Somm David T

Independent Sommelier/Wine Educator

9.4

When Caymus was Caymus!!!

It is good to remember the style of wine Chuck used to make. His wine from 2011 backwards. The wine I used to collect. I refer to this now as Caymus Classic. I have requested they make this style again every time I see a Caymus representative. Just 500 cases by simply picking earlier at lower brix and applying past winemaking. They under estimate how fast those cases would sellout.

I get they made a business decision to make a sweeter wine that will drink easier young. They get better critic scores and sell to a larger customer base. A customer base that generally drinks it like supermarket buyers…within the first two weeks of purchase.

Of course, 1997 was an epic vintage in Napa and this 97 bought weeks ago has been well stored and in perfect condition. I miss this wine as it has so much more character than their 2012 vintage & forward. So do many former Caymus collectors.

The nose reveals, bright, ripe; blackberries, black raspberries, dark cherries that are just starting to reveal some liqueur notes, raspberries, strawberries & plum. Sandalwood, old, dry tobacco, baking soda, mid berry cola/licorice, some light graphite, dark spice, dry stems, decayed red flowers, red roses and violets.

The palate is exquisite. It is all beauty with nothing bitty or angular. Ripe, juicy, lush; blackberries, cassis, black raspberries, dark cherries with hints of some liqueur notes, raspberries, strawberries, mulberries as it unfurls & plum. Sandalwood, old, dry tobacco with ash, baking soda, mid berry cola/licorice, some light graphite, perfect dark spice with some tongue heat, mocha, dark chocolate baking bar, clove, cinnamon, nutmeg & hints of vanillin, dry herbs, baking soda, dry limestone powder, top soil with pebbles, slightly moist volcanic clay, dry stems, decayed red flowers, red roses and violets, excellent, rainfall acidity and an elegant, balanced, nicely tensioned & structured, polished finish that last two-minutes and lands on spice & gentle earthy tones. I miss their distinct spice. Glorious!!!

This bottle is somewhere on the other side of the bell curve and still singing. Still very sound. It won’t improve and recommend if you own, drink them sooner than later but certainly not a rush.

88% Cabernet, 10% Merlot & 2% Cabernet Franc. 25.95% Paladins, Skruggs, Wright-St. Helena. 52.15% Caymus Estate, Glos, Usibelli-Rutherford, 15.84% Sciambra-Atlas Peak, 6.06% Tambor Vineyards-Mt. Veeder.

Photos of: Caymus tasting room, tasting room courtyard, owner Chuck Wagner and vineyard. — 12 days ago

Sipping Fine Wine

9.3

Deep Ruby with aromas of ripe dark fruits, flinty spice, floral and oak for this Tempranillo. On the palate flavors of blackberry, black cherry & plum with hints of espresso, cacao and licorice wrapped in earthy oak. Firm tannins, still grippy, great old world balance with acidity, full body, long finish ends with fruit, oak, spice, and earthy mineral character. Just outstanding, needs more time! — 3 years ago

Joe Gillies

9.7

Amazing! Absolutely stunning! If you have not tried one of these aged Riojas, I highly recommend. 15yrs old and drinks like a newly released wine. Zero rush and will easily last another decade or two. — 4 years ago

Shay A

9.3

(Two previous 1983 wine reviews never made it on here, so copying from my CT).

Continuing a run of ‘83s over the last 3-6 months, this not only showed quite well, but it was at its best after almost two hours in the bottle. Whereas the ‘83 Pichon was clean and elegant, this was a bit more dense and powerful. Beautifully expressive aromatics of potpourri, espresso, fig and leather with a flavor profile mostly on the red/black fruit side of the spectrum. The mid-palate showed good weight and continued to bulk-up during the evening. Old cherry-tobacco note at the finish. Honestly, this drank like it was more early ‘90s than it was early ‘80s. Good. — 4 months ago

Bruce Dunbar

8.9

Revisiting the ‘20 Old Vines after a year or two in the cellar. Dusky clear purple. Sweet cherries and earth on the nose. Smooth, rich, almost no tannin. A lovely creamy, dark finish like plum pie with ice cream. These Old Vine blends are some of the best values in the Turley line up if not all of CA Zinfandel. — a year ago

"Odedi"

9.0

Inky in color with a very short reddish/ brick rim.

Full bodied with medium acidity

Showing black fruits with earth, bell pepper, tobacco, oak, dark coffee, pencil lead, bitter herbs, earth, light roasted bell pepper and forest floor.

Soft tannins on the tangy finish.

This 10 year old Napa Cabernet Sauvignon is probably on its way out. Still very drinkable, but a little unbalanced and showing lots of earth notes.

Good right out of the bottle, and better after two hours of air time.

Showing nice complexity at this point, but a little bitter for my taste.

Although still good, I expected more from this second wine from this producer and this vintage.

90 points.

$80 (current vintage). — 2 years ago

Brian Hearty

9.1

2020. Saw that the 2023 Rosé was in the latest Wine Club allocation, so I checked what vintages were still in the cellar and had two of the 2020’s, a 2021, and a 2022. Enjoying this 2020 to even things out. Perfect on a warm and sunny Saturday afternoon. — a year ago

RJ Stefanski

9.4

Stunning. Delicious. One of my fav wines of the last 1.5 years. Godello aged under flor that competes with white Burgundy/ Sonoma Coast chards that cost double. Sourced from two tiny plots of 80-100 yr old vines. 80% old foudre, 20% amphora under flor, no malo, no stirring. Sunny bouquet, honeycomb, Asian pear, gun flint, crushed stone, brisk, seamless, cool and classy. $55. — a year ago

Patrick Dolan

9.1

Very nice nose and fantastic complexity and finish. 16 years old even. — 2 years ago

David Kline

9.5

Twice this venomous viper has evaded review. She jumps out and thrashes, coils round and inculcates. A devil of a bite too! Seductive, deceptive nose of caramel creme, rosemary, bay leaf and cinnamon roll. Palatal acupuncture ensues, as you slowly succumb to the hot cinnamon oil and scotch bonnet burn of the first phase. Phase two brings cinnamon and grilled peach with brown sugar cobbles and scotch bonnet honey. And finally the nose and close converge in satin vanilla, cinnamon, cracked black pepper and ginger. .
.
.
#willett #willettrye #willettfamily #willettfamilysmallbatch #willettdistillery #smallbatch #smallbatchwhiskey #Kentuckywhiskey #Kyrye #ryewhiskey #rye #rarerelease #estatebottled — 4 years ago

with Courtney