Community Tasting Note

csimm wrote:

Friday, July 29, 2016 - PnP, then decanted at 54 degrees, and followed over the course of about two-three hours. Time/Air didn't necessarily mark any significant changes in this wine's overall flavor profile; it stayed pretty consistent throughout consumption.

Signature Caymus SS notes of blackberry and black raspberry liqueur, dark chocolate, charred oak, and vanilla bean hit the palate right out of the gate on PnP. Thick, rich, unctuous, and a touch sweet. This was not as cloying as some of the previous Caymus wines I've had (especially the standard Caymus Cabernet). The SS certainly shows quality in both the ripe fruit and the oak treatment, however (and there always seems to be a bit of an unfortunate 'however' with me and my relationship with this wine), I found myself searching for some added complexity beyond the "bachelorette party red" that this frequently presents itself as.

With some added nuance and more delineated, terroir-driven flavors, this would be in the high 90s for me. But in the end, I think 93 is a fair assessment given the totality of this wine. An easy drinker and a crowd pleaser type of wine for sure. Nothing cerebral about this at all.

Ready to drink now and over the next few years. No decant needed in my opinion.

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