Bond Quella 2012
-
Robert
Parker -
James
Suckling
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
-
Robert Parker's Wine Advocate
The 2012 Quella (from a steep 9-acre vineyard in the eastern Vaca hillsides) has an opaque purple color, a gorgeous nose of white flowers, sweet blackberry and cassis fruit, and a touch of vanilla and graphite. Full-bodied, like its siblings, with great fruit extract, terrific purity and richness, and high but velvety tannins, this wine should also benefit from another 3-5 years of cellaring and keep for 30+ years.
-
James Suckling
Lots of hot stone and slate on the nose with flowers. Dark berries too. Full body, dense mouthfeel. It lasts a long time with a salty, pomace undertone. Tight and muscular. Better in 2018.
Other Vintages
2019-
James
Suckling -
Jeb
Dunnuck - Decanter
-
Robert
Parker -
Wine
Spectator
-
James
Suckling -
Jeb
Dunnuck -
Wine
Spectator -
Robert
Parker
-
James
Suckling -
Jeb
Dunnuck -
Robert
Parker -
Wine
Spectator
-
Robert
Parker -
Jeb
Dunnuck -
James
Suckling -
Wine
Spectator
-
James
Suckling -
Robert
Parker -
Jeb
Dunnuck -
Wine
Spectator
-
James
Suckling -
Robert
Parker -
Wine
Spectator
- Decanter
- Vinous
-
Robert
Parker
-
Robert
Parker -
James
Suckling -
Wine
Spectator
-
Wine
Spectator
-
Wine
Spectator -
Robert
Parker -
James
Suckling
-
Robert
Parker -
James
Suckling -
Wine
Spectator -
Wine &
Spirits
-
Wine &
Spirits -
Wine
Spectator -
James
Suckling -
Robert
Parker
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Today Cabernet Sauvignon is the star of this part of Napa’s rugged, eastern hills, but Zinfandel was responsible for giving the Howell Mountain growing area its original fame in the late 1800s.
Winemaking in Howell Mountain was abandoned during Prohibition, and wasn’t reawakened until the arrival of Randy Dunn, a talented winemaker famous for the success of Caymus in the 1970s and 1980s. In the early eighties, he set his sights on the Napa hills and subsequently astonished the wine world with a Howell Mountain Cabernet Sauvignon. Shortly thereafter Howell Mountain became officially recognized as the first sub-region of Napa Valley (1983).
With vineyards at 1,400 to 2,000 feet in elevation, they predominantly sit above the fog line but the days in Howell Mountain remain cooler than those in the heart of the valley, giving the grapes a bit more time on the vine.
The Howell Mountain AVA includes 1,000 acres of vineyards interspersed by forestlands in the Vaca Mountains. The soils, shallow and infertile with good drainage, are volcanic ash and red clay and produce highly concentrated berries with thick skins. The resulting wines are full of structure and potential to age.
Today Cabernet Sauvignon, Merlot and Petite Sirah thrive in this sub-appellation, as well as its founding variety, Zinfandel.