Winemaker Notes
The Arkenstone Estate Cabernet Blend (formerly known as Obsidian) consists entirely of fruit from the Howell Mountain Estate ranging from 1400' to 1650' on the western shoulder of the mountain. Each year the blend is comprised of the top performing blocks from 16 of their 22 blocks dedicated to the Estate Cab Blend. By having complete control over the vineyard they are able to begin to shape the wines while on the vine. Once picked, they process all of the fruit here at Arkenstone where the grapes are sorted and fed by gravity down into their fermentation hall. As the grapes come in, all lots are kept separate to ferment and age individually. Once the wines have aged about 11 months in barrel by lot they will begin to make the blend. Once blended the wine will go back into barrel for an additional 11 months and then into bottle for an additional year before release.
Blend: 91% Cabernet Sauvignon, 4% Cabernet Franc, 3% Petit Verdot, 2% Malbec
Professional Ratings
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James Suckling
Aromas of blackcurrants, black olives, ironstone, powdered cocoa and plums. The palate is full-bodied with seamlessly integrated tannins and a plush, rounded, savory mouthfeel. There’s a lovely balance between fruit and earth. Made from 91% cabernet, 4% cabernet franc, 3% petit verdot and 2% malbec. Drink or hold.
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.