By a pretty large margin. Those Wagner folks sure know how to appeal to the wine-drinking masses. Some other interesting statistics as well https://www.insights.cellartracker.com/2022
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Thanks for sharing - and truly an interesting read. The others listed after Caymus probably have more appeal to this board in general, but it does go to show that CT has a very broad audience (or that there are a lot more WBers consuming Caymus than want to ‘admit’ it) . . . or a combo of the two.
Cheers!
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dom perignon is the GOAT
anyone know how much caymus is made each year?
interesting to me that its the most consumed by almost 10% but then its not even in the top five most added. no ones buying caymus to age just to crack it and leave a tasting note i guess
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157k in stock and 100k added since the 2009 vintage release.
I do believe that restaurants list their cellars on cellar tracker as well to keep them organized. This would account for not aging the wine and the large movement.
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The most fascinating nugget for me in this is that four of the five most-reviewed wineries are Zin/old field blend specialists (Ridge, Turley, Bedrock, Carlisle). I wouldn’t have expected quite that level of concentration, though I guess they do all produce a large number of different bottlings.
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a few retail sites claim Caymus Cab’s yearly production is up to 65,000 cases a year. my gut tells me that number is quite out of date. i would have guessed somewhere in the 200k range
possibly we just learned something about how fans of different wine styles might correspond to record-keeping proclivities?
Speaking as someone who was digging around the Cellar for a specific bottle of Ridge: I think it’s a combination of these producers being available and accessible combined with having a huge number of bottlings that are distinctly different. The type of person drawn to these producers probably also keep good TNs.
I’ve seen numbers stating that Caymus produces 200k cases/year - but it is unclear if that is across all of the brands. 65k cases a year feels too low given how ubiquitous it is.
Normally we’d measure that type of fluid in bbl.
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Per Wine Spectator, 141,348 cases of 2019 Caymus were produced.
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And why I’d like to see a CT global filter that would allow me to block every user who owns and/or writes something positive about that noxious effluent.
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too effing much
You could indeed surf the tasting notes on Caymus and easily block anyone who writes something positive. Then refresh and watch the notes melt away…
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Why? What if many of them are on this board but don’t want to post because of comments like this?
Cheers
Are you concerned that I’m scaring away potential customers?
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Nope posters on WB. Period.
Cheers