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. — 3 months ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I’ve had a number of PC 96’s over time, none quite this good. The fill line & cork perfect. Very little sediment. Some bottle neck tannin burn. For me, Pontet Canet didn’t really hit its consistent, quality stride until 2005. Doesn’t mean they didn’t make a few beauties before then. Pontet Canet is proof that the 1855 Bordeaux Classification needs to be redone. Unlikely it will in my lifetime.

This 96 maybe just short of its precipice. Stylistically a little better than 94.

The nose reminds me of everything I love about older Bordeaux. Dark core of currants/cassis. Ripe, floral; blackberries, dark, baked cherries, sweet, black plum, poached/strawberries, raspberries, hints of baked rhubarb & blueberries, mixed berry cola. Sweet forest floor w/ leaves, sweet mushrooms, sweet led pencil shavings, steeped tea w/ hints of fruit, charcoal, dry tobacco/leather, some dry herbs, withering dark, red flowers, red roses with violets.

The palate is also everything I love about older Bordeaux. Dark core of currants/cassis. Ripe, floral; blackberries, dark, baked cherries, sweet, black plum, poached/strawberries, raspberries, hints of baked rhubarb & blueberries, mixed berry cola/red vines. Everything I understood the first time standing in the estate vineyard of Pichon Baron. Tasting limestone, dry river stone, dark, rich soils with dry leaves, dry stems. In fact, I’ve tasted vineyards soils everywhere I have been in every world wine region. Basically, everywhere in the wine world that has reliance. Many multiple times. Sweet graphite, steeped tea w/ hints of dark fruit, understated, layered baking spices-clove, nutmeg, cinnamon and vanillin, dark cocoa, dark exotic spices, some anise to black licorice, charcoal, dry tobacco with ash/leather, some dry herbs-safe/bay leaf, limestone, dry river stone, dry crushed rocks, dark, rich, earth with dry leaves, dry topsoils, dry stems, withering/dry dark, red flowers, red roses with violets, excellent, rainfall acidity with an extremely well balanced/structured/tensioned, great length and an elegant finish that lasts minutes and falls nicely on dry earth and dark spices.

A very, very slow roll with my Ribcap. Definitely better with the steak than on its own.

This bottle tells me this 96 has plenty of good drinking ahead, another 8-10 yrs+.

ABV is 13%. Disappointing it ever changed. — 4 months ago

Scott@Mister A’s-San Diego

9.5

1990 vintage. Last tasted 11.19.25 (9.6)…yes…two days ago! Someone’s gotta do the dirty work. Comparable experiences with the cork, fill and flavors from the 11.19.25 visit. Not decanted. Tasted one and two hours after opening. After one hour open (not decanted)...a 9.4. two hours...a 9.5. Perhaps decanted, surmise it could have touched 9.6 but we'll never know. This specimen slightly more advanced but still ridiculously phenomenal. 11.21.25. — 6 months ago

Joe DAscoli

9.5

2 hour decant. Shredded cork. Filtered the wine.

Wow. This was just gorgeous and smooth. Tannins very well integrated and the fruit was excellent.

One of my favorite vintages with some age — 8 months ago

Freddy R. Troya

9.5

Caymus Vineyards – Special Selection Cabernet Sauvignon 2018
Napa Valley, California – USA 🇺🇸

Overview
Caymus Special Selection is the flagship Cabernet, crafted only in exceptional years. The 2018 vintage stands tall among recent releases, showing why Chuck Wagner’s vision continues to shape Napa’s most recognized “luxury Cab.” 100% Cabernet Sauvignon, sourced from prime valley-floor vineyards, it strikes the perfect balance between Caymus’ signature ripe, fruit-forward style and an added layer of structure from a long, balanced growing season.

Aromas & Flavors
A powerful bouquet of ripe blackberries, cassis, and dark cherries, layered with cocoa nibs, espresso, and baking spices. Subtle hints of licorice, cedar, and vanilla lift the complexity, while a core of lush fruit drives the palate. The oak integration is seamless, giving a supple sweetness without overwhelming the fruit.

