Fantastica! Smooth wine with a vanilla tint. Perfectly balanced. Decanted for almost 2 hrs before drinking. Went great with a shsihkabob. The wine was surrounded by an zento amarone and an older but not as smooth cab. There something great about this wine the way it just flows. Still have some more.
All the usual Caymus traits, sweet, dark, rich, extracted, etc. paired perfectly with BBQ beef brisket from Deep Run Roadhouse ( the best brisket I have ever had) the smokiness of the meat and the richness of the Caymus was a marriage made in heaven. Yum!
Coravin'd a large glass which sat for 40 mins before sampling. Rich and young blue/black fruit on the nose along with some pepper and spicebox; wine is certainly approachable but still tight and extracted (as noted by others), with fine tannins providing a smooth but dry coating of the palate. Oak, vanilla, hint of green back-palate. Needs more air than afforded by the coravin tonite
Solid wine. While in general I wasn't a fan of '09, the Caymus shows once again why it is as popular as it is. Well integrated flavors of plumbs, cassis, wood smoke, pencil shavings; but the finish was quicker than it should have been. Still very good, just not as long as I remember.
Great, big & rich Cab that I used my coravin with over several months with a few different friends, for tastings and then opened the last 1/4 to drink when we didn't open open a 2nd bottle of wine but wanted a bit more. It was a perfect amount to enjoy the last of this terrific cab!
Decanted approx. 30 minutes ... This has mellowed considerably since our first bottle two years ago. While still fruit forward, it's no longer a blueberry gut punch at first sip, opening with less pronounced bramble berry notes. The oak is better integrated, and there's less vanilla; more mocha tones. Spice is also muted. Soft and smooth and rich and lush and just enough over-the-top-ness. Not exactly what I'd want to drink everyday, but a perfect Christmas Day drinker. ... Christmas 2014
OK, I'll admit it. I've been a little tough on Caymus lately, especially with the release of 2009s/10s/11s. Overextracted. Too sweet. While that may be true...my opinion is evolving...I'm starting to think that maybe they're just (intentionally?) producing CAbs for drinking NOW, rather than later. Instead of bashing them, I'll just drink 'em young and enjoy it while I wait for other cellar dwellers of mine to mature. Nose of sweet dark fruit; black cherry, blackberry jam & red currant on the palate; distant campfire on finish. Ready to go, no reason to wait. It's funny: I recognized this trend earlier in some of what I call 'steakhouse expense account' Napa blends, but I failed to see it here until now.
Decanted for 90 minutes and served with a lamb dish against a Barolo. As per typical Caymus, the wine has strong vanilla flavors, with many other berry fruit flavors coming to the nose and taste. Decanting ahead of time is a must as the wine becomes awesome in body and length of finish.
Drank with Thanksgiving dinner, and what with making the dinner and having good conversation with the guests, I don't have a detailed recollection of this one. Having said that, I distinctly recall enjoying it thoroughly, with a long, deep, rich pulse of fruit, well-integrated tannins, and a very nice long finish. Full of brambly fruit flavors without being syrupy.
Decanted 1hr, classic Caymus love it or hate it, this vintage is quite rich, big and extracted. Huge flowery nose , hints of oak and vanilla, sweet currants, cassis, black cherry, plum, some koolaid notes on the palate. The richness of the fruit continues though out the mid palate and finish. I kid you not I could taste the sweetness of the fruit two minutes after my last taste. This Caymus (like most) should be drunk over the next five years to appreciate the sweetness and freshness of the fruit. With Caymus that is what it is all about IMHO!
superb wine paired with marinated steak tips that were grilled over an open flame. It really doesn't get better than this; full body with tannins and fruit that are evenly matched with a depth of flavor that lingers and renders sublime the dining experience
Dark red color. Nose of very sweet, ripe plum, intense wood from both American and French oak. On arrival, low tannin and low acidity; smooth and ready to drink structure-wise. Dramatic and heavy-handed oak delivers a palate sweetness of vanilla and chocolate that overwhelms fruit. Seems to suggest that if this bottle is representative of the overall release, it's a drink-now bottling, if one wishes to appreciate the fruit before it is dried up and fully subsumed in wood; absent is a structure to suggest it has much positive aging curve ahead. Bottle #2 of three.
Aromas of blackberry, dark cherry, rich black fruit, smoke and vanilla. Mouthful of blackberry, dark cherry and spice very rich black fruit, vanilla and chocolate. Served with rib eye steak, baked potatoe and salad. An excellent Cabernet with full and complex aromas and fruit flavours galore. Worked magic with the rib eye.
