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Caymus Conundrum

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Caymus Conundrum

Bill Hunt | Jun 29, 2012 05:41 PM

Based on dozens of recs. I have made for Caymus Conundrum (now Conundrum), I now have to say that it has changed, and not for the better, IMHO. It had been our "house white" for many years, and due to its body, acid and floral notes, has paired with a lot of food.

Well, and it pains me, things seem to have changed. I have noticed an "evolution" to less floral, and higher acid, but I feel that the balance has been going downhill for some time now.

I tend to believe that the Muscat and Viognier, which went a long way to that floral bouquet, are now almost totally missing. Could be $'s (as the base-price has not changed much over the years), or perhaps sources, or maybe a new philosophy?

Anyway, it is no longer our "house white," and I doubt that I will recommend it, unless one is looking for a high-acid SB/Chard blend, with a particular dish. I have many, better balanced, SB's, and Chards, and will rec. those.

Not sure how many others have enjoyed Conundrum in the past, but I would be interested in their thoughts and observations.

TIA,

Hunt

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