Dunn Howell Mountain Cabernet Sauvignon (1.5 Liter Magnum) 2012
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Suckling
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Product Details
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Professional Ratings
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James Suckling
Stones and walnuts with blackberries and blueberries. A full-bodied, super-refined and polished wine that culminates in a racy and refined finish. Extremely long and exciting. Great wine.
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Robert Parker's Wine Advocate
The stunning 2012 Cabernet Sauvignon Howell Mountain is a 30-year wine. Loads of crème de cassis, blackberry liqueur, licorice, incense and oak jump from the glass of this huge, massive, concentrated and ripe wine that reminds me of some of the early vintages from Michael Dunn’s father, Randy, particularly the 1982 and 1984. This is a beauty of great intensity and purity that should age effortlessly for 25-30+ years. If you can find it, it will be certainly worth having, as it flirts with perfection.
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Wine Spectator
Exhibits a sinewy core of dense currant, blackberry and dusty, fine-grained tannins that grip the palate and cling tightly, slowly easing to make way for subtle hints of licorice, anise and dried herb amid the underlying accents of rock and fresh-turned earth. Unabashedly tannic and seductive, in a style with presence. Drink now through 2030.
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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
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.