# California Cabernet Sauvignon (2023)

- **Producer:** Caymus Vineyards
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 14.6%
- **Average price:** €50
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, blackcurrant, vanilla, chocolate, cloves, cedar

## About this wine

Caymus Vineyards, founded in 1972 by Charlie and Lorna Wagner alongside their son Chuck, is one of Napa Valley's most iconic estates. The 'Dedicated to Agriculture' philosophy emblazoned on their labels reflects the family's deep farming roots in California, which date back to 1857. While famous for their Napa Valley bottling, Caymus introduced the California AVA Cabernet Sauvignon to explore premier vineyard sites across a broader geography, including Paso Robles, San Benito, Monterey, and Lake Counties. This bottling represents their signature lush, fruit-forward style, crafted from grapes grown in diverse soils and microclimates across the state.

## Interesting facts

- The phrase 'Dedicated to Agriculture' on the label honors the Wagner family's deep farming roots in Napa Valley dating back to 1857.
- Winemaker Chuck Wagner utilizes an extended 'hang time' technique, leaving grapes on the vine longer to achieve maximum ripeness.
- The 2023 vintage was highly praised by Chuck Wagner as one of his personal favorite growing seasons due to its long, cool spring.

## Food pairing

This full-bodied, fruit-forward Cabernet Sauvignon pairs exceptionally well with rich, fatty meats and savory dishes. The wine's plush tannins and moderate acidity cut through the richness of marbled beef and lamb, while its intense dark fruit and oak-derived vanilla notes complement caramelized crusts and savory reductions. Aged cheeses also pair beautifully, matching the wine's structural weight.

## Wine making process

The winemaking process for this Cabernet Sauvignon centers on Chuck Wagner's signature 'hang time' philosophy. Grapes are left on the vine longer than average to achieve maximum physiological ripeness, which softens the tannins and concentrates the fruit flavors. Intensive crop thinning is performed in the vineyards to limit yields and enhance flavor density. In the cellar, the grapes undergo fermentation in small lots with controlled maceration to extract deep color and rich texture without harshness. The wine is aged for approximately 18 to 22 months in a combination of French and American oak barrels, incorporating a high percentage of new oak to integrate sweet spice and structural complexity.