Nose
Savory and sensual; aromatic herbs, black currants, and dried dates segue to earthy dimensions of freshly milled cedar and an elusive essence of vintage leather.
Palate
Tiered tannin and soft layers of acidity create a cathedralled foundation highlighting black cherry compote and vanilla cassis. An alluring complexity of baker's chocolate, espresso bean and Walnut Toffee frame an elegantly integrated and lingering finish.
Growing Conditions
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.
Harvest
Picked in early September.
Winemaking
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.
Aging
Aged for 22 months in French oak.
