Caymus Vineyards

Napa Valley Cabernet Sauvignon

9.3139 ratings
9.117 pro ratings
Napa Valley, California, USA
Cabernet Sauvignon
Onion, Shallot, Garlic, Pasta, Venison, Tomato-Based, Potato, Pork, Chocolate & Caramel, White Rice, Mushrooms, Beef, Lamb, Chili & Hot Spicy
Top Notes For
David T

Independent Sommelier/Wine Educator

9.4

For steak dessert, 2007 Caymus Classic. Chuck, why oh why, did you change the original styling of this wine? 🤦‍♂️

I ran out of my cellared Caymus Classic. Classic is pre 2012 vintage. In 2012, it was changed to a highly marketable consumer friendly wine syrup that drinks well early for some. I can’t palate it.

I recently went to the secondary market and found some beautifully stored 2007. Missed it.

The nose reveals, stewed & candied; blackberries, black raspberries, both plums, black cherries, poached strawberries, raspberries, boysenberries, full scorched earth, grey clay, potpourri, dark under stated ambers, dark, moist forrest floor, dry sage, notes of Worcestershire sauce, eucalyptus with withering; dark, red, purple flowers.

The mouthfeel is glorious with balance & length. Ripe fruits of; stewed & candied; blackberries, black raspberries, both plums, black cherries, poached strawberries, raspberries, boysenberries, blueberries hovering over all the rest, scorched earth, dark spice with subtle yet punctuating heat, nutmeg, clove, cinnamon & vanillin, dry crushed, limestone rocks, grey, mud clay, potpourri, dark under stated ambers, dark, moist forrest floor, oak char, expresso, black licorice, dry sage, notes of Worcestershire sauce hues, eucalyptus/mint with withering; dark, red, purple flowers. The acidity is a rushing, spring mountain river. The length, balance fruit & earth, elegance, polish would captivate most any discerning palate.

Chuck, I think you should make both Caymus Syrup & Caymus Classic again.

She is at the tail end of her precipice.

For steak dessert, 2007 Caymus Classic. Chuck, why oh why, did you change the original styling of this wine? 🤦‍♂️

I ran out of my cellared Caymus Classic. Classic is pre 2012 vintage. In 2012, it was changed to a highly marketable consumer friendly wine syrup that drinks well early for some. I can’t palate it.

I recently went to the secondary market and found some beautifully stored 2007. Missed it.

The nose reveals, stewed & candied; blackberries, black raspberries, both plums, black cherries, poached strawberries, raspberries, boysenberries, full scorched earth, grey clay, potpourri, dark under stated ambers, dark, moist forrest floor, dry sage, notes of Worcestershire sauce, eucalyptus with withering; dark, red, purple flowers.

The mouthfeel is glorious with balance & length. Ripe fruits of; stewed & candied; blackberries, black raspberries, both plums, black cherries, poached strawberries, raspberries, boysenberries, blueberries hovering over all the rest, scorched earth, dark spice with subtle yet punctuating heat, nutmeg, clove, cinnamon & vanillin, dry crushed, limestone rocks, grey, mud clay, potpourri, dark under stated ambers, dark, moist forrest floor, oak char, expresso, black licorice, dry sage, notes of Worcestershire sauce hues, eucalyptus/mint with withering; dark, red, purple flowers. The acidity is a rushing, spring mountain river. The length, balance fruit & earth, elegance, polish would captivate most any discerning palate.

Chuck, I think you should make both Caymus Syrup & Caymus Classic again.

She is at the tail end of her precipice.

Jun 13th, 2021
David T

Independent Sommelier/Wine Educator

9.4

I only have have a 1/2 dozen bottles of vintages that predate the 2012 vintage when Caymus still made wines in a style I appreciated. More; tannic, spice, earth and complexity.

Now, they are amongst the last to pick fruit, which translates into higher brix levels and much sweeter wines. They pick just as the grapes start to show the slightest raisin shrivel.

I thought I might be early on the 2007. Instead, it’s right around its peak form.

The nose reveals dark black currants. Ripe; blackberries, black plum, black raspberries, stewed plum, dark cherries, stewed strawberries and creamy raspberries. Dark spice, black tea, mixed dark berry cola, limestone minerals, rich dark soil, some dry crushed rocks, vanilla, cinnamon, sweet tarry notes, just a touch of eucalyptus with blue, purple and dark red fresh & withering flowers.

The body is full. Tannins round, grainy, tarry, sticky and meaty...60% resolved. Still lots of life in this 07....another 7-10 years of good drinking left. The wine is delicious. The structure, tension, length and balance are in a great spot. Ripe; dark black currants, blackberries, black plum, black raspberries, boysenberries, stewed plum, dark cherries, stewed strawberries and creamy raspberries. Dark spice with some palate heat, soft, understated and well integrated baking spices; light vanilla, clove and cinnamon. Black tea, mixed dark berry cola, black licorice, limestone minerals, rich dark soil, some dry crushed rocks, vanilla, cinnamon, sweet tarry notes, just a touch of eucalyptus with blue, purple and dark red fresh & withering flowers. The acidity is round and perfect. The flavors glorious. The long finish is extremely well balanced, seamless, it glides over the palate effortlessly and last minutes.

