Winemaker Notes
Dark and gorgeously dense the 2006 Ark Cabernet Sauvignon is extravagant with aromas of creme de cassis, tobacco, licorice and fresh, clean earth. The rich aromatics are complimented by deep layers of concentrated blackberry and black currant flavors that mingle beautifully with mocha, espresso, and a touch of spice box. The wine expresses supple tannins and the considerable fruit characters follow beautifully through the long finish. This wine will drink superbly for two decades.
Professional Ratings
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Robert Parker's Wine Advocate
The 2006 Cabernet Sauvignon Ark Vineyard has a medium garnet color and leaps from the glass with stunning black cherries and blackberry pie scents with crème de cassis and mocha plus touches of charcuterie and beef drippings. The palate is full-bodied, firm and built like a brick house with tons of savory layers and a provocatively ferrous-edged finish.
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.