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Caymus Special Selection Cabernet Sauvignon 2004

Cabernet Sauvignon from Napa Valley, California
  • WE97
  • RP95
  • WS94
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Winemaker Notes

Special Selection is the name we chose with the first vintage, 1975, to indicate grapes that stood above the others from the moment of harvest through oak barrel aging and, finally, the selection of the blend that we felt deserved this designation.

Over the decades, we have continued to recognize the superior character of specific vineyard blocks vintage by vintage. We have also secured long-term farming control—including planting, allowing us to select our preferred rootstock and clones—of Napa Valley vineyards with different slopes, elevation and climates.

The primary aromas are of black currants, blackberries, brown spices and dark-roasted coffee beans. In the mouth, the wine is lush and expansive, rich in berry fruit with a firm "grip" that makes the wine's texture an important part of its character. The finish is long and classic—ripe fruit dominates.
Only shipping discounts can be applied to this product, other promotional discounts do not apply.

Critical Acclaim

WE 97
Wine Enthusiast

Beautiful wine, lush and soft in the style of this warm vintage. It’s immediately enjoyable for the wealth of cherries, blackberries and raspberries, with a decadent edge of melted milk chocolate. Oak adds extra dimensions of smoky vanilla, caramel, butterscotch and gingerbread. Those who think they don’t like red wine will enjoy. Hard to tell if it has the stuffing for the long haul, but it’s gorgeous now and for the next six years.

RP 95
The Wine Advocate

Even richer and fuller than the regular bottling, but at the same time hedonistically and voluptuously styled is the 2004 Cabernet Sauvignon Special Selection. Dense ruby/purple with low acidity and huge amounts of fruit, this is a seamless, full-bodied, classic Napa Cabernet Sauvignon to drink now and over the next 15-18 years.

WS 94
Wine Spectator

A superb Cabernet that's ripe, plush and deeply concentrated, with tiers of currant, plum, blackberry and spicy, cedary oak. Firmly tannic, lively and deep, revealing extra flavor nuances on the long, engaging 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.

MRW88975_2004 Item# 88975

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