Howell Mountain is in the northeastern part of Napa Valley in the Vaca range. With elevations from 1400 to 2400 feet, daytime highs on the mountain are 10 to 15 degrees cooler than the valley floor, while nighttime temperatures are more temperate as well. Well above the fog line, Howell Mountain offers a range of exposures – with many vineyards receiving full sun throughout the day.

Cabernet from Howell Mountain is eminently balanced. Aromas of ripe cherry and rich blueberry wrap firm velvety tannins, delivering a long lingering finish on the palate.

To craft our Howell Mountain Cabernet, must is given a 38-day maceration to draw brilliant color, tannin and substance from the skin cap. The wine spends 18 months in new French oak. True to the site, this wine offers impressive balance and deep coloring. Powerful ripe dark fruit flavors create a long, lingering finish of blueberry, with a mouthfeel of firm velvet and generous tannins.

Vintage Notes

The 2003 growing season could be described as cool, marked by heat spikes. On the valley floor this led to irregular ripening in many vineyards. To achieve top quality, winemakers had to be highly selective about which grapes they picked from this short crop. The grapes used in this wine come from estate vineyards on a high plateau amongst whistling pines, where the high elevation allows grapes the sun exposure they crave while limiting heat factors that cause over ripeness. Grapes were harvested by hand from vineyards upon Howell Mountain on October 15, 2003 at an average 26.5º Brix.

Winemaking

The wine went through primary fermentation at 85º in 100% stainless steel followed by full malolactic fermentation. It was then racked into 100% new, 60-gallon French oak barrels, where it spent 18 months before bottling. An extended maceration period of 38 days bestowed the wine with brilliant color, tannin and substance.

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