Very nice. Classic Paso Cabernet, smooth and dry, with complex blackberry, black currant, dark chocolate, herb and cedar flavors. The tannins are firm, but refined, and the finish is long and spicy. Elegant and sophisticated.
— S.H.
(10/1/2009)
Cass has been focusing on Bordeaux reds in Paso Robles; their Cab Franc has been very good, and this Cabernet Sauvignon is better. It shows its warm origins in very ripe fruit flavors of blackberries, currants and chocolate, but the structure is enlivened with fine acidity and rich, dusty tannins. Delicious and dry, it shows an elegance that makes it irresistible.
— S.H.
(7/1/2008)
Richness and opulence characterize this white Rhône blend of Roussanne and Marsanne, which is easily Cass’s best ever. It’s delicous in vanilla cream-accented Mandarin orange and honey flavors, with a tang of minerality. The alcohol is high, yet the wine maintains exquisite balance and poise.
— S.H.
(5/1/2011)
Grenache stars, offering oodles of ripe cherry liqueur flavor, while a dash of Syrah brings a deeper touch of blackberry and licorice. It’s a deft combination. The wine is distinctly Paso Robles in the soft acidity and gentle tannins. It melts in the mouth like a chocolate truffle, yet finishes dry.
— S.H.
(6/1/2007)
A blend of Syrah, Grenache, Petite Sirah and Mourvedre, this is a full-bodied, smoothly fruity wine for drinking now. It has rich blackberry and cherry flavors, with a hit of sweet, smoky oak.
— S.H.
(6/1/2013)
This blend of Viognier, Marsanne and Roussanne starts out lush with tangerine, peach, lemon and lime fruit, but it’s balanced with crisp acidity. Has some real complexity, but don’t drink it too cold as it reveals more nuance as it warms in the glass.
— S.H.
(6/1/2013)
Soft and generous in fruity flavor, this has pronounced new oak that accents cherry, raspberry, smoky vanilla and peppery spice flavors. It’s mainly Grenache, with a little Syrah, from the Templeton Gap area of Paso.
— S.H.
(12/15/2006)
Here’s a soft, fruity Cab Franc rich in cherry and blackberry flavors. It has good balance and a posh mouthfeel, and finishes dry. Something about it suggests a juicy, flame-broiled steak.
— S.H.
(12/15/2007)