Three Times is a charm for Celia Welch’s Howell Mountain Cabernet

It was 1993 when Dave Castiel (pron. Cast-ee-all), gazed into his crystal and spied Freemark Abbey, as Mesopotamian mythology’s controller of karma and time, he saw an opportunity and slyly orchestrated a chance meeting of Kathleen and Dave Dicesaris over a tasting of fine wine. they bonded and eventually married. Years later and after a lifetime of equally serendipitous moments, Dave and Kathleen discovered a property on Howell Mountain filled with promise but in need of tender loving care. they envisioned a winegrowing estate and began restoration to return the land to natural habitat and develop a vineyard to serve as inspiration for future vintages of Castiel Estate.  They assembled a team to realize their vision, including winemaker Celia Welch (Scarecrow, Corra, Keever, 2480, Rewa, etc) and ace viticulturist “Guru” Jim Barbour.

Castiel 2016 Cabernet Sauvignon Howell Mountain, Napa Valley
GGWC 179.99
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This 2016 Cabernet Sauvignon is the third release from Castiel, made by ace-winemaker Celia Welch. It takes life from its ideally situated, west-facing vineyard on Howell Mountain where the soil is comprised of volcanic tuff and riddled with an ancient rock.  This third release displays classic Howell Mountain character in its many facets, it shows black cherry, bayberry, cinnamon tea, espresso beans, and cocoa aromas all evolving simultaneously, all intertwining in a way that creates a beautiful, complex impression. On the palate, soft, polished tannins envelop a very solid backbone. An intriguing interplay of savory (anise, earth, coffee) and sweet fruit/perfumed notes echo the complexity of the aromas. The finish is broad and polished, with lingering flavors of black fruit, chocolate, and fresh juicy raspberries.

Celia Welch Notes: ”This wine was created entirely from Cabernet Sauvignon grown on the steep, shallow soils of Howell Mountain, on the eastern flanks of Napa Valley. Three separate clones of Cabernet were harvested between September 30 and October 6, 2016 and were kept separate through fermentation and for the first year of maturation in French oak barrels. The wines were carefully blended and returned to barrel for additional maturation prior to bottling in May of 2018.”

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