Ericsson

9.6

One of the boldest cabs with so much potential for again. This has big fresh dark fruit, vanilla, eucalyptus. Great for steak. — 2 months ago

Jay Kline

9.4

Presented double-blind at Tasting Group. The wine pours a deep garnet/purple with a near opaque core; medium viscosity with significant staining of the tears. On the nose, the wine is developing with notes of dark brambles, purple flowers, pastureland, black pepper, olive tapenade, animale, granitic earth, some licorice, and a mix of cool and warm spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and the rotundone is particularly apparent.

Initial conclusions: this could be Syrah, Gamay, Cabernet Sauvignon (or based blend), Merlot (or based blend), Tempranillo or Malbec from France, the United States, Australia, Spain or Argentina. However, given the color saturation and the wild nature of this wine, I can’t place this classically in the New World. Furthermore, I detect the use of some French oak so I like this being from the Northern Rhône or Beaujolais. Final conclusion, this is Syrah, from France, from the Northern Rhône, from Cornas, 2017. Dang! Scoring points but I need to get better differentiating between some of these Northern Rhône AOC’s. This showed really well and still has a long life ahead. Drink now through 2045. — 6 months ago

Scott@Mister A’s-San Diego

9.2

1975 vintage. From magnum. Decent fill and cork. Decanted and tasted after two hours. Medium body. Nose remained angular and sharp throughout but flavors vacillated between finesse and brutish. Not the star of the night, yet impressive nonetheless. Out of magnum, looks to have 5-10 more years left of quality in store. 3.5.24. — 2 years ago

Vino Joe

9.6

Another stellar showing. So enjoyed the bottle a few weeks ago I could not resist another dip in the pool. Opened beautifully throughout the night. This producer and wine is one of my favorites so it just synchs with me but I think it’s a vibrant new world take on Bordeaux. Lots always going on in the glass but there is a brightness that makes it a bit livelier and it’s such a blissful harmony between it all. — 3 years ago

Adam Beasley

9.1

Drinks like a cross between a good dry Riesling and a Loire SB. Very vivid, high acid, delicious and food friendly. Nice wine. — 5 years ago

Bill Mowry

9.3

Dark berries that are the perfect balance between tart and sweet, structure that expands on the pallet as you swallow — 6 years ago

Eric

9.0

Nicely crafted and unpretentious. Good fruit and a bit tangy on the finish. My first Carignan from California. Small producer. — 6 years ago

Jan A

9.9

Peak, flirting with perfection. Others called out farm/barnyard notes, I thought it was more hansaplast plasters. Anyways, this was very Bordeaux for a napa wine and very napa for a Bordeaux blend. Catching the perfect balance between sweet napa generosity and cooler bdx notes. — a month ago

Freddy R. Troya

9.5

Caymus Vineyards – Special Selection Cabernet Sauvignon 2018
Napa Valley, California – USA 🇺🇸

Overview
Caymus Special Selection is the flagship Cabernet, crafted only in exceptional years. The 2018 vintage stands tall among recent releases, showing why Chuck Wagner’s vision continues to shape Napa’s most recognized “luxury Cab.” 100% Cabernet Sauvignon, sourced from prime valley-floor vineyards, it strikes the perfect balance between Caymus’ signature ripe, fruit-forward style and an added layer of structure from a long, balanced growing season.

Aromas & Flavors
A powerful bouquet of ripe blackberries, cassis, and dark cherries, layered with cocoa nibs, espresso, and baking spices. Subtle hints of licorice, cedar, and vanilla lift the complexity, while a core of lush fruit drives the palate. The oak integration is seamless, giving a supple sweetness without overwhelming the fruit.

Mouthfeel
Rich, opulent, and velvety—yet with surprising finesse. The tannins are silky and well-structured, giving length without heaviness. The finish lingers on black fruit and mocha, balanced by just enough acidity to keep it vibrant.

Winemaking Notes
Meticulous fruit selection, long maceration for concentration, and extended aging in new French oak (18+ months). The Wagner hallmark: generous fruit expression wrapped in polished oak for immediate pleasure but with aging potential.

Food Pairing
An indulgent pairing with ribeye, prime rib, or braised short ribs. For a decadent twist, try it with dark chocolate truffles or roasted lamb with rosemary.

Verdict
One of the most impressive Caymus Special Selection vintages in recent memory—showing both lush Napa Valley opulence and refined elegance. A wine that thrills now but promises to shine for years.

