I have had the 2006 vintage recently (tasted that on March/2012) and it blew me away after decanting it for 30 minutes, it tasted fantastic (this was my 2009 vintage wine notes): Wine: Twenty Rows Cabernet 2006 Color Dark & rich blackberry color with minor resemblance of the reds on the rim of the top layer (so dark that even under the light, you will have a hard time see through the glass) On the Nose: Heavy Currants and blackberries, dark cherries and some coco or rather dark chocolate alike aroma Tasting: When it was first opened, the wine was rather light and easy to finish. Nothing shows up on the pallet that would be considered as “heavy” or “spicy.” After about 30 minutes of airing, the blackberries started to really shows up on taste. I am not talking about just regular freshen up blackberries; this is more like a highly concentrated dose of dark/blackberries or cherries that really makes the wine unique. In a sense, the wine begins with a fruit forward sensation in your mouth and you expected it would be light and easy to drink but when it comes toward to the finish, it’s heavy and big, yet minor spiciness undergoes your throat but still very smooth when you swallow it. Overall, I take this wine as a big and bold wine. Should work perfectly on some strong flavor food like BBQ pull pork or ribs or some Cajun spices marinated chicken on the grill. This wine can be drank alone by itself, although I do see that it would be even more interesting when pairing with some good southern style Barbeque cuisine. Rating: 90/100 RC
****2009 vintage: However, I just opened the 2009 bottle, I have totally regretted it. Why? Does the wine sucks like what everyone stated in other reviews? I can't tell. I can't tell you because this wine was made to be drank as a cab that needs some solid time in aging. This is no commercial or mass production wine (or at least the 2006 vintage tasted nothing like it), it just requires some solid aging, 5 year plus i say. So if you have purchased this particular vintage, store it in your cellar and wait for it. Drink it in between 2014 to 2016, and I promise you that the fruit forward berries and Currants will blew your mind away. This wine is something that's worth stocking up and it will be greatly appreciated after some proper aging like how a good old bold Napa Cab should of.
In the mean time, try finding the 06 vintage. I wish I could get my hands on another bottle of it and not the empty one I have finished.
Cheers! RC
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Wine: Twenty Rows Cabernet 2006 Color Dark & rich blackberry color with minor resemblance of the reds on the rim of the top layer (so dark that even under the light, you will have a hard time see through the glass) On the Nose: Heavy Currants and blackberries, dark cherries and some coco or rather dark chocolate alike aroma Tasting: When it was first opened, the wine was rather light and easy to finish. Nothing shows up on the pallet that would be considered as “heavy” or “spicy.” After about 30 minutes of airing, the blackberries started to really shows up on taste. I am not talking about just regular freshen up blackberries; this is more like a highly concentrated dose of dark/blackberries or cherries that really makes the wine unique. In a sense, the wine begins with a fruit forward sensation in your mouth and you expected it would be light and easy to drink but when it comes toward to the finish, it’s heavy and big, yet minor spiciness undergoes your throat but still very smooth when you swallow it. Overall, I take this wine as a big and bold wine. Should work perfectly on some strong flavor food like BBQ pull pork or ribs or some Cajun spices marinated chicken on the grill. This wine can be drank alone by itself, although I do see that it would be even more interesting when pairing with some good southern style Barbeque cuisine. Rating: 90/100
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A very very interesting wine with a good demonstration on the New World Wine Character. This is not your dry Cabernet with just earthy or oaky flavor, this is definitely a fruit forward Cabernet with a twist to it! First sip out of the bottle, it was heavy, spicy, a slight hint of cream/vanilla character but immediately you will notice this is a wine that is ready to be drank even without further aging. It's Strong and Bold, it will knock you out with's its heavy intensify flavors that will remain in your taste buds for a quite a bit. If you have $50-$80 ( got mine for $50 bucks and sees it else where for $79) to spend on a special occasion, this is a wine that's worth a try in your lifetime.
Here's an interesting intake on the wine, I left half bottle in a room with cold temperature for about 30 minutes + 20-25 mins after opening (a little close to 45 degree F) and for the first time ever in my life on a Red, it tasted even better and the chills really brings out the "creaminess" out of the wine and Cherries + Vanilla start coming out of nowhere! BUt as soon as the wine's temperature reach back to the mid 50s degree F, the creaminess character fades back to the level when it was first opened.
Nevertheless, like a lot of folks have suggested: "It's a Caymus, of course is good!" Well I say try it and you won't regret it (although your wallet might, or if you like dry Cab that is).
