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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.9 pts. and median of 93 pts. in 350 notes) - hiding notes with no text | | | Tasted by salil on 3/7/2024 & rated 84 points: WCC 2004 California Cab Blind Tasting (Fort Orange Club, Albany, NY): Wasn't a fan of this. There's a core of very rich, primary black fruit tinged with vanilla and a higher-toned green herbal note on the nose that I like, which adds freshness. But the palate feels foursquare; burly and extracted with a lot of tannin and a hot, alcoholic finish. (582 views) | | | Tasted by kenv on 3/7/2024 & rated 94 points: WCC 2004 California Cab Blind Tasting (Fort Orange Club, Albany, NY): [Double decanted all at 1:00 PM, recorked at 5:00 PM.] Huge black fruit nose. Rich, complex. Still young, but no harm in drinking it now. (537 views) | | | Tasted by Eric_Lavoie on 2/16/2024 & rated 93 points: The wine exhibits brilliance, although the initial sip reveals a slight prominence of its 15% alcohol by volume. Setting aside this observation, it boasts remarkable depth, volume, and ripeness, epitomizing a luxuriously rich and full-bodied palate. The fruit presents itself as dark and brooding, yet notably balanced after an ample decanting period. There is no urgency to consume this wine; in fact, I would estimate it to be approximately 2-3 years away from reaching its peak drinking window. (501 views) | | | Tasted by maaike2 on 11/12/2023 & rated 96 points: 1 hour in decanter. Spectacular. Spiciness, eucalyptus, black fruit, plumps, some earthy notes. Enormous power, well integrated though prominent tannins, superb freshness. Mind blowing. 96/97. This wine, in its youth, confirms, as Bordeaux lover, my long existing interest in high level Californian wines. I will start drinking the older vintages of this great wine. (903 views) | | | Tasted by bayareadodgerfan on 10/22/2022 & rated 97 points: Wow! This wine is having a moment. Opened just for the hell of it on a Saturday night with Filet Mignon. Decanted for an hour. Absolutely stunning - especially with an extra 30 min in the glass. Pronounced aromas of fresh black cherry, black plum, blackberry and hints of mint and eucalyptus. Notes of chocolate and toast from oak. Tertiary aromas galore - dried fruit, tobacco and cigar box and earth/forest floor. The wine feel like it’s at its ideal moment on the palate - medium garnet color, solid acidity, perfectly integrated and velvety tannins, and full body. And the flavors are very pronounced following the nose - with tons of primary and tertiary fruit, well integrated oak and those great age-driven flavors. Finish is very long. So glad I opened this tonight! (2022 views) | | | Tasted by KenK on 8/8/2022 & rated 92 points: Ripe red lush fruits with creamy hedonistic flavors. Yummy sweetness and a sense of purity. Just enough acidity to keep it fresh, but lacking nuance and detail. Nice with a steak, no rush to drink up, but likely at peak. (2101 views) | | | Tasted by WineGuyFL on 1/1/2022 & rated 93 points: Identical to a bottle consumed last summer.....very good......but a little off from where it was a while back. One bottle left.....am going to have it over the coming months. (2675 views) | | | Tasted by MAXIMUM SATISFACTION on 1/1/2022 & rated 93 points: Drank from a 3 liter. A little faded but otherwise right around peak. Brownish coloration. Ripe blue fruit, vanilla, cassis, aged leather and cedar. Drink up if you have them. (2592 views) | | | Tasted by Fatty Cat on 11/27/2021 & rated 95 points: Rarities dinner “Spectacular Californians” late Nov 2021: rubin red color; intense bouquet of cassis, red berries, cherries, fresh bread and mint; well-balanced on the palate; long finish. 94-95/100
Simultaneously tasted the Caymus Special Selection 2005 which performed a bit weaker (93-94/100, see CT tasting note). (2284 views) | | | Tasted by WineGuyFL on 8/12/2021 & rated 93 points: This is the second bottle I have consumed this year. Both have been off from where this one was two to four years ago. It is not bad, but just not what it used to be. My bottles have been well stored. I have two bottles left and will not let them sit much longer. (1972 views) | | | Tasted by WineGuyFL on 6/12/2021 & rated 93 points: Very good, but a little off from a couple of bottles consumed about 6 years ago. I have 2022 down as the last year of my drink window for this one and am going to stick with that year. I sensed that this wine is beginning to roll over......and the bottles have been well stored. However, the auction market does not agree with me, as values have held steady at a similar price for a good while. (1828 views) | | | Tasted by Philip67 on 3/26/2021 & rated 90 points: This is is overly sweet syrupy wine. Musty old nose - blows off with aeration. Sweet syrupy cough mixture, rich fruitcake, chocolate and leather. Super rich, high extraction with some acidity but not enough to balance the fruit. Tannins now are medium and of course it is full bodied. Persistent and complex. Drink now. (1713 views) | | | Tasted by DH1275 on 3/5/2021 & rated 93 points: Very good Napa Cab with all what is expected - warmth, power, ripe tannins, sweetness. Lacks a little of complexity, ends up with a slightly short aftertaste, and has a slightly over-ripe element that prevents a higher score. That said, this is a serious, excellent, hedonistic wine that just requires some BBQ red meat to get to heaven. (1767 views) | | | Tasted by owr on 1/30/2021 & rated 85 points: Starts off with leathery and smoky notes followed by dark