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Howell Mountain Vineyards Black Sears Vyd. Zinfandel 2000

Zinfandel from Napa Valley, California
    0% ABV
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    0% ABV

    Winemaker Notes

    This wine shows lovely aromas of black pepper and spice with hints of fresh raspberry, crème de cassis and lavender. The palate is soft and rich with moderate acidity and a long, powerful finish with an aftertaste of chocolate. The acidity and tannins are very supple and well integrated. The wine shows very well today and should age gracefully for the next several years.

    Critical Acclaim

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    Howell Mountain Vineyards

    Howell Mountain Vineyards

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    Howell Mountain Vineyards, Napa Valley, California
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    Started in 1988 by two prominent Howell Mountain vineyard owners, Howell Mountain Vineyards and its wines has been an integral part of the emergence and development of this AVA in the wine industry. Today, led by Mike Beatty, grower of the famed Beatty Ranch, Howell Mountain Vineyards continues its focus on quality in the vineyards while embracing bioharmonic principles.

    Howell Mountain Vineyards use of classic viticulture practices allows us to fully embrace the unique terroir of this AVA, as showcased in our wines. With a "boots-on-the-ground" approach to grape growing alongside loving, personal attention, our vines are monitored daily to produce definitively premium Howell Mountain grapes. By using old-world, minimal intervention winemaking methods, we maintain the integrity of the fruit, showcasing the unique characteristics of this distinctive appellation.

    Winemaker, Bryan Kane, crafts a select handful of Howell Mountain Vineyards wines, including Zinfandel and Cabernet Sauvignon for which Howell Mountain is best known. The source of the Zinfandel comes from vines that were planted at the turn of the 20th century, while the Cabernet Sauvignon vines are over 40 years old. Both the Zinfandel and Cabernet Sauvignon vines are some of the oldest of their kind on the mountain producing exceptional old vine Howell Mountain wines.

    Napa Valley

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    One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

    The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

    Zinfandel

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    Unapologetically bold, spice-driven and jammy, Zinfandel is often thought of as California’s flagship grape. And it fact it owns this title by having the ability to adapt to the states’ many microclimates and landscapes, producing unique expressions of the grape throughout. Zinfandel thrives in California’s Central Coast, as well throughout Sonoma County, parts of Napa Valley, the Sierra Foothills, Lodi and Paso Robles.

    Zinfandel was born in Croatia and later made its way to southern Italy where it became known as Primitivo. The astute imperial nursery of Vienna collected specimens of the vine and acted as the source of its importation to New England by George Gibbs, probably in 1829. Eventually, making its way to California around the Gold Rush of 1849, Zinfandel found its new home, parading the true American spirit.

    In the Glass

    Zinfandel commonly expresses powerful notes of dark plum, blackberry, sweet spice, dark chocolate and licorice. Very ripe examples may express a hint of dried fruit like raisin, fig or prune. But Zinfandel grown in cooler, coastal zones often expresses red fruit, black pepper and fresh herbal characteristics of juniper and menthol.

    Perfect Pairings

    Zinfandel is a powerfully flavored wine, mingling happily with bold food like brisket, lamb shanks, pork ribs or anything barbecued. More delicate Zins work with pork, lamb curry and even Ceasar Salad or Salad Nicoise.

    Sommelier Secret

    Thanks to its popularity both for home winemaking and as communion wine, many Zinfandel vines were able to survive prohibition, leading to the abundance of "old vine" Zinfandels. These low-yielding, ancient vines tend to produce wine that is deeply concentrated, delicately perfumed and decidedly complex.

    TRD001700_2000 Item# 59798