Would you believe me if I told you I got a Caymus Zinfandel for only $32?  Probably not, right? Caymus is known for their high-end Napa Cabs, but they also produce a Sauvignon Blanc and a Zinfandel.  Both affordable, unique are worth a trip to the tasting room.

As I journey deeper into the realm of wine country I have found myself seduced by the flavors that only a Zinfandel can command. All taste of rich dark fruit but some are tart, some are sweet, and some are jammy.  My experience has shown that the best Zinfandels usually come from Dry Creek or Sonoma Valley.  After tasting the 2006 Caymus Zinfandel, my opinion has changed and will never be the same.  Winemaker Chuck Wagner has raised the bar.

Like their Cabernet Sauvignon, this wine makes a big impression the very second you pop the cork.  I smelled rich aromas of mulberry and herbal notes of rosemary and thyme.  On the palate the dark berry flavors dance with longevity followed by a slow vanilla finish.  In other words, the flavors continue to linger long after the first sip.  Depending on the vineyard yield, Caymus makes 1200 to 4000 cases of this Zinfandel.  60% of the fruit comes from the Butala Vineyard in St. Helena and 20% from Fitzwilson’s Vineyard in South Calistoga.

Food Pairing

My Dad (@pappason) who is an amazing self-trained cook prepared a wonderful meal to pair.  Since the wine already has herbal notes, he lightly seasoned a Top Sirloin steak with salt, pepper and cooked it to a medium-rare.  Sauteed Carrots on the side with a little basil, and with the same pan he used the steak juice to make a light creamy sauce. A fresh serving of mashed potatoes on the side and the meal was complete.  The wine paired beautifully with the dish and the homemade steak sauce really complimented the wine’s herbal notes.

I was very impressed with this wine and would like to know what others think about it.  I’m also very curious to taste the 2005 Zinfandel for comparison since that was a good year all around.  If you’ve tried the ‘05 or ’06 vintage, please comment below.  Special thanks to @aundycrenshaw for introducing me to this wine.  Cheers!