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Tasting Notes
- 2004 Dunn Vineyards “Howell Mountain”
- 2003 Dunn Vineyards “Howell Mountain”
- 2002 Dunn Vineyards “Howell Mountain” (3rd place)
- 2001 Dunn Vineyards “Howell Mountain”
- 2000 Dunn Vineyards “Howell Mountain”
- 1999 Dunn Vineyards “Howell Mountain”
- 1998 Dunn Vineyards “Howell Mountain”
- 1997 Dunn Vineyards “Howell Mountain”
- 1996 Dunn Vineyards “Howell Mountain”
- 1995 Dunn Vineyards “Howell Mountain”
- 1994 Dunn Vineyards “Howell Mountain”
- 1993 Dunn Vineyards “Howell Mountain”(1st Place)
- 1992 Dunn Vineyards “Howell Mountain”
- 1991 Dunn Vineyards “Howell Mountain”
- 1990 Dunn Vineyards “Howell Mountain”
- 1989 Dunn Vineyards “Howell Mountain”
- 1988 Dunn Vineyards “Howell Mountain”
- 1987 Dunn Vineyards “Howell Mountain”
- 1986 Dunn Vineyards “Howell Mountain”
- 1985 Dunn Vineyards “Howell Mountain”
- 1984 Dunn Vineyards “Howell Mountain”
The bottle of 2004 was a dense purple color with saturated staining of the tears and appeared positively viscous. A vibrant, full-bodied Cabernet Sauvignon. The nose displayed highly aromatic dark ripe plums, blackcurrant, sun-dried tomato and black-raspberry jam. A number of tasters noted a hint of reduction. Classic new oak characteristics of bitter cocoa, mocha, nutmeg & clove, espresso, menthol, rosemary and black pepper. A gravelly dark earthiness is barely detectable behind all of the dense fruit and oak; with 5 years careful cellaring these characteristics should taste more present. The tightly focused finish is very long, complex and in perfect balance with acidity, fruit ripeness and tannins. Additional notes: Almost every taster offered different descriptors leading me to believe that the wine is somewhat overwhelming. Many believed this wine to be a rogue placement ie. not a Dunn Vineyards wine. It is such a profound wine, with so much power, I’m sure that the group found its potential difficult to judge. It was described as monstrous similar in nature to Frankenstein’s creation – assessors may have been influenced by first impressions of structure and weight and found it difficult to dig deep and discover more – the wines complexity was hidden deep in the core and it needs time to emerge.
Highly concentrated, full-bodied and generous red wine. Soft style indicating high levels of grape ripeness with juicy fruits-of-the-forest, ultra-ripe wild strawberries and blackcurrant flavors and aromas. Almost jammy fruit. The 2003 showed barely enough acidity therefore the wine impressesed a certain segment of the group with it’s roundness and voluptuousness of structure. Stylistically quite different from the other wines in the line-up. The lack of acidity is substituted by a freshness offered to the palate by flavors of spearmint, tomato flesh and zesty orange peel. The fruit tannins are firm and present. The wine finishes very long. Drink 2010-2015. Additional notes: The perfect “warm-up lap”. A delicious Cabernet Sauvignon that should be offered as a lead in to a more serious vintage of Dunn.
The 2002 is a seductive Cabernet Sauvignon with vibrant acidity. A primary style of red wine entering its adolescence. Highly aromatic nose and flavours of crème de cassis, juicy blackberry, lavender, violets and cherry-boiled sweets. Sweet vanilla, roasted espresso coffee beans, milk chocolate, cinnamon, cloves and caramelized sugar indicate the generous French oak regim which some felt needs a few years to fully integrate. Some earth characteristics of dusty cellar and dark damp smoky peat. Some creamy bacon fat “lardo” savory characters filled-out the palate. A beautifully balanced wine, which boasts fleshiness and lots of structural support to hold it all in. Plentiful fine-grained tannins. This is a complex wine that is virtually infinite – many assessors could still appreciate this wine for several minutes after tasting. A wine that will offer many years of pleasure to those who are patient. Cellar to enjoy from 2015-2025++. Additional comments: Highly polished example of Californian Cabernet Sauvignon. Extremely youthful, long life ahead. One to watch in its development over the next 10 years.
