Winemaker Notes
Professional Ratings
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Wine & Spirits
A selection from Ron and Susan Krausz's 25-acre vineyard on the west side of Howell Mountain, this is the first vintage of Obsidian made at the new winery on the property. The first vines went into the ground in 1998, at elevations from 1,400 to 1,650 feet and slopes from two to 50 percent; Sam Kaplan came on as winemaker in 2006, after a seven-year stint at ZD. This is an '08 with tension and sharp, mineral-inflected tannins, a wine that doesn't attempt to soften up its Howell Mountain provenance. The wine is full and complete, with the specific gravity of the vintage but without any excess weight. It’s dark and savory in flavor, with black cherry, tomato leaf and bitter chocolate flavors that last, predicting a long future ahead. If you open the bottle now, give it hours in a decanter before serving with braised short ribs.
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.