Since 1979, Randy and Lori Dunn have owned and operated Dunn Vineyards and continue to produce one of the most highly acclaimed Cabernet Sauvignons from Howell Mountain and the Napa Valley.
In 1978 Randy and Lori purchased a 14-acre parcel in Angwin with about 5 acres of Cabernet vines on it. At the time, Randy was working full-time as a winemaker in Rutherford. In the evenings and on weekends, Randy, Lori, and a young Mike tended the vines. The same year, Randy agreed to farm and buy the fruit from Harry Frank's adjoining property. That first harvest yielded 9 tons of fruit from these two vineyards. Randy purchased an additional 3 tons from the Beatty Ranch and Dunn Vineyards was underway. Everything picked up speed after that. Randy, Lori, Mike and baby Jennifer moved onto the property that today is the winery. In 1981, the winery was officially bonded. By 1984 the ATF approved Howell Mountain as a sub-AVA of the Napa Valley. Kristina was born and Lori was now running after 2 young daughters and a teenage son. Randy was still working down in the valley so the family business was still relegated to evenings and weekends. But things were going well. By 1985 they moved into the new family house (the "Brown House") and Randy left his job in the valley. By the end of the '80's Dunn Vineyards had become a successful operation. Randy was consulting for other wineries and selling out all of his wine. In 1989 he had run out of room to store barrels and he tunneled into the mountain to make more space. Now they had room for more barrels and a place for Jenny and Kristina to rollerskate. In 1999, Mike came back to help out part-time. It took about three years, but the "cellar grunt" came on full-time. Kristina graduated from Cal Poly with a degree in winemaking and viticulture and came onboard. By 2005, both kids were working full-time for Randy. Dunn Vineyards had always been a family business, but this was a whole new level. Kristina's girls are a little young yet, but they tour the vineyards eating wild blackberries, testing grape ripeness and visiting uncle Mike. Mike's son Alex has been helping out with bottling for the past several years and 2017 was his first full harvest. So far it looks good for the Dunn clan to continue farming this land. There are some distinct benefits to being above 1400 feet in elevation. We tend to see more sunshine each day and the heat tends to be more moderate. But spring starts later for us and, like winter, tends to be cooler here than on the valley floor. Frost is a concern from bud break through flowering. In 2008, four days of 19-degree temperatures devastated half our crop. Our yields average about 2 tons an acre (which is really low) but the cool, wet vintages do not have the same negative effects that come with being on the valley floor. We farm about 42 acres of Cabernet Sauvignon on the property. This is a manageable size for us to remain in the driver's seat for all farming and winemaking operations.
This signature wine contains only fruit farmed on Howell Mountain. The wine comes in a distinctive bottle that is hand dipped in red wax. 100% Cabernet Sauvignon. aged 32 months in 100% new French oak.
Vinous 97 Points
This signature wine contains only fruit farmed on Howell Mountain. The wine comes in a distinctive bottle that is hand dipped in red wax. 100% Cabernet Sauvignon. aged 32 months in 100% new French oak.
Dunn Vineyards Napa Valley Cabernet Sauvignon is made from 100 percent Cabernet.
This Napa Valley wine is a blend of their Howell Mountain fruit and a small quantity of valley floor fruit that they purchase. This valley floor fruit contributes to the wine’s earlier approachability and softer tannic structure.
Review:
“The 2019 Cabernet Sauvignon (Napa Valley) is a powerful, tannic wine. In some vintages, the Napa Valley bottling is quite accessible, but not here. Swaths of tannin wrap around a core of dark fruit, gravel, spice, dried flowers, lavender and charred earth are pushed forward, with firm, chocolatey tannins that wrap it all together. The 2019 is a bruiser, that is for sure.”
-Vinous 93+Points
Pulled from a Gentleman's cellar, all wines from this cellar have been purchased by the owner either from the importer or direct from winery. They stayed in his cellar until being moved to the Timeless Wines warehouse.
Cazaux Gigondas Tour Sarrasine is made from 75% Grenache, 15% Syrah, 10% Mourvèdre. 45 year old vines on average.
This strong, warm wine comes from a selection of grapes planted on exceptional soils. The vineyards in Gigondas are situated on the arid hills of the Dentelles de Montmirail. The Mistral blows regularly on these slopes which limits the amount of treatment needed to the vines. The vines grow on stony soils and produce wine that can be kept easily for 10 yrs.
Intense, persistent red and dark fruit aromas. Raspberry, pepper and spice flavors. Silky tannins.