Arkenstone Howell Mountain Sauvignon Blanc 2014 Front Label
Arkenstone Howell Mountain Sauvignon Blanc 2014 Front LabelArkenstone Howell Mountain Sauvignon Blanc 2014  Front Bottle Shot

Arkenstone Howell Mountain Sauvignon Blanc 2014

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  • JS94
  • JD92
750ML / 0% ABV
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Winemaker Notes

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate

The 2014 Sauvignon Blanc Estate, 92% Sauvignon Blanc and 7% Semillon, was fermented in equal parts new French oak, used French oak and a concrete egg. The wine is a killer example of this blend. It spent 18 months in barrel prior to being bottled. There are 630 cases. With terrific fruit intensity, fabulous aromatics of honeysuckle, fig, caramelized citrus, melons and an almost waxiness, this beautiful, precise, incredibly pure, medium-bodied Sauvignon Blanc is super-intense and a real big-time winner. Drink it over the next 4-5 years, although it’s purest certainly in it exuberant youth because of the aromatic fireworks.

JS 94
James Suckling
The nose here is so subtle, reserved and beautiful with passion fruit and green mangoes but also dried citrus rind, minerals, vanilla and cinnamon. The palate is very balanced and tight with fresh acidity, compact fruit and a long, textured finish. Drink now or hold.
JD 92
Jeb Dunnuck
The 2014 Sauvignon Blanc Estate spent lots of time on lees and includes 7% Semillon, aged 18 months one-third each of new barrel, once used barrels, and concrete eggs. It offers hints of stone fruits, citrus oil, lime, and tangerine on the nose and has a classic, Bordeaux-like profile. Rich, nicely concentrated, balanced and layered, with good acidity, it will drink nicely for a decade or more.
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Arkenstone

Arkenstone

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Arkenstone, California
Arkenstone Winery Image
We first discovered, and were irretrievably drawn to this unique property in the late 1980’s. For over 20 years we have shared the beauty and mystery of Arkenstone with bear, coyote, mountain lion, rattle snake, scorpion and raptors of all sorts (as well as voracious grape eating wild turkeys). Remnants of native obsidian work, as well as walls made of local stone built during the 1800's, are constant reminders that we are just the latest inhabitants to appreciate and benefit from this land.

Our serious interest in wine and our families’ farming history perhaps made it inevitable that we would think about planting vineyards here. We knew we did not want to clear the site for an “industrial” vineyard but didn’t know whether the effort required of farming the small patches of open space using sustainable practices could be justified. Then, in early 1995, a good friend of ours, who grew up in a Napa Valley wine family and founded her own label, encouraged us. She arranged for an expert who consulted for top vineyards all over the world to come to the Napa Valley to evaluate a number of potential vineyard sites. He included Arkenstone on this visit. Test holes were dug, and on a cloudy wet day we tramped around the property talking about dirt, drainage, exposures, air movement, and, most importantly, the promise of the site. His conclusion was that wine grapes of very high quality could be produced here, and that Arkenstone was indeed a special site. We didn’t then know to say “terroir” but understood that the grapes and the wine from these vineyards could over time become a recognizable expression of our site, climate, farming and winemaking. We decided to make this promise a reality.

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Howell Mountain Wine

Napa Valley, California

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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.

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Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.

RAE11000_2014 Item# 532433

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