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 days ago

Dana Prescott

9.2

My favourite Okanagan Rose. Dry wine with a creamy feel. — 5 years ago

Scott@Mister A’s-San Diego

9.4

2000 vintage. Mid-shoulder fill with top-notch cork. Decanted and tasted after 3 hours. Medium/medium-heavy body. Jello chocolate pudding nose. Chunky mix of dark and milk chocolate flavors in the frontal palate that picked up a hitchhiking, dark plum passenger in the mid-palate and cruised to the finish without any speed bumps. Tannins almost completely integrated. Smooth, rich, weighty, crowd-pleasing finish. Wanted a small, dirty dissenting opinion to further confirm the current harmony/vibe but none was forthcoming. So much life ahead. Zero rush to crush. 08.01.25. — 7 months ago

Sally Neal

9.1

Delightful Chianti. Bold and big, dark red color, juicy cherries slightly fruit forward. Really like it. Fortunately I bought 3 bottles. Will buy again. Thanks to my friends at crush in NYC for recommending it to me. — 2 years ago

Jamie Lauder

9.2

2011 vintage and 100 % Okanagan Cabernet Franc.
Deep ruby red; impressive colour after 12 years.
Dried sweet raspberries, tobacco, sage .
and celery root on the nose.
Older dark fruit, tea, leather and garrigue. Tannins are smooth and acidity is still present and working well.
Owen Knowlton won Sommelier of the year in 2011 in British Columbia and was awarded the opportunity to make a wine with Okanagan Crush Pad…his choosing. 3 barrels…or 75 cases were made. Owen is a good friend and gifted me one of his last remaining bottles. — 3 years ago

Jeff Murray

9.0

Excellent blend of Grenache, Mourvèdre and Tempranillo instead of Syrah. Works very well. I saw this described as “dusty fruits” which I take to mean earthy, and just slightly subdued. Relatively smooth and opens up nicely with air time. Will keep the other bottles for a while to see how the evolve. Another good effort from ONX wines out of Pasa Robles. Cheers — 6 years ago

Scott@Mister A’s-San Diego

9.4

2000 vintage. Last tasted 9.25.23 (9.2) after 1.5 hours decanted. Popped and decanted this for lunch. Great fill and solid cork. Throwing a bit of sed but less than anticipated. Meh nose. Medium body initially. Started off on the rich side of the ledger but not plush. Had some smoothness afoot. Tasted after 45 mins open, 1.75 hours open and 8 hours open. First two were unspectacular. After lounging in the decanter 8 hours, wine had firmed up, thinned out, picked up plenty of secondary flavors and had that previously missing grip. If you're gonna open this during the holidays or anytime soon, do it very very early...otherwise, it'll be a total waste. Wine has miles to go. No rush to crush but just air it out in advance properly. 10.16.24. — a year ago

Sally Neal

9.0

Tight, tart and yummy. Really enjoyed it. Will buy again. Thank you joe at Crush. My favorite wine store - for the recommendation! — 3 years ago

Catherine Gmoser

9.2

Full bodied, fruity — 4 years ago

with Liz

Michael Everett

9.0

Really like this — 6 years ago