A bright, very concentrated wine showing an opaque black ruby core fading to a magenta rim with purple hues. Tear staining and high viscosity indicating an extracted style of Cabernet Sauvignon. The wine was clean and youthful, with black and red fruits dominating the highly perfumed nose which was further lifted by heady scents of lavender/violets, sweet exotic spices, shoe polish, coffee, cola and chocolate. Earth characteristics were pushed into the background displaying it’s true new world roots. The extremely youthful palate is full-bodied and highly tannic. This considerable structure acted as the perfect canvas to affix the layers of juicy berry fruit and smoky, vanillin oak. There are few words to describe this beast of a wine – tasters called it “gargantuan”, “just a baby”. There is a freshness offered to the wine by some subtle green notes. Some descriptions included floral, others green tomato and eucalyptus. There is no shortage of potential with the 2001. It will just need some time to show its whole spectrum of flavors. Drink from 2015-2025.
A full-bodied and extremely youthful example of Howell Mountain Cabernet. The seemingly high extraction gives heavy levels of concentration and richness of color. The nose presents an alluring combination of ripe forest berries, rich blackcurrant, stone fruits, rose-petals and dried citrus peel aromas supported by savory flavors of ripe tomato, black olives and fresh blood. Many commented on the sheer enormity of this wine in the mouth. As a group we considered this wine to be too youthful to enjoy right now with high acidity and alcohol but we would expect the astringency, tannic hard edges to smooth-out with a few years careful cellaring. Not only would the wine be able to structurally align but it would give it the opportunity to develop additional maturing characteristics. Already showing some cigar, mushroom, cocoa powder, graphite, pencil-shavings – Tasters feel these will become more integrated and interesting over time. This is already showing amazing complexity of flavors for such a recently bottled wine. Medium length. Cellar carefully and drink from 2014-2018.
The 1999 appeared crimson in the core fading to dark ruby with a medium-deep concentration showing a slight staining of the tears. A few particles of bottle sediment were noted by some. The highly-fragrant nose is highlighted by notes of green tobacco, peppercorn, bergamot, mint and smoked meat. Rich dried fruit like raisins, Christmas pudding and dried currant dominate the fruit spectrum of the aromas. Oak was barely detectable with a hint of cedar and subtle sweet spiciness. In the mouth it immediately attacks with super-concentrated dark fruit leading to fleshy plum and black cherry. The wine is dry but has a juicy sweet fruit core. behind all this lies the flavor and texture of gravel, dusty earth and iron-rich rocks. Violets & hibiscus were noted alongside cocoa and exotic spices in the mid-palate. Although the mouth feel is rich and full-bodied the wines high acidity and the presence of firm tannins contribute to produce yet another outstanding wine with balance, elegance and complexity. It finishes firm and very long. A great wine that beats you up with a feather. Drink now or cellar 2014 - 2025
A striking attribute of the 1998 is it’s complex appearance. A star-bright surface, dark ruby core leading to deep ruby red and brick red. These bands of color suggest optimum maturity. The bouquet displayed rich black fruit, cedar, sandalwood, saffron, smoke & chewing tobacco. The sweet-floral palate offers an immediate cornucopia of ripe berry and dried violets framing rich juicy core. Extraordinary interaction between fruit and oak continues throughout the length of the palate between stringy rhubarb, macerated berries, dried black currants refreshed and seasoned by traces of, orange pekoe, soy and green anise. Sensations of river rock and gravel dominate the mineral and textural aspects of each taste. The 1998 is powerful, sophisticated and restrained wine, with medium+ acidity, full-body and tannins that grip. Its maturity is demonstrated by its breadth of flavors leading through the full palate to the dry finish. An intellectual Cabernet Sauvignon. Many felt that the 1998 was drinking the best from the entire line-up, others felt that it was still finding it’s legs and could benefit from 5-10 more years of careful cellaring. Drink now – 2019 +
The first wine in the line-up boasted significant complexity with an array of ripe blackberry, black stone fruit and dried blackcurrant flavors. The spicy bouquet showed masses of sweet cardamom, vanilla, dried black tea and dried orange zest. Other secondary characteristics included tanned leather, sweet pipe tobacco, black truffles, forest floor and an iron. Oak tannins are well integrated and the bright acidity lends noticeable lift to the aromatics. Very long and focused. The 1997 is drinking perfectly in 2009. Drink 2007-2014.
The 1996 displayed dominant characteristics of fresh damson plum skin and black cherry. The youthful fruit-filled bouquet followed with additional notes of tarragon, chervil, violet flowers and jasmine. Subtle oak characteristics included campfire and toasted bread aromas framed by sweet cola and licorice spiciness. The wine was full-bodied with plenty of wood tannin and mouthwatering acidity. Very long on the finish. Drink now or cellar for 5-10 years (2009-2014++). Additional notes: Many other tasters recognized cranberry, cassis & tart cherry flavors. Pine needles arose as another descriptor on a couple of occasions.