berry fruit, oak, and vanilla, which starts to emerge after about 15-20 minutes of being open. After an hour to an hour-and-a-half the alcohol starts to permeate the nose, then it comes to the palate, by this time I spun the bottle around and see that it is 15.2% - the alcohol has now come to play and stays there ... by the hour two-and-a-half hour mark it's chewy with mocha , black cherry, and chocolate but that alcohol keeps getting in the way. Rats. (639 views) | | | Tasted by Elkcims on 1/1/2021 & rated 95 points: 1 hour decant, enjoyed over two days: Big, hedonistic, full bodied almost port like. Dark red, black currant, blueberry, spice, dark chocolate, light tannins on finish. Overpowered my BBQ chicken but who cares? (2020 views) | | | Tasted by eatdrinkrepeat on 9/26/2020 & rated 93 points: The wine is at a very good place now - classic nose, elegant mouthfeel, and long finish. I noticed a little tannin and spice at the finish which added some vigor despite its age. Great by itself and awesome with the wagyu striploin at dinner tonight. (1960 views) | | | Tasted by markcic on 5/9/2020 & rated 94 points: For out pre Mothers Day dinner of Roasted Rack of Lamb I allowed wife to choose the wine that we would drink and this was her choice. This bottle was given to me around Christmas of 2010 and has been sitting in my cellar for the past ten years. I opened the wine three hours before dinner. The nose was dark berries and coffee. The palate was dark berries, coffee, tree bark and just a touch of spice. The finish was long and lingering. A really good bottle of wine. 94+ (2969 views) | | | Tasted by Dondeck on 3/29/2020: Gave to DZ (2742 views) | | | Tasted by Big Canoe on 1/20/2020 & rated 95 points: Enjoyed this wine in a blind Cabernet Tasting Jan 2020. Garnet color with rich black currant, blackberry, flint, and coffee aromas. Full-bodied, balanced, luscious mouthfeel, complex wine has improved with age and likely to continue for another 3-5 years. An exceptional cabernet sauvignon with a long finish with black fruit, cherries, and hints of vanilla on the palate. Caymus continues to demonstrate masterful winemaking skills in an exceptional organization. (3354 views) | | | Tasted by Neecies on 12/26/2019 & rated 94 points: Excellent showing. Had that sweet violet and powdered sugar donut nose I always get on an SS, followed by piquant blackberry fruit, dark chocolate and cassis. Looooong finish. In a peak space but could coast here for years. I'm putting the drink-by date out to 2025. (3377 views) | | | Tasted by La Cave d'Argent on 12/23/2019 & rated 93 points: Serially sampled from a bottle purchased upon release and cellared under ideal conditions, this Cabernet has a youthful deep ruby/red robe and remains packed with dark bramble fruits and black currants, accented with notes of licorice, bittersweet chocolate and mulling spices. Full-bodied, low in acidity and very supple on the palate, it hides its 15.2% alcohol and has moderate residual tannins that are silky in texture. At this stage the oak has nicely integrated. Plump on the mid-palate and finishing long, this is in a real good place. Drink now-2024. (3255 views) | | | Tasted by WineWright on 12/21/2019 & rated 94 points: From a magnum. Very nice. Supple fruit and oak. Tannins suggest it still has some good years ahead, but glad I opened tonight for some pre-Christmas cheer. (2402 views) | | | Tasted by jvphoto on 12/19/2019 & rated 90 points: On the decline but still halfway up the hill. Dense blue/black fruit, bit of charred pepper, graphite aromas. Medium acidity - tanins are a bit rough but integrated along with blueberry, bitter cocoa, berry jam, teriyaki. (2077 views) | | | Tasted by Marc S on 12/9/2019: Always a great bottle of wine. (1479 views) | | | Tasted by wren460 on 12/5/2019 & rated 95 points: Absolutely stunning !!!! It is NOT past its peak and I really think it is at the best place it will ever be at. Fruit is still there and alcohol has subsided a lot. The integration of fruit and tanins is beatiful and I dont think it will improve more but neither I think you have to drink this beauty right away. It is my guestimate that this wine still has 5 more years ahead of it although I think it will not improve as it is now. Caymus is all about fruit, it is not a Bordeaux and you do not buy a fruity wine to lose its fruit....sooooo.....open those bottles if you have at your cellar and drink up and enjoy. (1288 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, Horizontal Tasting of Napa Valley’s 2004 Cabernets (Jun 2015) (3/1/2015)
(Caymus Vineyards Cabernet Sauvignon Special Selection Napa Valley) Subscribe to see review text. | By Linda Murphy
JancisRobinson.com (6/22/2008)
(Caymus, Special Selection Cabernet Sauvignon Napa Valley Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2007, IWC Issue #132
(Caymus Vineyards Cabernet Sauvignon Special Selection Napa Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| Caymus Producer website 2004 Caymus Cabernet Sauvignon Special SelectionThis is the winery's write up on the 2004.
http://www.caymus.com//04speccabsauv.html
Tasting notes:
Dark, intense ruby color. Wonderful aromas of ripe berries are followed by the concentrated flavors of black currant, black cherry, hints of mocha and a touch of spice. The deep flavors expand during an extremely long finish, rounded out by a full-bodied mouth feel and velvety tannins.
Release date: October 2006
Cabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Napa ValleySt. Helena |
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