2014 was a relatively uneventful growing season, with a dry, mild winter and vines getting off to an early
start in spring, a pattern that followed through flowering, set, veraison and harvest, where there weren’t any memorable heat spikes. Even though the harvest was early, budbreak was even earlier, resulting in more grape hang time than in 2013.It was a compressed, fast harvest. Drought conditions are bittersweet for Paso Robles.... low yields, small clusters and tiny berries should result in concentrated wines.
Cold fermented in stainless steel tanks to retain Viognier’s true varietal character, the 2014 vintage
showcases perfumed aromatic of ripe plantain, Anju pear, white peach, and crushed acacia flowe ...more... r. Essence of honeysuckle blossom offers a prelude to lush palate centered around flavors of dried gala apple, ripe apricot, and Meyer lemon marmalade. A lingering finish features spiced pineapple and fresh pomelo zest highlighted by nuances reminiscent of iced limeade. Enjoy now.
Aiming to preserve the intense fruit and aromatics of the variety, this Viognier was fermented and aged in
100% stainless steel. Hand-picked in the early morning, the cold grapes were pressed within moments after coming off the vine. Following juice settling, a long, cold fermentation commenced. Malolactic fermentation was inhibited to preserve acidity, keeping the wine fresh and crisp.
The Cass Estate Vineyard, located 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. Resting at 900 feet of elevation, the 160-acre vineyard is planted to 11 varieties on a large terrace above the HuerHuero River. Deposited over centuries, the diverse alluvial soils make for an expressive site that produces fruit of incredible quality.