Dale Robertson
September 8, 2021

Website title: “Our tasting panel’s favorite late summer wines”

“Our tasters: Gave it a unanimous recommendation, with a high score of 9.3. ‘Orange and lime zest. Tomato leaf herbal notes.’

“Gooseberry, wet slate and green apple tones all fill the nose. The palate is soft, slightly sweet and beautifully textured, unveiling ripe melon, Pink Lady apple and sweetened kumquat flavors with mineral undertones. Drink 2021-2025.”

“More complex than your average sauvignon blanc, this version is the cool, windswept Ryan’s Vineyard in the Oak Knoll District. The blending of sauvignon musque and some oak barrel aging gives the wine plumpness and depth. Tropical fruit and stone-fruit flavors.”
– Patrick Darr and Tom Marquardt

“One of the best 25 Rosés of 2021.“
Keith Beavers
VinePair.

November 2020
Virginie Boone
2019 Ladera Sauvignon Blanc – 92 Points: Excellent; highly recommended

“From a site in Oak Knoll planted to both Sauvignon Blanc and Sauvignon Musque grapes, the latter of which is represented here at 25%, this is a high-toned white, with grip and texture. Legume, quince and lime meet floral aromas of jasmine that accent the fruit and delicate oak well.”

“Sourced from this Russian River Valley vineyard first planted in 2008, this Pinot Noir utilizes a host of clonal selections, showing ripe black raspberry and tilled soils with wild mushroom on the nose. The palate is soft and nicely textured, delivering plenty of tart red fruits with damp earth and tobacco tones. Drink 2021-2028.”

Review Coming Soon

“Ladera Pillow Road Vineyard Chardonnay 2018 ($55). Yes, it’s a bit pricey, but it’s probably the best Russian River Valley chardonnay we have tasted this year. The texture is exquisite with lush tropical fruit and peach flavors, toasted oak and citrus, hazelnut aromas. The finish went on and on.”

Capital Gazette (Annapolis, MD)
June 22, 2021
Tom Marquardt and Patrick Darr

“Every bit outstanding, the 2018 Ladera ‘Pillow Road Vineyard’ Chardonnay was aged for fifteen months in 64% new French oak before bottling. This Russian River Valley Chardonnay shows a buttery texture and ripe orchard fruits with lemon zest and roasted hazelnut tones on the palate. Medium to full-bodied with great length, this outstanding Chardonnay will provide drinking enjoyment for another seven to ten years. Drink 2021-2028.”

“Sur lie aging in French oak for 15 months denotes this wine’s lush texture and vineyard’s 10-mile proximity to the pacific makes for its alert, eloquent personality. A veil of chamomile and custard surrounds a creamy core. Daffodil and lemon blossom merge for acute focus thanks to a high-toned acidity.”

Lyle Norton recommended the 2018 Ladera Pillow Road Vineyard Chardonnay in the San Francisco Examiner. Lyle wrote that the wine has “complex aromas” and “nice minerality.”

San Francisco Examiner
March 21, 2021
Lyle W. Norton

“Inky and dark once in the glass, violets and black rose aromas meld with a great wall of dark fruits and exotic spices on this fantastic bouquet. Fat and full on the mouth, this shows ripe cassis flavors that mingle with graphite, creosote and black cherry cordial on the palate. Full-bodied and drinking marvelously now, the 2017 Ladera Cabernet Sauvignon should continue to show well for another decade or more. Drink 2021-2033.”

Though a bit pricey for Sauvignon Blanc, the Ladera earns that kind of price respect with a sophisticated and complex palate that is uncommon for the variety. Inviting notes of tangerine and tropical fruits tell the story of Ryan’s Vineyard, located in the Oak Knoll District at the cooler end of the Napa Valley. The combination of warm days and cool nights in Oak Knoll have produced a Sauvignon Blanc that is rich and fresh at the same time. In the cellar the winemaker utilized both stainless steel and oak during fermentation, creating a combination of floral aromatics mixed with hints of spice.

This is a deliciousSauvignon Blanc from Napa Valley, one knocking on the door of the top area producers. Fully 35% Musque clone in the mix pops up the brightness, featuring mixed citrus, bright wet stone and some pleasant oak influence that spices things up. Well done!

A fresh and citrusy white with spices and herbs on the nose. Slightly pungent and herbaceous on the palate. Crisp. A blend of 65% sauvignon blanc and 35% sauvignon musque. Drink now.

Ladera’s go-to site for the Burgundian side of its portfolio brings us another fine Chardonnay, this one focused on lemon créme and soft tropical notes that get a boost from moderate oak toast. The flavors ride a bright line of acidity through a rich finish that shows push and integration. A late release for the variety in the region, it shows it was worth the wait. This has baked halibut written all over it, so a trip to the fish monger is in order when pairing.

