Cabernet Sauvignon
Caymus Cabernet Sauvignon 2019
Drink now or cellar for up to 10 years. Decant 2 hours.
Deep purple with ruby tinges, this Caymus Cabernet Sauvignon once again excels in all areas. The nose offers up ripe dark fruit such as blackberry and cherry, while subtle spice and vanilla intermingle very well. The palate explodes with blackcurrant, ripe black cherry, with layers of vanilla, chocolate and tobacco notes adding a different dimension to the wine. This is a full bodied wine has rich tannins that are balanced by great acid, alcohol and layers of ripe fruit. The finish is long, powerful and lingering ending with a eucalyptus note. Fantastic wine in anyone’s book.
Fantastic on its own but even better with a joint of beef, venison, game, hoi sin ribs and sausages.
Caymus Vineyards are renowned for their superb Cabernet Sauvignon (amongst other things) and they have developed new techniques that add richness, flavour and characteristics that can’t otherwise be achieved. Known as “hang time”, the grapes are left unusually long on the vine – even risking the crop in the event of an early winter. This technique helps to increase colour, mature the tannins in the wine and develop rich and deep seated flavours, textures and complexity in the wines. Other vineyard management techniques used include crop thinning, thus allowing more sunlight to get to the grapes, and delayed harvest to allow ultimate ripening allows Caymus to produce superb, ultra premium wines.
Deep purple with ruby tinges, this Caymus Cabernet Sauvignon once again excels in all areas. The nose offers up ripe dark fruit such as blackberry and cherry, while subtle spice and vanilla intermingle very well. The palate explodes with blackcurrant, ripe black cherry, with layers of vanilla, chocolate and tobacco notes adding a different dimension to the wine. This is a full bodied wine has rich tannins that are balanced by great acid, alcohol and layers of ripe fruit. The finish is long, powerful and lingering ending with a eucalyptus note. Fantastic wine in anyone’s book.
Fantastic on its own but even better with a joint of beef, venison, game, hoi sin ribs and sausages.
Caymus Vineyards are renowned for their superb Cabernet Sauvignon (amongst other things) and they have developed new techniques that add richness, flavour and characteristics that can’t otherwise be achieved. Known as “hang time”, the grapes are left unusually long on the vine – even risking the crop in the event of an early winter. This technique helps to increase colour, mature the tannins in the wine and develop rich and deep seated flavours, textures and complexity in the wines. Other vineyard management techniques used include crop thinning, thus allowing more sunlight to get to the grapes, and delayed harvest to allow ultimate ripening allows Caymus to produce superb, ultra premium wines.
Description
Drink now or cellar for up to 10 years. Decant 2 hours.
Deep purple with ruby tinges, this Caymus Cabernet Sauvignon once again excels in all areas. The nose offers up ripe dark fruit such as blackberry and cherry, while subtle spice and vanilla intermingle very well. The palate explodes with blackcurrant, ripe black cherry, with layers of vanilla, chocolate and tobacco notes adding a different dimension to the wine. This is a full bodied wine has rich tannins that are balanced by great acid, alcohol and layers of ripe fruit. The finish is long, powerful and lingering ending with a eucalyptus note. Fantastic wine in anyone’s book.
Fantastic on its own but even better with a joint of beef, venison, game, hoi sin ribs and sausages.
Caymus Vineyards are renowned for their superb Cabernet Sauvignon (amongst other things) and they have developed new techniques that add richness, flavour and characteristics that can’t otherwise be achieved. Known as “hang time”, the grapes are left unusually long on the vine – even risking the crop in the event of an early winter. This technique helps to increase colour, mature the tannins in the wine and develop rich and deep seated flavours, textures and complexity in the wines. Other vineyard management techniques used include crop thinning, thus allowing more sunlight to get to the grapes, and delayed harvest to allow ultimate ripening allows Caymus to produce superb, ultra premium wines.
Deep purple with ruby tinges, this Caymus Cabernet Sauvignon once again excels in all areas. The nose offers up ripe dark fruit such as blackberry and cherry, while subtle spice and vanilla intermingle very well. The palate explodes with blackcurrant, ripe black cherry, with layers of vanilla, chocolate and tobacco notes adding a different dimension to the wine. This is a full bodied wine has rich tannins that are balanced by great acid, alcohol and layers of ripe fruit. The finish is long, powerful and lingering ending with a eucalyptus note. Fantastic wine in anyone’s book.
Fantastic on its own but even better with a joint of beef, venison, game, hoi sin ribs and sausages.
Caymus Vineyards are renowned for their superb Cabernet Sauvignon (amongst other things) and they have developed new techniques that add richness, flavour and characteristics that can’t otherwise be achieved. Known as “hang time”, the grapes are left unusually long on the vine – even risking the crop in the event of an early winter. This technique helps to increase colour, mature the tannins in the wine and develop rich and deep seated flavours, textures and complexity in the wines. Other vineyard management techniques used include crop thinning, thus allowing more sunlight to get to the grapes, and delayed harvest to allow ultimate ripening allows Caymus to produce superb, ultra premium wines.
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