Winery Michael James - Howell Mountain Napa Valley Cabernet Sauvignon

Winery Michael JamesHowell Mountain Napa Valley Cabernet Sauvignon

4.3
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Howell Mountain Napa Valley Cabernet Sauvignon of Winery Michael James is a red wine from the region of Howell Mountain of California.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The Howell Mountain Napa Valley Cabernet Sauvignon of the Winery Michael James is in the top 40 of wines of Howell Mountain.

Taste structure of the Howell Mountain Napa Valley Cabernet Sauvignon from the Winery Michael James

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Howell Mountain Napa Valley Cabernet Sauvignon of Winery Michael James in the region of California is a powerful with a nice balance between acidity and tannins.

Wine flavors and olphactive analysis

On the nose the Howell Mountain Napa Valley Cabernet Sauvignon of Winery Michael James in the region of California often reveals types of flavors of earth, microbio or oak and sometimes also flavors of red fruit.

Details and technical informations about Winery Michael James's Howell Mountain Napa Valley Cabernet Sauvignon.

Grape varieties
Region/Great wine region
Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Cabernet-Sauvignon

Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.

Last vintages of this wine

Howell Mountain Napa Valley Cabernet Sauvignon - 2013
In the top 40 of of Howell Mountain wines
Average rating: 4.111110
Howell Mountain Napa Valley Cabernet Sauvignon - 2012
In the top 40 of of Howell Mountain wines
Average rating: 4.311110
Howell Mountain Napa Valley Cabernet Sauvignon - 2011
In the top 40 of of Howell Mountain wines
Average rating: 4.611110.5
Howell Mountain Napa Valley Cabernet Sauvignon - 2010
In the top 40 of of Howell Mountain wines
Average rating: 4.111110

The best vintages of Howell Mountain Napa Valley Cabernet Sauvignon from Winery Michael James are 2011, 2012, 2013, 2010

Informations about the Winery Michael James

The winery offers 1 different wines.
Its wines get an average rating of 4.3.
It is in the top 3 of the best estates in the region
It is located in Howell Mountain in the region of California
Find the Winery Michael James on Facebook and on Twitter

The Winery Michael James is one of of the world's greatest estates. It offers 1 wines for sale in the of Howell Mountain to come and discover on site or to buy online.

Top wine California
In the top 20000 of of United States wines
In the top 45 of of Howell Mountain wines
In the top 70000 of red wines
In the top 150000 wines of the world

The wine region of Howell Mountain

The wine region of Howell Mountain is located in the region of Napa Valley of California of United States. Wineries and vineyards like the Domaine Hundred Acre or the Domaine Cade produce mainly wines red, pink and white. The most planted grape varieties in the region of Howell Mountain are Cabernet-Sauvignon, Zinfandel and Merlot, they are then used in wines in blends or as a single variety. On the nose of Howell Mountain often reveals types of flavors of oaky, black plum or bell pepper and sometimes also flavors of green bell pepper, espresso or baking spice.


The wine region of California

California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.

News related to this wine

At the heart of the terroirs of Mâcon-Solutré-Pouilly

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Solutré-Pouilly, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/Bour ...

Chablis: #locationmatters by Yang LU

On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this first 90-second clip, Yang LU explains how location is the key to understanding “Why Chablis is special”. #Chablis #PureChablis ...

A panel discussion about the Chablis appellation

This film is the recording of a webinar on Chablis wines organized in December 2020 with four personalities from Hong Kong: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. They explain the purity of Chablis wines, discuss the latest vintages, and also talk about food and wine pairings, as well as global warming and the transition to more sustainable practices. #Chablis #P ...

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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