Photos of; Caymus Estate vines, the front entrance to the winery, the grounds around their tasting room and their tasting bar.

@The Restaurant at CIA Copia

I only have have a 1/2 dozen bottles of vintages that predate the 2012 vintage when Caymus still made wines in a style I appreciated. More; tannic, spice, earth and complexity.

Now, they are amongst the last to pick fruit, which translates into higher brix levels and much sweeter wines. They pick just as the grapes start to show the slightest raisin shrivel.

I thought I might be early on the 2007. Instead, it’s right around its peak form.

The nose reveals dark black currants. Ripe; blackberries, black plum, black raspberries, stewed plum, dark cherries, stewed strawberries and creamy raspberries. Dark spice, black tea, mixed dark berry cola, limestone minerals, rich dark soil, some dry crushed rocks, vanilla, cinnamon, sweet tarry notes, just a touch of eucalyptus with blue, purple and dark red fresh & withering flowers.

The body is full. Tannins round, grainy, tarry, sticky and meaty...60% resolved. Still lots of life in this 07....another 7-10 years of good drinking left. The wine is delicious. The structure, tension, length and balance are in a great spot. Ripe; dark black currants, blackberries, black plum, black raspberries, boysenberries, stewed plum, dark cherries, stewed strawberries and creamy raspberries. Dark spice with some palate heat, soft, understated and well integrated baking spices; light vanilla, clove and cinnamon. Black tea, mixed dark berry cola, black licorice, limestone minerals, rich dark soil, some dry crushed rocks, vanilla, cinnamon, sweet tarry notes, just a touch of eucalyptus with blue, purple and dark red fresh & withering flowers. The acidity is round and perfect. The flavors glorious. The long finish is extremely well balanced, seamless, it glides over the palate effortlessly and last minutes.

Photos of; Caymus Estate vines, the front entrance to the winery, the grounds around their tasting room and their tasting bar.

@The Restaurant at CIA Copia

1 person found it helpfulOct 8th, 2018
Jim Monast

Awesome wine with great friends, and perfect steaks! Even Kimberly loved it!

Awesome wine with great friends, and perfect steaks! Even Kimberly loved it!

1 person found it helpfulAug 6th, 2014
Ben Spicer

A little disjointed at first, then came around nicely after some time in glass.

A little disjointed at first, then came around nicely after some time in glass.

Jul 29th, 2016
David T

Independent Sommelier/Wine Educator

9.3

Drinking beautifully, it will still evolve over the next few years but not sure how much better it will get.

Drinking beautifully, it will still evolve over the next few years but not sure how much better it will get.

Jul 15th, 2016
Sipping Fine Wine

Deep ruby red with focused aromas of black fruit, herbs and spice. The palate is focused on sweet ripe dark fruit, mostly plum, blackberry and black cherry, with complex oak, leather and chocolate. The wine is well balanced, nicely developed tannins, slightly savory, finishing with sweet vanilla notes. Elegant wine!

Deep ruby red with focused aromas of black fruit, herbs and spice. The palate is focused on sweet ripe dark fruit, mostly plum, blackberry and black cherry, with complex oak, leather and chocolate. The wine is well balanced, nicely developed tannins, slightly savory, finishing with sweet vanilla notes. Elegant wine!

Feb 15th, 2016
Roy Goble

The comfort food of Napa Cab

The comfort food of Napa Cab

Jan 1st, 2016
Eric Hwang

Caymus isn't a wine that drinks well when young, so those people who are drinking 2013 now are idiots. Showing so nicely and paired especially well with the ribeye steak. Graphite, vanilla, cassis, and dusty black fruit. Still firm tannins suggest another 5-10 years wouldn't hurt, but, wow, is it tasty right now. Glad I waited 5 years. Thanks Frank Gutierrez!

Caymus isn't a wine that drinks well when young, so those people who are drinking 2013 now are idiots. Showing so nicely and paired especially well with the ribeye steak. Graphite, vanilla, cassis, and dusty black fruit. Still firm tannins suggest another 5-10 years wouldn't hurt, but, wow, is it tasty right now. Glad I waited 5 years. Thanks Frank Gutierrez!

Oct 18th, 2015
Max Thieriot

Co-Founder of Senses Wines

8.8

Magnum. Yum

Magnum. Yum

Jul 26th, 2015
David T

Independent Sommelier/Wine Educator

9.3

This is a classic Caymus...only from a grand Napa vintage! It's the darkest black cassis; spice that's 2/3 cinnamon & the rest nutmeg, allspice, sage, lots of wood from the dominate use of new oak but not overpowering, caramel & vanilla barrel toast. A finish that does not end. This will only get better. The tannins say another 10-15 years depending on how you like or storage your Cabernet. A 9.3 tonight. I'm guessing 9.6 or better in time. Thank you Chuck!

This is a classic Caymus...only from a grand Napa vintage! It's the darkest black cassis; spice that's 2/3 cinnamon & the rest nutmeg, allspice, sage, lots of wood from the dominate use of new oak but not overpowering, caramel & vanilla barrel toast. A finish that does not end. This will only get better. The tannins say another 10-15 years depending on how you like or storage your Cabernet. A 9.3 tonight. I'm guessing 9.6 or better in time. Thank you Chuck!

Apr 26th, 2015