* ENHANCED ITEM

3-L etched 2017 Barnett Vineyards "Estate" Cabernet Sauvignon, Spring Mountain

District Napa Valley by winemaker David Tate (unique)

Blend: 80% Cabernet Sauvignon, 13% Petit Verdot, 4% Merlot, 3% Cabernet Franc

Aging: 22 months in French Oak Barrels

70% new and 30% two to five years old

Tasting Notes: The 2017 Spring Mountain Cabernet Sauvignon is one of the darkest we've made. Big black raspberry jumps from the glass as well as blueberry jam and black pepper. There is a bright chocolate element surrounded by cedar notes. The mouthfeel is rich and lush with a lot more dark fruit as well as cigar box and mocha. The tannins are significant, very big and chalky. While the mountain acidity is firm it is the tannins that dominate. There is a long black raspberry and mocha finish to the wine. This sizeable Cabernet will age amazingly over the next 14-15 years (2033-2034).

Vintage Notes: The 2017 vintage was a challenging one in the vineyard. The start of the season was exactly what we look for, sufficient winter rains that stop by Spring to allow for timely budbreak and flowering. However, it was a difficult summer, with record-breaking heat that stressed the vines out causing them to shut down for many days. Fortunately, the early part of fall cooled and we were able to bring in the fruit in a timely fashion. The grapes themselves had some of the thickest skins causing all the wines of ours to have big color and tannins. Tasting through the varietals a larger amount of Petit Verdot fit into the blend nicely, while a smaller amount of Merlot and Cabernet Franc added structure and complexity. Sourced from our own estate and neighboring vineyards under Estate control, this massive Spring Mountain Cabernet Sauvignon is a wine to be aged to come to its true potential.

Winemaker Notes: The grapes were sourced from our estate and neighboring York Creek Vineyards, with the entire blend being solely from the Spring Mountain Appellation and all under estate control. This year extraction was quick and tannin management was essential. This was some of the shortest time on the skins in the history of the winery, just 12-17 days. Each vineyard block was then aged separately for 22 months, the barrels being French oak and 70% new. The higher addition of Petit Verdot added structured tannins to the big Cabernet Sauvignon fruit while the Merlot adds mouthfeel. The Cabernet Franc adds spice to the aromatics as well as further backbone.