The Dixie & Bass 2018 Cabernet Sauvignon with hits of oak, mocha, and cherry is deliciously drinkable on its own, yet plays nice with others. It pairs well with a broad range of meats and cuisines. And, while it tastes like a much more expensive wine, the D&B Cab is priced just right so you don’t have to wait for a special occasion.
BASS: Every moment’s a special occasion with you, Dixie. DIXIE: Right. Did you get a dent in my new car and now you’re trying to be super nice? BASS: Ok...almost every moment.
90 Point Editors’ Choice
37th Washington State Wine Competition – Silver
Cabernet Sauvignon and Malbec from Columbia Valley. Tank fermented then barrel aged for 16 months in 25% new American oak.
The Dixie & Bass Cabernet Sauvignon reveals a vibrant nose, leading with black cherry and savory herbal notes, including subtle hints of mocha, vanilla, and star anise. On the palate the wine is expansive, opening with rich, supple tannins, followed by a dense mid palate and chewy tannins. The wine finishes long, driven by lingering fruit, oak and pleasing tannins. Enjoy with everything from a picante lamb burger, to braised short ribs, to grilled Portobello mushrooms.
BASS: A vibrant nose, yesss! That is me, baby. DIXIE: Some would say it’s more of a snout. BASS: Is there a hall of fame for noses? DIXIE: Don't know, but you and Cyrano de Bergerac are shoe-ins. BASS: Jealous.