Reviews

Calamus Estate 2005 Cabernet Sauvignon
Calamus continues its run as a winery to be reckoned with. The wines coming out of this small boutique winery, near Balls Falls, are not only tasty, but well-priced - which seems to be a rarity with new wineries opening in Niagara these days. This Cab Sauv is from the good, but short cropped, 2005 vintage, and represents the winery's top eight barrels of this grape variety. After spending twenty months in seasoned oak (ie: one to two year old barrels), the decision to unleash this puppy on the public (in the late summer of 2007) was made and an even better decision was the selling price of $20.00, a bargain for what you're getting. Earthy black fruit on the nose and good tannin structure in the mouth, with cassis, cedar, dusty cocoa and cinnamon ... and you won’t soon forget the lasting oaky finish. The wine is a little closed currently and should show better with six months or so in bottle; that should be just in time for winter 2007 when you’ll be looking for something to help warm your insides on those cold winter nights. You can also give it some time in your cellar, five years or more wouldn’t hurt this baby one bit; in fact, I think it can only help. Heck by this bbq season 2008 hits this might be your favourite wine (and if will be for a few seasons to come), so best buy a few so it'll last.
2005
Red
Cabernet Sauvignon
0
$20
Canada
Ontario
Niagara Peninsula
at the winery only
http://www.calamuswines.com
2011-06-11
(Re-Tasted April 2011) ... It was not really a good day for trying Ontario wines, some days are just like that, you want to drink wine from a region but everything you open doesn`t work out. You probably read about the nasty Reif 2006 Cabernet Franc opened earlier this day, well later we opened a bottle of Calamus 2005 Cabernet Sauvignon, with better, but not great results. The nose was initially rife with acetone notes and a little bitter on the palate. After finishing those few mouthfuls I grabbed up the bottle, screwed the cap back on and gave the bottle a vigorous shaking, much to the room`s shock. I then poured myself another tasting. The results of the sudden shock of aeration vastly improved what was shaping up to be a miserable drinking experience ... the acetone crept into the background and revealed dried blackberries and forest floor aromas. The bitterness also abated and turned into dried blackberry on the tongue, but there was also a prevalence of bitter wood tannins making there way up the back palate and onto the finish, which I suspect will soon take over the front as well. As my host pointed out, `this wine is on the decline`; so if you have some in your cellar the time to drink it now, give it plenty of air, and a good shake.

Get Our Newsletter

* indicates required

Follow Us on Social Media

Facebook Twitter Instagram YouTube