Thanks Larry, if I remember correctly, this lot 1 was rushed because of the way he was coming to market, retail versus DTC. Hence the no X in the cork and probably the diam 5. I think that I’ve seen diam 10’s on the other wines.
Cam pitched lot 1 as being from a $75-100 retail value program, but rarely do they taste like that. The key is that they taste like more than what you paid, and I’d say a 4:1 or 5:1 ratio is about correct, so tasting like a $40 or $50 wine for less than $10 is great!
2023 Cam X Carneros Pinot Noir Lot 08
1+ year bottled, ~5/12, PnP.
This is a bright refreshing PN, nice easy drinker. Slightly complex. Seems like one to enjoy currently, not needing much more cellaring. You can enjoy it now PnP. Also, it should age fine for a few more years. Very yummy 
and only $149/case, delivered!! Great QPR!
with grilled chicken legs
(“Vinc” cork closure)
DAY 2, this is better still. No oxidation, increased complexity. Firm acidity, this can age awhile!
I don’t drink too much Malbec so I don’t have much of a reference point beyond the Kirkland Malbec that’s $7 or so. This wine is very much more complex and tasty than the Costco one. Not much of a nose right now but hopefully it’ll open up as the night progresses. Still young but an easy drinker, seems to be made more for early consumption and not long term aging. I find that a benefit as I don’t want to wait 10-20 years to drink this wine, the fruit, tannins, and overall balance is lovely at this point.
Reference for my palate, I just got back from Bordeaux tasting some of the best, mid, and everyday wines and decided I prefer Napa wines to Bordeaux - both merlot and cab and the Bordeaux blends. Aged Bordeaux 20+ years is fantastic, but anything less than 15 years old I prefer Napa / Sonoma or very specific restrained Paso wines.
Overall very happy with this wine and would buy again.
That well aged Petrus looked yummy!
Thank you for sharing. Personally, I agree with what you say about your wine preferences. I’ve had all the first growth Bordeaux and many of the upper and midtier over the years. Yes, the 1961 Lafitte Rothchild at 21 years past vintage was definitely memorable **and very, very delicious.
Otherwise, our domestic versions are generally my preference!
I believe the reasons are that the California abundant sunshine allows greater ripening and maturation.
Also, we do not have the restriction of the Appellation Controlee laws, which I feel hinder the wine makers creativity and innovation. In California, we can innovate in the cellar, and also plant whatever varieties we want wherever we choose, allowing for greater variety and experimentation. Those archaic AC laws restrict experimentation and improvement….I think it’s silly?
How many yums for the 1961 lifitte??
It was definitely Multiple Yums plus. An abundance of intriguing BDX curly ques.
Still, love these Napa Cabs, multiple thanks to Cam!
Don’t take my word for it, try one for yourself?
Absolutely I understand how that would be memorable. At a recent dinner two weeks ago I got to have an old Lafitte Rothschild 45 years post vintage and it was an incredible experience. I still prefer domestic wines like you but always appreciate whatever I get the opportunity to taste. This was a glass I’ll remember forever and with the dish served with it, it was a perfect pairing.
Well what was the meal maybe Beef Wellington, Rack of Lamb, Hot Dogs? Oh, do tell please…
My ‘61 was with Beef Wellington. I remember.
The wine was part of a wine pairing at DiverXo and this was the dish they served with it. It doesn’t look like much but trust me (like you trust Cam) it was fantastic! The absolute best wine pairing I’ve had at a restaurant. Food was incredible, wine was incredible, meal was unforgettable.
We travel for food and this was one of our top 2 meals of all time but best wine pairing we’ve ever had.
Thanks for sharing this. Looks very yummy to me.
Similarly, my 3 favorite spends are wine that tastes good, food that tastes good & travel.
Enjoy it while you can, youthfulness helps a ton.
