About Caymus Napa Valley Zinfandel
- Style
- Red
- Grape Varieties
- Zinfandel
- Price Range
- $25-45
- Alcohol
- 15%
A small, limited bottling made in honor of Caymus co-founder Charlie Wagner Sr., for whom Zinfandel was a lifelong favorite. Sourced primarily from the Butala Vineyard near St. Helena and Mead Ranch on Atlas Peak, it shows a jammy, full-bodied character with notes of crushed raspberry, boysenberry, black cherry, and black pepper, finished with smoky vanilla spice. Produced in far smaller quantities than Caymus's Cabernet Sauvignon bottlings, it remains a cult favorite among longtime fans of the winery.
The winery's best-kept secret — made in small enough quantities that many Caymus regulars have never tried it, but it rewards the curious.
New to wine?
A jammy, generous Zinfandel that's easy to love — bold fruit and a touch of spice make it a fun departure from Caymus's famous Cabernets.
Food Pairings
Its jammy dark-berry fruit and peppery spice make it a natural match for BBQ pork ribs, mushroom pizza, beef bourguignon, and bacon-and-sausage stuffed mushrooms.
When to drink it
BBQ nights, casual gatherings, and pizza dinners — a fun, food-friendly alternative to Caymus's Cabernet lineup.
Terroir & Winemaking
Made from Zinfandel grown primarily at the Butala Vineyard near St. Helena and Mead Ranch on Atlas Peak, both selected for old-vine character and concentration. Fermented and aged in French and American oak in a limited-production, full-bodied style, honoring founder Charlie Wagner Sr.'s favorite variety.
About the producer
Caymus VineyardsThe benchmark of opulent, velvety Napa Valley Cabernet Sauvignon.Visit the producer page →Frequently Asked Questions
- Why does Caymus, known for Cabernet, also make a Zinfandel?
- Zinfandel was a favorite grape of Caymus co-founder Charlie Wagner Sr., and the winery has kept a small, limited bottling in his honor ever since.
- Where are the grapes sourced from?
- Primarily from the Butala Vineyard near St. Helena and Mead Ranch on Atlas Peak, sites selected for their old-vine character and concentration.
- What food pairs well with it?
- Its jammy dark-berry fruit and peppery spice make it a natural match for BBQ ribs, mushroom pizza, and other smoky, savory dishes.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
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