Personal Pick Highlight
This 2018 stands as my favorite Caymus of the modern decade—a true benchmark that captures everything people love about Napa Cabernet at its richest and most expressive. Cheers!
— 10 months ago

Maggie Harrison

9.8

2017 enjoyed 10/7/2023. nose: caramelized pineapple, wavering between oxidative and candied. wiffs of fresh floral pass quickly, stony/mineral undertone. palate: medium body, oily viscosity, high acid and mineral leave my tongue tingling. gorgeous. glad that I opened. — 3 years ago

Romain Fitoussi

9.0

Pale dress. Duel relationship between fresh acidic fruits (coing, green apple, white peach) and breeding bringing roundness and fat. (Oak, butter, hazelnut). The interstice connecting the two is occupied by vegetable notes (straw, white flowers, honeysuckle, beeswax). Typically as with the Chenins de Loire, saline acidity is high, counterbalancing the 14 degrees of alcohol here. Needs a décantation to give all its relief. Do not serve too cold, (10-12°). Gastronomic!

Robe pâle. Rapport duel entre fruits frais acides (Coing, pomme verte golden, pêche blanche) et élevage apportant rondeur et gras. (Chêne, beurre, noisette). L’interstice reliant les deux étant occupé par des notes végétales (paille, fleurs blanches, chèvrefeuille, cire d’abeille). Typiquement comme avec les Chenins de Loire, l’acidité saline est élevée contrebalançant ici les 14 degrés d’alcool. A besoin de prendre l’air pour donner tout son relief. Ne pas servir trop froid, (10-12°). — 4 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Happy Birthday James!!!

The is a nice even tug of war between reductive & oxidative. Right in my Blanc wheelhouse.

— 6 years ago

with James, Christina and 2 others

Pooneet K

8.9

A nice wine, but I’m not quite sure about the quality / price ratio at $40+. Certainly interesting intellectually about what a cool climate Napa site can do with great soil and farming. Quite rich and mouth filling, and there is really tension between the creaminess and acid (in a good way). But ultimately this is a bit weak on the finish for me - slightly thin, not a ton of lingering acid, and the actual finish is a bit short. — 6 years ago

Danny O'Brien

9.2

Very nice and layered CDP, nose is a nice combination of red fruit, flowers and graphite. On the palate, the fruit hits first and then somewhat quickly gives way to the graphite/mineraly flavors, which last and develop on your palate in an interesting and pleasant way that avoids making me think I just licked a rock. Tannins aren't too powerful but what's there is grippy, could easily lay down for a few years and really develop. Overall this strikes a nice balance between approachable and interesting, easy to like for anyone who's into Rhone reds! — 3 months ago

Jay Kline

9.1

Presented to me double-blind at Tasting Group. The wine pours a garnet color with a translucent core and some rather significant rim variation; medium+ viscosity with light staining of the tears. On the nose the wine is vinous with notes of tart, ripe, and some desiccated red fruits: Morello cherry, red flowers, leather, cedar chest, dried green herbs and warm spices. On the palate, the wine is bone dry with medium+ tannin and medium+ acid. Confirming the notes from the nose, the finish is medium+. Initial conclusions: this could be Sangiovese, Nebbiolo, or Granache from Italy or France. I felt the tannin was too high to be Grenache so I vacillated between Sangiovese and Nebbiolo. And due to the color and profile, 25+ years age from a good vintage. Ultimately, the light staining, and the perceived new oak made me feel as though this was probably Sangiovese from Brunello di Montalcino. So that’s my call: Sangiovese, from Italy, from Tuscany, from Brunello di Montalcino, 2001. Welp!! This was one of the first vintages after Antinori took over ownership of the property. The modern touch apparently threw me off a bit. Still quite tasty. Drink now. — a year ago

Brett Francis

9.5

This was fantastic, strong, and yet still seemingly understated. Although I am no fortune teller, this seemed strong and young. I couldn’t place all the flavors I experienced, but to my palate there was raspberry, blackberry, smoked meats, soil after a rain, and portobello mushroom all matched with a beautiful color to stare at between sips. Long pauses to enjoy the long finish. — 2 years ago

Marta Jackowska

9.6

Back in the Cornas region……somewhere in between Burgundy and Bordeaux on the spectrum of Red wines…… a delicious wine……Mr Clape knows what he’s doing!
Excellent restaurant too 😋 — 3 years ago

with Neville

lynne marek

9.0

Nicely balanced between tannins and fruit with a delicate finish that Pete liked. — 5 years ago

Tom Garland

9.2

04 was an uneven growing season, maybe a little underrated since stuck between 03 & 05...good en primeur pricing for the 04s...Got this for around $150.

1.5 hour decant (decent chunky sediment). A captivating dark crimson color with a slight bricking. On the nose: sweet red fruit, cassis, floral, cedar, smoked meat, and mint. Taste: fresh, nice acidity, good structure, med to full body wine with blackberry, dried herbs, spice box, pencil lead, with a plum vanilla medium plus finish and a little tannic kick at the end.....few more bottles in the cellar to follow over the next few years. Cheers! — 6 years ago

with Brenda

Blue Dee

9.4

So yummy! Can’t wait to try it with a noodle bowl. — 6 years ago