At a glance

Producer

Caymus Vineyards

Region

Napa Valley, California, USA

Grape variety

Cabernet Sauvignon

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$180-$250 (USD, as of early 2024 retail secondary markets)

Tasting profile

Dense, ripe blackberry and black currant, cocoa, vanilla, toasty new oak, mocha, anise, with pronounced, plush mouthfeel.

Evolution: Will develop greater integration of fruit and oak, secondary notes of cigar box, leather, and dried herbs by 2028+. Tannins will soften, tertiary complexity emerges.

At peak: At peak, expect a rounded, opulent profile; multilayered complexity with soft tannins, dark fruit, graphite, savory spice, and earthy undertones.

Structure

Acidity

Medium to medium-plus, balancing richness

Tannins

Firm, finely grained, high but well-integrated

Alcohol

High (typically around 14.8-15.4%)

Aging potential

Excellent; 15-20+ years under proper cellaring

Drinking window

Peak drinking

2028 to 2036

Optimal window

2026 to 2040

Current status

Just entering its early drinking phase, structured but young.

Current condition

Youthful and powerful; primary fruit and oak dominate, tight structure.

This wine's style is known for its powerful fruit, oak richness, and longevity. The youthful boldness gives way to greater harmony and secondary/tertiary development at 8-15 years post-vintage.

Food pairing

Prime rib, grilled ribeye, roast lamb, aged cheddar, wild mushrooms, truffle dishes.

Serving

Decant

Yes (30 minutes) — The wine has firm, finely grained tannins and is well-integrated, which suggests it can benefit from aeration to enhance its aromas and flavors.

Sustainability

Sustainability score: 4/10

Caymus employs some sustainable initiatives: water use efficiency measures, composting vineyard waste, integration of pest management, and efforts to reduce inputs. No published metrics on energy use, renewable energy, or sustainable packaging.

Caymus Vineyards has implemented select sustainability-related practices, particularly relating to vineyard health and water stewardship, but does not publish environmental impact data nor does it hold key sustainability certifications. Packaging (heavy bottles) and reliance on conventional viticulture techniques contribute to a higher carbon footprint relative to peers with green certifications or regenerative practices.