The 1995 is densely concentrated and shows a dark ruby core moving to a rim of magenta and garnet. It displays a high intensity of aromas, featuring dried Blackberries and cherry, cassis and over ripe plums. It’s secondary aromas show some development and include a bouquet of bacon, game meats, leather, violets and cedar. The palate offers pleasure with a delicious attack of sweet blackcurrant and licorice spice. Oak characters are well integrated with some background flavors of vanilla, toffee, mocha and cinnamon. Some tasters noted a green, or vegetal aspect to the wine with descriptors including thyme and green tomato. Earth characteristics ranged from iron-rich and compost, to graphite. Most considered this wine to be youthful, with its high concentration of tannins, full body and fairly high levels of acidity. It seemed a difficult wine to grade because of the level of competition, almost every taster offered a tasting window from 2012 onwards.
The 1994 appeared opaque in the glass with a blackish ruby core fading to a garnet rim. Tears showed slight staining and a medium viscosity. The wine appeared bright and free from sediment, however, once again, similar to the 1996 and 2000, this wine displayed some reduction, which disappeared quickly from the glass. Decanting for slightly longer period prior to service would no-doubt eradicate this problem. The nose offered indications of some development with layer upon layer of slightly stewed blackberry and dry raisins & figs covering hints of soy, tea, saddle leather and boot polish aromas. Suggestions of dry red soil, powdered spices and coffee & cocoa bordered the complex nose. The wine tasted dry, with restrained primary characteristics of blueberry and blackcurrants, Chartreuse liqueur and fresh peppercorns, and secondary characters of cedar and sweet cigar smoke. Tannins were tough and suggest time to resolve themselves, and it seems that the enormity of the structure will enable the wine to improve with a further decade or so of cellaring. Fairly high acidity gives the wine youthful vibrancy and helps lift the aromatics. The wine’s angular build and ‘just ripe’ fruit portray a wine with few, if any, soft edges! A difficult wine to judge and place in the line-up. Certainly not a solid favorite amongst the group as a whole, due to a few areas of dislocation, but a few were intrigued by it’s complexity and astounded by it’s structure. The finish was complex long and firm. Cellar for further 5 + years to help soften tough tannins.
Firstly the color, a perfect jewel-like dark garnet with reflections of red brick. Concentrated and flawless in both appearance and smell it offers an amalgamation of ripe blackcurrant, plum skins, blackberry and a hint of dried orange zest and caramelized sugar. It displayed intense mineral earthiness ranging from pencil-lead to dust and gravel to dried forest floor and campfire. Tertiary characteristics included powdered cinnamon, vanilla cream and bitter chocolate, dried tealeaves, tobacco & violets. Notes also included bacon fat and leather saddle. The finish was at once seamless, complex and long with flavors moving through stages of intensity for minutes after swallowing (many tasters couldn’t bring themselves to spit this out). It offers a tannic menthol freshness and just enough acidity to encourage another sip, again and again, the taster’s mouth being totally refreshed and ready for another onslaught of flavor. The alcohol seems perfectly balanced to the fruit ripeness and silky high-level tannins. I can imagine it to be the perfect accompaniment to a beautifully wood-roasted “smoky” leg of milk-fed lamb, simply garnished with caramelized onions and dried provençal herbs. A beautifully crafted Howell Mountain Cabernet in the prime of it’s life. Drink (2007)- 2020 ++. Additional notes: Majority of tasters commented that the 1993 was very nearly perfect, and reminiscent of a First Growth Bordeaux from a classic vintage. Some suggested cellaring further, others thought that the bottle was showing some slight signs of age and could start to dry-out soon. All agreed this wine offers immense enjoyment immediately.
Volumes of tannins and good clean fruit. Plum, earthy and deep. Recommended food - veal with chopped rosemary or duck in a cherry sauce.
Ripe and jammy with black cherry, More floral with an earthy hint. Recommended food - barbeque grilled lamb.
Young and vigorous, huge on palette. Huge fruit impact Blackberry. Recommended food - buffalo.
Leaner than previous year due to late rain just before harvest. Simple and rustic, able to drink now. Recommended food - beef stew or homemade backyard BBQ pizza with garden fresh vegetables.
Youthful, with a blackberry cassis, jammy rich fruit bouquet. Big color and intensity. Recommended food - veal scaloppini.
Close to maturity with a classic rich mouth feel and cherry jam aromas.Recommended food - grilled duck with a fruit sauce.
Very aromatic and intense with good acidity. Recommended food - venison.
Oakier than others with easy tannins and a nose of berry and briar. Recommended food - ostrich.
Complex, fully developed long finish with little tannins. Recommended food-grilled filet mignon with light sauce and wild mushroom risotto.