking ahead. Dark, slightly syrupy currants/cassis, blackberries, dark cherries, creamy, black raspberries, blueberries, black plum with lots of skin dominating, baked strawberries, black licorice to deep anise, vanilla, some clove and a touch nutmeg, caramel, mocha, dark chocolate, dark spices with just a touch of palate heat, underbrush, used leather, dry crushed rocks, dry top soil, volcanic minerals, black tea, touch of black coffee expresso, liqueur/dark berry cola, used leather, hints of graphite with ruby, fresh, dark, fresh, dark, red, blue florals with violets. The acidity is like a needed waterfall shower. The long finish is, deep, dark, well balanced, elegant, ruby, ripe, polished and persists endlessly.

It’s been awhile and I’ve missed it. This is a very good example of why I used to adore Caymus. — 7 years ago

Sipping Fine Wine

9.3

Deep Ruby color with aromas of black fruits, cedar, citrus, herbs and floral spice. On the palate flavors of cherry and strawberry with cola, floral and sweet cinnamon herb spice notes. Full-bodied, fine tannins, long finish ending with fruit, slight oak, herbs and a savory earthy mineral character. Nice! Decant! — 3 months ago

John Howard

Harvest production at Hirsch and Cobb Wineries

9.1

Nice vintage of this. — 5 months ago

Chris Palmer

9.4

Was in the Chairman’s Select collection at our PA state store for $19.99. Delightful. — 6 months ago

Paul K

9.5

👃 is incredible. Black and blue fruit + olive.
Medium+ body, chewy mouthfeel. Blackberry, currant, black cherry, touch of dust, and acidity that is Corison. This is my favorite Napa Corison. Different than the ‘14s, ‘16’s, and 18’s that I love. Thanks @Cathy Corison !! — 4 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Been awhile since I pulled out an Insigna.

The 03 Pichon Lalande is the better wine and steak pairing. However, Napa Cabernet is the choice to finish steak and enjoy on its own after. You never want to do Napa before Bordeaux IMHO. It’s much harder to adjust from sweeter to something more earthy.

Enjoyed the 05 as my score reflects. I don’t remember it being as sweet as it was in previous tastings. Still quite good. It just tipped my sweet scale a little too much.

The body is, rich, lush & round. It’s achieved good evolution after 13 years in bottle and will continue to improve over the next 6-8 years and last another 15 years. As I mentioned, the fruit was ripe & sweet. Blackberries, black plum, black raspberries, plums, hints of blueberries and strawberries haunting the backend. Rich, dark earth, Rutherford dusty tannins and dry soils, purple cola, touch of fresh tobacco & graphite, light baking spices of; cinnamon, dash of clove, nutmeg and vanillin, anise to black licorice, saddle-wood, used leather, dry stems, some dry, crushed rocks/limestone with red, dark, purple and blue florals. The acidity round and nicely executed. The finish was similar wire to wire. It’s, lush, rich, elegant, touch too sweet, polished, well balanced & knitted with a soft, persistent, dark spice on the long set. Very enjoyable second bottle.

Photos of; Joseph Phelps Winery & sloping estate vines, inside lounge are with views of the back side, tasting terrace and front lobby/salon area upon entering past check in. — 6 years ago

with Christina and James

Paul Rollett

9.0

Earthy and tons of red berry goodness. Classic pencil eraser on the nose, great Gamay! — 8 years ago

Tommy

8.9

Plumb and allspice. What a good finish! — 4 months ago

Chris MacLean

9.2

My favorite zin producer! — 5 months ago

with Jason and Eli

Alvaro Bustillos

9.4

Ricky mora — 8 months ago

Arleigh

9.0

Fruity, not heavy or too sweet — 5 years ago

Austin Blackwell

8.9

Lighter bodied than even some of their Pinots but has decent balance. — 5 years ago

with Angelina

Sam Scarpari

9.6

Totally love Gimblett Gravels Reds & this is one of them. Beautiful array of dark berry fruits, dark chocolate, a spec of bakery spices, a dash of savoury goodness and fresh silky tannins. — 6 years ago

Craig Stanfield

9.5

Too young, but hey, that’s why I bought a few. So I could try over time. On opening, it’s quite saline with high acid. It’s refined with blue and red fruit. After a few hours, it starts to integrate more. Can’t wait to taste it on day 2. — 8 years ago