Caymus Vineyards Cabernet Sauvignon Napa Valley 2022
Wagner Family of Wine (Caymus Vineyards, est. 1972) · Caymus Vineyards, Rutherford, Napa Valley, California
Caymus Cabernet Sauvignon is what happens when five decades of patience in the vineyard meet an unwavering commitment to a single vision. Chuck Wagner's approach is simple in concept and demanding in execution: wait for the fruit to reach perfect ripeness, blend across multiple Napa sub-appellations for complexity, and give the wine enough oak to frame the fruit without overwhelming it. Critics have debated the Caymus style for years — some find it too ripe, too rich, too crowd-pleasing — but the marketplace has settled the argument: this is one of the most consistently sought-after California Cabernets in existence. The 2022 vintage continues the tradition — dark, plush, generous, and built for the table rather than the cellar. Wagner's genius is making a wine that feels effortless, but that effortlessness comes from 50 years of learning what patience in the vineyard actually means.
Nose
Ripe blackberry, dark cherry, cassis, vanilla, cocoa powder, sweet cedar, and a warm, baked berry quality that signals the extended hang time Wagner is famous for.
Palate
Rich, round, and fruit-forward — dark plum, blackberry jam, milk chocolate, sweet oak, baking spice, and a plush, velvety texture. The tannins are ripe and soft, giving the wine immediate approachability without sacrificing structure.
Finish
Long and smooth with lingering dark fruit, vanilla, toasted oak, and a cocoa-dusted sweetness that persists well after the last sip.
- Varietal
- Cabernet Sauvignon
- Blend
- Cabernet Sauvignon (primarily), with small amounts of complementary varietals
- Vineyards
- Multi-vineyard blend from eight Napa Valley sub-appellations
Cocktail Suggestion
Cocktail — The Napa Sangria: 1 bottle Caymus Cabernet · 2 oz brandy · 1 oz Cointreau · 2 oz fresh orange juice · seasonal dark fruits (plums, blackberries, cherries). Combine in a pitcher, refrigerate 4–8 hours. Serve over ice with a cinnamon stick. The wine's richness makes a deeply satisfying sangria — but only if you're patient enough to let it rest.
Food Pairing
Pair with: Prime ribeye steak with a red wine reduction and roasted garlic mashed potatoes. The Caymus was built for this — the wine's dark fruit and soft tannins envelop the marbled beef, and the reduction intensifies the pairing into something transcendent.
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