Howell Mountain is an exciting area. The grapes grown up there make intense, complex wines. These wines can have powerful tannins and still have elegance. The combination of complexity and elegance make for wines that go well with food, are enjoyable for both tasting and drinking and will improve with cellaring.

The 2006 Howell Mountain Zinfandel is primarily blended from two vineyards. There is a dash of fruit from the Brown Estate in Chiles Valley, while the majority of the juice is sourced from the Slaybaugh Ranch at 1800 ft and Black Sears Vineyard at 2400 ft—both well above the morning fog of Napa Valley. The altitude and unique soils of Howell Mountain help to create intense and complex wines. This wine shows the terroir it was born from while maintaining elegance and grace.

Tasting notes from Owner & Winemaker Duane David Dappen (D-Cubed): “The 2006 Howell Mountain Zinfandel has aromas of raspberry, and dark cherries with hints of wild mushrooms, and white pepper. This Howell Mountain wine has rich body and medium-full tannins that fill the mouth nicely. There are wonderful flavors of raspberries, porcini mushrooms and cigar box. The wine finishes long and rich with flavors of berries and cedar.”

Total Production: 525 cases

Aging potential: 5-7 years