Somm David T

Independent Sommelier/Wine Educator

9.2

Most of the wines I open tell me a story w/ each sip. Most tied to my late wife Sofia. My memories of this producer precedes her.

This is a producer that flashed early in my wine journey. Generally, one you have moved on from today. That’s until, their 2013 is offered at $39 recently. A grand vintage. For me, I wanted to see the wineries progression and experience earlier memories that flood back w/ each sip. It has done that.

I have a Napa history infatuation. This one is kinda of a pleasure-pain thing. While I enjoyed this producer many years ago, the 2020 Glass Fires destroyed 90% of their vineyards, almost all their structures & their 19 & 20 vintages. I can’t express enough what a gut punch that is for its owners & staff. It is an insurance nightmare and let’s not forget that after all the time it takes to re-plant vines, it takes at least 7 years before you get useable fruit to make wine. So…a ten yr plus setback w/ nearly no revenue stream.

The wine tonight w/o a ribeye, showed excellent fruits that the 13 growing season brought. But what followed was a lean mid plate and finish. With the steak, not so.

The palate shows M+ velvety, dry tannins. Ripe, rich, lush, ruby fruits of: blackberries, black plum, baked plum, dark cherries, black raspberries, raspberries, poached & fresh strawberries & an understated array of purple fruits. Moist, grey, volcanic clays, moist tobacco w/ ash, used leather, graphite, dry, crushed rocks/limestone-sandstone, dry brush, dark cola, black licorice to anise, dry herbs-bay leaf, sage, dark, mid spice with some palate heat, sweet tarriness, dark, fresh, candied & withering red roses, lavender & dry violets, excellent acidity with a well balanced-knitted, nicely structured & tensioned, elegant finish that lasts minutes and long sets on dry earth & spice.

This is nice on its own but so much better with a ribeye. 92 on its own with a hour decant. 92-93+ with an hour decant plus a juicy, well seasoned MR ribeye. — a month ago

Shengli Hu

9.3

A most beautiful ethereal Zinfandel that hearkens back to the old Napa Zins back in the 60s and 70s. A mixed black field blend of Zinfandel, Carignan, Petit Sirah. Vines were first planted in 1895, 1995 was the first vineyard (as John O didn’t care for any grapes other than Pinot Noir…) Barrels passed from from the Pinot Noir program. Aged for 18 months. Medium concentration. Pale bright ruby. Red crunchy cherry, white pepper, bread dough, blueberry pie, cedar, pencil shaving, hints of stony characters. Elevated acidity and medium-grained tannins. Med++ finish. I love how light it is on its feet and I would have never called it a Zinfandel if given in a blind tasting. — 4 years ago

Aloke Mukherjee

9.0

Sangita's 10/2/2021 — 4 years ago

Freddy R. Troya

9.4

Outpost – Zinfandel – 2023
Howell Mountain, Napa Valley, California, USA 🇺🇸

Overview
A powerhouse Zinfandel from the rugged slopes of Howell Mountain. At 16.1% ABV, this wine blurs the line between classic Zin and fortified intensity, bold, muscular, and unapologetically impactful. Rare to find Zinfandel from Howell Mountain, and it shows the terroir’s distinctive stamp.

Aromas & Flavors
Jammy blackberry, black plum, and spiced cherry compote, layered with peppercorn, tobacco leaf, and cocoa nibs. Notes of fig and raisin round out the darker, concentrated fruit profile.

Mouthfeel
Full-throttle and mouth-coating. Explosive fruit upfront followed by fiery spice and dense tannins. Despite its muscle, the wine pulls through with a surprisingly hearty and lasting finish.

Food Pairings
Best with equally bold cuisine: barbecue brisket, lamb shanks, wild boar stew, or intensely spiced dishes. Could also shine next to aged blue cheese.

Verdict
A monster Zin, unapologetic, high-octane, and unforgettable. Not for the faint of heart, but for those who embrace big wines, it delivers a rare and compelling experience.

Did You Know?
Howell Mountain’s volcanic soils and high elevation are usually Cabernet Sauvignon country. Outpost’s decision to plant Zinfandel here makes this bottling one of Napa’s rare mountain Zins, combining Zin’s natural exuberance with Howell’s signature intensity. — 5 months ago

Scott@Mister A’s-San Diego

9.2

2014 vintage. New release...no really! Held back for a decade until "ready." Medium-heavy body and Cabs don't get much darker in color than this. Tasted more like Spring Mountain or Mount Veeder to me tho as it was missing that Howell Mountain uppercut on the finish. Very nice and the price wasn't as ridiculous as you would expect for a decade-aged, HM Cab project. Producer to keep an eye on for down the road efforts. Heart is in the right place. 8.28.24.
— 2 years ago

Lee Lightfoot

9.5

Best on day 3, but boy o boy it was great every time I checked in. — 4 years ago

jim stroud

9.4

‘21 enjoyed in late 2025. At our home about a mile from the Mark Ryan Woodinville tasting room. — 7 months ago

Tree Kilpatrick

9.1

Pretty simple yet kinda cool label. Has a moon and mountain theme. And the WA vibes are high with that name. It’s a classic pass over the Cascades, and a town on the drive, and some water falls. Color is good. Color of plum flesh from an Elephant Heart. Smells like wet dust in the middle of WA and grilled stone fruits. Flavors are easy and bright. Plenty of fruits, but a decent backbone too. Some anise candies to go with the berry and plum sorbet. Hint of smoke. Maybe rabbit brush. This is a classic WA wine style. And one I approve of highly. Especially for the $5 price point at Grocery Outlet. They just do good wine a great price up north. — a year ago

Rob N

9.3

I seem to like this more than most! It has a soft spot in my heart because it was the red pairing during my Le Bernardin dinner in 2018 with Greg. I then bought this bottle from the vineyard and kept it for five years. It’s drinking nicely now; it opens tart but mellows with air to reveal some graceful aging. ~$75. — 3 years ago

Randall Brater

9.0

velvety, rich and creamy in texture

orange chocolate, plums, green pepper, dried figs, tart blueberries, red and black currants — 4 years ago