Nose
Rich with blackcurrant chutney, lavender, warm oak, with a slight smoke character
Palate
Boysenberry puree, herbs de Provence, and black tea
Winemaking
Cabernet Sauvignon comprises the largest planted acreage at
Cass, thus we have the ability to choose fruit from a variety of sites, soils, and clones across the vineyard. Picked in early September, the grapes were fermented into 5-ton open top fermenters and pumped over multiple times per day to achieve maximum extraction, which was necessary to match the ripe flavors of the vintage.
