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A warm spring bringing out an early bud break transitioned beautifully into a long sunny summer, and blessed with great weather throughout a relatively early harvest, leading to clean and balanced fruit, and ultimately lots of great wine. In 2013, which really turned out to be an ideal growing season, patience to wait for ripeness in the vineyards was key for our crew, as we opted to harvest each lot at its peak of maturity, which lead us to crafting some our best wines yet.
- Our 2013 Sauvignon Blanc beautifully walks the fine line between a classic White Bordeaux and the more ashy and exotic style often attributed to California. On the nose, the wine exhibits notes of bright lime, citrus, lemon grass, and fresh lemon-meringue. The palate follows accordingly with crisp acidity, stone fruits, and a nice round mouth feel lent from its time spent in French oak. The wine finishes clean, dry, and refreshing, and is perfect match for seafood and lightly spiced poultry.
- Alcohol by Volume: 13.5%
- Appellation: North Coast, California
- Varietal: 100% Sauvignon Blanc
- Vintage: 2013
- Our belief is to focus on making wine “in the field” and let the unique terroir of Howell Mountain come through in every bottle. Striving for balance with regards to alcohol, pH, and oak treatments, our winemaker employs a minimal interventionist philosophy, taking full advantage of the distinctive terroir and the natural factors that make the Howell Mountain Appellation so unique. Minimal use of only fine French oak barrels is utilized in the winemaking process only to support the wine and not to distract from the unique Howell Mountain characteristics. We embrace proven, old-world winemaking methods, using native yeast, natural secondary fermentation, and minimal racking with no fining or filtering to help insure that the true Howell Mountain terrior is expressed in ever glass.
Winemaker, Bryan Kane: Over the last several decades, Howell Mountain Vineyards has been led by notable winemakers including James Hall (Patz & Hall), Ted Lemon (Littorai), and Dave Phinney, known for his wine The Prisoner (Orin Swift). Howell Mountain Vineyards is currently led by up and coming winemaker Bryan Kane who, over the last ten years, has worked out of several notable wineries like Copain Custom Crush and Nicholson Ranch, and is currently the winemaker for San Francisco’s new urban winery, The Winery SF. Ultimately striving for balance with regards to alcohol, pH, and oak treatments, Bryan employs a minimal interventionist philosophy, taking full advantage of the terroir and the natural superiority of the land. He uses only fine French oak barrels, opting against racy American oak, or heavy use of any one cooperage. Utilizing a barrel by barrel approach, Bryan embraces proven, old-world winemaking methods, using native yeast, natural secondary fermentation, and minimal racking with no fining or filtering. Recently recognized as one of the “Next Generation Cult Winemakers” by Sommelier Journal, Bryan’s non-interventionist technique has defined him as one of the pioneers in the “natural wine” movement. Bryan is not a stranger to Howell Mountain fruit and the Beatty Ranch. Under another winery, Bryan has been making wine from Beatty Ranch for nearly a decade and currently assists at a couple of other Howell Mountain wineries. His passion for mountain fruit has even led him to develop his own estate vineyard in the Mayacamas Mountains. With his dedication to mountain grapes and years of experience making wine with Howell Mountain Vineyards fruit, Bryan was a natural choice to lead our winemaking in the future.
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