Rattlesnake Hill

Rattlesnake Hill is a small knoll on the top of Spring Mountain, approximately 2050 feet from sea level. The cabernet harvested from this hill is cold soaked for 4 to 6 days and fermented in small bins and tanks punched down or pumped over 2 to 3 times a day. The maceration times are typically 13 to 15 days. Once fermentation is complete the wine is pressed off into 90% new French oak barrels, aging for 21 months before bottling.

Last edited on 8/26/2008 by THaas

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