1995 Cabernet Sauvignon Howell Mountain
United States
Howell Mountain
Napa
Red
Cabernet Sauvignon
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2019 - 2034
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From the outset, Randy Dunn’s flagship Cabernet has been one of Napa Valley’s slowest agers and most consistently outstanding wines. This retrospective going back to the inaugural 1979 vintage showed the Howell Mountain Cabernet to be a wine of great intensity and staying power but also of restraint and class.
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2016 - 2025
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Based on my tastings this spring and last, Napa Valley’s 1995 Cabernets don’t quite match the ‘94s for their density, suavity of texture and overall balance. But the up-and-down 1995 growing season was nonetheless an outstanding vintage, having produced many aromatically complex and ageworthy wines.
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2020 - 2035
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Randy Dunn is one of Napa Valley's most iconic producers. Over the years and decades Dunn has remained faithful to what he views a classic style of Cabernet Sauvignon. Although in many ways quite introverted and reclusive, Dunn hasn't been shy in his critiquing wines that he feels are overdone, which hasn't exactly won him a ton of friends in some circles. The great irony is that as many of today's generation of young winemakers seek to rediscover the roots of Napa Valley, Dunn's wines, along with those of a handful of producers – including Forman, Togni, Inglenook and Diamond Creek among others – have never been more popular.
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This wine was tasted during dinner with the Cabernet Lovers of New York City. Read the full report here.
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Randy Dunn owns 20 acres of vines and leases another 6. About 85% of his cabernet comes from Howell Mountain (the original vineyard was planted in 1974), the rest from Caldwell Vineyard east of the town of Napa and Beckstoffer Vineyard on the valley floor near Caymus. There has been a convergence of styles between his Howell Mountain and Napa bottlings in recent years. As Dunn observes, "During the 1982-86 period, the Napa wine was mostly from valley fruit. But now it about 85% from Howell Mountain." Dunn recently pulled out the last of his zinfandel vines, after having made just one barrel of zin in '91, '93 and '95, and selling off the rest. "It's pointless for me to grow fruit and not make wine out of it," he explains. "Besides, there's no reason to grow zin up here. Cabernet is better, and prices for it are higher." Dunn normally carries out short, hot fermentations lasting no longer than eight days. From his observation of other Howell Mountain cabs, he feels that longer maceration would give his wines a tutti-frutti character and even more tannin.
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