Caymus' recent trend has run a bit sweet for me, but you can't deny that it's a well-made wine from a quality vineyard. Nose of sweet dark fruit; black cherry, blackberry jam and red currant on the palate; distant campfire on finish. Ready to go, no reason to wait to drink these. '92' is probably a tiny bit generous...
A bit sweet compared to most Cabernets. Dark fruit, a hint of tobacco, and heavy vanilla on the palate. We enjoyed it, but there are way better Napa cabs out there at this price point. I likely won't buy this one again.
Drank from a magnum and decanted. I always find this wine way over rated given the price point. There are much better Napa Cab's at much lower price points. Always a crowd pleaser and can be counted to deliver at dinner parties.
Deep purple. Big, rich, and extracted, with a woody nose of black currants, cherries, cassis, bay leaf, sandalwood, and camphor. The dense and tarry palate is more powerful than elegant and is marked by good length, concentration, hefty yet suave tannins, and copious amounts of ripe, black fruit, cedary spice, toasty oak, and an espresso and licorice finish. Bold but structured, this needs a few years to hit its prime.
A great bottle to serve my 82 year old Dad who finally switched from drinking beer his whole life to wine, mainly jugs of Gallo red. I figured Caymus has that sweet appeal and it delivered. Again my take on Caymus is that it is a predictable wine crafted for wide acceptance.
Dark purple, highly extracted; floral nose that was very nice along with lots of cassis and red currant, cedar, pretty classic CA Cab; palate was richer, not sweet, same fruit as nose, plum, tart, cedary tannin on the finish; still very structured needing at least 2-3 years before it should be very good.
I always find the Caymus notes so interesting. At the end of the day, great scores, but so many negative and nasty notes (and I would guess those that write them know they are going to hate it before they even try it). I'm not sure I want to drink it all the time, but I appreciate the consistency of style... Dark fruits and chocolate all wrapped in an impeccably smooth vanilla coat. Goes down easy on a Friday night after a long week. When you're in the mood, what more can you ask for?
Oaky, disjoint and unpleasant wine. Could not finish a glass. Spicy, with pronounced flavors of white pepper, vanilla extract, and alcohol, this wine tasted as if the ripe and gritty, 'Rutherford dust' like extracted juice was left in a tub full of oak chips. Perhaps this wine will attain a better balance in the future; doubt it would appeal to my palate even then.
Typical Caymus profile with dense dark eggplant color, dark fruit on the nose and palate with a pronounced chocolate component along with notes of vanilla and nutmeg.... all well integrated, driving the bus on through the finish. Silky, yet firm tannins along with well integrated acidity and heat. This wine always pleases me.
All around darker than expected. Not quite the liquid vanilla fruit bomb I thought it would be. Impressive for this size of production. Tannins very drying on the finish. Drink now or better in a year or two.
This wine is too sweet. I tried it in November 2012 and hoped that another year would allow the oak/vanilla to settle down. It has not and I would not recommend this wine at its typical price point of $60+. It is not undrinkable and paired with the right bold/spicy food, it almost works. But for a wine of this price and perceived stature, it should have much better balance.
Very similar notes as the past. Very nice fruit, smooth, decent complexity, and nice finish. However, once again, this is a very fruit forward cab. and somewhat sweet which is not my preference. Still nice for a glass or two in my opinion but after that I would prefer something stronger. I still can not find the blend for this vintage but there appears to be a fair amount of syrah or petit syrah. Popped and poured but drank over another three hours. Not much of an improvement over time in my opinion. The females that were over absolutely loved this wine.
Typical Caymus profile, deep dark dense, inky color with perfumed nose and solid dark fruit forward taste. Nice mouth feel, velvet with well integrated tannins. Aged fruit on the finish with hint of leather.
Consistent with previous notes, fruit forward, notes of vanilla, soft tannins. Slightly less of a fruit bomb than other vintages of Caymus I've tasted recently (08 in particular), perhaps the fruit has settled just a bit.
This wine is completely overpowered by vanilla and chocolate. It's a desert wine. There's also a powerful perfume smell. I find it almost undrinkable so 80 is generous. Someone posted that it's similar Cakebread. That's fair. Their 2009 Cab is shockingly overpriced considering the contents of the bottle. I've had lots of Cali cabs with a choco/vanilla aspect to them. I find them all better without food. Again, like a desert wine. This one has crossed the line however.
