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ccroteau

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2005 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
JR ...
Drink Dates
Comm: 2009-2015
Go

JR ...
Source Jancis Robinson
Author Ish Wine Cellar
Site / Blog   Trust Rating 94.286%
Tasted On 04/27/2013
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Comments
Author Jito72
Site / Blog   Trust Rating 99.542%
Tasted On 12/08/2012
Drink Dates 2010-2020

Good as usual Caymus are, a textbook of Cabernet :) My only concern is I found a little muteness in aromas and finish...maybe is in a mute phase in where it may be getting ready to gain complexity in bottle.

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Author Southbound Union
Site / Blog www.myspace.com/southboundunion  Trust Rating 92.925%
Tasted On 09/14/2012
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Comments
Author cloudon
Site / Blog   Trust Rating 99.003%
Tasted On 08/04/2011

Fantastic. this validates the last bottle I had was bad because this wine was knockout. Beautiful nose with a perfume of white flowers, blueberry, and cedar. I taste mineral and chocolate infused cherries that has a few years on it so the tannins were softer than usual but the wine had plenty of power and life left. I would say this bottle was entering prime time. One more year in the cellar would be perfect. Delicious!

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Comments
Author Rick2002
Site / Blog   Trust Rating 94.34%
Tasted On 06/19/2010
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Comments
Author VinoDeparture
Site / Blog   Trust Rating 98.385%
Tasted On 04/29/2010
2 of 2 people found this useful
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Comments
Author Bryon
Site / Blog   Trust Rating 98.38%
Tasted On 01/18/2010
Drink Dates 2010-2013

We had one of the 1991 and 2005 Caymus Napa's. Amazing that the 1991 can still hold up. The 1991 had Good color, light body but still clear. The wine was soft up front, not much complexity but finished with a bacon type flavor that lingered. Greatwine experience! The 2005 is drinking really well - Dence, packed with dark fruits with an oak finish that lingers for 3 to 4 seconds after finishing. Great wine to drink now and for another year or so.

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Comments
Author Spif7
Site / Blog   Trust Rating 100%
Tasted On 01/15/2010

Super silky smooth. Nice balance of fruit, tannins and decent finish. Easy drinking cab no decant or waiting. 2nd night not nearly as good.

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Comments
Author jchrisc
Site / Blog   Trust Rating 93.878%
Tasted On 08/16/2009
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Comments
Author MVerble
Site / Blog   Trust Rating 84.348%
Tasted On 05/24/2009
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Comments
Author JMC22
Trade
Site / Blog   Trust Rating 99.301%
Tasted On 03/09/2009
Drink Dates 2008-2012

Powerful currant nose. Fruity but structured on the palate. Strong finish.

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Comments
Author Oenosopher
Site / Blog St. Henry Brewery - brewing 'til the bitter end! Trust Rating 99.524%
Tasted On 11/16/2007
Drink Dates 2010-2025

Dark, shiny, ox-blood red. Rich and chewy body, a full-powered race car of a wine. Excellent balanced nose with cassis and blackberry fruit, followed by vanilla, subtle oak, licorice and enough pencil lead to re-write the course of history. Rich and full flavored fruit, cherry, cassis and blackberry. All is well balanced by an abundance of spice and backed by soft, yet gripping tannins. It has a slight herbaceous character which adds to the wine rather than detracts from it. Finish is medium to long. It is still a young wine that could benefit from a few more years before opening. I would probably rate this wine even higher a few years from now.

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Author dbazzo
Site / Blog   Trust Rating 100%
Tasted On 11/25/2007

special. one of the best noses, extremely complex, more currant. Fantastic. Number 2

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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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