Howell Mountain Vineyards
Beatty Ranch Zinfandel
Howell Mountain, Napa Valley, California, USA
Popped and poured. Nose is developing some complexity, showing brambly earth, macerated blackberry, tree bark, uncracked black peppercorn, and a savory note reminiscent of iodine. Intense but compact, there’s not an ounce of fat on this, it’s all lean muscle. The long finish shows some austerity, but the balance of acids and soft tannins is nice. I’d say these are peaking. Should go great with the porterhouse I’m about to grill.
UPDATE: On night 2, surprisingly, the Zin fruit was considerably more prominent. I guess that even at 9 years old this guy needs air.
Popped and poured. Nose is developing some complexity, showing brambly earth, macerated blackberry, tree bark, uncracked black peppercorn, and a savory note reminiscent of iodine. Intense but compact, there’s not an ounce of fat on this, it’s all lean muscle. The long finish shows some austerity, but the balance of acids and soft tannins is nice. I’d say these are peaking. Should go great with the porterhouse I’m about to grill.
UPDATE: On night 2, surprisingly, the Zin fruit was considerably more prominent. I guess that even at 9 years old this guy needs air.
There are very few, if any, places in California where terroir overrides the distinctive fruit profile of Zinfandel, and that includes the century-old Beatty Ranch vineyard on Howell Mountain. There seems always to be a characteristic cracked black peppercorn, crumbly volcanic rock vibe in the nose. (I first noticed this with the ‘78 & ‘79 Cakebread Zins from this property.) This has is. There is some dark blackberry Zin fruit, but it takes a back seat. Palate-wise, it’s very Bordeaux (or maybe more Brunello) in style, with deep but restrained fruit, tons of minerality, and lots of structure (chalky tannins and very good acidity). I love this. It’s aging well and should last and maybe improve for several years.
There are very few, if any, places in California where terroir overrides the distinctive fruit profile of Zinfandel, and that includes the century-old Beatty Ranch vineyard on Howell Mountain. There seems always to be a characteristic cracked black peppercorn, crumbly volcanic rock vibe in the nose. (I first noticed this with the ‘78 & ‘79 Cakebread Zins from this property.) This has is. There is some dark blackberry Zin fruit, but it takes a back seat. Palate-wise, it’s very Bordeaux (or maybe more Brunello) in style, with deep but restrained fruit, tons of minerality, and lots of structure (chalky tannins and very good acidity). I love this. It’s aging well and should last and maybe improve for several years.
May 4th, 2023Telltale earthy black peppercorn scents are there, with ripe and focused dark blackberry. Great flavor concentration in the mouth, with electric acids pushing it along. Palate has equal measure earthy barky notes and intense fruit.
Telltale earthy black peppercorn scents are there, with ripe and focused dark blackberry. Great flavor concentration in the mouth, with electric acids pushing it along. Palate has equal measure earthy barky notes and intense fruit.
Jun 5th, 2022Loads of cracked black peppercorn. Dark black raspberry fruit. Deep and intense on the palate. I love the intensity of flavors without any trace of heaviness or jamminess. Cedar, gravel, and fruit in equal measure. Great balance. Reminds me of Zins of old! Which, vine-wise, it is!
Loads of cracked black peppercorn. Dark black raspberry fruit. Deep and intense on the palate. I love the intensity of flavors without any trace of heaviness or jamminess. Cedar, gravel, and fruit in equal measure. Great balance. Reminds me of Zins of old! Which, vine-wise, it is!
Dec 13th, 2021