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Winemaking Notes:: The fruit from Rattlesnake Hill was harvested and
fermented in small bins and punched down by hand 2 to 3 times a day.
Once fermentation was complete the wine was pressed off into new French
and cellared for 16 months. The wine was blended with 5% Cabernet
Franc form our Estate and returned to barrels for another 6 months before bottling.
93Robert M. Parker Jr.
...boasts a terrific perfume of black currants, flowers, earth, and spice. With a structured, full-bodied mouthfeel, this brilliant, pure, noble Cabernet is very long in the mouth.
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