I picked up this Caymus Cabernet at the liquor store last Tuesday after hearing my wine group buddies rave about it. Had to wait till Friday evening to crack it open properly with some good company. Here’s how it went down.
The Uncorking
Pulled the cork around 6 PM – sniffed it right away cause that’s my ritual. Smelled like expensive leather and blackberries straight out the gate. Poured it into big glasses without decanting first. Let it sit while we grilled steaks.
First Sips
Took tiny sips before dinner. Pros hit hard immediately:
- Felt super smooth - zero harshness even young
- Jammy fruit bomb! Cherries & plums punching my tongue
- That fancy "dark chocolate" finish people hype? Yeah, it’s legit
Knew right then why folks pay $80+ for this juice.
Food Pairing Test
Ate with medium-rare ribeyes and roasted potatoes. Magic happened:
- Cut through the fat like a hot knife
- Smoky char on meat made the wine’s vanilla notes pop
- Never got overwhelmed – held its own
But… after second glasses, cons crawled out:
- Too much oak started tasting like licking a barrel
- Sweetness felt almost syrupy without food
- Zero subtlety – shouts instead of whispering
The Morning After
Left half bottle overnight recorked. Next day? Big mistake. Fruit turned flat while oak went nuclear. Tasted like overpriced lumberyard tea. Proved this wine’s only good when popped-and-killed same night.
Verdict? Killer special-occasion flex if you’re feeding rich people steak. Daily drinker? Hell no – your wallet and palate’ll hate you.
