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Gilt Caymus 2007 Special Selection Cabernet

Cabernet Sauvignon from Napa Valley, California
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Winemaker Notes

The rich, deep ruby color reflects the magnificent depth this wine has to offer. Lush aromas of ripe black currant, black cherry and cedary oak add luxurious notes to the intense core flavors of fully ripe cassis, wild red berry, mocha and light vanilla. Polished tannins, a full-bodied mouthfeel and velvety texture weave seamlessly to support these vivid fruit impressions to the end.

Ratings Pedigree
Reviews have yet to be published of the 2007 vintage Special Selection, released just 5 weeks ago. This prized wine has received this acclaim in recent vintages:

  • 2006: 94 Points Wine Spectator
  • 2005: 94 Points Robert Parker''s The Wine Advocate
  • 2004: 97 Points Wine Enthusiast
  • 2003: 94 Points Robert Parker''s The Wine Advocate
  • 2002: 94 Points The Wine News

About Caymus Vineyards
Caymus Vineyards was founded in 1972 by Charles Wagner, Lorna Belle Glos Wagner and their son Chuck Wagner on the family''s Rutherford property. The Wagners took the name Caymus from the Mexican land grant known as Rancho Caymus, given to George Yount in 1836, which included what eventually became the town of Rutherford and much of the surrounding area. Caymus was also the name of a subgroup of Mishewal-Wappo Indians whose village was north of what is now the town of Yountville.

The Wagners produced their first Cabernet Sauvignon from the 1972 vintage. Their first Special Selection (from outstanding Cabernet Sauvignon lots given extended barrel aging) was made from the 1975 vintage. Caymus has made Napa Valley Cabernet Sauvignon every year since its founding, and now focuses entirely on this variety. Special Selection is produced only in vintages that Chuck Wagner, who directs all of Caymus''s vineyard and winemaking operations, feels are appropriate for this designation.

For both the Napa Valley and Special Selection bottlings, the goal is a balanced wine that tastes delicious when bottled but can improve with age. Chuck Wagner attributes the quality of the wines to farming and winemaking techniques developed over the decades.

Critical Acclaim

All Vintages

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

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.

SWS284145G_2007_0 Item# 102127

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