Bob McDonald

9.7

Fresh and pristine even at 10 years of age. Arguably Australia’s best Riesling - certainly in the top 3. Aromatics of lime juice with a tiny hint of TDN (paraffin in this case) and a hint of honey. Overall ultra pure with M+ intensity and a touch of peach on the palate. This could be confidentally cellared for another 5 years for added complexity. Dry Riesling doesn’t get much better than this. — 15 days ago

Rick Phillips

9.4

Dark Plum Cherry Licorice Old Leather & Tobacco. Peak? Maybe! — a month ago

with Letha

Doug Powers

8.9

This aged Oregon Chardonnay is still showing quite well, some honeyed aromas, but solid fruit and acidity, a medium-long finish, this is the first of 6 bottles I found in a box with non-Chardonnays, how well this is showing tonight gives me hope it will continue to drink well for a few more years, kudos to Mark Vlossak!! — 2 months ago

with Jim

Willem Jan Withagen

9.0

Had it with lemongrass/ginger sea bass from the grill. Very good match. Nice acids, matching minerals. — 3 months ago

Doug Powers

9.3

Cherry cola, black tea, aged toasted oak, excellent acidity and balance, long, lingering finish, very fine aged Oregon Pinot to go with grilled Copper River (Alaskan) wild salmon!! — 4 months ago

with Jim

David Kline

9.4

Inky cab with purple-tinged blood blackness from rim to rim. Glass painter with star bright reflectivity. Viscous Frankenstein hair tears over glacial-carved canyon. Nose of black cherry, raisinated currant, light toast, lighter pepper, carnation, violet, licorice, blackberries with honey. Mouth-coating with a luxurious mouthfeel showing silky tannins with a modicum of grain. Cassis, graphite, baked blueberry, black currant. Sustain. Bold and unabashed.

#colgin #ColginTychsonHill #Cabernet #cab #cabernetsauvignon #napa #napacab #estategrown #estatebottled #2019 #nspavalleycab #napavalley — 7 months ago

Marc Melser

9.2

We had a vertical tasting of 2018 and 2020 Little Hill Single Vineyard PN. Both have similar bouquets and palates. Black cherry and minerality. 2020 is a little more floral. 2018 has a more darker tone; and that is good. Both have nice mouthfeels with smoothed out tannins. 2018 is a little more velvety. Both very good. It seems these PN need more time in the bottle — 8 months ago

Jody Scharf

9.8

fantastic and hard to believe still felt like it can sit. anyway balanced acids that hold with dark rich fruits... — 5 days ago

Jay Kline

9.4

From magnum. Partially poured into a decanter and enjoyed over the course of a couple days. Best on Day 2. The 2015 Pritchard Hill pours a deep ruby/purple with an opaque core; medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing and richly fruited with powerful, heady notes of cassis, blackberries, plum, purple flowers, tobacco, cocoa, some star anise and fine warm spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and the texture is luxurious. Classic Pritchard Hill character and surely a candidate for top vineyard status if the US were to ever adopt a classification status. There’s a long future here, especially in this larger format. Drink now with patience through 2055. — 2 months ago

Tom Garland

9.3

Decant for sediment(decent chunky sediment). A remarkable still dark ruby red color. On the nose: Seductive notes of stewed plum, worn leather, soy sauce, pencil lead, mint. Taste: velvety, creamy, savory, layered, polished wine with dried dark cherry/plum, dark chocolate, tar, graphite, and a peppery-smokey earth dry long finish. YUM! Great showing and what you need in an aged Insignia. — 3 months ago

with Brenda

Jay Kline

9.2

Popped and poured; enjoyed over the course of 90min. The 2024 “White Hill” pours a pale straw color with medium viscosity. On the nose, the wine is developing with bright notes of star fruit, passion fruit, stone fruits, lemons, a touch of freshly struck matchstick, some white flowers and minerals. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is medium+ and slightly saline. I love the character of these wines. Really tasty stuff. Drink now through 2034+. — 4 months ago

Joel Lara

9.3

Initially a bit closed, after two hours in the decanter this really opens up. Black cherry and sage come through on the nose and continue onto the palate with additional notes of cassis, bay leaf, and cloves. Has a persistent finish with herbs, spice, and black tea lingering on the palate. The herbal and spice flavors were really vibrant when paired with basil pesto pasta and mushrooms. Medium+ acidity, medium+ body, and medium tannins. This is the 2021 vintage. — 5 months ago

romo

9.3

Yes, funky and rainy and delicious musk. - at Chris & Mary’s — 25 days ago

John Malcolm

9.7

A spectacular, powerful wine. Fabulous bouquet. Dark cherries, black raspberries, and dark chocolate. Silky smooth with a satisfyingly long finish. Still has lots of cellaring potential, but pretty fabulous now. — 18 days ago

Allison Frazier

9.4

Gift from Radek - delicious!! — 2 months ago

Tom Garland

9.4

+1 hour decant(modest sediment). A striking still dark purplish crimson color with bricking. On the nose: Seductive notes of dark fruit, sandalwood, cigar wrapper, herbaceous, stewed meat, pencil lead, worn leather. Taste: silky, layered, vibrant wine with dried plum/cherry, cigar leaf, graphite, that Cos spice, crushed gravel, hint of chocolate, and a hauntingly long dry finish. YUM! Terrific old school Bordeaux. — 2 months ago

with Brenda

Bob Boyle

9.2

Drinking wonderfully! — 4 months ago

mike cust

8.9

Good but nothing great only buy the small bottles for mid week wines — 5 months ago

DelectableWino

9.1

Great wine. Elegant dark fruits. Rich. — 7 months 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. — 7 months ago