Big and rich, with creamy accents to the apple pastry and brioche flavors. Lithe and toasty midpalate, featuring a finish that lingers with almond tart and white chocolate hints. Drink now through 2024.

“In this vintage, the Pillow Road vineyard has delivered a meaty pinot noir that expresses exceptional depth and palate weight, layers of black cherry and raspberry fruit, a gentle touch of wood spice, and firm but nicely integrated tannins. Cellar another four to six years, or drink now.” September 8, 2020

September 8, 2020
Rich Cook
93 PTS. 2017 Ladera Pillow Road Vineyard Pinot Noir

This classic Russian River effort offers loads of black cherry and black raspberry fruit as well as lots of spice, cola, and spicy oak, medium to full body, lots of fruit, and a great finish. It’s a pleasure-bent, opulent, yet balanced Pinot that’s going to drink nicely for 3-5 years.

Thick and concentrated in cola spice, this full-bodied wine is lengthy and dense, with a complex layer of black cherry and plum. Sage and forest-floor tones complement the fruit. Excellent; highly recommend.

Delicious, compelling; a compelling wine of its region; a delicious, finessed expression of place. “Focused on full- bore cherry fruit, this fleshy pinot has a light touch for all that juicy richness. It’s gentle and cherry-simple, a wine to pour with rare roast beef.” -Josh Greene

This has a ripe and rich array of cherries and plums with plenty of earthy and spicy-oak complexity. The palate has a supple and juicy feel with a wealth of ultra fleshy fruit and toasty oak on offer. Drink now. Outstanding.

Thick and concentrated in cola spice, this full-bodied wine is lengthy and dense, with a complex layer of black cherry and plum. Sage and forest-floor tones complement the fruit. Excellent; highly recommend

Silky grapefruit and lively acidity; racy, nervy and fresh with tangy, lifted style; juicy and long with balance and finesse.

A new producer to me, though they have been in the game since 1998. A citrus focused Sauvignon Blanc, with yellow grapefruit and lime joined by light tropical notes and a touch of grass held together by a stony mineral core that finishes long and crisp with all elements present. A fine introduction to a winery that I’ll be looking to get to know better.

This has a ripe and rich array of cherries and plums with plenty of earthy and spicy-oak complexity. The palate has a supple and juicy feel with a wealth of ultra fleshy fruit and toasty oak on offer. Drink now.

Delicious, compelling; a compelling wine of its region; a delicious, finessed expression of place. “Focused on full- bore cherry fruit, this fleshy pinot has a light touch for all that juicy richness. It’s gentle and cherry-simple, a wine to pour with rare roast beef.” -Josh Greene

“Ladera is getting quite a string of winners under its umbrella [and is] a producer that continues to impress.”

November 10, 2020
Rich Cook

“Spanish for hillside, Ladera is indeed a wonderful representation of mountain fruit, and this red from Howell Mountain defines the commitment. Winemaker Jade Barrett refers to 2016 as ‘one of those classic vintages in Napa Valley, with no serious heat spikes or threat of rain; our Cabernet Sauvignon was able to mature gradually.’ And with that maturity, luxury comes in a blissfully generous array of black and blue fruit. While dark chocolate paints the palate, its sturdy tannins are bound with a fine acidity and a balanced richness.”

“A big, mountain-grown cabernet from Napa generally takes a number of years to come around. That means you typically need to cellar it for a couple of years after purchase. Ladera does that for you, aging its reserve cabernet prior to release. Hence, the 2016 is now available when other wineries are selling the 2018 vintage. The 2016 from Ladera is a bold wine, powerful and rich in dark fruits, with impressive palate weight and a very long midpalate and finish.”

2016 Ladera Howell Mountain Reserve Cabernet Sauvignon – 93 Points: Outstanding; a wine of superior character and style

“This sports a very solid core of cassis, cherry puree and plum reduction that is both dense and bright, with racy red licorice and sweet spice notes filling in from behind. There’s a sappy feel on the finish, with tongue-coating fruit and grip, but this shows the cut and drive for balance. Best from 2022 through 2036.”

“Comprised of the winery’s most exceptional lots of the vintage; the grapes were hand-sorted, gently de-stemmed without crushing, and cold soaked for 7 days to extract maximum fruit characteristics; wine was aged in 95% new premium French oak barrels for 22 months before the final blend was assembled. Estate Grown, Cellared & Bottled by Ladera Vineyards, St. Helena, CA; Deep garnet color; black fruit, dried earth, savory spices, quite rich; full bodied, firm and built on the palate; dry, medium acidity, very good balance; black fruit flavors, earth, oak, quite intense; medium finish, firm aftertaste.”

