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Caymus Wine Dinner

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Caymus Wine Dinner
On Wednesday, May 2, 2018, we will be hosting a wine dinner in collaboration with Wagner Family Of Wine.

Photos Courtesy Of Wagner Family Of Wine

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.

 

Photo Courtesy Of Wagner Family Of Wine

 

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.

 

First Course

 

 
Causa Trio:
Octopus, Tiger Shrimp, Snow Crab Claw

 

Paired With Blanc de Blanc, Conundrum,
California 2016 
 

 

Our Blend – Which Includes Pinot Gris, Viognier, Muscat Canelli, Pinot Blanc And A Touch Of Chardonnay – Has A Delicate Nose, Fine Bubbles, And A Delightful Lightness. Combining Crisp Minerality With Flavors Of Freshly Cut Fruit, It Is Perfect For Celebrations Of All Kinds.

 

Second Course

 

Tuna Tartare:
Avocado Salad, Cucumber,  Wasabi Aioli

 

Paired With: Chardonnay Reserve,
Mer Soleil, Saint Lucia Highlands 2015 
 

 

The Dramatic Climate Of The Highlands – Located Within Monterey County – Allows Us To Create Dramatic Wines. Morning Fog, Bright Sunshine And Gusting Winds Enable Longer “Hang Time” For The Grapes, Resulting In Wines Of Intense, Complex Character. With Fresh, Bright Aromas And The Taste Of White Peach, This Wine Has A Vibrant Acidity Balanced By The Lush Flavors Of Fully Ripe Fruit.

 

 
Third Course
 

Goat Cheese Ravioli:
Pancetta, Mushroom, Pearl Onion Broth

 

Paired With: Pinot Noir, Belle Glos
Clark & Telephone Vineyard, Santa Maria Valley 2016
California 2016 
 

 

The Color Is A Deep Scarlet-Red With Lush Aromas Of Blackberry Bramble, Nutmeg, And Hint Of Caramel. The Wine Is Fresh And Exuberant In The Mouth With Sumptuous Strawberry Jam, Ripe Black Cherry, Cranberry And Warm Gingerbread. It Is Perfectly Balanced With Refreshing Acidity, Velvety Tannins And A Hint Of Toffee Carrying Through Its Long Finish.

 

 
Fourth Course

 

1/2 New Zealand Rack Of Lamb:
Potato Croquette, Sauteed Baby Spinach, Black Currant Spice

 

Paired With: Cabernet Sauvignon,
Caymus Vineyards, Napa Valley, 2015
California 2016 
 

 

Caymus Has A Signature Style That Is Dark In Color, With Rich Fruit And Ripe, Velvety Tannins – As Approachable In Youth As In Maturity. We Farm Cabernet Grapes In Eight Of Napa’s 16 Sub-Appellations, With Diversification Enabling Us To Make The Best Possible Wine In A Given Year. Our Cabernet Offers Layered, Lush Aromas And Flavors, Including Cocoa, Cassis And Ripe Dark Berries.