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Wine from Caymus
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In 1971 Charles F. (Charlie) Wagner and his wife Lorna Belle Glos Wagner asked their son Charles J. (Chuck) Wagner, who had just graduated from high school, if he would be interested in joining them in starting up a winery. If Chuck declined the offer, Charlie and Lorna were planning to sell out of their ranch in Napa Valley and move to Australia. Chuck accepted his parents’ offer to launch the winery, Caymus Vineyards.
The Wagners produced their first vintage in 1972, consisting of 240 cases of Cabernet Sauvignon. Since then, Caymus has focused their efforts in the production of quality Cabernet Sauvignon. Today’s production is 65,000 cases.
Caymus Vineyards remains 100% family-owned by the Wagners. Charlie, Lorna Belle, and Chuck worked together as a remarkable team for over 30 years building Caymus Cabernet. Today, Chuck, his two sons, Charlie and Joe, and one daughter, Jenny, have joined the family team. Farming grapes remain the priority with the family farming about 350 acres of choice Napa Valley land.
The Wagners took the name Caymus from the Mexican land grant known as Rancho Caymus, given to George Yount in 1836, which encompassed what eventually became the town of Rutherford and much of the surrounding area.
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Conundrum Red is made from a blend of Zinfandel, Petite Sirah and Cabernet Sauvignon.
Sourced from premier California winegrowing regions, Conundrum Red features dark red varietals including Zinfandel, Petite Sirah and Cabernet Sauvignon. It is serious yet lighthearted, complex and approachable. With lavish fruit flavors and baking chocolate, this wine has smooth tannins that provide a distinctive, soft character. Be daring and drink slightly chilled to enhance the fruit profile and enjoy any time of year.
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J. Christopher Appassionata Fortissimo Pinot Noir is made from 100 percent Pinot Noir.
Inspired by the three movements of Beethoven’s “Appassionata” Piano Sonata, there are three Appassionata Pinot Noirs, released at different tempos.
The finale of the Appassionata Pinot Sonata is Fortissimo (dynamically forceful). Selected for ultimate expressivity and longevity, it is not released until 10 years after the vintage. This is the epitome of expressive excellence that we are seeking in Willamette Valley Pinot Noir – a wine that combines brooding intensity with lilting grace and can stand alongside the classic wines of the world. The 2012 Fortissimo is muscular and full-bodied, with a deep color and seamless structure. In this phase of maturation, tertiary aromas begin to show a profound complexity and subtle earthiness that only develops with bottle age and cannot be accelerated
Review:
Loosen Bros. and J. Christopher Wines just released the Fortissimo and it is showing great acidity and fine-grained tannins. Its aromas and flavors of sweet red cherries, roasted pork shoulder and orange-pekoe tea are alive and kicking. Enjoy 2023–2032.
-Wine Enthusiast 95 Points
More intense than you might expect from an 11 year old Pinot Noir, certainly one that has been held back at the estate for 10 years before release. Grilled raspberry leaf and reductive smoky notes greet you on the nose here, with sweet black fruits softening the tangy red cherry and cranberry of Oregon Pinot, all wrapped up with waves of leather, sage and tobacco. This has power and succulence, and even at 10 years old it feels pretty young, just at the beginning of its development with a good decade ahead of it. Late release is an unusual approach in Oregon, but not so unusual if you follow Loosen’s winemaking in the Mosel, where he has been known to keep Riesling between 20 and 30 years in barrel. In this case the barrel ageing is for around two years, with the rest taking place in the bottle. Old fashioned winemaking, delicious results. 20% new oak. Fermented with natural yeast, unfiltered and unfined. Tim Malone winemaker. First time on the Place from this wine, from a vineyard in the foothills of the Chehalem Mountains in Oregon’s Willamette Valley. Heavy bottle.
- Jane Anson - Inside Bordeaux 97 Points
Croix Senaillet Macon-Davaye is 100 percent Chardonnay.
Pale brilliant yellow color. Fresh nose of citrus fruits (lemon, grapefruit). Mineral and salty notes on the palate. Fresh, supple and harmonious in the mouth.
Produced from 7 different parcels of vines spread over 3.77 hectares, planted on clay and limestone based soils. Average age of the vine is 28 years. Careful vinification. Minimal intervention in the vinification process. Modern equipment (pneumatic press, thermo-regulated tanks). Each parcel is harvested at full maturity. Destemming, slow press, slow fermentation, malolactic fermentation, aging on the lees.
Excellent as an aperitif and pairs well with grilled fish and Asian food.
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