I suppose I've been drinking too much french wine and when I come back to something like this it seems childish. Sorry to be so harsh but the emperor has no clothes.
Nose of sweet dark fruit; black cherry, blackberry jam and red currant on the palate; distant campfire on finish. Lately Caymus has been hitting me as (still dry, but) sweet-ish. I'm not sure if that's my palate or their winemaking...
THis wine was great on the first day after an hour of breathing. I was not able to finish it, so I continued o drink it on the 3rd. (very rare for me....usually I finish within 2 days) It became very flat. Kinda disappointed. I have had better vintages from Caymus Cab's. After reading the reviews, i was not the only one.
Nose of sweet blackberry followed by black tea and black olive. On the palate: cherry and blackberry jam and little tart red current (sweet and cherry rich but not cooked like jam) smooth but present tannins with a smokey, tobacco meaty finish. Well made and so accessible for such a young wine.
Consistent with previous notes, fruit forward, notes of vanilla, soft tannins. Slightly less of a fruit bomb than other vintages of Caymus I've tasted recently, perhaps the fruit has settled just a bit. Really drinking nicely right now.
This vintage appears to be closed off right now. Either that, or this bottle was a little off. The dense, sweet fruit is a bit sour and hollow now. It's still a great bottle of wine, but it's nowhere near as good as the bottle I had a year ago. Perhaps it's a testament to the difficulty of this vintage with the late rain.
Inky purple, opaque and full of glycerine. Immediately evident its very modern in style. First thing on the nose is vanilla, then some alcohol, though not "hot". You get very ripe plum...almost prune sugar density. There is also a little spice and menthol on the nose. If i was tasting this blind, at this point I would have guessed Australian Shiraz. The first flavor you get is Oak and vanilla, with very extracted fruit mostly the sweet plum and boysenberry. Secondarily you get some cedar and tobacco but you really have to search for it. It is smooth and pretty much devoid of tannin. The finish lasts barely 10 seconds. For those who like young, highly extracted wines I guess this is right up your alley, but for me its not at all what I like in Cabernet Sauvignon. My assessment is the grapes were over-ripe and this is the kind of wine that results. I have been a Caymus fan for 3 decades but I find this style of wine unappealing...if I wanted Shiraz I'd buy it, which I do on occasion. This wine will be lucky to last another 3 years in my view, so drink it as an infant, that's just what it is.
Supple and creamy-textured, with mocha, ripe plum and cherry flavors that show touches of tobacco, espresso and underbrush. Full-bodied, gaining tannic traction on the finish, elegant and readily approachable. Drink now through 2018. 71,690 cases made. –JL
My opinion of Caymus is a "safe" wine. It is well produced for the volumes they make and very drinkable and a bit on the sweet side with smooth soft tannins. I enjoyed it but it was not the type of wine that had a complexity or wow factor that I seek at this price point.
I know that there's a vocal minority that doesn't think that caymus warrants the hype. But wow, this is a phenomenal steak wine. Just had this with a ribeye and baked potato, and couldn't be happier. The 09 may be a tad on the fruity side but the nose is fantastic and the red fruit shines.
This was just awful and I don't think it was a bad bottle. The wine was very sweet and had a cough medicine taste. A huge disappointment for a Caymus. We had it alongside a 2010 Caymus Cabernet which was a bit better.
Cellartracker is exactly right on this one: it's delicious, but it isn't wine! (Hyperbole, but something that is so manipulated and tastes this away from the vineyard you have to wonder if it fits the definition of wine.) Anyway, I've always wanted to taste the Special Selection, but if it's made along the same philosophy I think I'll save my money! Happy New Year, trackers!
Teamed this at Christmas dinner of filet and fixins with a 2010 Mark Herold Napa Cabernet Sauvignon and 07 Bridesmaid Red Wine. All were opened for 3 hours before tasting. Caymus was described by group as approachable, fruity, rich, floral, spiced, oaky and complex. Mark Herold was described as big, dark, ripe, round, smooth, young and monstrous. The Bridesmaid was bright, smoky bacon flavors, peppery, herbs and lasting finish. The 6 tasters enjoyed all the wines, but liked the Caymus best, Herold 2nd and Bridesmaid 3rd.
Brought to a dinner party; drank from a magnum. Soft and smooth, fruit driven, very approachable. Very good, but a typical crowd pleaser. Much like Cake Bread, just another overpriced Napa Cab without much differentiation, complexity, or character.
