Winemaker Notes
In 1990 the first red crop produced 300 cases of Cabernet Sauvignon and 100 cases of Merlot. Because of the history of red wine on Howell we approached the first vintage with the idea of blending the two varietals. As the vintage aged in French oak barrels, the two varieties were kept separate and continually impressed us as great individual wines. Since that first vintage , our Cabernet and Merlot have been 100% varietal. Fermentation techniques are used to extract the rich, deep flavors and color of the mountain fruit while keeping the tannin levels as balanced and velvety as possible. The red wines are barrel aged 18-24 months in 40% new oak and an additional 12-16 months of bottle aging before released.
As Napa Valley’s third most planted grape, Napa Valley Merlot shows time and time again its potential to produce exceptional results. Napa’s vaunted combination of climate, soil and the human factor of winemaking expertise lead to big, ripe, cellar-worthy and world-class versions.
Whether made by itself in single varietal bottlings or as an important role in Bordeaux Blends, Merlot continues a prominent role in this famous region. While Cabernet typically takes the lead role, Merlot’s contribution—even at 10% to 20% or so—is significant indeed. Often described as “the flesh on Cabernet’s bones,” Merlot lends a soft, round and plush character that beautifully complements Cabernet’s linear, full-throttle structure. Its flavors of plums plus subtle herbs and mint also dovetail nicely with Cabernet’s blackberry and cassis.