Somm David T

Independent Sommelier/Wine Educator

9.4

I have written a few times regarding my tale of Caymus & Caymus Classic. Their vintages post 2011 and their vintages pre 2011.

I have at event tastings that Caymus was pouring, encouraged their staff to talk with Chuck to make both Caymus & Caymus Classic. Recently, I emailed them to pass on my thoughts to Chuck asking him to make both. If you liked Caymus the way it was, I encourage you to do the same. There is a dwelling amount of older, well preserved Caymus Classic vintages. info@wagnerfamilyofwine.com should you be so inclined.

Their post 2011 Caymus Cabernets are picked at higher brix and syrupy sweet. I get why Chuck changed. Many like sweeter Cabernets that drink easy young. That is not my wheelhouse.

In my intermediate wine days, I aged and enjoyed many pre 2012 vintages. This perfect bottle bought on the secondary market at around $70 is extremely well stored. The cork when I cut the foil looked slightly depressed, when I pulled it with an Ah-so was next to new.

I enjoyed this with a Ribcap, not the best wine for that steak but, ok. This 07 is more filet or NY Strip.

The nose shows; a very dark core of sweet currants. Ripe-lush-blackberries, black cherries, the blackest of plum to pudding, black raspberries, poached/slightly baked strawberries, circling raspberries, anise to black licorice, woven baking spices-cinnamon, clove, nutmeg & vanilla, caramel, dark chocolate, mellow dark spices, sweet tarriness & dark earth, dry crush limestone, moist, grey volcanic clays, dry top soil, dry tobacco, some sweet graphite, steeped black tea & withering/candied, dark, red flowers framed in liquid violets/lavender.

This bottle now nearly 18 years in bottle has not faded. It is at its precipice and will hold a few yrs. 2007 a grand Napa vintage. Decanted a little over an hour and enjoyed over the next 90-120 minutes. With this experience, another hour in the decanter is even better.

M-M+ velvety, rounded, tannins. The palate is round, ripe, lush, ruby fruits of; dark core of sweet currants. Ripe-lush; blackberries, black cherries, the blackest of plum to pudding, stewed plum, black raspberries, poached/slightly baked strawberries, circling raspberries with notes of liqueur overtones, anise to black licorice, woven baking spices-cinnamon, clove, nutmeg & vanilla, caramel, dark chocolate, black licorice, dark berry cola, distinct dark, Caynus Classic spices w/ palate heat, herbaceous notes, sweet tarriness & dark earth, dry crush limestone/rock, moist, grey volcanic clays, dry top soil, dry river stone, charcoal, notes of menthol, dry tobacco, leather, dry oak barrel shavings, some sweet graphite, steeped black tea & withering/candied, dark, red flowers framed in liquid violets/lavender, perfect, round acidity with an incredibly; balanced, well knitted-toned-structured, elegantly/smartly polished finish that goes on and on and long sets on beautiful earth & spice.

94+ This experience is becoming rarer & rarer. — a month ago

Bob McDonald

9.2

Medium plus Ruby in colour - when swirled a tawny note shows. Dusty berry derived aromas - cassis/blackcurrant on the medium weight palate; cedar/cigar box with a touch of capsicum. A very good mature left bank Bordeaux from an excellent vintage. I had a bottle of this 3 years ago and received some commentary from other Delectable users that I was drinking this too early. It does have a longer life than I said 3 years ago but I am more than happy to drink it now. As LM Segal said about this wine on Delectable, “If you’ve got em drink em”. As always with Lynch Bages it deserves a higher rating than 5th Growth - but in summary not overly complex. — 3 years ago

Louis Martin

9.4

Smooth, hint of sour cherry, cigar and leather flavor, bolder than a normal Margaux due to the higher level of Petit Merlot in the blend, paired beautifully with a rich pumpkin ravioli dish. — 4 months ago

Delectable Wine

Follow to learn about our favorite wines & people.

9.6

The 2017 Vieux Château Certan was picked from September 12. This has a perfumed and quite floral bouquet with blackberries and violets. It shows lovely definition and mineralité, that hint of wild heather coming through but none of the previous menthol scents. The palate is exceptionally well-balanced with chiseled tannins, which are a perfect bead of acidity. I adore how this gathers momentum towards the lightly spiced, persistent finish. This shows better than when I tasted it just after bottling six years ago, hence my higher score. Tasted at the VCC vertical in Etikhove, Belgium. (Neal Martin, Vinous, July 2024)
— 2 years ago

Carolyn Patrone

9.6

Wonderful nose, toasted almond, sherry, lemon, ripe pear. Oxidation is just right- not overwhelming, but adds to complexity and character. Slightly orange color, full bodied. Would love to know actual alcohol, label says 11-14%, but tears indicated higher alcohol, but very well balanced. Disgorged 14 November 2019. — 2 years ago

Joe Santiago

9.0

Rating this a little higher because I am having delicious blue cheese that is pairing very well with it. A bit light for a Malbec, but holding up well with blue. — 3 years ago

Paul J

9.7

@ Silverspoon. Open 30+ minutes in the bottle. This was amazing!! Bold yet refined. Savory with that Napa sweetness present. Could mistake for a higher end Bordeaux with cedar and anise. Simply great! — a year ago

with Brooke

GT

9.4

Very dry, high high acid. Leather, smoke, cedar, minerals. Not much fruit. Higher tannins. And a good borolo flavor — 2 years ago

Paul J

9.5

1hr+ decant. Loved this! Dark red color with a high quality nose and finish. Tough to describe but it’s what you expected to smell and taste in a higher end Bordeaux. I sensed some Italian influence as the tannins were prominent. Paired nicely with ham and sweet potatoes. Merry Christmas!! — 2 years ago

with Brooke

Doug Powers

9.9

Redfruit aromas and flavors, this is still hopelessly young, though the tannins have softened a bit and it seems to be inching towards maturity, impeccable balance and great depth of flavors, super long, lingering finish, just an absolutely fantastic, old school California mountain Cabernet. I have always believed this to be the best Dunn Howell Mountain ever made (I’ve tasted 1981-1992, with a distinct style change towards riper and higher ABV starting around 1992, after which I stopped buying the wine). $15 full retail when I bought it in late 1984. — 3 years ago

with Jim