Decanted approx. 3 hours ... Smells like heaven and tastes just as good. Rich, creamy blueberry pie, with cloves and cinnamon spice. Maybe even a hint of nutmeg. Perfect for Christmas. Hedonistic and decadent. Definitely done in a certain totally over-the-top style, but nails it perfectly. Smooth as silk and utterly enjoyable. ... Christmas 2012
Very fun to drink. Fruit forward, soft tannins, nice mouthfeel. Definitely get the vanilla that others have noted. This is my first non-SS, and the difference is pronounced. This isn't necessarily an inferior, just not very subtle. I enjoyed it for a change, but not what I want to drink every night.
Rich, thick, creamy texture with loads of dark cherry and vanilla flavors - almost candy-like with hints of warm maple syrup. Overwhelmingly sweet and extracted. Fills the mouth with alcohol, and a little over the top. Not really a balanced wine, more of a fruit bomb or grape juice on steroids. Very far from the 2007 and the 2004 vintages. Drink from 2012 to 2017.
Nothing revelatory here -- I echo what everyone else has said, but would emphasize that 2 hours of decanting turned this from being a little hot and tight into something smooth and rich. Even better on day two.
Purple and opaque. This wine looks capable of staining glass with its long translucent purple legs. The nose has lots of heat and ripe jammy fruit - plumbs, green apple, strawberries, vanila and sour cherries. Mouth feel is large with velvety tannins. The palette is much more refined than the nose would imply. The finish starts smooth and finishes with a syrupy vanilla. 5+13+16+8=92
Decanted 2 hours. Velvety smooth, but also quite boozy and featuring almost overpowering notes of vanilla. Though I can sorta get why people like this, I can't really understand how it warrants the price or the critical praise. I didn't mind drinking it, but it was not particularly food-friendly or balanced. Also, I don't see how aging this would make it any better; drink now. 84-87pts
Decanted and tasted, had 2 generous glasses at Flemming's steak house, served with bone in ribeye. Big, rich and dark, great balance, huge amounts of currants/cassis, dark plum, chocolate and hints of spice and vanilla. Not as sweet, jammy and oaky as I expected, however plenty of tannins to intergrated. 92+
Deep aromas are complex and inviting vanilla soaked cherries, tobacco, mocha, sage and cassis. Developed palate of chocolate, cherry pipe tobacco and mocha that is so smooth and appealing right now. good structure and very smooth.
Decanted for 3 hours. Tastes like an oompa-loompa's monecristo#2..really I can't say more for any underlying fruit apart from a little bit of cassis. Get a little carmalization in your steak and this wine will work wonders however I can't see much progress from a secondary standpoint. Better tannin integration then previous vintages. Praise C. Wagner for some downright beauty in its youth however tough to preach the benefits of lying this down for even 3 years till i get another snuff.
Not sure about this vintage. They picked after the rain that was the bain of the 09 harvest. Dominus picked before. It lacks the Classical caymus style and instead replaces it with a noticeable ammount of residual sugar.
I'm not typically a caymus fan, but this was too much for me. Too much sweetness and vanilla. More like a port to me. Completely overwhelmed all other aspects of the wine and any food that we tried with it. Couldn't finish my glass. Won't be drinking anymore of this.
Tasted after a previous flight. PopNPour. In the glass: Dark ruby. On the nose: Just enough fruit, but not overbearing of dark cherries and spice. In the mouth: Full mouth feel, decent grip of tannins yet smooth and well integrated. Had it all, front, middle and finish. Classic style of cab, velvety and multi-layerd. Drinking great now, but can go down for longer and it will only get better. Retail: $82
Getting to try the Caymus Cab 2009 is a real treat. A thick very dark wine appears almost inky scarlet to vermilion in color. On the nose, it exhibits lush fruit, succulent blackberry, ripe raspberry, and big black cherry. The fruit hits it out of the park! The bouquet brings mushrooms, chocolate, vanilla to the table. Well structured, the French-Oak delivers toast and smoke on the palate (16 months French-Oak before bottling). Soft tannins coat the mouth. Low acidity and sweet red fruit make it taste like red otter-pops (in a good way). The finish is tannic and hot just the way I want my Napa Cabs (14.8% abv). Overall it's an exceptional wine.