RC 2012
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2009 Twenty Rows Cabernet Sauvignon
4/14/2012 - WineSwinger wrote:
I have had the 2006 vintage recently (tasted that on March/2012) and it blew me away after decanting it for 30 minutes, it tasted fantastic (this was my 2009 vintage wine notes):
Wine:
Twenty Rows Cabernet 2006
Color
Dark & rich blackberry color with minor resemblance of the reds on the rim of the top layer (so dark that even under the light, you will have a hard time see through the glass)
On the Nose:
Heavy Currants and blackberries, dark cherries and some coco or rather dark chocolate alike aroma
Tasting:
When it was first opened, the wine was rather light and easy to finish. Nothing shows up on the pallet that would be considered as “heavy” or “spicy.”
After about 30 minutes of airing, the blackberries started to really shows up on taste. I am not talking about just regular freshen up blackberries; this is more like a highly concentrated dose of dark/blackberries or cherries that really makes the wine unique. In a sense, the wine begins with a fruit forward sensation in your mouth and you expected it would be light and easy to drink but when it comes toward to the finish, it’s heavy and big, yet minor spiciness undergoes your throat but still very smooth when you swallow it.
Overall, I take this wine as a big and bold wine. Should work perfectly on some strong flavor food like BBQ pull pork or ribs or some Cajun spices marinated chicken on the grill. This wine can be drank alone by itself, although I do see that it would be even more interesting when pairing with some good southern style Barbeque cuisine.
Rating: 90/100
RC
****2009 vintage: However, I just opened the 2009 bottle, I have totally regretted it. Why? Does the wine sucks like what everyone stated in other reviews? I can't tell. I can't tell you because this wine was made to be drank as a cab that needs some solid time in aging. This is no commercial or mass production wine (or at least the 2006 vintage tasted nothing like it), it just requires some solid aging, 5 year plus i say. So if you have purchased this particular vintage, store it in your cellar and wait for it. Drink it in between 2014 to 2016, and I promise you that the fruit forward berries and Currants will blew your mind away. This wine is something that's worth stocking up and it will be greatly appreciated after some proper aging like how a good old bold Napa Cab should of.
In the mean time, try finding the 06 vintage. I wish I could get my hands on another bottle of it and not the empty one I have finished.
Cheers!
RC
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2006 Twenty Rows Cabernet Sauvignon
3/16/2012 - WineSwinger wrote: 90 Points
Wine:
Twenty Rows Cabernet 2006
Color
Dark & rich blackberry color with minor resemblance of the reds on the rim of the top layer (so dark that even under the light, you will have a hard time see through the glass)
On the Nose:
Heavy Currants and blackberries, dark cherries and some coco or rather dark chocolate alike aroma
Tasting:
When it was first opened, the wine was rather light and easy to finish. Nothing shows up on the pallet that would be considered as “heavy” or “spicy.”
After about 30 minutes of airing, the blackberries started to really shows up on taste. I am not talking about just regular freshen up blackberries; this is more like a highly concentrated dose of dark/blackberries or cherries that really makes the wine unique. In a sense, the wine begins with a fruit forward sensation in your mouth and you expected it would be light and easy to drink but when it comes toward to the finish, it’s heavy and big, yet minor spiciness undergoes your throat but still very smooth when you swallow it.
Overall, I take this wine as a big and bold wine. Should work perfectly on some strong flavor food like BBQ pull pork or ribs or some Cajun spices marinated chicken on the grill. This wine can be drank alone by itself, although I do see that it would be even more interesting when pairing with some good southern style Barbeque cuisine.
Rating: 90/100
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2008 Caymus Cabernet Sauvignon
2/17/2012 - WineSwinger wrote: 92 Points
A very very interesting wine with a good demonstration on the New World Wine Character. This is not your dry Cabernet with just earthy or oaky flavor, this is definitely a fruit forward Cabernet with a twist to it! First sip out of the bottle, it was heavy, spicy, a slight hint of cream/vanilla character but immediately you will notice this is a wine that is ready to be drank even without further aging. It's Strong and Bold, it will knock you out with's its heavy intensify flavors that will remain in your taste buds for a quite a bit. If you have $50-$80 ( got mine for $50 bucks and sees it else where for $79) to spend on a special occasion, this is a wine that's worth a try in your lifetime.
Here's an interesting intake on the wine, I left half bottle in a room with cold temperature for about 30 minutes + 20-25 mins after opening (a little close to 45 degree F) and for the first time ever in my life on a Red, it tasted even better and the chills really brings out the "creaminess" out of the wine and Cherries + Vanilla start coming out of nowhere! BUt as soon as the wine's temperature reach back to the mid 50s degree F, the creaminess character fades back to the level when it was first opened.
Nevertheless, like a lot of folks have suggested: "It's a Caymus, of course is good!" Well I say try it and you won't regret it (although your wallet might, or if you like dry Cab that is).
RC 2012
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