Professional Ratings

• 94 Robert Parker's Wine Advocate
  A beautiful ripe, plump, fat and opulent style of Cabernet Sauvignon that Caymus has pioneered, the 2013 Cabernet Sauvignon has a dense purple color, loads of juicy blackberry and blackcurrant fruit, low acidity and no real evidence of oak, but a nice, plush, full-bodied opulence. This is irresistible, especially for a Cabernet Sauvignon coming in at 14.9% natural alcohol. Drink it over the next decade or more.
• 92 Wine Spectator
  Rich, smooth and creamy, with vanilla, mocha, dark berry and licorice notes, offering a compelling mix of subtly sweet flavors set in a graceful, supple texture. Drink now through 2025.
• 90 Wilfred Wong of Wine.com
  Does the Wagner family have a secret formula? I have tasted almost every vintage since 1973 (I missed the 1972, which was a difficult year in the Napa Valley) and seen this wine has evolved like few others. In the first decade of its existence, the wines were very classic in style. Now 50 years later, the wine is as smooth as silk and more popular than ever. What has happened? How would I know? All I can say is: The Caymus Napa Valley Cabernet is one of the wine world's most popular ultra-premium red wines and satisfies an incredible number of upscale wine lovers and now takes Napa Valley Cabernet into a new direction of super ripe fruit, rounded textures and ultra-lush finishes. Yes, this is a solid performance once again, but not the same as when I first tasted the incredible 1973 vintage. Deep ruby, purple color; youthful aromas with lots of wood and vanilla; medium bodied, quite rounded and textured on the palate, precocious and wood-laced on the palate; dryish, may have a hint of threshold sugar, good balance; loaded with vanilla, ripe currants and almost smoke in the flavors; long finish, wood and ripe fruit predominate in the aftertaste. I think I see a plate of roast duck, with a side of tart, sweet plum sauce coming my way. Drinking now. (Tasted: June 17, 2015, San Francisco, CA)