©Duckhorn-above the fog-Howell Mountain Vintners & Growers Association
The Howell Mountain American Viticultural Area (AVA), established in 1983, is the first AVA founded within the greater Napa Valley AVA. The mountain range and AVA are named after the Isaac Howell family, who settled in the area in 1846.
In the 1800s, two expert winemakers, Jean Adolph Brun and Jean V. Chaix, planted hundreds of acres of vineyards in the area and achieved success in the wine trade until Prohibition forced them to close their business. We owe the birth of viticulture in Howell Mountain to these two entrepreneurs. In 1889, the Howell Mountain region made headlines when Brun & Chaix won a bronze medal at the Paris World Competition. Years later, Keyes won gold and bronze. In 1904, at the St. Louis Exposition, Keyes repeated his Parisian triumph by winning first prize for his renowned red wine.
©CHARLES-KRUG Cold Springs Vineyard sunset-Howell Mountain Vintners & Growers Association
Howell Mountain is one of only five mountain appellations in Napa Valley. When the marine layer of fog descends from the coast and blankets the valley floor late into the morning, Howell Mountain generally remains sunny and cool because it is literally “above the fog.”
The appellation owes its unique climate to its position well above the valley floor. Because of its elevation, evening temperatures on Howell Mountain are generally warmer, and daytime temperatures are much cooler. This evens out the heat peaks, which tend to be more exaggerated at lower elevations. The gradual growth process produces clusters that are small and concentrated, ultimately resulting in more robust, complex, yet well-balanced wines.
©Cakebread Cellars Dancing Bear Ranch Vineyard by Robert Holmes-Howell Mountain Vintners & Growers Association
Although it receives nearly twice as much rainfall as the valley below, the soil tends to be dry because the porous, volcanic, rocky soil allows for adequate drainage and prevents buildup. Cooler spring temperatures cause later-than-average bud break, and warm summer nights produce fruit with a great balance of acidity and sugar. This results in a rich diversity of complexity and flavor in your glass.
©Lamborn Family Vineyards-Howell Mountain Vintners & Growers Association
Soil can have as much of an effect on grape variety and intensity as weather, even from scratch. This is evident on Howell Mountain, which has two major soil types. The first type is composed of decomposed volcanic ash called “tufa,” and the second type is red clay with a high iron content. Since both soil types are low in nutrients, the vines are stressed, producing intense wines from small clusters and smaller berries.
Altitude and thin, rocky, dry soil conditions cumulatively create wines with solid structure, incredible varietal intensity, and excellent aging properties.
The varietals of the area include: Cabernet Sauvignon, Merlot, Petit Verdot, Malbec, Zinfandel, Petite Sirah, and Syrah, as well as Sauvignon Blanc.
©Howell Mountain Vintners & Growers Association
Howell Mountain wines have aromas of ripe mountain berries, deep, dark currants, and elegant floral notes. These aromas are expressed as a powdery, earthy minerality in the nose. The fruit components are very dark in flavor and color, with notes of black cherry, blackberry, plum, chocolate, and mocha. Along with these charming characteristics, Howell Mountain wines contain hints of spice, tobacco, and minerals.
