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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 92 pts. in 49 notes) - hiding notes with no text | | | Tasted by markcic on 10/13/2023 & rated 90 points: It has been over 7 years since I last tried a bottle. Took about an hour and a half for the funk to wear off leaving a palate of dark plums, tobacco, wood and earth. The earth dominates the finish. (639 views) | | | Tasted by biggie on 12/27/2021 & rated 94 points: Root Day - decanted off about 2 tablespoons of sediment. Still garnet in colour. The nose has both savoury and dried fruit elements. Tannins are fully resolved and there’s excellent acidity giving it life still. The palate showcased dried fruit, black fruit, spice, leather, tobacco and minerality. An amazing bottle with lots of life left in it. I wish Caymus made wines like this still. (2163 views) | | | Tasted by bplace on 4/16/2020 & rated 92 points: Pulled this wine out of my cellar as I have been trying to drink up my older stuff. This bottle has been cellared at 55 degrees since I obtained it on release. Poured a glass with my Coravin. Color was still garnet, not an older wine look. Nice nose. Fruit very much present without tannin. Shocking-still drinking great. Glad I have 6 more!
The wine looks garnet colored. The legs are slow. There is light sediment in the bottle. It smells like blackberry. The body is medium. The wine has smooth texture. The wine finishes medium. The wine has low acidity. (3503 views) | | | Tasted by gmkwine on 4/8/2020: Tt (3327 views) | | | Tasted by SMHalps on 10/31/2017 & rated 92 points: My final bottle of this, and I didn't realize that I still had it until a few months ago. Opened, but not decanted, after standing it upright for a day. Really enjoyed it. The cork came out looking pristine, and the color was a very dark red. The nose was immediately there with big floral notes a lot of fruit left. The Tannins were barely there, as the wine was definitely soft after all these years. After an hour there were some notes of stewed fruit (as noted by a previous poster). (7016 views) | | | Tasted by markcic on 8/25/2016 & rated 92 points: Had it in my cellar for 20 years and decided to pop a bottle. We pnp'd at lunch. Had a little trouble with the cork but got it out in two pieces, fruit on the nose, the palate was plum, dried flowers a touch of cedar with fully integrated tannins. The finish was of moderate length and extremely smooth. There is lots of sediment so using a vintorio or decanting through a vinturi is advisable. It was well worth waiting all these years to drink and in checking my inventory I have 4 more to look forward to. (8456 views) | | | Tasted by RajivAyyangar on 7/16/2016 & rated 88 points: Hillside - Dirty Habit - Nopa (SF): Slight pyrazines and suggestion of earth/Brett. Savory nose with blackcurrant and olive. Very nice nose!
In the mouth: bold and medium-plus body with elevated tannins and elevated acid. Blueberry, pomegranate, cherry, and blackcurrant. Acid sticks out a bit to me - maybe acidified? But other than that very nice. (7486 views) | | | Tasted by Neecies on 6/30/2016: Earthy, darkest color of the flight, chocolate and plums. Holding up well. (6450 views) | | | Tasted by TuscanSon on 4/1/2016 & rated 92 points: I had this wine after it had plenty of air (equivalent of a several hour decant to say the least). The color is still quite dark - some slight bricking on the edges but barely perceptible. My first impression on the nose was that there is still a lot of fruit here. Sure it is leaning towards the baked, stewed side, but its a quarter century old. Baked plum and black cherry. The nose also offers a lot of oaky notes - cedar and dill namely, very well integrated. Nice acidity - med+. Tannins are perceptible but totally integrated. This would be a great wine to pair with a tenderloin of beef. Finish is impressive, if it times it can bring out the slight stewiness of the fruit - this is why I'm only giving it 92. (6729 views) | | | Tasted by Chip & Susanne on 4/17/2015 & rated 88 points: Sadly, waited too long to enjoy. Decanting helped but fruit is pretty much gone. Hints of its former elegance there, but only hints (4736 views) | | | Tasted by tinybubbles on 3/28/2015 & rated 89 points: A smooth wine at this point with well integrated tannins. A sweetness to the front palate with cherry and plum, but a notable lack of secondary characteristics. While there is some dry soil and old leather on the nose, these characteristics do not show up on the palate. Performing just fine at almost 25 years of age, but too one dimensional for me. An acceptable pairing with duck with bitter orange. (3248 views) | | | Tasted by sathome on 12/25/2014 & rated 92 points: Bought from new. Rested up from cellar for 24h before opening. 