“Howell Mountain produces some of the most respectable cabernets in Napa Valley. This powerful version has fine tannins, hedonistically rich black cherry, cassis and blackberry flavors. For me, Howell Mountain wines tend to have really rich, intense blackberry and mulberry fruit flavors, and the tannins can range from very burly and hard to relatively soft depending on where the wines are grown and how the grapes are treated in the winery.”

“Wine, etc.: Can a $200 bottle of wine be a bargain? These eight are proof.”
— Tom Marquardt and Patrick Darr, December 8, 2020

“Discussing Napa Valley’s mountain appellations as if they’re some sort of monolith is a recipe for over-generalization if you’re not careful. After all, the region’s main mountain AVAs are found over a broad swath of Napa, and boast remarkably different geological origins, soil compositions, expositions, and micro-climates. In addition, the regulations that define those AVAs differ greatly in terms of how they approach the issue of altitude.

Still, for all the often dramatic divergence between, say, Atlas Peak and Diamond Mountain—they’re nearly 30 miles apart, and the former is east of Napa city whereas the latter is west of Calistoga, with all the geological and geographical differences one would expect—so-called ‘mountain wines’ are an increasingly important segment of the world of Napa Valley Cabs. Much of that, it seems, is because of the characteristics that they have in common.

‘The main difference is that most mountain sites have free-draining soils, meaning rainwater or irrigation water wicks away from the vines and consequently the berries are often much smaller (as there is less liquid in them) than berries on the valley floor, farmed on deeper soils with better water-holding capacity,’ explained Steve Rogstad, winemaker for Brandlin Estate.

‘On Mount Veeder,’ he also pointed out, ‘the vineyards are typically along the ridge lines as the slopes are often too steep and erosive for planting. This added exposure to the elements (wind, sun, diurnal temperature shifts) forces the skins to thicken in response to the environment. Since the color and tannin in red grapes are found in the skins, and mountain skins are thicker, they tend to have more tannin and color than valley floor fruit and less liquid to dissolve them in when the berries are crushed and fermented. So for me, the main difference between mountain Cabernets and other AVAs is concentration.’

Renée Ary, winemaker at Duckhorn Vineyards, agrees. ‘Yes, there’s a big difference in the tannin profile of our Howell Mountain Cabernet Sauvignon versus what we see on our valley floor Cabernets. The tannins are bigger and bolder and can be a bit edgier,’ she noted. ‘For this reason, we age our Howell Mountain Cabernet in barrel for six months longer than our other Cabernets. It also gets extra bottle aging time. The extra oak and bottle aging allows the tannins time to integrate and the wine time to soften.’

Jade Barrett, winemaker at Ladera, explained that, ‘In my experience, the soil and elevation play an integral role in both the tannin structure and natural acidity in the grapes and their resulting wines. During the summer, our mountain vineyards are often 10 [degrees] F cooler than on the valley floor and sit above the typical fog line receiving more hours of sun exposure, which lengthens the growing season. Also, the vines work harder to survive in the spare, rocky soils producing smaller, concentrated grapes. This results in a longer growing season giving the tannins time to fully mature, all while developing gorgeous flavors while retaining the vibrant natural acidity that can make a great Cabernet Sauvignon so dynamic.’

Growing grapes in the mountains has its own unique set of benefits and challenges. Braiden Albrecht, winemaker of Mayacamas, pointed out that, ‘For me, one advantage is how much variation we find both between vineyard blocks and within them. Changes in soil composition, soil chemistry, elevation, aspect etc. allow us to make wines with great complexity from a small geographic area.’ However, he continued, ‘One more recent disadvantage is wildfire risk. Hillside vineyards in many cases are remote and surrounded by forest. If a wildfire does threaten the property, it’ll be difficult for fire departments to safely defend.’

‘Mountains are not the easiest places to farm,’ said Chris Carpenter, winemaker at Cardinale, Mt. Brave, Lokoya, and other highly esteemed bottlings. He added, ‘You’re dealing with a soil profile that’s shallow.’ Also, he elaborated, ‘There’s a lack of nutrients…and water holding potential.’

‘Then,’ he went on, ‘you’ve got ridge lines, tree lines, that shade part of the vineyard’ at different times. ‘Because of the lack of nutrients and because of the lack of water, you don’t get a lot of fruit…so there’s a financial implication to that.’

Still, the effort is worth it. ‘We do it because of the intensity of these wines…the fruit that you get form the mountains, there’s a deeper concentration of flavor’ and natural acidity that stays stable for longer, Carpenter said.

