Winemaker Notes
Barnett Vineyards' estate is located at 2,050 feet in elevation high in the Spring Mountain District. Here the boulder-infused soil and 35-degree terraced slopes offer perfect sun exposure, while the cooling night winds at this altitude allow a more extended period of flavor development before the sugars increase (grapes are typically picked three weeks later than those on the Napa Valley floor). This leads to the production of an amazingly concentrated yet balanced mountain Cabernet Sauvignon that is appealing as a life-sized wine in its youth, which can age incredibly well for more than a decade. This unique blend of the powerful 2023 Rattlesnake Cabernet Sauvignon with the complexity and tannin structure of the 2023 Cabernet Franc results in a beautifully big and aromatic wine that has a wonderful mouthfeel.
Blend: 85% Cabernet Sauvignon, 15% Cabernet Franc
Professional Ratings
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Jeb Dunnuck
The flagship release from the estate vineyard on Spring Mountain, the 2023 Cabernet Sauvignon Rattlesnake was aged 22 months in 93% new oak. On the nose, brilliant red, blue, and black fruits are intermixed with candied violets, orange blossom, and spicy, herbal undertones, and this beauty is medium to full-bodied, has a pure, graceful, layered mouthfeel, terrific overall balance, ripe tannins, and a great finish.
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James Suckling
A well-balanced, complex and composed red that should age nicely. A full body and firm, fine-grained tannins interlace with intricate, layered flavors of black cherries, spearmint, dark chocolate and cedar. Good intensity and focus.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
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.