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Caymus Napa Valley Cabernet Sauvignon 1999

Cabernet Sauvignon from Napa Valley, California
  • WE93
  • WS92
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Winemaker Notes

The color of the Caymus 1999 is a deep opaque ruby. The classic nose gives aromas of ripe, pure black currant (cassis) and black fruit (the characteristics we prize in Napa Valley Cabernet) with compelling notes of clove, toasted hazelnuts, and espresso-roast coffee beans. Subtle secondary notes of vanilla and toasty oak then fold in. The taste is a core of deeply extracted, lush berry fruit underpins the wine during its evolution in the mouth as other flavor layers emerge: bittersweet cocoa, creamy vanilla, cedar and a light touch of mint. The fruit and oak tannins are beautifully knit, reinforcing the overall impression of sweetness. The finish is long and deeply flavored, carrying through the layers of berry and spice notes predicted in the aromas.

Critical Acclaim

WE 93
Wine Enthusiast

Dense, dark and deep—it’s the three Ds of Napa Cabernet on full display. Aromas of plumcake and bacon get it going, followed by kirsch and blueberry flavors. The smoky, woody finish has essences of campfire, chocolate and espresso. This packs a ton of flavor and it’s highly recommended for fans of powerful California wines.

WS 92
Wine Spectator

Smooth, rich and polished, with a tasty array of currant, anise, plum and blackberry fruit that's sharply focused, with pretty, toasty oak nuances adding depth and dimenison on the finish.

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Caymus

Caymus

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Caymus, , California
Caymus
As the Wagner family celebrated the 40th anniversary of Caymus Vineyards in 2012, they thought back to 1972 which Charlie Wagner, Lorna Belle Glos Wagner and their son, Chuck, built their winery among the vines planted on the family's ranch in Rutherford, California - the center of the Napa Valley. In 1975, the Wagners produced their first Special Selection Cabernet Sauvignon, which remains the only wine to have twice been named Wine Spectator's "Wine of the Year" (1984 and 1990 vintage).

Sonoma Coast

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs from the San Pablo Bay to the Mendocino County border. The region can actually be divided into two sections—the “true” Sonoma Coast, marked by high rainfall, marine soils, cool temperatures, and saline ocean breezes, from which one can actually see the ocean—and the warmer, drier vineyards further inland, creating a diversity of wine styles. Contained within the appellation is the much smaller and more focused Fort Ross-Seaview AVA.

Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah, with high acidity, moderate alcohol, firm tannin, and fruit that is rarely overripe. One of the most favorable sites within the region is the Petaluma Gap, where a break in the coastal mountain range allows Pacific winds and fog to funnel through and cool the vineyards.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

LSB51363_1999 Item# 51363

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