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. — 4 months ago

Brandon Boesch

9.5

I loved this. It compares to many Niagara desert ice wines I’ve had. There is a biting acidity that shows through the sweetness. Lovely after dinner. — 6 years ago

Averil Svahn

10

Purchased at BRIX financial District; Dec 2019 BRIX Six — 6 years ago

Kevin Blix

9.0

Solid wine for price. Drinking great after 13 years!
— 7 years ago

Jody Scharf

9.2

I truly love this wine. Such a nice flavor. — 7 years ago

Kelly Randall

10

Naturally sparkling and delicious! — 2 years ago

Byron Hewett

9.1

Tart, sweet and delicious. Ice Cider from Sweden. — 3 years ago

Charlie C

9.1

Bright green strawberries. Chalky. Good finish. — 5 years ago

Loren Grossman

Vintner Wilde Farm Wines

9.3

Wow. Thick is the word that comes to mind. Blackberry, pomegranate, scorched earth, heavily roasted coffee. Voluptuous. Heady. Great with a bone in rib-eye. Over the top but not in a bad way. Not for every day. — 5 years ago

Liz S

9.6

Yum! Sweet red from 21 Brix. — 6 years ago

with Frank and Jim

Joseph Barsky

9.9

2010 Vintage. 15.9% Alcohol. 95% Syrah, 5% Grenache. PNP in Napa at Brix for lunch. Big, monster Syrah that was too much for a hot afternoon (and drive home) so took the rest for dinner. Loved it. — 7 years ago

Jody Scharf

9.2

Dry, citrus, no butter, — 7 years ago

Jörgen Lindström Carlvik

Owner, Brix Wine Consultants

9.3

Great structure and manages to provide physiological ripe tannins at fairly low Brix. Juicy acidity creates a slender drinking experience. Through 2025+ — 8 years ago

Adriana Fabbro

9.2

Grower bubbles from the Santa Lucia Highlands. Still can’t compete with top tier grower champagne (we don’t get that phenolic maturity at low brix etc) BUT excellent none the less. The rosé from Caraccioli especially stands out. The 1-2% SLH Pinot brings an element of coastal Cali terroir to this wine (the tiniest hint of that strawberry, herbal quality) which blends so perfectly with the lemon juice and marzipan/vanilla/lanolin leesy quality. Fine persistent mousse. One of the best examples of domestic sparkling I’ve had. — 3 years ago

Jan G

9.1

Wonderful on its own! — 4 years ago

Clay Bullwinkel

9.2

Crisp, medium acidic, pear, feijoa, balanced and stream-lined delightful wine. — 5 years ago

David S

9.0

Delicious and super tart apple ice cider fortified with apple@brandy I think this would be great for guests. Tart enough to make your cheeks squirm. — 6 years ago

Eunah Han

8.9

Very perfumey, floral, chamomile, easy drinking — 7 years ago

Tiffany Nicole

9.0

Little funk, super delish — 7 years ago

Maciej Kurka

8.9

If you let your grapes hang to 28 Brix and sacrifice acidity you will get jam. This wine is jamming — 8 years ago