Born from an exhaustive treasure hunt that led to a trove of vines on a precipitous Howell Mountain ridgetop, these 20-year-old vines sit high above the fog line alongside a rare, spring-fed mountain lake. Rooted in shallow, decomposed granite, iron-rich volcanic soils, and white ash (tufa), the site experiences drastic diurnal temperature shifts that slow ripening while preserving vibrant natural acidity. Sara and Jonah Beer are on a mission to craft site-driven, low-intervention Napa Valley Cabernet Sauvignons that revive the understated elegance, lower alcohol, and terroir-focused purity of the region's legendary 1970s golden era.

The cooling mountain microclimate and harsh, rocky ground naturally limit yields, producing a 100% Cabernet Sauvignon driven by chiseled structural precision, dark mineral tension, and an unmistakable cool-climate forest floor backbone. Bottled with restrained alcohol and minimal new oak, it captures the raw, muscular soul of Howell Mountain with classical balance.

Critical Acclaim: 

Why You’ll Love It:

• High-Elevation Mountain Pedigree: Sourced from 20-year-old vines perched above the fog line in decomposed granite and iron-rich volcanic soils.

• Chiseled Structural Precision: Delivers classic Howell Mountain power and graphite minerality without heavy oak or high-alcohol heat.

• Exceptional Cellar Potential: Built with the high natural acidity and fine-grained tannin structure needed for multi-decade aging.

How to Serve It:

• Decanting: Decant for 60 to 90 minutes in its youth to allow the dense core of dark fruit, forest floor, and graphite to open up.

• Temperature & Glassware: Serve at 60–65°F in large, broad Bordeaux stems to accommodate its mountain-grown structure.

• Food Pairings: Matches perfectly with braised beef short ribs, grilled venison, or dry-aged ribeye with bone marrow butter.