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In 2018 climatic conditions were perfect up on Spring Mountain. This Cabernet is evidence of that. Fresh blackberry, anise and mocha are the first things apparent on the nose followed by cola, acai berry and menthol. This is a silky lush wine with layers of dark chocolate, cedar and freshly ground coffee. The tannins are chiefly present, being round pleasing chalky tannins with firm mountain acid balancing them out, The finish is chocolate covered plum. This powerhouse Cabernet is already showing will and will develop even more complexity over the next 10-12 years.
Fiona and Hal Barnett purchased a 40-acre property located atop Spring Mountain in 1983. After extensive work the first Cabernet Sauvignon vines were planted the following year. Since the very beginning, the intent was to produce small amounts of hand crafted wines that would showcase the unique characteristics found in grapes cultivated on such challenging, high elevation terrain. Over the next five years the vines developed and the estate was established.
Barnett Vineyard's first harvest was in 1989 and yielded 232 cases of "Spring Mountain Cabernet". The winery has expanded gradually since then, selecting outstanding vineyard sites for grapes in addition to those grown on the estate, leading to a current total production of approximately 8,000 cases. Rattlesnake and Spring Mountain District wines remain the focus with the total estate production varying between 5,000 and 6,000 cases annually. In addition, limited amounts of Chardonnay, Pinot Noir, and Sauvignon Blanc are sourced from coveted single vineyards located in astounding appellations and produced.
750ML / 14.6% ABV
