Outpost Howell Mountain Grenache 2017
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Robert
Parker -
Jeb
Dunnuck
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Robert Parker's Wine Advocate
Already bottled, the 2017 Grenache is made from 100% Alban clone 2 Grenache and spent 14 months in neutral oak. It reveals a pale to medium garnet-purple color with fantastically intense raspberry tart, Morello cherries and redcurrant jelly scents plus underlying wafts of roses, tilled soil and Ceylon tea. Full-bodied and firmly structured, with bags of bright, crunchy red berry flavors, it has a plush texture and a lively backbone, finishing long and perfumed.
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Jeb Dunnuck
Lots of white pepper, candied orange, red plums, and meaty, spicy notes emerge from the 2017 Grenache. It’s a classic expression of Outpost Grenache, playing in the savory, medium-bodied, elegant end of the spectrum. It can be drunk today or cellared for 10-12 years.
Other Vintages
2015-
Robert
Parker -
Jeb
Dunnuck
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Robert
Parker
Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. While Grenache's birthplace is Spain (there called Garnacha), today it is more recognized as the key player in the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its villages. Somm Secret—The Italian island of Sardinia produces bold, rustic, single varietal Grenache (there called Cannonau). California, Washington and Australia have achieved found success with Grenache, both flying solo and in blends.
Today Cabernet Sauvignon is the star of this part of Napa’s rugged, eastern hills, but Zinfandel was responsible for giving the Howell Mountain growing area its original fame in the late 1800s.
Winemaking in Howell Mountain was abandoned during Prohibition, and wasn’t reawakened until the arrival of Randy Dunn, a talented winemaker famous for the success of Caymus in the 1970s and 1980s. In the early eighties, he set his sights on the Napa hills and subsequently astonished the wine world with a Howell Mountain Cabernet Sauvignon. Shortly thereafter Howell Mountain became officially recognized as the first sub-region of Napa Valley (1983).
With vineyards at 1,400 to 2,000 feet in elevation, they predominantly sit above the fog line but the days in Howell Mountain remain cooler than those in the heart of the valley, giving the grapes a bit more time on the vine.
The Howell Mountain AVA includes 1,000 acres of vineyards interspersed by forestlands in the Vaca Mountains. The soils, shallow and infertile with good drainage, are volcanic ash and red clay and produce highly concentrated berries with thick skins. The resulting wines are full of structure and potential to age.
Today Cabernet Sauvignon, Merlot and Petite Sirah thrive in this sub-appellation, as well as its founding variety, Zinfandel.