Another scruptious bottle of Caymus cab! This wine has an incredibly big cherry nose - I could smell this wine all night! The taste is typical Caymus with a little extra note of vanilla in the 2009 vintage. Caymus is one of the best pop and pour wines on the market - always a crowd pleaser!
Wow, I really loved this. We had a tiny sip right after opening, then poured through an aerator into a decanter for about two hours. The nose was blackberries, blueberries, and a little earth and vanilla. Not overpowering aromas, just rich and inviting. There is a little bit of sweetness up front, then it opens up into a delicious mix of the fruit flavors. The tannins seemed round, even in the sip just out of the bottle, and very pleasant, making for a nice mellow finish. Highly, highly enjoyable!
Decanted for 1.5 hours. Tannins were fairly strong at first when opening, but quickly mellowed out once decanted. Notes of vanilla and oak, like others mentioned. However I disagree about the vanilla being excessive. This wine has nice acidity, structure, and balance. It held up easily with a ribeye steak. I will probably give my other bottles at least another 6 months to a year, but it drinks very nice with decanting now.
When first opened I tested for cork-ness and was met by vanilla followed by a tannic attack. However, the bottle was then decanted for 1.5hrs and the result was quite nice. I do have to agree with other reviewers here and say that the vanilla was almost overwhelming to me. Too much oak was the opinion at the table.. In fact one of us stated it was somewhat like drinking a chocolate milk shake.. A description that once stated I could agree with. That being said it was one of the best chocolate milkshakes I have had with dinner and it stood up nicely against beef tenderloin, vinager heavy potato/green bean salad, and a horseradish sauce. Definately drinkable now with a 1hr+ decant.
Wow. Can you say vanilla? Listen, I like vanilla but the nose and to some extend the palate was dominated by this. On the good side was that it did have some nice fruit there and soft tannins. Overall pleasurable just not sure I can get past that. Maybe some age will help a bit.....
Color: Garnet Smell: Black currant, plum, cedar, faint smoke, graphite Taste: Black berry, blueberry, vanilla, with lingering notes of coffee and chocolate Overall: I have to say I'm impressed by this offering. I'm not sure that there are many producers making this style of wine at this price point. For $60 I want and expect clarity, complexity, and length. With Med+ tannin, Med acid, and intense fruit on the palate over a 30-45 second finish this is a home run for me. This is clearly California...and there's nothing wrong with staying true to where you're from. Outstanding.
First bottle from this vintage and I was not impressed. It is a shaddow of the 2008 IMHO. A lot of vanilla and fruit, but not well integrated and the oak seems forced into the wine instead of being a part of a balanced offering. Excellent color in the glass and a bright nose, but it lacks focus, balance, and integration. Hopefully some time in the bottle will really help this wine develop.
color almost an inky brown. vanilla, cherry and blackberry nose. Definitely vanilla taste first then a chocolate covered cherry with tannins strong enough to keep some balance. I like it but probably needs some food to bring out it's best.
Bold, complex, and yet with a sweet note. The bouquet is a fresh aromatic. The nose is a mix of tart and light sweetness. The palate is a layered complexity of sweet, sour, and very light tannins. Drink over the next 5 years, but at the same time will cellar well over ten years for sure. I do notice that about 72,000 cases were made. That brings some variability from bottle to bottle, as well as a whole host of opinions. It is not a bad wine,and I think you should try it, especially if you can get it for under $$65. (I paid $59.)
Despite what some others have said, this wine is much more restrained than the '08. Less syrupy, yet still with bold red and blue fruit. The Vanilla is certainly there, but smoothly integrated and not cloying. Glad I have 3 more.
Folks let me start by saying that 2004, 2005, 2006, 2007 and even 2008 caymus cabs were beautiful elegant wines. I would love to say the same thing about the 2009 but I can not. I've had the '09 twice and it is ridiculous. All I taste is vanilla and chocolate. The amount of vanilla in this wine is sickening. Not sure what Chuck and Co are up to but it'll only take 2-3 more years like this for them to screw up a really great brand. sorry.
This is not a classic cab by any means, but delicious nonetheless, and I would definitely buy more. You have to be in the mood for it, and it packs a flavour punch that pairs great with BBQ. The nose is mainly chocolate/mocha with blackberries and a touch of cough syrup (it is high alcohol) in the background. The palate is where this won my over - it has a very compelling, rich, mouth coating texture and a finish that goes on and on. Drank over the course of three days, and it did not change much at all. I can see this lasting but not necessarily improving.
