Howell Mountain Vineyards
2010 Howell Mountain Cabernet Sauvignon
California: Howell Mountain (Napa)
A Howler of a Cab
Today’s Howell Mountain Vineyards 2010 Howell Mountain Cabernet Sauvignon is an extraordinary wine! Our entire tasting panel hailed this wine as the very best of our recent 15-wine tasting.
This high elevation, single-vineyard Cabernet Sauvignon is a rich, elegant and superb Cab that exemplifies the best of this best-in-a-decade vintage.
We’ve missed showcasing wines from our friends at Howell Mountain Vineyards (we first showed their wines back in 2008) and we are thrilled to have them back. Kudos to winemaker Bryan Kane for crafting today ‘s delicious, inviting and very highly recommended wine.
An absolutely gorgeous dark garnet at its heart, with a tinge of ruby red at the fringe of the glass.
Robust and aromatic on the nose, with dark stewed fruit notes of sweet plum and blackberry trailed by sweet tobacco leaf, sandalwood, black pepper, mocha, sage, and a touch of fresh mint.
An elegant representation of a high elevation Cab, with fruity notes of reduced boysenberry, black currant, and black cherry mingling with aged sandalwood cigar box, fresh forest floor, espresso bean, toasty oak, and sweet dark baking spices.
Lush, concentrated, and inarguably delicious, this wine is smooth and supple upon entry, with a long and lengthy finish that will have you craving a second sip. At the very end, you’re left with a touch of sage and rosemary.
A perfectly seared filet mignon, served with goat cheese and a balsamic reduction.
What the Winery Says
In the glass, the wine exhibits a medium-dark color with a slight purple hue with bouquets of red fruit in the nose with subtle notes of anise and black cherry cola commonly found in Howell Mountain fruit. On the palate, black currant and raspberry notes dominate the fruit while supported by subtle tannins and spice that provides an elegant, balanced mouthfeel. In the finish, there are hints of hazelnut and dark fruit which linger for 30+ seconds. This wine can be drunk now or cellared for the next decade.
Our belief is to focus on making wine “in the field” and let the unique terroir of Howell Mountain come through in every bottle. Striving for balance with regards to alcohol, pH, and oak treatments, our winemaker employs a minimal interventionist philosophy, taking full advantage of the distinctive terroir and the natural factors that make the Howell Mountain Appellation so unique. Minimal use of only fine French oak barrels is utilized in the winemaking process only to support the wine and not to distract from the unique Howell Mountain characteristics. We embrace proven, old-world winemaking methods, using native yeast, natural secondary fermentation, and minimal racking with no fining or filtering to help insure that the true Howell Mountain terrior is expressed in ever glass.
90 Point Review - Food & Beverage World A bouquet of blackberries, plums, cherries, and walnuts greets the senses. The palate unfurls flavors of blackberry, boysenberry, and bing cherry with accents of chocolate, cola, and nutmeg. Balanced tannins and rich flavors make this a very inviting wine. Enjoy now with lamb or give it some time in the cellar.
- Bryan Kane
- 91 Points Tanzer, 90 Points - Food & Beverage World, Double Gold Medal & Best of Appellation - Appellation America, Gold Medal - American Fine Wine Competition
- Howell Mountain, Napa Valley, California
- Case Production
About the Winery
In 1983, Mike Beatty, along with other Howell Mountain wineries and farmers, helped to establish the Howell Mountain Appellation (AVA) and reestablish the mountain as a premiere Napa Valley grape growing region. Prohibition had affected the entire wine industry, but with an entrepreneurial spirit and nature on their side, it would not be long before the mountain wineries surpassed their pre-prohibition glory. In 1988, Mike and another prominent Howell Mountain vineyard owner started Howell Mountain Vineyards to produce their own wines and further showcase their grapes. Today, Mike Beatty continues to lead Howell Mountain Vineyards and its focus on producing quality in the field with minimal intervention winemaking in order to showcase the unique characteristics of this distinctive appellation.
Winemaker Brian Kane
Brian subscribes to natural and non-interventionist winemaking techniques which he developed in studies at UC Davis and through experience making wine at Siduri, Roessler and other top California wineries. Brian also follows a 24-hour fermentation management program for his wines. The program involves varying the temperature and cap management procedure on a 3-4 hour time basis at various stages of the fermentation process. It is a process which he claims contributes to the color and structure of the wine without the need for external additives.