Howell Mountain Cabernet Sauvignon 2015
Wine Specs
Vintage
2015
Varietal
Cabernet Sauvignon
Appellation
Howell Mountain
Aging
The wine was racked to 100 percent new French oak barrels, where it was aged for 23 months prior to bottling.
Alcohol %
14.9

Howell Mountain Cabernet Sauvignon 2015

Crafted from our estate high upon Howell Mountain, this Cabernet Sauvignon is a sweet, ripe fruit entry of cherry, plum, and blackberry fruit combines with notes of vanilla cream and cedar spice. Expansive, mouth filling and weighty, this wine finishes long and firm with toasted oak. This structured Cabernet Sauvignon would be excellent with wild game, roasted venison loin, or roast leg of lamb.

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$150.00
 
SKU: PRCSHM15B

Crafted from our estate high upon Howell Mountain, this Cabernet Sauvignon is a sweet, ripe fruit entry of cherry, plum, and blackberry fruit combines with notes of vanilla cream and cedar spice. Expansive, mouth filling and weighty, this wine finishes long and firm with toasted oak. This structured Cabernet Sauvignon would be excellent with wild game, roasted venison loin, or roast leg of lamb.

Wine Profile
Tasting Notes
The wine is deep ruby red and fragrant with violets, dark and blue fruits, and sweet oak. Alta (meaning “high”) is our highest-altitude vineyard, at nearly 1,800 feet. Howell Mountain is known for producing big, flavorful, complex, and age-worthy wines. A sweet, ripe fruit entry of cherry, plum, and blackberry fruit combines with notes of vanilla cream and cedar spice. Expansive, mouth filling and weighty, this wine finishes long and firm with toasted oak.
Vineyard Notes
Our nine-acre Alta Vineyard sits at an elevation of 1,800 feet and features southeast-facing plantings. The rocky, well-drained volcanic soils force the vines to dig deep for water and nutrients, and to produce small, intensely flavored berries. Despite strong afternoon sun, the climate tends to be cool because of the altitude, and acidity is maintained throughout ripening.
Production Notes
Following several years of drought, February delivered muchneeded rain to the vines. Budbreak occurred early in 2015 due to warmer than normal temperatures in late winter and early spring. Warm temperatures and abundant sunshine June through October led to good growth the rest of the season, an early harvest, and very high-quality, balanced fruit. The fruit for this wine was harvested at an optimal level of ripeness in late September and early October. The grapes were hand harvested at night, carefully sorted in the vineyard, and brought to the cellar and destemmed. The grapes received a cold soak, followed by fermentation at a high temperature to ensure maximum extraction was achieved. Then, the wine was racked to 100 percent new French oak barrels, where it was aged for 23 months prior to bottling.
Winemaker Notes
Michael Beaulac
Food Pairing Notes
This structured Cabernet Sauvignon would be excellent with wild game, roasted venison loin, or roast leg of lamb. For the perfect cheese pairing, try La Oveja Negra Manchego, a sheep’s milk cheese from Spain. The creamy texture and brown-butter scent will complement the flavors in the wine.