A very solid cab, however, realization that you have to be in the mood for a very rich/fruit forward wine. Very smooth but once again appears to be a solid base of syrah or petit syrah. Nice finish. Decanted for 2 hours and drank over another 2. Not a big improvement over time - almost ready to just pop and pour.
This is serious wine! Dark ruby red color, nose of black currant, vanilla and spice. On the palate very dominant dark berries/black currant flavors, toasted oak, spices and minerals (lead/blyantspiss). Soft tannins and the oak is nicely integrated. Low acidity and very bright fruit, but not overly extracted. Bordeuauxish style. Drink now for freshness, or lay down for a few years for more maturity. Probably not a wine for the long haul, but drink before 2016.
Popped and poured. This is the strongest young wine I can remember. Full bodied, well balanced, core of dark cherry, vanilla, some coffee. I keep buying more at BJ's and like this so much I'm not going to take the chance of it improving with age.
Popped, breathed in bottle 60 minutes, consumed over following two hours. I don't know what to make of this. Seems over ripe, thick, and over extracted. Tasted like a cross between Tawny Port and root beer candy. Nursed my glass for two hours and left half a glass behind. Not a fan at this point in its evolution.
popped and poured a bit warmer than cellar temp. Dense dark opaque purple red. Chocolatey, creamy, berry. Delicious? yes. Wine? My dinner guests thought not. Has plenty of stuffing, but the style seems to be going further and further away from wine and more towards dessert. **** for what it is.
From vintages 2002 - 2009 this vintage is by far the most uncharacteristic Cab I have tasted from Caymus as well as other producers. Very candied on the palate with hints of root beer, thin palate, no typical cab profile. If this is where Caymus is heading it is not going in the right direction, gives me some pause as to whether or not to purchase the '09 SS. Much better Cab for the money with Turnbull, Chappellet, Rothwell Hyde...
Amazing jamminess both in nose and taste on opening, after ~ 30 minutes the wine mellowed somewhat but still had a wonderful current, jam taste. Great nose, body was firm with strong tannin underpinnings and a very smooth long finish. I would wait another 1-2 year before tasting again but a very lovely wine.
Purple with a little burgundy. Medium nose with vanilla and blackberry. Very smooth with blue and black fruits leading to a deep cherry finish with a bit of sweet dark chocolate. Fine tanins. Tasted a the winery.
Purple bright red, wild cherry, berries and earthiness. Impressive mid palate loaded with dark fruits, chewy tannins, a bit coase and bitter, could use a few more years in cellar to smooth it out. Still a Caymus, you can not mistake it, powerful red.
Beautiful nose of dark cherry, cassis, and jam. Mid palate carries on well from the entry. The finish is where I have an issue. A little too much sticky sweet sugar for me. But hey they made over 70,000 cases of the 2009. Impressive!
- Garnet color with medium forming legs. It's somewhat balanced and has flavours of licorice anise with a medium/full body. Narrow texture with a medium finish - Drank today with friends. Good aroma, but finish was not great. Probably needs more aging.
Had the family up for dinner and served two bottles with dinner. Popped and poured. Rich, smooth, currant, dark chocolate, vanilla, little smoke. Full bodied, well balanced, strong finish. Very impressive.
Once again, rich and very fruit forward cab. Starts off with nice hints of chocolate then transitions into some very nice dark fruits. Very smooth and nice finish. I can't find the blend but clearly a decent base of syrah or petit syrah which makes it so smooth and rich. Decanted for one hour and drank over a couple. Improved but not a huge improvement with time. This wine was clearly designed to pop and pour.
Napa 2011; 10/6/2011-10/9/2011 (Napa Valley, California): Out of all the wines we tried this was the most "Californian". Excellent wine that we had multiple times and was one of the trip favourites. A laser beam of vanilla fruit on the palate gave this a very distinctive signature.
Tasted this together with a 2008 caymus to compare and contrast. Ran both through a vinturi and enjoyed over3 hours. This 2009 did not have as much purple in the glass. Beautiful bright red color with shades of purple on the edge. Nose was muted compared to the 08 but still had nice scents of red fruit and, loads if dark fruit and subtle hints of spice. Mouthfeel feel was slightly thin but still enjoyable. This wine is drinking now, after some air, very nicely. This is the epitome of a napa cab and has a very nice qpr. strong flavors of cocoa powder and dark fruit. Love the napa pencil lead that also started to emerge. Paired beautiful with some grilled sirloin Bought a case and can't wait t enjoy over the next couple years. Don't stick this one in the cellar for 10 years. Enjoy.
