Barnett Spring Mt. Cabernet Sauv 2000
Tight, with firm tannins and a bit of hollowness at midpalate. The currant, earth, pencil lead and earthy tannins are intense and in need of cellaring, but will the fruit outlast the tannins? Almost always an issue with mountain-grown wines. Best from 2004 through 2012.Add winemaker's notes
External Reviews for Barnett Spring Mt. Cabernet Sauv
Tight, with firm tannins and a bit of hollowness at midpalate. The currant, earth, pencil lead and earthy tannins are intense and in need of cellaring, but will the fruit outlast the tannins? Almost always an issue with mountain-grown wines. Best from 2004 through 2012.
A tight, sturdy style, with dense earth, currant, pencil lead and herbal notes, this is a concentrated, muscular wine with lots of extra facets and depth, yet it's bound by firm, minerally tannins and needs cellaring. Best from 2006 through 2012.
Barnett's Spring Mountain winery, also home to the much esteemed Pride and Paloma wineries, produces limited quantities of Cabernet made from the cool recesses of mountain vineyards. Aged for 18 months, with a touch of Merlot, Cabernet Franc and Petit Verdot, this California red leans towards Bordeaux in its complexity and elegance. Only after several hours of decanting did the deeper, rich fruits begin to express themselves. Dense, chewy and long on the complex finish, this Cabernet has great concentration and a briary, fresh taste to the fruit. A perfume of red raspberries on the nose and fine tannins on the finish attractively wrap this solid effort.
Big, rich, earthy and distinctive. Intense and concentrated, with layers of complex currant, tobacco, cedar, mocha and black cherry flavors, finishing with ripe but austere tannins. Drink now through 2012.
Refinement shows in the light touch of this Cabernet, its intriguing peppermint and iodine scents adding a spark of the pure red-fruit flavor at the center of the wine. That firm, solid fruit character lasts with the mint, smoothly ripe, whetting the appetite for grilled lamb.
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