Barrett concurred. ‘There are plenty of disadvantages, however, none of them affect wine quality. Mountain winegrowing is extremely labor-intensive and costly, both to plant vineyards and to farm them. Additionally, because the soils are generally very rocky, the vines naturally yield a smaller crop, which can be further impacted by spring frosts. At the same time, the ‘disadvantage’ of smaller crops can be a good thing, yielding complex and profound wines, with age-worthy structure. While growing and making mountain wines can be difficult, the rewards far outweigh the challenges.”

Forbes.com
Brian Freedman
May 17, 2021

“Minty and perfumed with cedar, but with a solid core of huckleberries and kirsch, before a palate that glides across the tongue with plum pudding, cracked pink peppercorns, Chinese five-spice powder, dark cocoa powder, and cinnamon stick. A beef bouillon note lingers on the finish. Plush in texture, yet boasting enough acidity to keep it fresh. This will evolve in fascinating ways well into the late-2030s.”

Napa Valley isn’t a particularly large growing area, but the diversity of soils, mesoclimates and exposures really sets the region apart, and those variations give some of the sub-AVAs of Napa Valley distinct personalities. One of those sub-regions is Howell Mountain. Located in the NE corner of Napa Valley, Howell Mountain is in the Sierra de Napa range. A couple of the primary soil types are a blonde, dusty volcanic ‘tufa’ or decomposed ash, and more red, iron-rich clay soils. Both types are low in organic matter, so they deliver the small, intensely flavored clusters of fruit that you expect to get from mountain vineyards.

“Great 2015 Howell Mountain Cabs from Ladera and Duckhorn”
— Tim Teichgraeber

Made with fruit grown at elevations of over 1,600 feet, this wine comprises the vintage’s best lots, which were individually aged in 100% French oak for 22 months prior to final blending. The nose is exceptionally inky and deep with black cherry and cocoa-tinged blueberry; on the palate, dark chocolate dotted with white pepper majestically melts in broad strokes.This is an assertive red, but the luscious fruit balances out the edge of its mountain bound concentration.

I’m a big fan of Ladera’s consistency over their entire portfolio. There is always solid quality to be found, and it shines through in this reserve bottling. Focused black cherry and mixed berry fruit is accompanied by notes of crushed rock minerality, and easy oak spice adds interest and tension against the fruit. It finishes bright, with great length and clearly shows its ageworthiness. Another success! Contains 4% Petit Verdot.

“This reserve-tier wine is densely concentrated in savory flavors of soy, leather and tobacco. The demure fruit leans into red currant, raspberry while structured in grippy, formidable tannin. A cellar-worthy wine, it will do well over time, expanding its reach into dark chocolate and nutmeg underpinnings; enjoy best 2025–2030.”

A little one-dimensional with aromas and flavors ofcurrants and ripe berries. Full and juicy. Shows some tension and balance in the palate. Drink now or hold.

Delicious, compelling; a compelling wine of its region; a delicious, finessed expression of place.

“Buxom in its supple fruit richness, this has notes of strawberries and cream along with substantial black tannins. Those tannins remain smooth, their astringency subtle, their structure sophisticated. Oak adds a toasty frame, the wine ready to take on roast game.”

“Year’s Best US Cabernet and Blends”
— Josh Greene, December 2020

Dark garnet in the glass, this wine smells of black cherry and cassis. In the mouth, rich black cherry and cassis are draped in a fleecy blanket of tannins. Notesof cola mix with cherry in the finish.

“Wines & Wineries to Watch”

2015 Ladera Estate Cabernet Sauvignon – ★★★★★ 5 Stars: Exceptional quality for its type and style; a superstar within its price category. Merits an extra special effort to purchase. Very highly recommended.

“Wonderful mountain vineyard Cabernet Sauvignon. It is concentrated, full bodied, and young; a wine with rich black currant, blackberry, black cherry, cedar, red licorice, and oak flavors, good balance, and a very persistent finish. Warrants at least 5 more years of aging. Great value. 5 to 7 day cold soak. Aged 22 months in French oak barrels, 90% new. 2,649 cases. 14.6% [2024-2032].”

January 2021
Ronn Wiegand

This is a finely made wine, with tones of herbs, smoked black cherry and blackberry. Thick, velvety smooth and concentrated, it finds its balance in high-toned, underlying acidity and sparks of cardamom and black tea. -VB

Ladera’s Pillow Road Vineyard Pinot Noir 2015 is a gentle and earthy expression rather than exuberance of fruit. Its aroma suggests plum, tart red berries and black cherry with notes of smoke, dry earth and fresh herbs. In your mouth this wine is nearly full-bodied but not dense, showing supple texture and a measured amount of dusty tannins that are well-integrated with the fruit. Flavors suggest red fruits, cinnamon baking spice, bakers’ cocoa and dry forest-floor notes. These flavors are relatively subdued, so that the wine’s structure and its smooth, agreeable texture capture your attention. In terms of winemaking, the whole berries underwent a seven-day cold soak before fermentation, and the wine subsequently aged for 15 months in French oak barrels that were 65 percent new. It is a credit to the fruit that the new oak does not dominate the wine.

