> Main Catalog
Current Releases
FREE SHIPPING on purchase of a case or more!
 |
2006 Grenache |
| We like to say that this light-bodied red is a great summer sipper or an amazing holiday wine that pairs fabulously with turkey or ham. Strawberry on the nose and a little pepper on the palate. More Details |
|
 |
2003 Hacienda |
| 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 Details |
|
 |
2006 Mourvèdre (Hacienda) |
| Our Mourvedre, known for its minerality and strong tannins in the Rhone valley, is produced as a mono sepage. This stand alone provides an upfront nose of raspberry and black cherry, with a buttery mid palate, smooth spices and white pepper. Lood has done a brilliant job of giving this wine a dry finish with a multitude of soft, friendly tannins to make it a great wine to pair with a multitude of meals. Chef Brandon recommends it with exotic mushroom ravioli served with a side of sautéed vegetables and a smoked tomato reduction. More Details |
|
 |
2003 Syrah |
| Planted to several exciting new ENTAV* clones originating from France, our fledgling Syrah vines produced a paltry 100 pounds of fruit per acre. Anticipating a wine of bold intensity from these low yielding blocks, we opted to ferment in small bins, manually punching-down the cap, to fully extract color and character from the skins. The resulting wine is deeply pigmented, with fresh berry flavors and unique nuances of white pepper on the palate. More Details |
|
 |
2005 Syrah |
| Our Syrah was blended with a splash of Petite Syrah, and it couldn't have come out better. Dark ruby in color, this 2005 Syrah exhibits lovely pure blackberry fruit with nicely integrated toasty oak and meaty-spicy notes. On the attack, it offers lush and ripe peppery black fruit, with toasted cedar followed by firm chewy tannins. A top performer. Chef Brandon recommends this wine with a mustard crusted lamb rack. More Details |
|
 |
2006 Rockin' One |
| Our Rockin One is a blend of Syrah, Mourvedre, Petite Sirah and Grenache. Syrah provides a strong tannin base with a velvety finish, while the Mourvedre adds a smoky nose with ample tobacco supporting it. With a strawberry-jam nose and spicy finish, a good swirl and you can understand what Grenache adds to the blend. Our Rockin One goes nicely with guava glazed pork tenderloin, but don't be afraid to enjoy as an after meal treat on your back patio, with a glass in one hand and a cigar in the other. More Details |
|
 |
2005 Cabernet Sauvignon |
| 90 Points from Wine Enthusiast! 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 hearty brazed lamb shank. More Details |
|
 |
2004 Cabernet Franc |
| This Cabernet Franc was the last variety to be picked during the 2004 harvest. The longer hang time resulted in concentrated fruit without extremely high sugar, a nice characteristic of this variety. The fruit was originally contracted to a winery in Northern California and the fermentation was completed there in 1 ½ ton open top fermenters that were punched down 2 times per day. Subsequently, we negotiated to bring the wine back to Cass Winery where we barrel aged the wine 23 months and racked it after 16 months. More Details |
|
 |
2004 Syrah |
| 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 Details |
|