The Tech
Elephant Mountain Vineyard — Cabernet Sauvignon — Rattlesnake Hills AVA
Produced entirely from a single lot at 1,500 ft on Elephant Mountain—without blending from other AVAs—Elephant Mountain Estate's 100% Cabernet Sauvignon reflects the purity of site and vintage. A wine for collectors seeking authenticity, structural integrity, aromatic complexity, and the capacity to evolve gracefully over decades. Its combination of intense fruit, fine tannins, and mineral precision marks it as a true benchmark for the world.
per valley, and regular afternoon winds reduce disease pressure, encourage thicker grape skins, and concentrate flavor compounds
Highlights
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Varietal: 100% Cabernet Sauvignon
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Vineyard: Single lot, Elephant Mountain (1,500 ft elevation)
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Vine Age: 27 years, own-rooted
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Soil: Harwood-Burke-Weihl – a landscape complex of three distinctive units, ridge tops, side slopes of steeper hills, underlaid by old alluvium and soft sediments of the Ellensburg formation
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Alcohol: ~14.5% (vintage dependent)
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Aging: 18–20 months in French oak, ~50–100% new
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Cellaring Potential: 10–30 years; dark, opaque, and concentrated, it develops savory, hints of cassis, cherry, slight chalk, and cigar box complexity over time
Terroir & Site Data
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Location: Perched below the tallest peak along the Rattlesnake ridge in Yakima county, WA sits the Elephant Mountain Estate. South-facing upper slope of Elephant Mountain, Yakima Valley, WA
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Elevation: 1,300 - 1,500 ft (457 m)
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Slope & Aspect: 5–15% gradient, predominantly south to southwest exposure
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Soil: Harwood-Burke-Weihl – a landscape complex of three distinctive units, ridge tops, side slopes of steeper hills, underlaid by old alluvium and soft sediments of the Ellensburg formation
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Vine Age: Planted in 1998, own-rooted Cabernet Sauvignon (clone 8)
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Vineyard Practices: Uncompromising approach to the highest standards in health, longevity, and flavor. Spur-pruned, certified Simonit & Sirch, vertical shoot positioning (VSP), desert-specific deficit irrigation practices developed by Andrew to maximize phenolics, novel aromatics, and quality every vintage. Data-driven approach to yields based on the highest quality standards known and adjusted to block performance over time
Climate Profile (Elephant Mountain averages)
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Growing Degree Days (GDD): ~2,900–3,500
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Rainfall: ~6 inches annually, mostly outside the growing season
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Diurnal Shift: 40-45°F difference between day and night during ripening; preserves acid, deepens color stability (including August)
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Harvest Window: Typically late September to early October, depending on vintage heat units
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Wind Influence: Morning mountain saddle air flows from the upper valley, and regular afternoon winds reduce disease pressure, encourage thicker grape skins, and concentrate flavor compounds
Viticulture &Winemaking
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Harvest: Hand-picked at 26–27° Brix with balanced TA and pH (~3.55–3.65)
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Acid Management: Always adjusted pre-fermentation and put to bed tightly to protect aromatics in the aging process
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Sorting: Double-sorted (field and winery) to remove underripe or damaged berries
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Fermentation: Small-lot open-top fermenters, cold soak 3–5 days, native yeast primary, gentle cap management
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Maceration: 10–18 days on skins, depending on tannin development
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Aging: 18–20 months in French oak (50–70% new, specific barrels to integrate and limit oak influence to showcase fruit)
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Fining/Filtration: Minimal intervention; unfined, lightly filtered before bottling
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Bottling Date: ~June–July second year post-harvest
Sensory Profile
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Color: Deep purple garnet
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Aromatics: Blackcurrant, blackberry compote, dark cherry; supported by graphite, cocoa nib, and savory herbs
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Palate: Full-bodied, fine-grained tannins, lifted acidity; mineral-driven core; persistent finish with subtle spice
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Cellaring Potential: 10–30 years; dark, opaque, and concentrated, it develops savory, hints of cassis, cherry, slight chalk, and cigar box complexity over time