Vibrant and juicy, with an intriguing mix of honeysuckle, mango and toast flavors that are intense and refreshing. Floral and pine notes linger on the finish. Drink now. 1,100 cases made. –MW

“Pale gold in color, this wine smells of buttered popcorn and cold cream. In the mouth, lemon curd, pineapple, and a touch of salty buttered popcorn are positively electric yellow with brilliant acidity. The wood is beautifully integrated here and the fruit shines through. An excellent wine.” – Alder Yarrow

From the Sebastopol Hills just ten miles from the Pacific, this striking white grown on Goldridge sandy loam soils exudes arresting aromas of vetiver, lemon curd, and summer pears. Chamomile, baked apple, and tarragon are enmeshed in the wine’s creamy nature, and keenly-linear citrus notes bring in high-toned acidity. The finish is surprisingly salty.

“Moderately light golden yellow color in the glass. Love able aromas of lemon curd, honeycomb, butterscotch and toasty brioche. Discretely rich in the mouth featuring an array of flavors including lemon, lime, green apple, pineapple and a dash of complimentary oak. Slightly viscous and highly satisfying in a fruit-laden style that has enough acid backbone to be refreshing. Full of California sunshine and well done in this style.”

Ladera, Russian River Valley, Sonoma County, California Chardonnay Pillow Road Vineyard 2015 ($50): I’m hopeful that my continued praise of partial malolactic fermentation is getting more producers interested in the technique as it allows our state’s fruit to shine with more moderate intervention in the winery. This wine is yet another example of why “PMF” is so successful — there is a ton of fruit expressed here, with pear, citrus, apple and peach joined by soft notes of vanilla and spice, all finishing together in crisp, mouthwatering fashion. A blend of Old Wente and Mt. Eden 809 clones. Delicious!

Ladera’s Pillow Road Vineyard Chardonnay 2015 is a flavorful, exuberant wine in which fruit expression trumps structure. Nothing lacking in the wine’s structure: full body, uplifting acidity, a slight phenolic grip from oak, and seductively creamy texture. But what’s within this structure is what entices. The wine’s aromas and flavors suggest ripe red apple, ripe pear, ripe lemon, and a bit of peach, with brioche, vanilla and white-chocolate notes. This wine exudes juiciness and flavor, and if that is what you like, you might find it irresistible. The winemaking for this Chardonnay involved whole cluster pressing, barrel fermentation, partial malo-lactic fermentation, and aging on the lees for 15 months in French oak barrels, 60 percent of which were new.

“From a site in the Sebastopol Hills, this wine offers up-front acidity and freshness, with a floral flourish of rose garden and lavender. On the palate it becomes velvety and exotic in nutmeg and cardamom, the fruit, oak and acidity integrated well.”

Howell Mountain is a great area for Cabernet Sauvignon that shows both power and elegance when hanlded correctly, as in the case of this fine bottling. Loads of complexity and depth of aroma and flavor here, with blackberry, cassis, moderate oak toast and fall spice with just a touch of dried herb flood the nose and the mouth, carried by a supple structure that promises a long life ahead. Excellent wine! Contains 3% Petit Verdot.

Superb; a great achievement

Made from fruit grown both on Howell and Diamond mountains, this wine is powerful and concentrated, bursting in mountain tannins. Waxy plum, dried herb, graphite and pencil shavings provide a savory tangy underbelly of woody accents, met and complemented by robust black cherry and cassis, the palate rounded at the finish. – VB

An incredible effort amongst the ultra-premium red wines in the world, the sleek and superbly crafted 2013 Ladera Howell Mountain Reserve Cabernet Sauvignon reaches out to the palate as few others can. The wine’s impeccable balance of elements—black currants, aromatic violets, and savory oak—takes the Cabernet Sauvignon to another level. Pair it with a Chateaubriand, and you will understand what I mean.

Beautiful wine from Ladera, the 2013 Cabernet Sauvignon Reserve exhibits plum, blackberry and blueberry fruit, has beautiful color saturation, medium to full body and a great deal of elegance and freshness. Drink it over the next 10-15 years.

