Nose
Carmel, black cherries, anise
Palate
Medium bodied. raspberry, smoked brisket, pepper.
Winemaking
Picked throughout September and October, the grapes were fermented into five-ton, open top fermenters and pumped over multiple times per day to achieve maximum extraction. Aged for 28 months in French oak and American oak. During the first 22 months they were aged separately by variety. During the last 6 months of barrel aging, the blending components were aged together in all new French oak. This is an extended barrel aged version of the CASS favorite, Rockin’ One Red.