2013 Red Cap Cabernet — Howell Mountain, Still Climbing

That soil and elevation are the whole story: smaller berries, higher skin-to-juice, cool days, warm nights, fruit with grip and clarity.

At thirteen years, the wine is open and composed. Dark fruit leads — black cherry, dark plum, blackberry — then mid-palate depth: black licorice, earth, dark chocolate, baking spice, leather, toasty oak. Dusty tannins and firm acidity carry a long finish. It's in a sweet spot now, with another decade of runway if you keep it cool and quiet.

Wine Craft take: This is the regular Red Cap mountain Cab — not a named cuvée, just the estate Howell Mountain bottling done right. Open with a proper decant for grilled ribeye, lamb, or aged cheese. Or leave it alone and check back in five years.

Consulting note: We help collectors decide what to cellar, when to open, and how to build a Howell Mountain bench that actually improves. Reach us at winecraftusa.com or 305-300-9190.