A firm, muscular style that exhibits taut black cherry, dark berry, lead pencil, savory herb and underbrush notes. Gains on the finish. The tannins are pleasantly grainy, holding the flavors on the palate. Best from 2015 through 2026. 2,200 cases made.  –JL

his is a red beauty and possibly the best wine I have yet tasted from Ladera, while this barrel sample is not quite yet in bottle, it is very promising. The wine has a dense ruby/purple color, notes of lead pencil shavings, white chocolate, cassis and blueberry, it is very perfumed, medium to full-bodied, with real purity, texture and overall balance. In many ways it cuts a hypothetical composition between a top Bordeaux and a top Napa Cabernet. This is young and should drink well in keeping with the vintage, but also hold well for 15-20 years.

June 2016 – Elaine Chukan Brown
“Dusty earth and chocolate on a body of cassis on the nose. Spiced and chocolatey on the palate. Round and approachable in the mouth with soft edges. Moderate tannins and balancing acidity with a lingering, peppery finish.”

April 2003 – Alder Yarrow

Grown at Ladera’s estate vineyards, rising from 1,600 to 1,800 feet in volcanic soils, this is an old-fashioned Howell Mountain wine. It’s pungent with dried herb tones and conifer scents, the currant flavor corseted by earthiness. The finish is smoky and warm, needing age to mellow. (1,300 cases)

he 2008 Cabernet Sauvignon Howell Mountain (100% Cabernet Sauvignon) emerges from the glass with dark fruit, crushed flowers, licorice and tobacco. There is plenty of character and personality in the glass, although some rough edges remain. The fruit needs a lot of air to emerge from beneath a wall of tannins. Still, this is an excellent wine, and will deliver plenty of enjoyment, especially if it is opened well in advance. Flowers and sweet red berries add lift and brightness on a crystalline finish laced with mint, tobacco and sweet herbs. The 2008 was aged in French oak barrels, 47% new. Anticipated maturity: 2013-2023.

The least expensive effort, and a top value for a Napa Cabernet, is the 2007 Cabernet Sauvignon Napa. A dark ruby/plum-colored blend of 96% Cabernet Sauvignon and the rest Petit Verdot and Malbec, it offers up notes of plums, cassis and blue fruits, silky tannins, a fleshy, ripe style and not a hard edge to be found. This impressive effort is the type of Cabernet Sauvignon that normally costs 2-3 times the price. Drinkable now, this sleeper of the vintage will age for a decade or more.

Grown at Ladera’s estate vineyards, rising from 1,600 to 1,800 feet in volcanic soils, this is an old-fashioned Howell Mountain wine. It’s pungent with dried herb tones and conifer scents, the currant flavor corseted by earthiness. The finish is smoky and warm, needing age to mellow. (1,300 cases).

The most expensive offering is the 2007 Cabernet Sauvignon Howell Mountain. A classic Howell Mountain wine, it is tannic and backward with blueberry, blackberry and floral notes intermixed with lots of minerality as well as a boatload of tannin. This is a long-term wine so forget it for 3-4 years and drink it over the following two decades.

The 2007 Cabernet Sauvignon Lone Canyon Road is even better. Slightly more structured, which somewhat diminishes the charm found in the less expensive bottling, there is more to this cuvee. A deep ruby/purple color is followed by bright blueberry, black raspberry and black currant fruit. The wine possesses moderate tannin, medium to full body and elegance combined with flavor authority. Cellar it for several years and drink it over the following 12-15.

“From estate vines growing at 1,600 to 1,800 feet, this wine has a flintlock mineral blackness when first poured. Underneath, there are hints of spice, tobacco leaf and gentle black currant fruit that grow more prominent with air. A mountain wine with tension and restraint, this is built to age for ten years or more.”

The most expensive offering is the 2007 Cabernet Sauvignon Howell Mountain. A classic Howell Mountain wine, it is tannic and backward with blueberry, blackberry and floral notes intermixed with lots of minerality as well as a boatload of tannin. This is a long-term wine so forget it for 3-4 years and drink it over the following two decades.

Still very tight and backward, exhibiting loamy earth, currant and dark berry flavors that show touches of cedar and tobacco, with an elegant and satisfying finish. True-to-form Howell Mountain Cabernet in a warm year. Drink now through 2021. 2,200 cases made.  –JL

A tour de force Cabernet. Dense, plush, rich and concentrated, with wall-to-wall flavors, offering layers of black cherry, black currant, black licorice, mineral and graphite. Full-bodied and tightly wound with firm tannins, yet finishes with a mix of juicy berry and mineral flavors. Drink now through 2020. 3,000 cases made.  –JL

December 2010 – Josh Greene
“In 2000, Pat and Anne Stotesbery bought the Chateau Woltner pro­perty and replanted it to cabernet sauvignon. The carefully tended young vines and gentle handling of a gravity flow winery make it pretty, while the altitude and soils of the site give it Howell Mountain heft and minerality. One of our tasters, who used to live in Angwin, responded immediately to the wine: ‘It tastes like the blackberries that grow in thickets on Howell Mountain,’ he said. It’s dramatic black juice with its fair share of alcohol, an earthy ’06 with the potential to charm. For the cellar.”

