(From 2008 Vintage) Open fruit, rich, lush and layered, serving up a complex mix of plum, blackberry, black licorice and spices. Full-bodied and supple-textured, ending with a long, persistent finish that keeps repeating the core flavor themes.
(From 2009 Vintage) Both Cabernet bottlings have aromas and flavors which can only be achieved through "hang time" – a technique which chances the loss of crop if early winter sets in. Leaving the fruit to "hang" on the vine unusually long develops suppleness, increases color, and matures the tannins of the grapes. The wines are abundant in textural tannins yet soft as velvet. Crop thinning, allowing measured sunlight to reach the vine's fruit zone, and waiting for increased ripeness are all part of our viticultural practices. Caymus Cabernets offer a wide array of aromas and flavors including cocoa, cassis and vanilla.
had this with a porterhouse steak. 18.08.2010 the first impression was a fine tight Knit burgundy opened up after 15-20 minutes to a fine silky cab, with slight vanilla flavours. after an hour the wine had turned and tasted a bit like a port wine..... comment: this vintage should probably have drunk already some years ago... interested in hearing other comments on same vintage
Oh my g-d 01 is holding up NICEEEE!
Parker 96 2011-2025
Decanter(From 2003 Vintage) Rating: 4/5 - As reviewed by Decanter. Blackberry and damson fruit, roasted coffee beans. Bold flavours, rich and full bodied. Softly structured but balanced acidity giving freshness. Sensitive use of spicy oak, lush finish. Drink 2009-12.
Wine Advocate(From 2003 Vintage) Rating: 94/100 - As reviewed in Wine Advocate # 162 on Dec-05
Wine Spectator(From 2003 Vintage) Rating: 93/100 - As reviewed by Wine Spectator on 10/15/06