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Barnett Vineyards Rattlesnake Cabernet Sauvignon 2007

  • RP95
  • WE95
750ML / 15% ABV
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  • RP95
  • WS92
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750ML / 15% ABV

Winemaker Notes

A dark deep purple wine, true to its mountain roots, exhibiting pure violet and deep cassis. The complex nose continues with baking chocolate, fennel and deep dark volcanic earth. With time more intense black berry fruit begins to emerge. The wine is full bodied on entry after which the youth of the wine is evident from the full chalky tannins and beautifully balanced acid. The mid-palette is full of black currant anise and pepper as well as black mountain earth. This is a true classic example of great Spring Mountain Cabernet.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
A fabulous effort, and perhaps Barnett’s best wine in twenty years, the 2007 Cabernet Sauvignon Rattlesnake Hill possesses an inky/blue/purple color as well as an exquisite nose of crushed rocks, acacia flowers, blue, red, and black fruits, full-bodied power, a layered, multidimensional personality, and serious concentration and length. This classic Spring Mountain Cabernet Sauvignon should age effortlessly for 30+ years. Bravo!
WE 95
Wine Enthusiast
A tremendous wine that easily merits being Barnett’s most expensive release. Shows the ripe blackberry and black currant flavors and new oak that are so easily achieved, with yet near perfect tannins and a dryness unusual in a Cabernet this fruity. The combination of opposites makes this mountain wine noteworthy, as well as ageable. Now–2017.
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Barnett Vineyards

Barnett Vineyards

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Barnett Vineyards, California
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Barnett Vineyards is located at the top of Spring Mountain with spectacular views of the Napa Valley 1700' below. Founded in 1983 by Fiona and Hal Barnett, this rocky mountainside is ideal for Cabernet Sauvignon and the blending varietals of Merlot and Cabernet Franc. In 1984, the first vines were planted in terraced rows with total plantings numbering fourteen acres by 1988. The vines yield an average of less than two tons of fruit per acre resulting in rich, intense wines that have become synonymous with the Barnett name.
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Spring Mountain District

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Above the town of St. Helena on the eastern slopes of the Mayacamas Mountains sits the Spring Mountain District.

A dynamic region, its vineyards, cut by numerous springs and streams, vary in elevation, slope and aspect. Soils differ throughout with over 20 distinct types inside of the 8,600 acres that define the appellation. Within that area, only about 1,000 are planted to vineyards. Predominantly farmed by small, independent producers, the region currently has just over 30 wineries.

During the growing season, late afternoon Pacific Ocean breezes reach the Spring Mountain vineyards, which sit at between 400 and 1,200 feet. Daytime temperatures during mid summer and early fall remain slightly cooler than those of the valley floor.

Spring Mountain soils—volcanic matter and sedimentary rock—create intense but balanced reds with lush and delicate tannins. The area excels with Bordeaux varieties such as Cabernet Sauvignon, Cabernet Franc and Merlot and in some cooler spots, Chardonnay.

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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux, forming the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines.

Tasting Notes for Cabernet Sauvignon

Cabernet Sauvignon is a dry red wine rich in color, tannin and extract. It expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In the Old World you'll often find the more earthy side of Cabernet. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more upfront fruit flavors.

Perfect Food Pairings for Cabernet Sauvignon

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets for Cabernet Sauvignon

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

MRE152909_2007 Item# 152909

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