Caymus Vineyards

Caymus Vineyards was established in 1972 by Chuck Wagner alongside his parents, Charlie Sr. and Lorna Belle Glos Wagner, on a 73-acre property in Rutherford that the family had purchased in 1941. Chuck was just 19 when his parents asked him to go all-in on creating a commercial winery; had he declined, his parents planned to sell their land and move to Australia. The winery name derives from Rancho Caymus, the Mexican land grant awarded to George Yount in 1836, which itself was named for the Kaimus villages of the Wappo peoples who had inhabited the valley. The Wagner family roots in Napa extend back even further: Carl Wagner arrived from Alsace in 1906 and purchased land in Rutherford to plant grapes, while Lorna's Glos family had emigrated from Germany to Napa as early as the 1880s. Until 1972, the Wagner family sold their grapes to other area wineries, including Inglenook.

• Charlie and Lorna Wagner purchased 73 acres in Rutherford in 1941, initially farming prunes and walnuts before replanting to wine grapes in the 1960s
• In the 1960s, Charlie replanted significant portions of the estate to Pinot Noir, Johannisberg Riesling, and a Cabernet Sauvignon clone sourced from grower Nathan Fay
• Family roots in Napa Valley farming span multiple generations, with Wagner ancestors in the region since 1906 and Glos/Stice ancestors since the 1880s
• Named for George Yount's Rancho Caymus land grant (1836), which encompassed what became the town of Rutherford and the surrounding area

Caymus Vineyards is a landmark in California wine history, representing the rise of Napa Valley as a region capable of producing world-class Cabernet Sauvignon with consistent commercial and critical success. Their Special Selection became the template for premium California Cabernet, achieving the unique distinction of being Wine Spectator's Wine of the Year twice, for the 1984 and 1990 vintages, named in 1989 and 1994 respectively. No other winery in the world has earned that honor twice. The winery was established in 1972, just four years before the landmark 1976 Judgment of Paris validated California Cabernet on the world stage, and it helped define Rutherford's reputation for producing Cabernet of extraordinary concentration and approachability. Today, under Chuck Wagner and his children Charlie and Jenny, Caymus remains 100% family-owned and a standard-bearer for the Napa style.

• Special Selection is the only wine in the world to earn Wine Spectator's Wine of the Year award twice (1984 and 1990 vintages, awarded in 1989 and 1994)
• Founded four years before the 1976 Judgment of Paris, Caymus was an early pioneer in establishing Napa Valley Cabernet as a world-class category
• Winery remains 100% family-owned and operated; Chuck Wagner's children Charlie and Jenny Wagner now work alongside him in farming and winemaking
• Part of the broader Wagner Family of Wines, which has grown from 240 cases in 1972 to over one million cases annually across multiple brands

Caymus wines are defined by a distinctive style: dark in color, with rich fruit concentration, ripe tannins, and approachability in youth alongside genuine aging potential. Chuck Wagner, who took on primary winemaking responsibilities in 1984 after Randy Dunn's tenure ended in 1985, has consistently pursued elevated ripeness through careful viticulture. The winery practices dry farming on select blocks, high-density plantings (some blocks as close as one meter by one meter), yield thinning, and extended hang time to develop ripe, concentrated fruit. Special Selection receives approximately 18 months of aging in predominantly new French oak, up to 90% new barrels. The Napa Valley Cabernet draws on the diversity of eight sub-appellations, blending valley-floor lushness with mountain-grown backbone from sites including Atlas Peak and Howell Mountain.

• Viticulture emphasizes dry farming on select blocks, high-density plantings, crop thinning, and harvesting at elevated ripeness for concentrated, ripe-fruited wines
• Special Selection aged approximately 18 months in predominantly new French oak (up to 90% new barrels); approach has evolved from earlier extended aging in mixed new and old oak
• Napa Valley Cabernet sources 75% valley-floor fruit (Coombsville to Calistoga) and 25% mountain fruit (Atlas Peak, Howell Mountain) across 8 of Napa's 16 sub-appellations
• Style prioritizes approachable, fruit-forward expression with sufficient tannin structure for long-term aging; wines are enjoyable upon release and in maturity