33% decanted 33% from the bottle 33% tasted from the bottle 12h later. This wine is typically Napa. The integration of fruit and tannins is near perfect right now abut will improve further as the oak needs to mellow a tiny bit more. The decanted wine was best. It looked like a 10y wine. Nose of vanilla and leather. The mouthfil was opulent and complex with a great length. Caymus vineyards merit all its accolades. (3475 views) | | | Tasted by SonnyChiba on 12/23/2014 & rated 87 points: Interesting wine. At first I thought it was tired and not performing anymore, but it really has held strong with the fruit and has pretty strong sour plums, cherry, and an almost fruit punch type of flavor on the finish. It is actually drinking fine, but I just don't think this wine was ever anything special. (3184 views) | | | Tasted by Milos on 12/25/2013 & rated 91 points: Forward. Sour cherry mash, yellow plum, bay leaf, touch of barn yard, leather, intense fruit flavour, great acidity, long balanced, totally resolved tannins. Very enjoyable and nowhere near dead. (4011 views) | | | Tasted by ArizonaWineGuy on 11/17/2013 & rated 89 points: Still drinking nicely, but it's days are numbered. (3585 views) | | | Tasted by rhh on 9/3/2012 & rated 92 points: all spice, plum, long finish (5762 views) | | | Tasted by Tambo248 on 7/7/2012 & rated 92 points: good nose, not exploding but very definety black currant and hint of cherries and tar. smooth tannins, easy, depth on finish, great mid palate (5576 views) | | | Tasted by rben_mvp on 12/11/2011 & rated 93 points: This was so good. Complex, savory, long finish. Awesome with food. (6157 views) | | | Tasted by KeyMaster on 11/25/2011 & rated 93 points: Souper "à la bonne franquette" Novembre 2011 (Jean-Pierre et Jannick): Vraiment superbe! Style très Bordeaux ou super toscan. Tellement facile à boire! Quelques années devant lui encore. (5828 views) | | | Tasted by kj_millar on 3/20/2011 & rated 95 points: Fantastic! (5526 views) | | | Tasted by ArizonaWineGuy on 12/18/2010 & rated 91 points: Mature, well rounded, and expresses classic Bordeauc character (from a California wine!?!?!). And my father-in-law loved it. (4433 views) | | | Tasted by bryon m on 9/25/2010 & rated 90 points: We drank the Caymus 1991, The Dead Arm 2005 and Beringer Napa 2004 on the annual golf trip. No surprises on the tastings - The Caymus has held up well, the color was slightly brown on the edge but in real good shape, the body was medium, the fruit and oak was light and enjoyable. We had this one first as if it were a Pinot to start the evening. The Dead Arm was the third wine the first evening and it was awsome! I love Oak and it had plenty, the fruit was also well pronounced, the wine was very dry but balanced and the body and color was perfect. The Beringer Napa Cab we drank on the second night as the third wine. It definately had a nice oak flavor, Very enjoyable! Ii is less balanced then the Dead Arm. Of the last two the Dead Arm seemed to have plenty of life left and the Beringer was drinking at it's peak. (719 views) | | | Tasted by BradE on 6/18/2010: Great shape, holding up surprisingly well. Somewhat one dimensional. (4776 views) | | | Tasted by bryon m on 2/16/2010 & rated 90 points: We had one of the 1991 and 2005 Caymus Napa's. Amazing that the 1991 can still hold up. The 1991 had Good color, light body but still clear. The wine was soft up front, not much complexity but finished with a bacon type flavor that lingered. Greatwine experience! The 2005 is drinking really well - Dence, packed with dark fruits with an oak finish that lingers for 3 to 4 seconds after finishing. Great wine to drink now and for another year or so. (719 views) | | | Tasted by amred on 5/10/2009 & rated 92 points: This wine has held up amazingly well. On the nose and in the mouth, it was a surprisingly more Bordeaux-style than we recalled. Definite notes of graphite or perhaps tobacco. The tannins have softened, but still good fruit. Not a dense wine, but really very well made--great balance, smooth with appropriate proportions of fruit, tannin acid. (5394 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Caymus Producer website 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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