Winemaker Notes
Professional Ratings
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Jeb Dunnuck
The 2018 Zinfandel isn't far off the style of the Grenache yet has plenty of classic Zin character as well. Blue fruits, peppery herbs, sandalwood, tobacco, and assorted spice notes all emerge from the glass, and it hits the palate with medium to full-bodied richness, a rounded, layered texture, ripe tannins, and a great finish. This is a gorgeous Zinfandel, and like the Grenache release, it’s a singular wine. Drink it over the coming 10-12 years as well.
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James Suckling
So ripe, saturated and full flavored, offering super-ripe and dried-fruit flavors on a full body with plenty of alcohol strength. Dried plums, baked cherries, boysenberries and a touch of maple flood the palate as mild tannins add a bit of texture. Black pepper, juniper and black licorice come out in the glass.
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Robert Parker's Wine Advocate
Made from 100% Zinfandel, the 2018 Zinfandel is deep garnet-purple colored, sashaying out of the glass with bold, open-knit scents of warm blackberries, cracked pepper, spice box and raspberry pie, plus hints of hoisin and fruitcake. Full-bodied, the palate delivers mouth-filling black fruit preserves flavors and a racy line, textured by chewy tannins, finishing long and spicy.
Unapologetically bold, spice-driven and jammy, Zinfandel has secured its title as the darling of California vintners by adapting well to the state's diverse microclimates and landscapes. Born in Croatia, it later made its way to southern Italy where it was named Primitivo. Fortunately, the imperial nursery of Vienna catalogued specimens of the vine, and it later made its way to New England in 1829. Parading the true American spirit, Zinfandel found a new home in California during the Gold Rush of 1849. Somm Secret—California's ancient vines of Zinfandel are those that survived the neglect of Prohibition; today these vines produce the most concentrated, ethereal and complex examples.
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.