Caymus Cabernet Sauvignon 2006
This is just an absolutely fantastic wine. Just heavenly! So big, fruity and delicious. One of my all-time favorite wines and vintages.
Deep Red/Purple, Closed nose from cellar temperature but opened after 30 minute decant to ~66 degrees. Aromas of black/red current jelly, fresh crushed blackberry, ripe black cherry skin. Flavors intense and match aromas, cassis, crushed fresh dark berries, with added warm spice(not overoaked). Harmonious balance of round tannins and acid. Full bodied. Mouth-coating long finish. Roasted leg of lamb, Rice Pilaf, peas, biscuits and mint jelly. Hold? Can't get much better! March 2010
Unusually tight when first opened. decated and smoothed to a wonderful berry content. Long great finish, very smooth.
Wonderful Cab I wish I could afford to drink more often. Classy with rich tannins and a potent oak note. Hints of currants, mochas, and a little spice to top everything off. I recommend opening and enjoying now!
- Tasted at Lee's Wine Experience 11/7/09
Deep ruby red, spicy nose with definite mocha smell and taste. Long smoothe finish. One of the best wines I've ever had!
Deep ruby red, spicy nose with definite mocha smell and taste. Long smoothe finish. One of the best wines I've ever had! October 2009
External Reviews for Caymus Cabernet Sauvignon
This represents a slight stylistic change for Caymus, with the harvesting of slightly riper grapes and less time in barrel. The result is a richly flavored and beautifully crafted wine, with well-defined currant, cassis, blackberry and plum flavors that are mouthcoating, finishing with intricate coffee, mocha and pencil lead flavors. Big ripe tannins are firm but polished. Best from 2004 through 2012.
Better is the dense ruby/purple-colored 1999 Cabernet Sauvignon Special Selection. It reveals an overlay of sweet, toasty new oak intermixed with blackberries, currant, and vanilla with hints of tar, chocolate, and espresso. This big, sweet, juicy Cabernet is not the most complex effort. It is overt, flamboyant, and consumer-friendly. Drink it over the next 12-15 years. This Cabernet hardly represents cutting edge winemaking, but it remains immensely popular with most consumers.
Dark, rich and intense, a vibrant, deeply concentrated and firmly tannic style. Young and tight, this wine packs in lots of rich, chocolaty plum, black currant, cherry, anise and sage and herbal flavors. Really revs up the flavors on the finish, with unfolding layers of complexity and depth. Best from 2004 through 2014.
Another amazing Caymus Special Selection. Lots of aromatic complexity, with blackberry, ripe plum, mineral, slate and cedary oak flavors that are rich and concentrated, with ripe, polished tannins and a long, full-bodied finish that echoes mocha and berry flavors. Keeps revealing extra flavor nuances that are vivid and thick. Best from 2005 through 2013.
This young wine is fairly tough now, and the fruit is hiding behind the oak and tannins. Like many keepers, it's in a trough, and will go through its ups and downs. Eventually, the cherries and blackberries should emerge, but it doesn't seem like one of the great Special Selections.
Rich yet sleek and concentrated, with tiers of ripe plum, wild berry and black cherry. Shows touches of spice, sandalwood and nutmeg. The long, detailed aftertaste keeps introducing new flavors. Best from 2006 through 2014.
A bright-edged wine, redolent of Bing cherry, raspberry. blackberry, anise, spice, cedar and herb flavors. Tannins are powdery, firm and ripe. They frame the wine in a toasty embrace, ending with a plush finish. Consistently a benchmark from the heartland of California Cabernet.
Food Pairings for Caymus Cabernet Sauvignon
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