Tom Casagrande

9.3

Nose has dark cassis, iodine, clove, gravel. Dense but together on the palate. Tacky feel in a good way. Great now but will be better in 2-4. — 3 years ago

Barry Grossman

9.1

Rich, smoky, meaty, but well balanced. — 5 years ago

Sarah

9.2

Medium bodied, little dry, fruity. Would be good with steak. — 6 years ago

Kevin Oliver

9.4

Mmmm a cab I can get into. Heavy but not too much tannins. Very cherry. — 6 years ago

Lo LM

9.3

Really nice rose — 7 years ago

John J

9.0

Nice depth of flavor, brown ale with a cocoa pinch. Great with fall food (sweet potatoes and pork). — 8 years ago

Natalya Pemberton

9.0

A little too much vanilla for me, but it was beautifully balanced by the acidity. Very delicious wine. — 8 years ago

Sipping Fine Wine

9.0

The history of Freemark Abbey began in 1886, when Josephine Marlin Tychson became the first woman to build and operate a winery in California. The historic site where Josephine's winery, Tychson Cellars, once stood is now known as Freemark Abbey. A blend of 83.4% Cabernet Sauvignon, 9.2% Merlot, 4.4% Malbec, & 3% Petit Verdot, dark red with dark berry fruit aromas. On the palate cherry and blackberry flavors with bits of leather, cacao and oak notes. Tannins are soft and balanced with acidity. Nice. — 9 years ago

Mark

9.3

Ok the patio in NH on the lake. Good fruit. Balanced. Soft tannins. — 4 years ago

Sander Schaap

9.3

8 year old bottle. — 5 years ago

Mike Obley

9.4

Still young. My favorite PN from this talented group — 6 years ago

with Lauren

Jeroen Koenen

9.5

Bottled 24.05.06 — 7 years ago

Barb Anderson

9.2

A fantastic right bank blend of Cab Franc and Merlot! — 7 years ago

Keith Whitener WSET Diploma, CSW

8.9

13vintage. Clear light lemon color. Melon and slight grapefruit nose. Peachy lemon? Or lemony peach flavor. Nice wine from classic Napa source. — 8 years ago

Robert Adair

8.9

Goes really well with Stone crabs. Very nice Sav Blanc! — 9 years ago

Sipping Fine Wine

9.5

Located halfway up the hill dominating principal valley of Barolo, lined by vineyards, lies a precious 15th century Abbey of Annunziata. Medium Ruby with complex aromas of berry fruits, oak and fresh floral scents. On the palate dried cherry, tobacco, licorice, espresso and fresh herbs give this full-body wine grace and elegance. Soft fine dusty tannins, with earthy notes, on a well balanced frame makes this hot vintage wine approachable today as well as have room to run over the next decade. Very Nice! — 4 years ago

Ryan Mullins

9.7

The more I drink these wines the more I’m convinced they are some@of america’a best chards. Laid back remarkable — 6 years ago

Cameron Parry

9.0

Wood got in the way of the fruit... otherwise totally solid. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I corvined this last weekend and put it back in storage for tonight. I had a very different experience & thoughts on this wine last weekend un-decanted. This is wine comes from a period when I loved Caymus. After 2011 when they started picking later and at higher brix’s, they lost me but, got higher Parker scores and rave words from people that like sweeter Cabernet that drinks young.

Last weekend without a decant, very dominate bright cherries and vanilla.

Tonight, the nose reveals, dark, slightly syrupy currants/cassis, blackberries, dark cherries, creamy, black raspberries, blueberries, black plum with lots of skin dominate, baked strawberries, black licorice, vanilla, some clove and a touch nutmeg, underbrush, dry crushed rocks, dry top soil, volcanic minerals, black tea, touch of black coffee expresso, liqueur/dark berry cola, used leather, hints of graphite with ruby, fresh, dark, fresh, dark, red, blue florals with violets.

The body is full, sexy, gorgeous and voluptuous. The structure, tension, length and balance are at the start of its high point with another 7-10 years of good drinking ahead. Dark, slightly syrupy currants/cassis, blackberries, dark cherries, creamy, black raspberries, blueberries, black plum with lots of skin dominating, baked strawberries, black licorice to deep anise, vanilla, some clove and a touch nutmeg, caramel, mocha, dark chocolate, dark spices with just a touch of palate heat, underbrush, used leather, dry crushed rocks, dry top soil, volcanic minerals, black tea, touch of black coffee expresso, liqueur/dark berry cola, used leather, hints of graphite with ruby, fresh, dark, fresh, dark, red, blue florals with violets. The acidity is like a needed waterfall shower. The long finish is, deep, dark, well balanced, elegant, ruby, ripe, polished and persists endlessly.

It’s been awhile and I’ve missed it. This is a very good example of why I used to adore Caymus. — 7 years ago

Jim McCusker

9.2

Great way to start off the afternoon, paired with a Kobe burger at Huber Keller’s AWESOME burger bar! — 8 years ago

with Vanessa