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Avg Auction:
(of 6 listings - 96 months )
$79.80 Details
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Avg Marketplace:
(of 1 listings - last 12 months)
$89.95Details
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1991 Caymus - Cabernet Sauvignon Napa Valley Cabernet Sauvignon - USA - California - Napa - Napa Valley - Red

USA - California - Napa - Napa Valley

Red Cabernet Sauvignon
Producer Notes

Caymus Vineyards was founded in 1972 by the Wagner family in Napa Valley's Rutherford district. The Wagners originally immigrated to the San Francisco Bay area from Alsace in the late 1880s. The winery produces both a Napa Valley Cabernet Sauvignon and since 1975, a Special Selection Cabernet Sauvignon, differentiated by superior fruit and additional barrel aging. The name, Caymus, has dual... More »

Score
90
Drink Dates
Comm: 2004-2010 VF: 1995-2004
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Author David P187
Site / Blog   Trust Rating 97.842%
Tasted On 11/27/2013

Recall loving everything about this wine, that it still seemed young, and offered rich dark fruits (berries and cherries), earth, smoke, tobacco, wrapped in velvet.

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Comments
Author Jito72
Site / Blog   Trust Rating 99.492%
Tasted On 01/21/2011
Drink Dates 1999-2010

Very enjoyable, ripe, mature, complex, somehow starting to dry little. Drink now.

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Comments
Author Bryon
Site / Blog   Trust Rating 98.349%
Tasted On 09/17/2010
Drink Dates 2010-2011

We drank the Caymus 1991, The Dead Arm 2005 and Beringer Napa 2004 on the annual golf trip. No surprises on the tastings - The Caymus has held up well, the color was slightly brown on the edge but in real good shape, the body was medium, the fruit and oak was light and enjoyable. We had this one first as if it were a Pinot to start the evening. The Dead Arm was the third wine the first evening and it was awsome! I love Oak and it had plenty, the fruit was also well pronounced, the wine was very dry but balanced and the body and color was perfect. The Beringer Napa Cab we drank on the second night as the third wine. It definately had a nice oak flavor, Very enjoyable! Ii is less balanced then the Dead Arm. Of the last two the Dead Arm seemed to have plenty of life left and the Beringer was drinking at it's peak.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.