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The History
Long before the 1976 Judgment of Paris put Napa Valley’s vinous treasure on the wine world map, bottles from Howell Mountain were taking home medals at international contests. In 1889, a wine made by Jean Adolph Brun and Jean V. Chaix, pioneers in what is now the high-altitude AVA in the northeast of the valley took home a bronze medal from the Paris World Competition. Ten years later, two other early hillside settlers, W.S. Keyes and Frederick Hess, were awarded gold and bronze medals, respectively, for their Howell Mountain wines. It took almost another hundred years for official government recognition; in 1983 Howell Mountain was named the first AVA within the greater confines of the Napa Valley AVA.
What sets this small American Viticultural Area near Saint Helena apart from other wine regions is that its perimeter is not just by geographic borders but by altitude: All vineyards must be a minimum of 1,400 feet above sea level. And while many wines from the Napa valley floor benefit from cooling Pacific fog that rolls in each morning, most Howell Mountain’s vines sit above the fog line, offering full sunlight throughout the day and miss the fog. Our Howell Mountain Estate sits at the southern tip of the AVA region, allowing our vines the benefits of the fog and the sun. Mountain conditions create berries with a higher skin to juice ratio and traditionally stronger tannins. At the same time, cooler temperatures at higher altitudes aid in retaining acidity; this balanced tannin and acidity create wines that are made to last. The southern part of the mountain ripens many years a month difference than the north, which ripens much earlier. This is a result of the patchy fog and cooler weather on the southern part of the AVA.
The soil series in the Howell Mountain AVA truly create a wine’s distinction. Some properties of the AVA region have Tuff soil while others have Aikin Clay. Tuff (pronounced tuhf like the English word tough) is a type of volcanic soil; however, it is sometimes classified as a sedimentary soil—however, it’s is formed via both volcanism and sedimentation. Aikin Clay, which is the rarest form of Tuff soil, is what comprises the soil at our Howell Mountain Estate. Our Howell Mountain label color is representative of this clay.
The New Release- 2021 Howell Mountain Estate Vintage
The 2021 Howell Mountain Estate Cabernet Sauvignon visually exudes a viscous, crimson blood red colored hue in the glass. Classic haunting Howell Mountain aromatics consisting of bright red currant mingling with toffee, warm baking spices, Valencia orange, and French lavender. On the palate the wine reveals great volume and depth with a powerful and concentrated complex structure harmonized with luscious blackberry and black cherry liquor. Crushed, dried herbs evoke an almost earl grey tea like savory element, backed with graham cracker pie crust and baking chocolate. This wine is the epitome of an iron fist in the velvet glove; subtle power, showing its potential early but clearly with age worthiness and a promise to be a favorite from the cellar. The finish is long and evolving, with firm ripe tannins that appear from the deep and hold the palate in perpetuity. We can look forward to unravelling the character of this wine over several decades.
100% Howell Mountain AVA – 100% Estate Grown – 100% Certified Organically Farmed
The Scores are In – 2019 Howell Mountain Estate Vintage
“This layered and luxurious wine made from organically grown grapes is pitch black in color with a ruby rim. It wafts generous black cherries, blueberries oak toast and spaded loam aromas before mouthfilling black and blue fruits, mint and earth flavors take over. While tempting to drink now, the wine is a keeper. Best from 2027–2037.” —J.G., Wine Enthusiast
* Awarded 96 points by Wine Enthusiast
* Awarded 94 points by Jeb Dunnuck
100% Howell Mountain AVA – 100% Estate Grown – 100% Certified Organically Farmed
