Howell Mountain

Napa Valley's Howell Mountain, located atop the steep slopes rising to the east of St. Helena on the northern portion of the Vaca Mountain range, holds the distinction of being the first mountain appellation approved in Napa in 1983. The elevation of the appellation, ranging from 1400 to 2600 feet, significantly influences the grapes grown here.

Given Howell Mountains altitude, vineyards often find themselves above the fog line, allowing for more sunlight hours, resulting in deep, dark color and concentration. Additionally, temperatures tend to be warmer than in the southern mountain appellations of Atlas Peak and Mount Veeder, as the impact of the San Pablo Bay’s marine effects is limited.

Howell Mountain’s high elevation soils show a predominantly volcanic heritage. The first soil type is decomposed volcanic ash, or tuff, and the second soil type is the ‘Aiken series’ which is a red clay high in iron. In both cases, the soils are rocky, nutrient poor, and produce exceptionally intense wines from small clusters and berries.

Howell Mountain Cabernet Sauvignon is celebrated for depth, concentration, and intensity. Our Howell Mountain wines unveil aromas of ripe blackberry, sous-bois character, and dark chocolate. The palate is plush and polished, graced with potent, well-integrated tannin. The wine finishes with robust power, captivating tension, and intriguing mineral hints of crushed rock and iron.