78% Cabernet Sauvignon, 12% Petit Verdot, 6% Merlot, 4% Malbec
The nose suggests black cherry compote and dried cranberry soaked within layers of eucalyptus oil and balsamic glaze. Polished tannin glide smoothly across the mouth while a focused acidity keeps the palate light. Flavors of sugar plum, sundried tomato and Crème de Cassis lead, slowly revealing elements of toasted oak and savory herbs. Closes with nuances of stewed hibiscus tea.
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.
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