So what makes this wine so hugely rich, powerful and opulent? It starts with the grapes, of course, with the grapes. The Wagners have long been known for buying some of the best Cabernet grapes in Napa. (Anyone who sells to them will proudly let you know.) But this is from the best Malbec grapes in Mendoza. Which means ancient, ungrafted vines, the World's longest hangtime, and a sheer depth and concentration Napa just can't match.
The Wagners chill and ship these grapes to Caymus, where they're sorted yet again, and then made in the inimitable Caymus style. Except they're so deep, brooding and concentrated that the trademark Caymus vanilla tinge gets almost completely submerged.
It's also, I think, a good thing Caymus ages this so long before release, as it has become remarkably supple and succulent and layered for such a big wine.
