Cascahuin Tequila Anejo Wine Seminar This Baga was hand-harvested and

This Baga was hand-harvested and fermented the old-fashioned way—four weeks in open lagares with foot-treading

unapologetic Pinot Meunier from a single lieu-dit planted on chalk-limestone soils in 1983—a rare showcase of the grape's mineral complexity and elegant structure

five miles from the Pacific

this is benchmark Southern Rhone that delivers serious bang for the buck

Cascahuin Tequila Anejo Wine Seminar This Baga was hand-harvested andAged 14 to 16 months in American Oak, the Aejo reveals the full depth of the Cascahun legacy. Rich aromas of dark chocolate, dried fruit, and toasted wood open into a velvety palate of butterscotch, cinnamon, and mature agave. The barrel imparts a pleasing dryness that plays against the natural sweetness of the spirit, culminating in a long, warming finish.