"I am old enough to remember Chuck Wagner and his father, who I first met at Caymus in the late seventies. This is clearly one of Napa Valley’s iconic wineries, as well as one that, amazingly, never went through a bad patch. Obviously, no matter which generation is in the driver’s seat (or should I say tractor’s seat), Caymus Vineyard knows how to deliver flavor and deliciousness." - Robert Parker, The Wine Advocate.
There are no professional reviews yet on the Caymus Cabernet 2014. Robert Parker of the Wine Advocate rated the Caymus Cabernet 2012 96 points! Regardless of the reviews, this is a high quality Napa Cabernet that delivers year after year. Followers of Caymus know this for a fact. Here is Parker's review on the 2012:
"They appear to be immune to some of winedom’s less than intelligent trends and fads that we see from time to time, and the result is a spectacular 2012 Cabernet Sauvignon 40th Anniversary offering. Its dense purple/black color is followed by copious quantities of crème de cassis and blackberry fruit, silky tannins, a voluptuous texture and stunning purity as well as length. This full-bodied effort is a fabulous example of Napa Valley Cabernet Sauvignon as well as a tribute to this amazing family. It is so good now, why wait? However, I’m sure that like most vintages of Caymus, it will last for 20-25 years. Amazing!" - Robert Parker, The Wine Advocate, 96 points!
The Wagner family has farmed the current Caymus property since the 1940s; until 1972, when the winery was established, the fruit was sold to other area wineries. The vineyard was planted to Nathan Fay's clone of Cabernet Sauvignon in the 1960s. Fay also famously provided grapes to Stag's Leap Wine Cellars. In 1975, the winery hired Randy Dunn as winemaker, and offered the first vintage of their flagship wine, the Caymus Special Selection. The Special Selection is not produced every year, but only in "better years" (the last vintage of Special Selection not to be released was 1996).
Caymus Vineyards produces two Cabernets Sauvignons – a "Napa Valley" and the venerable "Special Selection". 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.