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The Wagners produced their first Cabernet Sauvignon – “Napa Valley Cabernet Sauvignon” -- from the 1972 vintage. Their first Special Selection, from outstanding Cabernet Sauvignon lots given extended barrel aging, was made from the 1975 vintage.
The Wagners’ 60 acres of estate vineyard remain at the core of Caymus Cabernet Sauvignon, but Chuck Wagner believes that much is gained in complexity and layering of flavors by not restricting fruit sources to a single site. As a result, Caymus has taken over farming control of selected other vineyards within the Napa Valley, some on the valley floor and some in mountain locations as high as 1,600 feet in elevation. Each vineyard block is farmed according to the specific needs of its soil type, climate, slope and orientation. The Wagners also have long-term relationships with several Napa Valley growers whose location and viticultural practices produce grapes of the quality Caymus requires.
"Every growing season involves chance, but setting aside certain grapes from among our lots to make the year’s Special Selection is very much a matter of choice. With luck, planting decisions are met by a cooperative climate to produce the superb grapes that go into all our wines. From there, we identify which vineyard blocks were particularly favored with grapes eligible for the Special Selection designation." - Chuck Wagner
The goal in Caymus Vineyard is a balanced wine that tastes delicious when bottled but can improve with age. Chuck Wagner attributes the quality of the wines to farming and winemaking techniques developed over the decades. These techniques are open to change if improvements can be made, even if doing so requires replanting a vineyard.