Since I happened to have two open bottles of Hawkes '13 Cabernet Sauvignon handy, I carried out my threat to do a side-by-side tasting and report it. One bottle came from the Red Winery vineyard and the other from the Stone vineyard.
Color is just about the same, dark cherry/blackberry red, with just a touch of clearing at the rim, a shade more in the Stone.
They both have a moderate amount of tannins, and the balance is such that they could both easily be tasty for another 5 or 10 years.
The Red Winery comes on with a regular Cab nose; the Stone''s nose is a bit more reticent, but not by any means missing.
Red Winery has a bright acidity on the first sip, with the fruit (tart berry) right on it heels. It's consistent over the mid-palate, and the finish is pleasant and has something like peaches or plums - stone fruit - in it.
Stone opens slowly. I almost wondered if I didn't sip it. But then I got a base of mushrooms and herbs, with some blackberry and just a touch of acidity coming on to brighten things up. The oak and earth dominate the mid- palate with something like blackberries mixed with pomegranates in its background. A much longer finish than the Red Winery, with no tannic overtones, which the Red Winery still shows (tannin or acid, one or the other or both).
I like the Stone better than the Red Winery, though the Stone isn't nearly as definitive in its flavor profile. I think the Stone is more complete in the things I look for in a rich red, and is more complex.
I'll have the Red Winery tonight with spaghetti, and probably the Stone tomorrow with steak.
This was very enjoyable and I still have some of each ~2 oz pours ready to sip while the spaghetti's cooking.
BTW, "cassis" is a flavor term that I often see used with cabs. I've never met a cassis nor tasted one, so I have no idea what it's supposed to taste like. So, I don't use the term because I have no idea what I'll be saying.