CAM X Lot 15
Opened after reading some cam x stuff today, figured I needed to check in on a bottle
First impressions: Big and hedonistic, roasted plums, oak, high alcohol
I let it sit in the glass for 20 mins and came back to it
The air time did really good things for this wine. Juicy Dark fruits, nutmeg, vanilla, oak. Very much a ripe Napa wine but the heat has dissipated and it was showing a nice acidic backbone around the rich fruit. (92 Pts)
I also opened my first bottle of Lot 31 Pinot the other night
I didn’t take any detailed notes so i’m going off memory but it was very light with Strawberry/ripe cranberry, not overly tart and a bit of vanilla. A crushable and easy weekday wine that I suspect a lot of people will enjoy (90 Pts)
For the record I have found really greater value in his Pinots for my consumption purposes compared to the Cabernets. Lot 20, 31, and 35 have all been showing well and very easy to drink/crowd pleasing. I buy the cam x wines as simple easy drinkers for family get togethers and stuff (my family loves wine but they don’t get into it like I do, but they tend to enjoy pinot)
On the cabernet end, I think 24 is a real winner, 27 is super solid, 15 showed better than I anticipated today with some air, and 7 was a little meh. They have all been on the extracted/hedonistic side but enjoyable none the less.
That’s so funny. I looked at the photo of the menu and thought “I’ve eaten there”, but thought that couldn’t be because we don’t get out much. We did eat at DiverXo four years ago. I ran out of gas just before the four hour mark, but I’d still say it was one of the best meals/wine pairings of my life. I do occasionally think that I should have told them the krug was flat.
Second day of lot 37 … still very tight and honestly not enjoyable to drink. Lots of acid and tannin. Not getting a lot of fruit.
Maybe because it’s a mountain wine? Anyone else open one recently ?
Lot 37 Alexander Valley 2023 Cabernet Sauvignon As requested by @B_Bauer
I opened a #37 back on July 4th. Served alongside grilled ribeyes after a couple of hours in the decanter. I thought it was okay with our meal but needs more time. I made a note to wait 6 months before opening another one.
I opened a #12 last night, also with grilled ribeyes and also with 2 hours in the decanter. What a big, lush wine. Greatly enjoyed. I am glad the rest of my case is off-site so I’m not tempted to open another one anytime soon. So far, my favorite of the 2023 cabs.
2023 LOT 24 DIAMOND MOUNTAIN
Decanted for a few hours and poured back into the bottle.
1st thing I notice is the scent of violets. This is no Napa fruit bomb, really elegant and ethereal. A mixture of dark red and black fruit. The fruit is still a bit hidden, and this slightly reminds me of a Bordeaux. I get this iron/lead that stays on the palate. Well integrated tannins and better on day 2. 92 pts and look forward to checking back in 6 months. Cheers everyone!
I had very similar impression. Way better than the first bottle I opened when it must have been in shock. There’s a bit of iodine or something going on and I think this one will be long lived in an elegant way. Oh yeah, iron/lead. I think we have taste the same thing.
This was bottle 3 of 9, so gotta keep my hands off these. I agreed with your CT note. I don’t get how these wines are $20.
It’s simply been a triple fantastic opportunity for us! I’m very grateful. 
As everyone knows, I was gifted a case of earlier released CamX wines and I promised I would post notes if these - and this is the 4th bottle opened - and an early look at this wine as I will try to revisit tomorrow after it’s had a chance to spread its wings:
Lot 31 - 2023 Sonoma Coast Pinot
A few initial notes - upon opening, a good dose of alcohol is present (listed at 14.5) but blows off after 20 minutes or so. A very pretty, lighter hue - not surprising since it’s from a cooler area. Aromatics are interesting - does not ‘jump out of the glass’ but is pretty subdued right now: getting notes of oak, rhubarb, cherry and, interestingly enough, a touch of mustard and pickle relish (and no, I am not drinking it with a hot dog!!!).
In the mouth, the heat is present right away, followed by notes of under sweet cherry lifesavers, watermelon and oak. Not as much ‘spice’ as I would expect from the region at this point; medium bodied with very light tannins and a medium acidic/sour note.
Overall an interesting wine that I’m truly interested to follow and see if / how it evolves/develops over the next day or so.
Cheers.