The star of this duo is the 2006 Cabernet Sauvignon Howell Mountain, which offers up juicy notes of crushed rocks, flowers, dark berries, black currants, and earth. This elegant, medium to full-bodied Cabernet possesses both finesse and substance. Deep, pure, and rich with moderate tannins, it will benefit from 2-3 years of cellaring, and should drink well over the following 15 years.

April 2011 – James Suckling
“Lovely aromas of blackberries, minerals and dried flowers. Full bodied, with fine tannins and a berry and chocolate finish. This is balanced and very pretty, approachable now. Delicious. Why wait?”

2010 – Andrea Robinson
“Monumental quality and complexity. Dark fudge, black raspberry, tar and bramble notes, with amazing concentration and velvety, mouth-coating tannins. The flavor density and structure suggest it will age beautifully. One of the best CA Cabs, period.”

“Bright red-ruby. Aromas of blackberry pastille, mocha and spicecake. Ripe and supple but at the same time juicy and firm, with almost exotic ripe plum and chocolate liqueur flavors leavened by minerals and sweet oak notes. This creamy cabernet finishes with sweet tannins and very good breadth.”

Firm, tight and concentrated, with a complex, well-structured mix of currant, mineral, sage and savory herb notes that are compact yet focused and also long and persistent, pushing past the chewy tannins. Best from 2010 through 2016. 1,900 cases made.  –JL

May 2008 – Stephen Tanzer
“Good deep ruby-red. Deep, fruit-driven aromas of cassis and blueberry. Round, suave and sweet, with tangy cassis and black raspberry flavors brightened by a mineral component. Finishes with fine-grained tannins and good fat.”

August 2007 – Anthony Dias Blue
“A small jewel on Howell Mountain that produces rich, classic, nicely articulated estate wines.”

A small jewel on Howell Mountain that produces rich, classic, nicely A small jewel on Howell Mountain that produces rich, classic, nicely articulated estate wines.

Young vines, growing at 1,600 to 1,800 feet, have consistently produced a succulent mountain-grown cabernet since the first release. The ’04 has full-on mineral intensity, a giant mountain cabernet. The power of this wine increases over the course of several days, and the fruit is there to sustain it for many years to come. -J.G.

A rustic yet smooth and harmonious style, with dusty berry, mineral, sage and herb scents that form a complex core of flavors. There’s good intensity, and the tannins are in check. Ends with a minerally aftertaste, making this a wine that’s very true to its appellation. Best from 2008 through 2016. 2,500 cases made.  –JL

May 2007 – Stephen Tanzer
“Deep ruby-red. Cassis, black cherry and menthol on the pure, slightly medicinal nose. Dense, sweet and pure, with lovely delineation and depth to the flavors of dark berries, bitter chocolate and mint. Chewy but pliant. Finishes with firm but ripe tannins and very good length. Classic Howell Mountain cabernet from a ripe year.”

Deep ruby-red. Cassis, black cherry and menthol on the pure, slightly medicinal nose. Dense, sweet and pure, with lovely delineation and depth to the flavors of dark berries, bitter chocolate and mint. Chewy but pliant. Finishes with firm but ripe tannins and very good length. Classic Howell Mountain cabernet from a ripe year.

June 2008 – Linda Murphy
“Lush black fruit, cassis, liquorice, tar and black olive on the powerful nose. A big, intense mountain wine with beefy tannins, crisp acidity and subtle oak. Beautifully balanced for its weight and built to last.”

Young vines, growing at 1,600 to 1,800 feet, have consistently produced a succulent mountain-grown cabernet since the first release. The ’03 strikes a balance between muscular tannins and classical cassis flavors. The power of this wine increases over the course of several days, and the fruit is there to sustain it for many years to come. -J.G.

Impeccable balance, depth and concentration, combining rich, dense currant, anise, sage and berry flavors with a mix of cedary oak and spice. Finishes with a push of fruit and ripe, firm tannins. Best from 2007 through 2012. 1,240 cases made.  –JL

December 2006 – Josh Greene
“Karen Culler makes this wine on the old Chateau Woltner property, which Pat and Anne Stotesbery bought in 2000. From young vines grown at 1,600 to 1,800 feet, this starts from a small place, with succulent, compact flavors of cassis, cedar and herbs, classically styled. Tasted over the course of several days, it gains intensity as the fruit character expands; the tannins seem to propel the wine rather than smother it. The wine feels toned and muscular, while the fruit remains lively and youthfully fresh. Beautifully composed.”

