Caymus Vineyards Napa Valley Cabernet Sauvignon 2007

David T

Independent Sommelier/Wine Educator

I only have have a 1/2 dozen bottles of vintages that predate the 2012 vintage when Caymus still made wines in a style I appreciated. More; tannic, spice, earth and complexity. Now, they are amongst the last to pick fruit, which translates into higher brix levels and much sweeter wines. They pick just as the grapes start to show the slightest raisin shrivel. I thought I might be early on the 2007. Instead, it’s right around its peak form. The nose reveals dark black currants. Ripe; blackberries, black plum, black raspberries, stewed plum, dark cherries, stewed strawberries and creamy raspberries. Dark spice, black tea, mixed dark berry cola, limestone minerals, rich dark soil, some dry crushed rocks, vanilla, cinnamon, sweet tarry notes, just a touch of eucalyptus with blue, purple and dark red fresh & withering flowers. The body is full. Tannins round, grainy, tarry, sticky and meaty...60% resolved. Still lots of life in this 07....another 7-10 years of good drinking left. The wine is delicious. The structure, tension, length and balance are in a great spot. Ripe; dark black currants, blackberries, black plum, black raspberries, boysenberries, stewed plum, dark cherries, stewed strawberries and creamy raspberries. Dark spice with some palate heat, soft, understated and well integrated baking spices; light vanilla, clove and cinnamon. Black tea, mixed dark berry cola, black licorice, limestone minerals, rich dark soil, some dry crushed rocks, vanilla, cinnamon, sweet tarry notes, just a touch of eucalyptus with blue, purple and dark red fresh & withering flowers. The acidity is round and perfect. The flavors glorious. The long finish is extremely well balanced, seamless, it glides over the palate effortlessly and last minutes. Photos of; Caymus Estate vines, the front entrance to the winery, the grounds around their tasting room and their tasting bar. @The Restaurant at CIA Copia

Jim Monast

Awesome wine with great friends, and perfect steaks! Even Kimberly loved it!

Ben Spicer

A little disjointed at first, then came around nicely after some time in glass.

David T

Independent Sommelier/Wine Educator

Drinking beautifully, it will still evolve over the next few years but not sure how much better it will get.

Sipping Fine Wine

Deep ruby red with focused aromas of black fruit, herbs and spice. The palate is focused on sweet ripe dark fruit, mostly plum, blackberry and black cherry, with complex oak, leather and chocolate. The wine is well balanced, nicely developed tannins, slightly savory, finishing with sweet vanilla notes. Elegant wine!

Roy Goble

The comfort food of Napa Cab

Eric Hwang

Caymus isn't a wine that drinks well when young, so those people who are drinking 2013 now are idiots. Showing so nicely and paired especially well with the ribeye steak. Graphite, vanilla, cassis, and dusty black fruit. Still firm tannins suggest another 5-10 years wouldn't hurt, but, wow, is it tasty right now. Glad I waited 5 years. Thanks Frank Gutierrez!

Max Thieriot

Co-Founder of Senses Wines

Magnum. Yum

David T

Independent Sommelier/Wine Educator

This is a classic Caymus...only from a grand Napa vintage! It's the darkest black cassis; spice that's 2/3 cinnamon & the rest nutmeg, allspice, sage, lots of wood from the dominate use of new oak but not overpowering, caramel & vanilla barrel toast. A finish that does not end. This will only get better. The tannins say another 10-15 years depending on how you like or storage your Cabernet. A 9.3 tonight. I'm guessing 9.6 or better in time. Thank you Chuck!

Courtney Quinn

Enjoyed and so happy I saved it