Cass Winery Signature Cabernet Sauvignon 2019
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This wine is certainly a favorite at Cass Winery. This Bordeaux varietal has lovely contrasting characteristics of blueberry, mushroom, cassis, chocolate mint, and leather on the nose. The palate pleases you with deep berries, cassis, leather, and a long chocolate coffee finish.
The deep flavored dishes of Autumn and Winter are perfectly matched to this Cabernet Sauvignon: steak, roasted game, cream of mushroom soup, and roasted root vegetables with bring out the joy of this wine.
Blend: 81% Cabernet Sauvignon, 8% Merlot, 6% Petit Verdot, 5% Malbec
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Herbal lines of bay leaf, crushed mint and underripe berries show on the nose of this bottling, which includes 8% Merlot, 6% Petit Verdot and 5% Malbec. The palate is minty with fennel-frond flavors that play up against the mellow red-fruit core.
In 2000 the CASS vineyard was among the first California vineyards to be entirely planted with ENTAV certified clones from France. The winery was established in 2005 by Co-owners Steve CASS and Ted Plemons and produce 10,000 cases of 100% estate wines annually. The vineyard is 145 planted acres and grows eleven different varietals. Although CASS is considered a Rhône house, over half the vineyard is planted in Cabernet Sauvignon. In 2007 CASS opened a café which is open seven days a week and features farm to table seasonal and artisan menu items.
The CASS Estate Vineyard, located in the Geneseo AVA southeast of the town of Paso Robles, exemplifies the quality of the Paso Robles region with its warm days, cool coastal breezes, and exceptional soils. Deposited over centuries, the diverse alluvial soils make for an expressive site that produces fruit of incredible quality. A long growing season of warm days and cool evenings give rise to vibrantly ripened fruit with dynamic flavor profiles that translate beautifully in your glass.
Making old-world, Cote du Rhone inspired wines, with fresh California fruit.
As Paso Robles, California has soared in number of wineries and gained in popularity, Cabernet Sauvignon has firmly taken root as the region’s number one varietal. Alone, it accounts for just over 40% of plantings and is grown throughout both the western and eastern sides of the appellation. Though viticulture here dates back to the 18th century, Cabernet Sauvignon didn’t emerge as a significant grape here until the 1970’s. But since then it has definitely made up for lost time.
Legendary winemaker and consultant Andre Tchelistcheff first recognized Paso’s potential with Cabernet Sauvignon in the early 1960’s. The calcareous soil and dramatic diurnal temperature changes of Paso’s westside particularly intrigued him. Today modern winemaking techniques and focused experimentation with various clones, rootstocks and vineyard strategies optimize the region's ideal combination of soil and climate to deliver the best fruit possible.
The results are evident in the glass. Paso Robles Cabernet Sauvignon can be mesmerizing, with rich aromas and flavors of blackberry, cassis, black cherry, graphite, toasty oak, vanilla and spice. The structure, balance and unbridled opulence of these wines impress from first sip to last. Not surprisingly, Paso Robles Cabernet Sauvignons have steadily grown in reputation, not just in the U.S., but around the world.