Caymus, Napa Valley Cabernet Sauvignon 1L, 2023

The Wagners and their relatives (the Glos and Stice families) were part of the original wave of settlers in Napa. In 1857, Chuck Wagner’s great-great-grandfather captained a wagon train from Missouri to California, settling in the Oak Knoll District. In 1906, the Wagner family moved to Rutherford (where the winery is today) following the San Francisco earthquake. They purchased 70 acres and began planting grapes. Like many early Napa families, their young bulk-wine business was crushed by Prohibition in 1919. They survived by farming other crops but never lost their "farmer-first" identity. In 1941, Charlie Wagner Sr. and his wife Lorna purchased 73 acres in Rutherford. For decades, they didn't make their own commercial wine; instead, they were "growers." They were famous for their high-quality fruit, most of which was sold to the legendary Inglenook Vineyards. In the 1960s, they planted Cabernet Sauvignon cuttings from the Fay Vineyard (the same vineyard that produced the grapes for the Stag’s Leap wine that famously won the 1976 "Judgment of Paris". By 1971, Charlie and Lorna were considering selling the ranch and moving to Australia. Their son, Chuck Wagner, who was only 19 at the time, asked them to stay so they could start a winery together. The first vintage was created in 1972, they produced just 240 cases of Cabernet Sauvignon. Thier first few years were humble, they used redwood fermentation tanks that looked like old hot tubs and borrowed barrels from neighbours. They ultimately grew and expanded into one of the most well known Napa Vally Winery to date. The wine is aged for approximately 18 months in oak barrels. They use a combination of French and American oak to achieve a balance of cedar, spice (French), and creamy vanilla/caramel notes (American). The 2023 Caymus Cabernet Sauvignon opens with an opulent explosion of ripe blackberries, cassis, and crème de cacao, supported by the signature scent of sweet French oak and tobacco. On the palate, the wine is lush and "mouth-filling," featuring velvety, supple tannins that lead into a long, fruit-driven finish with hints of vanilla and espresso. This wine pairs stunningly with a grilled ribeye steak seasoned with rosemary and sea salt, as the wine's rich tannins perfectly cut through the marbling of the beef.