Christopher Howell deserves more recognition for the amazing consistency, longevity and sophistication that his wines from this striking Spring Mountain site routinely achieve.
“The disordered rows, the irregular vines, the scent of the scrub – all of this conspires to give a sense of wildness that more well-bred vineyards could never evince.” —Christopher Howell
“I think the Cabernet has a green character—I hesitate to call it vegetal—in the mountains. It won’t go away even at absurd levels of sugar. One idea is that it’s due to fir trees (in the same way eucalyptus can color wines), but I think it is just plain colder.” —Christopher Howell
“Is it about elevation, exposure and soil, or about winemaking? Perhaps some of the character in the wine comes from the characters who live and work up here.” —Christopher Howell
“When are your tannins fully mature—when you are dead? Waiting on maturity in tannins takes away the freshness, acidity and aromatics—think of dried fruit and you get the idea.” —Christopher Howell