I tried the wine after 1 hr, 1.5 hr,s and 2 hrs of breathing from a 1L bottle.
The bouquet wasn’t as big as I expected it to be is tart cherries, roasted nuts, oak, and tons of vanilla extract. An odd start and the nose was not necessarily impressing me.
Definitely a level or two toned down from the last couple vintages but still a little bit much for me. It has decent acidicity on the front attack followed by some sweet dark fruit, oak, and vanilla to finish with out much in terms of tannins giving it a softer rounder texture. The problem was, all that remains on the finish is a slight vanilla extract-like flavor that ca get tiring after more than a glass.
Could improve with age and more integration in the bottle with the surprising level of acidity. I’m glad Caymus is toning down the fructose bombs from the previous couple years but they still have a ways to go, at least for me.
I’m sure there are many who enjoy this type of profile, it’s just not for me yet. Perhaps I will give a Caymus SS a try at some point, but I think Caymus and I will be taking a break from each other for a while.
Jerome - this is not a direct shot at you, just an observation and question to the regulars here because of your thread.
Everyone knows how Caymus makes their wine, and everyone who doesn’t like this style shouldn’t even bother. It’s Cab for the masses and it obviously sells well. Members here are usually more purist wine geeks and don’t enjoy this kind of profile so why keep trying? Is the repetitive bashing fun or is is masochistic?
I totally understand where you are coming from so I shall clarify my reasoning.
I actually had only tasted one caymus before and it was before I had even heard of it or even knew wine.
My palate has evolved greatly since then because I had only really started drinking wine after that point. I wanted to give it a try because I am not overly familiar with California wines and wanted to know how my palate aligns with Caymus knowing what I know now.
It was not some masochistic endeavor to beat a dead horse, I was exploring and discovering what I like and don’t like. And now I know.
I have no objection specifically to Jerome’s comments or this thread, and I said at the very beginning of my post that this was not aimed at him… but I knew somebody would willfully ignore that portion of my post. Thanks for confirming my suspicions!
I had the 2012 first, and I was told by everyone else I knew that the 13 was more of the same. I also heard that in the past Caymus was not like that. That’s basically why I was going to see what was going on. Hope that makes more sense Was not trying to mislead anyone.
Ditto. I found the note useful because outside of my wine buddies, this is one of the wines people ask me about. I start with a rant about how the vineyard sources are drastically different than in the 1980s and how the production count might be understated because some is shipped directly to Asia and how the winery seems to be raking in huge money with cynical winemaking and blah blah but I’m not going to actually taste a Caymus any time soon so this note is helpful. And measured and credible. I detected zero bashing in the OP.
Meanwhile the 1976 and 1978 regular Caymuses are truly outstanding wines, as are the very low production 1978,1985 and 1987 and to a lesser extent 1991 Special Selections.
Jerome, I don’t understand how You can open an expensive 2014 cabernet, and expect a treat.
I don’t know this specific wine, but I assume it needs cellaring, maybe even for a long time, to just start showing positive signs.
Do Caymus recommend consuming this, on “release” ?
For Me, it’s like eating a stone hard Brie cheese, or a pear that is not ripe, and so on.
If You drink ultra young wines, to get the experiences regarding how they will evolve, then I understand the baby-killing.