Brian S

9.1

This was the first vineyard I went to, while in school at the CIA, was going to share it with classmates but decided against it. 21 year old bottle still holding up not getting a lot soy sauce, still a good amount of blue fruit. I think the high alcohol has helped this wine stay in a good place. — 4 months ago

Jon Ruddell

9.9

CIA extra bottle — 4 years ago

Martinez

9.1

Blend of Valencí (70%), Muscat of Alexandria (10%) and other still unidentified white varieties (30%). Fermented with indigenous yeasts and 5-day skin maceration, and aged in stainless steel and oak barrels for a total of 8 months. Amber color. Beautiful aromas of candied fruit (candied orange), honey and floral notes (orange blossoms). Powerful, full-bodied, quite dense on the mouth, but feels fresh nonetheless. Dry, austere. — 5 years ago

Elyse Crescitelli

8.9

Complex and opens up with time — 7 years ago

David C

9.3

Sweet, very good — 7 years ago

Rob Mayes

9.1

Subtle cedar on the nose and palate. White pepper. Lovely. — 9 years ago

Steve Garrity

9.2

CIA wine tasting class - just like acruel champagne — 9 years ago

Joe DAscoli

9.5

Wine of the night at Bocuse restaurant at CIA NY up in Hyde Park.

Bright raspberry fruit with excellent balance, acidity, and structure. This really excelled paired with the food. — a year ago

Joe DAscoli

9.4

Very elegant. Fantastic start to a meal at Bocuse restaurant at CIA in NY — a year ago

Louis Martin

9.2

Wonderful mouthfeel, cherry and tobacco, with a hint of chocolate that leaves a semi-sweet aftertaste. Light bodied and easy to drink, pairs nicely with duck and a well-seasoned steak. — 4 years ago

James LeBlanc

9.6

Fantastic! Had with lamb at the CIA. — 7 years ago

Janice in Livermore

9.0

2014 At CIA at Copia in Napa. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I only have have a 1/2 dozen bottles of vintages that predate the 2012 vintage when Caymus still made wines in a style I appreciated. More; tannic, spice, earth and complexity.

Now, they are amongst the last to pick fruit, which translates into higher brix levels and much sweeter wines. They pick just as the grapes start to show the slightest raisin shrivel.

I thought I might be early on the 2007. Instead, it’s right around its peak form.

The nose reveals dark black currants. Ripe; blackberries, black plum, black raspberries, stewed plum, dark cherries, stewed strawberries and creamy raspberries. Dark spice, black tea, mixed dark berry cola, limestone minerals, rich dark soil, some dry crushed rocks, vanilla, cinnamon, sweet tarry notes, just a touch of eucalyptus with blue, purple and dark red fresh & withering flowers.

The body is full. Tannins round, grainy, tarry, sticky and meaty...60% resolved. Still lots of life in this 07....another 7-10 years of good drinking left. The wine is delicious. The structure, tension, length and balance are in a great spot. Ripe; dark black currants, blackberries, black plum, black raspberries, boysenberries, stewed plum, dark cherries, stewed strawberries and creamy raspberries. Dark spice with some palate heat, soft, understated and well integrated baking spices; light vanilla, clove and cinnamon. Black tea, mixed dark berry cola, black licorice, limestone minerals, rich dark soil, some dry crushed rocks, vanilla, cinnamon, sweet tarry notes, just a touch of eucalyptus with blue, purple and dark red fresh & withering flowers. The acidity is round and perfect. The flavors glorious. The long finish is extremely well balanced, seamless, it glides over the palate effortlessly and last minutes.

Photos of; Caymus Estate vines, the front entrance to the winery, the grounds around their tasting room and their tasting bar.

@The Restaurant at CIA Copia — 8 years ago

Joe DAscoli

9.3

Very fruit and delicious early on in decanting and after opening. Showed very well with less air contact. Super interesting that it lost a bit of its luster as it got airtime

Overall did well at Bocuse restaurant at CIA NY. — a year ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

8.9

One of the best #orangewine from Spain — 3 years ago

Jon Ruddell

9.1

CIA dinner — 5 years ago

Martinez

9.0

Complex and expressive nose. Herbaceous notes. Fresh, quite elegant — 6 years ago

Andrew Schirmer

9.4

This is the Cayetano del Pino y Cia. Tasted at bodegas Lustau. Stunning depth, long finish. Nose like a madeira, sweeter than the palate. — 7 years ago

with Alsu

Michael Granovsky

9.1

Had it CIA Full body great taste — 9 years ago

Bobby Grace

9.4

Fantastic Oakville big boy and very soft, will definitely lay a few of these down and drink a couple over the weeks to come. One of my favorite Cabs at the Thursday CIA in Napa Thursday night — 9 years ago