The vineyards of Howell Mountain are sparsely planted on slopes above
the valley in the northeastern Vaca Range. At this elevation the sun is bright,
the air is dry and the nights are cool. The later-ripening, thick-skinned
Cabernet Sauvignon grows exceptionally well in these conditions, making
crimson-colored, luxurious red wines with real aging potential. Soils are
comprised mostly of sedimentary sandstone and volcanic rock mixed with
some clay. The lack of soil fertility naturally helps control vine vigor resulting
in riper flavors and texture, while the cool mountain air preserves freshness.
Bunches are hand-harvested, sorted and destemmed prior to fermentation. The juice and skins macerate for a week or more post fermentation and then are racked into barrel for malolactic fermentation and maturation. The wine spends nearly two years in French oak barrique (about two-thirds new) prior to bottling.
Inky ruby in color with sweet scented aromas of ripe blackberries and black cherries complimented by savory dark chocolate, rosebud, and cedar. The wine is full-bodied and silky with an intense fruitiness rounded out by flavors of dried flower petals, vanilla, and tobacco. plum, and violet. An array of fruity, herbal and floral notes floods the palate, encapsulated by a subtle vanilla toastiness. Few Napa Valley wines combine weight and power with such graceful, and delicate sensitivity.
- Alcohol: 14.6%
- Bottle Size: 750 ml
- Varietal: Cabernet Sauvignon