Caymus produces two flagship Cabernet Sauvignon bottlings from Napa Valley: the annually released Caymus Napa Valley Cabernet Sauvignon and the premium Caymus Special Selection, released only in superior vintages. The Special Selection is produced by setting aside the best barrels of the vintage, resulting in a limited-production wine of approximately 25,000 to 30,000 bottles per vintage. The Special Selection is the only wine in the world honored twice as Wine Spectator's Wine of the Year, for the 1984 vintage (named in 1989) and the 1990 vintage (named in 1994). Beyond the two Cabernets, Caymus produces small quantities of Zinfandel honoring co-founder Charlie Wagner Sr., for whom it was a favorite variety, as well as a California-appellation Cabernet Sauvignon introduced with the 2021 vintage. The Wagner Family of Wines umbrella includes Conundrum, Mer Soleil, Emmolo, Bonanza, Red Schooner, and Caymus-Suisun Grand Durif.

• 1984 Special Selection: Wine Spectator Wine of the Year in 1989; 1990 Special Selection: Wine Spectator Wine of the Year in 1994, the only wine worldwide to earn this honor twice
• Special Selection not produced in every vintage; the last vintage withheld was 1996; approximately 25,000 to 30,000 bottles released per qualifying vintage
• Caymus Zinfandel produced in small quantities as a tribute to co-founder Charlie Wagner Sr., for whom Zinfandel was a personal favorite
• Wagner Family of Wines portfolio includes Conundrum (white and red blends), Mer Soleil (Chardonnay), Emmolo (Merlot, Sauvignon Blanc), Bonanza (California Cabernet), and Caymus-Suisun Grand Durif (Petite Sirah)

Caymus sources Cabernet Sauvignon from eight of Napa Valley's sixteen sub-appellations, a deliberate multi-appellation strategy that allows the winery to blend for optimal quality in any given vintage. Approximately 75% of the fruit comes from valley-floor sites ranging from cool, southerly Coombsville up through the warmer northerly appellations to Calistoga, contributing lushness and ripe dark fruit character. The remaining 25% comes from mountain vineyards including Atlas Peak and Howell Mountain, which provide backbone, structure, and added complexity. The Rutherford estate itself, originally 73 acres purchased in 1941, sits on the Rutherford Bench, whose well-drained, low-fertility alluvial soils produce concentrated, complex Cabernet Sauvignon associated with the famed Rutherford Dust character. The estate vineyard was planted in the 1960s to a Nathan Fay Cabernet Sauvignon clone, the same grower who supplied Stag's Leap Wine Cellars.

• Grapes farmed in 8 of Napa's 16 sub-appellations: approximately 75% valley-floor fruit (Coombsville through Calistoga) and 25% mountain fruit (Atlas Peak, Howell Mountain)
• Estate vineyard on 73-acre Rutherford property planted in the 1960s to Nathan Fay's Cabernet Sauvignon clone; Fay also supplied grapes to Stag's Leap Wine Cellars
• Rutherford Bench soils are well-drained, low-fertility alluvial deposits that promote concentrated fruit and the mineral, dusty character described as Rutherford Dust
• Multi-appellation blending strategy allows diversification across microclimates, soils, and elevations not available from a single Rutherford site alone

Caymus Cabernet Sauvignons are consistently recognizable by their deep, opaque ruby to garnet color and a ripe, fruit-forward aromatic profile centered on dark fruits: blackberry, cassis, and plum, supported by vanilla, mocha, and subtle oak spice from French oak aging. The palate shows a characteristic velvety texture with fine-grained, ripe tannins and layered flavors including dark berries, cocoa, and cassis. Both the Napa Valley and Special Selection bottlings are designed for approachability in youth while retaining the structure to evolve over many years in bottle. The Special Selection is distinguished by even greater concentration, finer tannin detail, and an extended finish, reflecting the rigorous barrel selection process. Alcohol levels typically fall in the 13.5 to 14.5% ABV range for the Napa Valley bottling, consistent with the elevated ripeness the Wagners pursue.

• Deep opaque ruby to garnet color in youth; aromatic profile of dark blackberry, cassis, plum, mocha, and vanilla with subtle oak spice
• Palate shows velvety, fine-grained tannins and layered dark fruit concentration; wines are approachable upon release and continue to develop with bottle age
• Special Selection distinguishes itself by greater barrel selectivity, deeper concentration, finer tannin structure, and longer finish versus the Napa Valley bottling
• Napa Valley Cabernet typically 13.5 to 14.5% ABV; style avoids herbal or austere characters typical of cooler-climate Cabernets, emphasizing ripe fruit expression