March 28, 2021 - It was good.
February 7, 2021 - Still drinking very nicely in 2021
December 28, 2020 - Not a modern Caymus fan but this bottle from an unpopular vintage showed exceptionally well on Christmas Day. Has the SS's characteristic blackberry, cassis and violet notes, good depth, and a long, elegant finish. Very contemplative. Not yet fully mature. Well-cellared bottles can cruise here for years.
December 4, 2020 - Clear, deep garnet with pronounced legs.
Clean, pronounced aromas and fully developed. Meaty, leather and savoury on the nose. Dry, medium + acid, medium soft tannin and medium + alcohol. Pronounced flavours of cooked blackberry and savoury notes. Outstanding, drink now and not suitable for further ageing (12 months for my last bottle).
October 30, 2020 - Big beautiful cab! Lush and bold... velvety mouthfeel. Ripe fruit and very relaxed tannin. This was my only bottle, but I think there is still some window in front of this. That said, if I had more I would probably drink over next 6-12 months to enjoy it at its best.
August 18, 2020 - Better on Day 2
July 25, 2020 - 4th Saturday Group: Uptown Brown Bag (R&Ds): Double blind. Dark inky color. Aromas of black fruit, cedar and brown sugar. Balanced; nice fruit on the palate. Medium tannins. Finishes with good length. Nice, if a bit young- yet another Napa cab sauv.
July 25, 2020 - 15.4% alcohol, that is a lot but it has a lot of fruit to deal with it. The second night was much more interesting as usual. Lots of delicious Casis flavors and finishes long with good grip.
May 9, 2020 - A finely chiseled wine of power and balance. Purple black in color, cedar, cigar box and black fruit leap from the glass. Fruit and tannin well-balanced, layer upon layer of mouth-coating chocolate, black plum, ripe fig and hoisin give way to a 60-second finish echoing boysenberry, plum and a hint of pine. Simply delicious. Drink now-2025.
April 4, 2020 - paired nicely with smoked and reverse seared bone-in ribeye. Big fruits with soft velvety feel. pure caymus. plenty of tannins and spice to complement and stand up against the smoked meat.