Crisp and light, fruitier. Liked it a lot but significantly more enjoyable when chilled. Warmed up becomes a bit more tart and juicy — 4 months ago
Always a banger! With home made osso buco and went in the pot too. Stone fruit, lemon, acid bready mineral veg bell pepper — 4 months ago
Refreshing, clean and best served very cold. — a month ago
Lemon, flint, cream, impressive power. — 4 months ago
We like Paso Robles cabs. This is good. — 6 months ago
Extra point for drinking it at the source — 9 days ago
At our second special Caymus dinner on Sky Princess serving this wine. I’ve had lots of Caymus wines over the years. This is in line with the brand, but not what I remember from the wines from the late 70’s. As the price increased, I lost interest. It’s ok, but I feel there are better wines at the price point for the Cabernet Sauvignon. — 3 months ago
Very tasty — 4 months ago
Paul J
Double blind wine tasting. 3 Whites and 3 Reds:
1. ‘18 Hamilton Russell Chard - WOTN across both whites and reds - complex, refined, fruit integrated with honey, oak, butter, cream, camomile.
2. ‘20 Hartenberg The Eleanor Chard - big wine that could use a few years. Nice fruit and lovely acidity. Mix between a White Burg and Rhone Blend.
3. ‘22 Far Niente Chard - potential, very young, not the best QPR. Reminded me of young Paul Hobbs single vineyard Chards.
1. ‘12 Giacomo Fenocchio 90 di Riserva Barolo - aged showed through nicely, but still lively with dark cherries and ample tannins.
2. ‘20 Vilafonte - decanted, but young and an absolutely massive wine. Black fruit, chewy, with decent sweetness.
3. ‘02 Origin Red Blend - nose of black tar and cigars. Zero fruit and big tar, tobacco, and bbq flavors. Bigger wine than I was expecting.
Great night with great friends!
— 24 days ago