Cass Estate Cuvée 2006

This Estate Cuvée was fermented and stored in neutral oak barrels. We hand picked at first light in order to get the grapes as cold as possible into the winery. Lood pressed the juice off the skins right way, leaving the juice at 48 degrees, perfect for minimizing bacterial growth, ... more

Cass Estate Grenache 2005

Grenache is always blended with another grape because the tannins in Grenache are naturally very low. Consequently, Grenache all by itself does not age well. You will often find it blended with Syrah and/or Mourvèdre. We were very happy with the nose and the flavors of the Grenache, so we ... more

Cass Estate Syrah 2004

Deeply pigmented beautiful wine with lots of cherry and a very smooth finish. This Syrah is entirely clone 383. Food pairings include a variety of red-sauced pasta dishes, grilled meats (especially tri-tip!), wood-grilled pizza, and smoked gouda cheese. more

Cass Hacienda Mourvedre 2005

Mourvedre is a variety with wonderful fruity characteristics. This Estate block is located directly in front of the Hacienda inhabited by my only vineyard employee who lives on site. He watches over this fruit more than any other variety in the vineyard. more

Cass Cabernet Franc 2005

THe Cabernet Franc was harvested in the vintage at full ripeness. The longer hang time resulted in concentrated flavor and structure in the wine. The ferment was punched sown up to 4 times per day and pumped over when necessary. After 16 months aging in the barrel, the wine also ... more

Cass Cabernet Sauvignon 2005

A blend of Cab Sauv, Cab Franc, and Merlot, this wine perfectly blends together the three kings of Bordeaux. Our Cab has a nose reminiscent of the Cherry Blossom Festival in Okinawa, with compliments of olallieberry, and cocoa. Chef Brandon recommends it be enjoyed with oak grilled fillet or a ... more

Cass Late Harvest Cabernet Franc 2005

The Cabernet Franc was harvested late in the vintage at full ripeness. The longer hang time resulted in concentrated flavor and structure in the wine. The ferment was punched down up to 4 times per day and pumped over when necessary. After 16 months aging in the barrel, the wine ... more

Cass Estate Viognier 2007

This Estate Viognier was fermented and stored in neutral oak barrels in order to create a wine with a big mouthfeel and a more viscous and creamy texture. We hand picked at first light in order to get the grapes as cold as possible into the winery. Lood pressed the ... more