December 15, 2006 – Steve Heimoff
“Really good Cab here, a blend of mountain and foothills fruit that captures Napa’s elegant intensity. It’s a fully dry, balanced wine, with hefty, sticky tannins yet an immediate approachability of blackberry and Chinese plum sauce flavors and a rich, chocolaty finish. Good now and over the next ten years.”

May 1, 2006 – Steve Heimoff
“Ladera has been producing ageworthy Cabernets for the last few years and this is surely one. As rich and dense in tannins as it is, it’s shockingly forward in blackberry and cherry fruit flavors, while a plethora of new French oak adds even more sweetness. The result is voluptuous now, but it should age effortlessly for at least 10 years.”

Rich and intense, with a tight, concentrated core of earthy currant, mineral, wild berry, sage and cedar. This one begs for short-term cellaring as it gracefully unfolds to reveal subtle flavor nuances, with tannins that give it a solid backbone. Best from 2007 through 2013. 1,900 cases made.  –JL

This vineyard (on the hillsides near Blankiet) almost became a casualty of a major fire that broke out earlier this year. A blend of 98% Cabernet Sauvignon and 2% Petit Verdot, the 2002 Cabernet Sauvignon Lone Canyon Vineyard is a dense, earthy effort displaying hints of scorched earth, camphor, black currants, cedar, and spice. Rich, full-bodied, intense, and powerful, this masculine-styled Cabernet should be consumed over the next 10-15 years.

December 1, 2005 – Steve Heimoff
“Tasted alongside Ladera’s ’01 Lone Canyon Cab, this is better structured. The acid and tannin ballet is an exciting one, joined by rich smoky oak and a ripe Cabernet expression of black currants and cassis that’s delicious. This is a major-league wine that should develop through 2010.”

Young vines, growing at 1,600 to 1,800 feet, have consistently produced a succulent mountain-grown cabernet since the first release. The ’02 is sweetly ripe. The power of this wine increases over the course of several days, and the fruit is there to sustain it for many years to come. -J.G.

This seamless effort is elegant and understated, and at a good drinking stage. Smooth-textured, with touches of maturity in the core red berry and herb-laced flavors.—2002 California Cabernet blind retrospective (May 2012). Drink now through 2019. 710 cases made.  –JL

Delivers a beam of pure, tight, ripe, intense dark berry fruit, well-structured, firming at midpalate and holding focus to end in a sleek, persistent finish. Very impressive.—2001 California Cabernet blind retrospective (June 2011). Drink now through 2017. 768 cases made.  –JL

March 1, 2005 – Steve Heimoff
“Everyone’s tannins are getting softer these days, but Howell Mountain Cabs are hanging in there. Massive, with intense blackcurrant and oak flavors that finish dry. You can tell this is a very fine wine from its balance. Best after 2008, but approachable now.”

Delivers a beam of pure, tight, ripe, intense dark berry fruit, well-structured, firming at midpalate and holding focus to end in a sleek, persistent finish. Very impressive.—2001 California Cabernet blind retrospective (June 2011). Drink now through 2017. 768 cases made.  –JL

March 1, 2005 – Steve Heimoff
“Everyone’s tannins are getting softer these days, but Howell Mountain Cabs are hanging in there. Massive, with intense blackcurrant and oak flavors that finish dry. You can tell this is a very fine wine from its balance. Best after 2008, but approachable now.”

Scents of new leather, ripe currant and plum lead to a similar array of flavors. Well-structured, with a firm core of edgy tannins and lively acidity. Most impressive, though, is the long, rich, intense flavor, with a nice minerally edge. Best from 2006 through 2012. 1,618 cases made.  –JL

Ripe, rich and polished, with intense, concentrated currant, blackberry and cedary anise flavors, gaining richness and complexity, with a long, persistent aftertaste. Best from 2005 through 2012. 444 cases made.  –JL

Dark and supple, with a rich mineral-, blackberry- and currant-infused core of fruit flavors, turning elegant and polished, with a sense of harmony and finesse. Lots of flavors push through on the aftertaste. Best from 2004 through 2011. 815 cases made.  –JL

 taut, compact style, with rich, concentrated currant, pencil lead, blackberry and anise. Beautifully focused, intense and structured, with firm but ripe tannins on the finish. Best from 2005 through 2012. 610 cases made.  –JL

December 2003 – Josh Greene