Mouthfeel
Rich, opulent, and velvety—yet with surprising finesse. The tannins are silky and well-structured, giving length without heaviness. The finish lingers on black fruit and mocha, balanced by just enough acidity to keep it vibrant.

Winemaking Notes
Meticulous fruit selection, long maceration for concentration, and extended aging in new French oak (18+ months). The Wagner hallmark: generous fruit expression wrapped in polished oak for immediate pleasure but with aging potential.

Food Pairing
An indulgent pairing with ribeye, prime rib, or braised short ribs. For a decadent twist, try it with dark chocolate truffles or roasted lamb with rosemary.

Verdict
One of the most impressive Caymus Special Selection vintages in recent memory—showing both lush Napa Valley opulence and refined elegance. A wine that thrills now but promises to shine for years.

Personal Pick Highlight
This 2018 stands as my favorite Caymus of the modern decade—a true benchmark that captures everything people love about Napa Cabernet at its richest and most expressive. Cheers!
— 8 months ago

Meredith Moody

9.5

This is what I think of when I think of Rioja. Dried cherry and cranberry is what I get right away, and then it has more savory/earthy notes like leather and mushroom. When I tasted it I said “it tastes old.” That is a compliment. Hints of vanilla and spice. Felt elegant with a long finish. Had it with fatty new york strips. Tannins and acidity balanced it well. Not a loud wine, but a great one. — 3 months ago

Sipping Fine Wine

9.1

Founded in 1982 by Koerner and Joan Rombauer and sits on a tree covered knoll overlooking the Napa Valley, with caves that extend for over a mile. Pale lemon color with aromas of stone and tropical fruit, sweet oak, spice and floral scents. On the palate flavors of ripe peach, melon and apple, with vanilla spice, creamy texture. Medium+ finish, well balanced with acidity, ending with mineral notes. — 3 months ago

Scott@Mister A’s-San Diego

9.4

2001 vintage. Sweet fill. Cork perfect (used a Durand) but more than a bit underwaxed so it was a positively Italian experience during the opening process. I trust those in the know completely understand what the hell imma talking about. Workout! Cork out in one piece and expected amount of sed. Medium body with overtures towards more. Blueberry, tobacco, plum and gravelly, wet earth impressions leading the charge throughout. Grippy tannins providing visible and raised guardrails during. A little editorial...the 2001's were generally emasculated/minimized after the supposed "vintage of the (which one?) century" in 2000. The 2000's have largely failed to deliver the anticipated goods whereas the "meh" 2001's (at vastly reduced prices from the 2000's) are rocking don't bother knocking now. Completely like the guy or girl that was always cute but totally caught fire after high school. A late(r) bloomer and completely underrated. This wine has an easy 20-spot of top-notch drinking ahead. 1.24.26. — 4 months ago

Neil Valenzuela

9.2

Pale salmon color, small, delicate bubbles. Aromas of strawberries, lemon zest and grapefruit. What a solid NV champagne, red berry flavors, lemon and stone fruit on the palate.

🍇45% Chardonnay, 35% Pinot Noir and 20% Pinot Meunier.

🏅96 Points- Wilfred Wong
🏅93 Points - James Suckling
🏅92 Points - Robert Parker — 4 months ago

with Chad

Damian

9.4

Fresh but with some unexpected oxidative notes. Citrus, toast, white flowers, white pepper, stone fruit, precise and mineral driven — 5 months ago

David Kline

9.5

Rim to rim no waver. Slightest bricking. Nose of earth, chocolate, cedar, violet. Palate showing grainy tannins and bing cherry shrouded in black currant with red currant emergent. Black mushrooms have a showy cameo with a chocolate-tobacco high kick. The wine is slightly green and just slightly aggressive though thoroughly enjoyable in every sense. Give this one a couple more years, even if most 10s are showing. Enormous energy with black cherry riding out the sunset.

