Spirit of the Day: Caymus Special Selection (California)

Caymus Special Selection (California)

Caymus Special Selection is the flagship Cabernet Sauvignon produced by Caymus Vineyards, a renowned winery located in the heart of Napa Valley, California. This premium red wine is crafted from the finest barrels of the vintage, representing the pinnacle of the winery's production. It is widely recognized for its bold, fruit-forward style and velvety texture, which have made it a staple in the world of luxury California wines.

Producer History

Caymus Vineyards was founded in 1972 by Charlie Wagner Sr., his wife Lorna Belle Glos Wagner, and their son Charles Wagner. Before establishing the winery, Charlie Wagner was a dedicated farmer and a serious home winemaker who developed a deep passion for the craft. The family-owned estate is located in the center of Napa Valley, where they have focused on producing high-quality Cabernet Sauvignon for over five decades. Today, the Wagner family continues to manage the winery, exploring diverse vineyard sites across California while maintaining the signature style established by the founders.

Product History

The Special Selection Cabernet Sauvignon was created to showcase the absolute best lots of fruit from each harvest. The winemaking team evaluates numerous barrels, separating them into categories to ensure only the most exceptional wine is selected for this limited bottling. The production process involves meticulous viticultural practices, including crop thinning and allowing the grapes to hang on the vine for an extended period to achieve elevated ripeness. This technique, known as hang time, helps develop the wine's characteristic suppleness and deep color. The wine is typically aged for 16 to 18 months in mostly new French oak barrels, which contributes to its complex structure and refined tannins.

Taste Profile

Appearance: The wine displays a deep, opaque ruby or blackberry hue that remains vibrant even after years of bottle aging.

Aroma/Nose: The bouquet is intense and generous, featuring notes of raspberry jam, blackberry pie, baked plums, and boysenberry spread. These fruit aromas are complemented by dessert spices such as cinnamon, cardamom, and cloves, along with hints of dark cocoa powder and graham cracker.

Palate: On the palate, the wine is full-bodied and rich, characterized by plush, velvety tannins. Flavors of cassis, black cherry, espresso, and roasted vanilla bean are woven together with a signature suppleness that defines the Caymus style.

Finish: The finish is long and polished, often echoing with notes of chocolate, mocha, and a subtle, woodsy spice that lingers on the tongue.

Overall Character: Caymus Special Selection is a hedonistic and bold wine that balances intense fruit concentration with a refined, smooth texture. It is designed to be approachable upon release while possessing the structural integrity to age gracefully for over a decade.

Review

Caymus Special Selection consistently receives high praise from critics, with an average score of 94.3 points based on evaluations from Wine Spectator, Ken's Wine Guide, and professional tasting panels. Wine Spectator has notably honored the wine twice as its Wine of the Year, recognizing the 1984 and 1990 vintages for their exceptional quality and consistency.

Serving Guide

Glassware: Large-bowled Bordeaux glass | Serving temperature: 60–65°F (16–18°C) | ABV: Approximately 15.2%

Serving Suggestions

• Serve neat in a large-bowled glass to allow the wine to breathe.
• Decant the wine briefly before serving if the aromas require additional aeration.
• Ensure the bottle is stored in a cool, dark place at a stable temperature to preserve its integrity.

Food Pairings

• Grilled ribeye steak: The bold tannins and rich fruit profile of the wine stand up well to the fat and savory flavors of a high-quality cut of beef.
• Braised short ribs: The slow-cooked, tender meat complements the wine's velvety texture and deep, dark fruit notes.
• Mushroom-based dishes: Earthy flavors in dishes like wild mushroom risotto or roasted portobello mushrooms highlight the subtle forest floor and spice notes in the wine.