Dissociated notes of oak, acid, and simple fruit. Very faded tannin. Drinkable but not a great wine for aging this long despite the high acid content. If I knew more about winemaking I might speculate why.
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Still very deep color. Cedar, savory, and gravelly tones dominate. Not too much fruit or tannin left, but still plenty of acid and life on the mature profile. Very nice… reminds me of St. Julien.
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Medium red-brown. Aromas steered significantly by heaps of smoky French oak, there's still nice rooty and cedary cherry fruit coming out as well. Low tannin, medium-low acidity. There's a balsamic element in the mouth, a stylistic trait common to Caymus-produced wines of the period (this was produced by Chuck Wagner). Very elegant and srich stuff, finishes with aged and wonderfully complex flavors. The Caymus estate cabernet clone is easily recognizable too; Wayne Hogue was lucky to propogate and plant his hillside vineyard with budwood from Charlie Wagner. Last one, dang it. Bottle #12 of twelve.
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What a great old cab. Nose of dusty cedar, currantish fruit, hint of soy sauce, touch of aged balsamic vinegar. Smooth and graceful with cedary cab fruit and a lovely smoky, ashy, almost campfire note that persists on the long finish. Just a treat to have and savor.
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6/8/2016 - Quiet Lion wrote: 88 Points
Same as previous note.
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5/10/2016 - Quiet Lion Does not like this wine: 88 Points
Dissociated notes of oak, acid, and simple fruit. Very faded tannin. Drinkable but not a great wine for aging this long despite the high acid content. If I knew more about winemaking I might speculate why.
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12/1/2013 - DollarMenunaire wrote: 91 Points
Still very deep color. Cedar, savory, and gravelly tones dominate. Not too much fruit or tannin left, but still plenty of acid and life on the mature profile. Very nice… reminds me of St. Julien.
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7/26/2011 - Hodby wrote: 92 Points
Medium red-brown. Aromas steered significantly by heaps of smoky French oak, there's still nice rooty and cedary cherry fruit coming out as well. Low tannin, medium-low acidity. There's a balsamic element in the mouth, a stylistic trait common to Caymus-produced wines of the period (this was produced by Chuck Wagner). Very elegant and srich stuff, finishes with aged and wonderfully complex flavors. The Caymus estate cabernet clone is easily recognizable too; Wayne Hogue was lucky to propogate and plant his hillside vineyard with budwood from Charlie Wagner. Last one, dang it. Bottle #12 of twelve.
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7/7/2007 - Chomsky wrote: 92 Points
What a great old cab. Nose of dusty cedar, currantish fruit, hint of soy sauce, touch of aged balsamic vinegar. Smooth and graceful with cedary cab fruit and a lovely smoky, ashy, almost campfire note that persists on the long finish. Just a treat to have and savor.
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