Great wine, perfectly balanced, chocolate, soft and perfectly integrated tannins. If I can lodge one compaint is that this wine is lacking in some acids to brighten it up. I drank with braised short ribs and there was nothing about the wine that popped.
No formal notes, because quite frankly, I was enjoying this wine too much to take them. Absolutely tremendous wine, and drinkable right this very second. As soon as I have another $60 to burn, I'll be buying more. Superb.
Hedonistic, big young cab that I was really in the mood for tonight. Thick texture with some acidity but the tannins seem totally masked by the fruit. The palate is dominated by chocolate covered coffee beans with a little pencil lead there as well. Dark black fruits.
Decanted and drank over several hours. This wine evolved through several different deviations, with each being unique and satisfying. Overall, massive fruit with a hint of mocha and chocolate. I will be buying more (a lot more!).
too bad there's not a button for "I REALLY like it." this is in a really decadent spot right now. i described it as "sex in a glass" when i poured it into the decanter (i'm pretty sure i stole that descriptor from pjaines). pure hedonistic joy of ripe blackberries, cassis, vanilla, and even some caramelized brown sugar. the palate is thick and unctuously textured and bursting with ripe black fruits. a long finish is expected and the wine does not disappoint. caymus is so remarkably consistent vintage over vintage; it's almost like their wines can be considered nv and they stay true to their house style year over year. awesome stuff and to me much better than '07.
Caymus wines never cease to amaze me. I've drank a ton of bottles from '06 to '09 over the past three years and have noticed a trend with Caymus: 1) these wines are better the younger they are, and 2) every vintage tastes and ages similarly. If you enjoy Caymus, you no doubt enjoy sweet, hedonistic wines. The younger bottles of Caymus show more of the heddy characteristics. As it ages even a couple of years, it starts to develop a chocolaty aspect that can muddy up the sweetness. The older ones are still great, but they haven't improved to a place where it was worth cellaring the wine. I think the Select ones are what Caymus intended for cellaring. Continuing on, this bottle of'09 was frickin' awesome. Super sweet and balanced with a mouth-popping finish that really did last. Way to go Caymus...
Up against 2008 Caymus and 2007 Shafer 1.5...I like this the most--less alcohol less heat, plenty of fruit and mocha. Shafer had nicer tannins. 2008 was big with much heat to go with it. Big difference is the alcohol.
Dark ruby color. Blackberry and currant nose. Tastes of black cherry, violet, anise, earth, and mocha. Large oak backbone that needs time to integrate. Firm tannins. Good acidity. Powerful finish with some nice complexity. Well done. 14.4% alcohol.
I agree with previous notes that this is very similar to previous vintages. The consistency from Caymus is always impressive. Massive fruit on the nose and palate. Tannins are strong and get stronger with every glass. If tasted blind, there is no way I would have thought this was 2009. Impressive as always.
Very consistent with previous vintages, in fact almost identical. Ripe, liqueur like intensity, blueberry, coffee with savory herbs subtlety integrated. Nothing new or shocking here, however for those of us in love with Caymus, it's another winner!
-- Consumed at at cellar temp: 60°-65° F. Friends don't let friends drink red wine at room temp!
Caymus trio tasting (Thousand Oaks, Ca): Very dark red-violet. Nose of heavy toast American Oak, with ripe plum, chocolate, raisin. Medium tannin, low acidity. Very oaky and a bit ponderous compared to the fuit intensity initially on the palate. Gets smoother with a couple hours airing, and chocolate covered red cherry fruit really comes forward. Tasted next to the '07 and '08, it's the hippo of the trio.
Bought 6 bottles to cellar for at least 2 years, opened one just to make sure that the wine wasn't damaged (94 degrees when delivered). Pleasantly surprised, perfect for the age, powerful nose of dark chocolate with hints of vanilla and cherries, also picked up some sweet tobacco. Silky finish with subtle tannins. A young wine that will only get better with age! Looking forward to 2013!
Cali Cab tasting (Schaumburg Binny's): Great dark almost purple coloring. What a seductive nose; sweet cherries, chocolate. On the palate this wine was silky smooth, tannins were there but well hidden by lush dark cherries, chocolate and a beautiful vanilla/cake icing flavor. Very port like. This is a wine I could drink by itself all night long. Simply sexy.