Lokoya is a collection of four distinct Cabernet Sauvignons from four of Napa Valley’s most celebrated mountain appellations. These wines are 100 percent Cabernet Sauvignon, fermented with native yeast, and bottled unfined and unfiltered—resulting in the purest expression of place. They are powerful wines that reflect the intense individuality of each mountain.
LOKOYA, CABERNET SAUVIGNON 'HOWELL MOUNTAIN' 2018
€700.00
Tax included
*online prices/offers might differ from prices at Vino Cultura cellar.
Lokoya is a collection of four distinct Cabernet Sauvignons from four of Napa Valley’s most celebrated mountain appellations. These wines are 100 percent Cabernet Sauvignon, fermented with native yeast, and bottled unfined and unfiltered—resulting in the purest expression of place. They are powerful wines that reflect the intense individuality of each mountain.
Appellation and Vineyard
At the northeastern side of Napa Valley’s Vaca Range, the Howell Mountain appellation peaks at 2,500 feet. Our estate W.S. Keyes Vineyard was planted in 1888, and has been the exclusive source for the Lokoya Howell Mountain Cabernet Sauvignon since its first vintage in 1995. The vineyard sits at 1,825 feet, high above the fog line, where temperatures are cool but moderate, and Cabernet Sauvignon in particular thrives with extra time to ripen. The vines bask in a steady breeze and sunlight, surrounded by a forest of ponderosa pine. Lean, quick-draining soils force the vines to struggle, yielding small grapes that possess deep, concentrated flavor with a signature minerality and earthy undertone.
Winemaker Comments
“Traveling the road on an 1100cc American motorcycle with the engine’s low rumble and vibration under you, the wind in your face, and the feeling of power and acceleration in your grip—that’s how the 2018 Howell Mountain feels on the palate. With its low rumbling tannins, its depth of flavor, and its power-driven mouthfeel, you’ll be singing ‘Born to be Wild’ with each sip. This powerful Cabernet Sauvignon offers an ideal balance of acid and middle body weight. Blackberry, sourdough toast, crushed stone, and a little herb shine through in an intense depth of flavor.”
— Christopher Carpenter, Winemaker