Its mid 70s outside and I am flying home. Didn’t want the wine to cook on a luggage cart outside.
Meet you halfway, you pay for them, and to ensure they are safe I will drink them and send you tasting notes with pics…maybe even a video.
On a serious note the Figeac has been in glass for a while, but they have 3 or 4 up fron tthat are viable.
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Agree with this and would add NZ Ti Point Sauvignon Blanc to the like list. You didn’t list but I really like the 3 southern Rhone choices: Chateauneuf, Gigondas and CDR.
I haven’t liked any of the CA chardonnays or Pinot Noirs. For CA cabs, Stags Leap, Rutherford and Oakville have been good but I haven’t been a fan of the general Napa, Alexander Valley or CA.cab or meritage.
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I recall Van Nuys having a pretty good selection. They had some Musar a few years ago. Torrance also has some interesting alcohol, not just wine, once in a while.
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“No one knows what it means, but it’s provocative.”
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I had the Couhins Blanc the other night. I thought it was great, especially for $29. Going to see if I can pick up more soon locally.
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Always been a sleeper BDX Blanc as part of the Lurton portfolio with La Louviere. Red is solid too.
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Oh, it’s jam, all right.
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Ha ha ha! Well played my man - definitely my favorite comment of the week! 
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I think this is a new offering - California designated, not Napa Valley. That feels like a crazy high price for statewide bulk juice…
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Exactly, CA AVA seems like a straight cash grab at this price. Either it’s bulk wine or less costly AVA fruit blended to Caymus spec.
Who knows, maybe it can be engineered to taste just like the Napa bottling. In which case both would be ridiculously overpriced!
Label is not attractive
We search for sites with climatic conditions, soils and topography ideally suited to Cabernet – places from Paso Robles to lesser-known areas in Lake, San Benito and Monterey Counties.
Bottled in Fairfield, CA as well.
Y’all hadn’t even considered the other possibility - it’s CA appellated because they bring in imported Argentinian Malbec grapes and add them into the blend! (Because that is what Caymus WOULD do)…
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And a new WBism is born.
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Was joking with some wine folks last week about Meiomi releasing an “ultra-premium” California Pinot Noir to give Caymus a run for their money: Meiomi Winemaker’s Reserve.
Can you do that with CA AVA wine? I knew this was a thing with American AVA wine, like the bulk producers can add up to 15% or 20% international wine and still market it as domestic.
In any case, Wagner Family are definitely the innovators in converting dubious source material to premium wine. (As well as going the other direction taking quality source material and making it dubious.) If anyone would blaze that trail, it would be them!
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You are correct. Must be 100% grown and finished in state to be labeled California.
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