Paul K

9.1

Think it’ll get better in a few years. — 18 days ago

Nathan Renfro

9.7

First bottle of the 2010. This is gonna be a really special wine but I think it need another 5-7 years. Tannins and softened, fruit is there, acidity is still strong, and don’t get me wrong it’s great now with a couple hour decant, but in a few years it’ll be really nice. Getting black, blue, and dark red fruit, ripe and juicy. Man so silky in the mouth. Graphite, stone, forest floor, cedar, hints of camphor, black licorice. Wonderful. Nice medium + finish. Really nice, only going to get better! — 2 months ago

Jay Kline

9.4

Opened and decanted hours prior to dinner; enjoyed over the course of a couple hours. The 1989 appears a deep garnet color with a near opaque core; medium viscosity with moderate staining of the tears. On the nose, the wine is vinous with notes of tart, ripe, and dried fruits: cassis, blackberries, black cherry, black plum, tobacco, Poblano pepper, mixed dried flowers, some cocoa, pencil shavings, dried green herbs, a touch of leather, some organic and gravelly earth and fine warm spices. On the palate, the wine is dry with medium+ tannin (integrated) and medium+ acid. Confirming the notes from the nose. The finish is long. Fabulous stuff with plenty of fuel left in the tank. Drink now through 2039. — 4 months ago

Somm David T

Independent Sommelier/Wine Educator

9.2

The 2006 Bordeaux vintage. The vintage while wasn’t Bordeaux’s best, it certainly wasn’t one of its worst. It had the unenviable position of following a grand 2005 vintage. I think better than 2000, maybe 09 & 10? Jury is still out. The Bordelaise also got greedy and raised their prices from 05. That was a mistake when it came to selling the 2006 vintage and it laid another layer of bad taste in consumers minds.

I really enjoy Pichon Lalande’s style/craft. The 06 is good, not great. In fact, I enjoyed this better w/o the lamb.

The fruits are just ripe. Velvety, rounded M+ tannins. Brambly blackberries, dryish black plum, black cherries, black raspberries, strawberries, some raspberry hues, oak barrel shavings, graphite, dry soils, dry tobacco & leather, dry clay, soft but dark spice, some dry herbs, soft baking spices- clove, nutmeg, cinnamon & vanillin, light milk chocolate, caramel hues, black tea, anise, some mid berry cola, dry & withering, dark & red flowers, violets, decent, round acidity, balanced, neatly structured/tensioned with an elegant finish that lasts just over 90 seconds and falls on dry earth and soft, dark spice.

Still acceding and has 15 plus yrs of good drinking ahead. Could make a case for rounding up to 93.

Paired w/ Grilled Rack of Lamb, Served with Rosemary Jus, Fondant Potatoes and Steamed Broccoli.

@EK148 — a day ago

Andrew Cullimore

9.5

Deep ruby garnet , thin garnet rim . Just beginning to show some development, with grafite tinged , pipe tobacco, cassis , spicy herbal hints and oyster shell notes. On the palate this still comes across as very young , dark cassis , blackcurrant fruit and a very long , detailed mineral and saline length. Sweet but grippy tannin , and fresh acidity. Tobacco and oyster shell return on the long finish . Needs time but has a great future . Come back in 5 -10 years , will last well a further 25 . Apologies for the silly stock photo , don’t think I took one having been so excited by both the 2016 and 2010. A huge , vast improvement on the rather chunky , forced and flat 2009 had at Vinous Icons Miami in Nov 2024. At Vinous Icons NY , Pier 60 , Feb 2025. — 2 months ago

Somm David T

Independent Sommelier/Wine Educator

9.6

I think if you read this nonsense I post, you know how I feel about this producer, past & present. This 07 is outstanding & top of its bell curve. It is so good to revisit these great vintages of Caymus Classic.

This is fresher than the 97. It is rich/lush, cassis to currents, ripe, blackberries, black raspberries, black plum, raspberries & strawberries. Dark chocolate, mocha, classic, beautiful, Caymus Classic spice that I miss dearly in their new wines, black licorice, fudge, clove, cinnamon, nutmeg & vanillin, most top soil, limestone, dry herbs, dry tobacco, barrel shavings, taut leather, volcanic grey clay, dark, fresh & slightly withering flowers, violets, beautiful round acidity, balance, structure, nice tension and elegant finish that last minutes and falls on spice and evoluted earth tones.

This bottle is in fine shape. Still strong and will last another 10 years of fine drinking. Phenomenal vintage and time to enjoy. — 4 months ago

Ronald LaMascus

9.2

As good as advertised! The nose permeates the air immediately upon uncorking! And what a nose it is! The ripe fruits just burst out of the bottle before you finish pouring the first few ounces. Full bodied, great mouthfeel, mild tannins but enough to think it could age a bit very nicely. But, why wait when it’s drinking so well already. Even though it sells in the $65-70 range nationally, my local wine store has it for under $40 which makes it quite the bargain. Will definitely be stocking up!! — 2 months ago

Victor Hsu

9.5

Graceful as a ballet dancer—heady notes of yeasty and nutty roundness (think morning fresh baked bagel with almond and hazelnut) punctuated by the staccato of gently sour citrus (lemon, lime, citron, yuzu), balanced by minerals and delightful fizz. Drinks much younger than it is, so if you are lucky enough to have more of this ambrosia there’s no rush to empty out your cellar (20 is the new 10, as the Boomers would say). Enjoyed this gem at Hayato Restaurant in LA (best Kaiseki I’ve ever experienced) with my daughter Rachel and her friend Lindsay right after they finished taking the California Bar Exam. Best of luck, girls! — 2 months ago

Norman

9.5

This came out firing and did not let up. We were eating outside and when they brought the decanter out it literally filled the area with its nose. Lovely. I’ve rated it a lot and I think it’s consistent. — 4 months ago

Christian Fischer

9.0

Last bottle. Time to drink is now, don’t think this will improve from here. Needed a bit of air to come together, but overall remained somewhat muted. — 5 months ago