MEDIA ARCHIVES & MUSING

“When did Americans become obsessed with vintage?” —Christopher Howell

For red wines, Howell sends these guidelines: “Fine wine at 60-65F; high octane ‘big reds’ at 55-60F; ‘refreshment wine’ such as Chianti or Beaujolais at 55F.” —Christopher Howell

Venture up to Cain Vineyard & Winery, remotely hidden atop Spring Mountain, to savor a view of Napa’s valley floor from a western perspective.

“For a bona fide oenologist to come out and say it's not all bad is a brave thing.” —Christopher Howell

This is where the story really begins. Chris feels that Brett, in small parts-per-million, adds tremendous complexity and cohesion to a wine.

“Our experience of wine includes the warmth and sweetness of alcohol, and, of course, it is intoxicating ... There is no doubt that although there can be too much of a good thing, alcohol is intrinsic to wine; it is surely the ‘spirit’ and inspiration of wine.” —Chris Howell

Winemaker Christopher Howell has enchanted wine geeks by combining several vintage years resulting in a complex yet medium-bodied red that can even pair with turkey.

"...It may be true that many of the things we do are currently out of the mainstream of Napa Valley winemaking." —Chris Howell