4 and 6 bottle levels   $24 (member price $21)
66% Roussanne, 19% Marsanne, 13% Viognier  14.5% ABV

It was a sultry afternoon in August when the VV crew invaded Cass Winery for a delightful tasting along with housemade pizza, before we visited Tin City.  They are located east of the city of Paso Robles, in one of the warmest sub AVA’s of the region, with the soil being more sand than the limestone found in the Adelaida District.  Cass was founded in 1999 by Steve Cass, who took on Ted Plemons three years later as a business partner, after Ted built the Cass residence and barn.  Their inspiration came from how the South African wineries handled Rhône varieties.  Aged in stainless steel.  Ripe peach, apricot, honeysuckle, lime, tangerine.  This is the most full-bodied white of the December club.

Food Pairing Suggestions:
This aromatic white pairs perfectly with chicken and mushrooms in cream sauce; freshly rolled sushi; wood fire grilled pork tenderloin with creamed spinach; citrusy ceviche; chicken pot pie; jumbo grilled shrimp with homemade mayonnaise, fresh basil, and lemon; lamb with rosemary mashed potatoes and roasted carrots; Provençal tart with onions, anchovies, black olives, and arugula; roast pork with apples and spices; pulled chicken BBQ with Alabama white sauce and creamy macaroni; garlic rubbed crostini with caramelized onions and smoky bacon; mussels meunière; pan-seared scallops tossed with garlic and white wine; and lobster drizzled with butter sauce. This versatile white is also heavenly with seasonal raw vegetables with herbed cream cheese dip, Feta, goat cheese, smoked Gouda, Mahon and Monterey Jack cheese.