Nose
Blueberry, mushroom, cassis, chocolate mint, and leather
Palate
Deep berries, cassis, leather, and a long chocolate coffee finish
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.
Food Pairing
Steak, roasted game, cream of mushroom soup, and roasted root vegetables with bring out the joy of this wine.