#ChsteauCosdEstournel #cosdestournel #SaintEstéphe #leftbank #bordeauxrouge #bordeaux #deuxiemecru — 7 months ago

Conrad Green

9.3

Beautiful and precise. Stone and orchard fruit. A pinch of salinity. very pure and delicate. — 8 months ago

with Matt and Paul

Lee Lightfoot

9.4

Phenomenal balance Syrah character dominates, lush perfume and rich dark fruit. Crushed after a 30 min decant, could have used a lil more development time but too delicious to complain about how it was consumed — 5 years ago

Pooneet K

9.3

The final bottle for our annual Valentine’s Day and carbonara tradition (this time one day early). We skipped last year as my wife was pregnant, nice to be back. Very good, but definitely in an advanced stage - the nuttiness really comes through. There is still great acid, lemon curd, crispness, soft bubbles.

After the full case, I’d say the ones from 2021-2023 were the best.

On to Krug 2004 next year!! — 3 months ago

Brian S

9.6

Showing amazingly, in a perfect place. Open one tonight if you have it! — 4 months ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I remember when the 2005 Pichon Lalande was reviewed by RP, 89. I saw that & said, you would have to get in the way of the 2005 Bordeaux vintage to be that sad. I still bought 6 at a bargain basement price. A very good idea post 20 yrs+. Both Pichon’s don’t have a modern day history of getting in the way of a good vintage.

I also bought this one. 18 yrs in bottle and still acending. This will hold 5 more yrs and will last another 10 yrs properly stored.

I have visited Bordeaux 11 times. This chateau visually is still my favorite. It was showing a picture of this chateau to Sofia that launched our first visit. Sofia loved it and we have stared at it multiple times on every visit.

It was in our visit in 2007, I stood in the estate vineyard, looked & tasted their soils. After doing so, I said, “I get it.” I understood everything about what I was tasting in Left Bank Bordeaux’s early in my wine journey.

Sofia and I had dinner w/ Christian Moueix not long after the 2005 vintage was hyped/released. She asked him, when did you know you had something special?” He said, “as soon as I tasted the fruit at harvest.”

Tonight, it shows that it is a close relative, a sibling to Pichon Longueville. Cork, perfect.

The nose shows; classic left bank traits. Ripe, dark, brooding fruits, bright, mid berries, red cola, leather, tobacco, sandalwood, leather, led pencil, dark rich earth, limestone, dry river stone, hint of mushrooms, dark, red, fresh & withering florals.

The fruits on the palate show everything outstanding from the 2005 growing season. Ripe, juicy, brilliant; dark currants, blackberries, black raspberries, black plum skin, black cherries, baked/poached strawberries & some hovering raspberries. Dark chocolate bar to pudding, red cola, anise, dark spices w/ palate heat, dark, rich earth w/ dry leaves, pronounced graphite, dry tobacco, leather, limestone, dry twig, dry river stone, moist clays, moist herbs, cedar to sandalwood, withering & dry, dark flowers, red roses, some lavender & violets, beautiful rainfall acidity, excellent; balance, tension, structure, length w/ an elegant finish that lasts minutes and lands on spice & earth.

13.4 ABV. Nice.

#TheTwoHourRibcap

This held up vacuumed sealed the same night, refrigerated & enjoyed exactly a week later. — 4 months ago

Anthony De Blasi

9.5

Our (not so) little (anymore) princess her birthday so time for our yearly 2011. After having rated two previous bottles not as high as you would expect this one actually delivered. Very elegant, in balance and clearly at peak. Quite some years ahead — 5 months ago

Lee Pitofsky

9.5

Far more giving than the last time I had this vintage but it’s definitely one for the long haul. Will age forever and still showing very young. — 7 months ago

Pooneet K

9.2

Thought we’d had our last bottle 4 years ago but then found this one. Probably better then, but still very nice. Definitely quite secondary, but the core of fruit and acid carries through. Wonderful pairing with dry aged strip steaks and wild mushroom risotto for our 10 year anniversary. — 8 months ago

Benny

9.2

One of my favorites. — 6 years ago