Distinctively Howell Mountain, this wine has a silky mouth feel with just the right amount of structure to add complexity to the finish. The finished wine has characteristics of white flowers, baking spices and mocha that shine through the dark fruit core.

Growing Conditions

Outpost was established in 1998 with the vision of producing wines that are a living, breathing embodiment of this magical place. Truly one of the world’s great Cabernet Sauvignon and Zinfandel growing regions, the unique terroir of the Outpost vineyards – the hard, rocky red soil, high altitude, gentle cooling breezes and sunny western exposure – produces fruit of incredible intensity and richness, with a distinctive spice you simply cannot find anywhere else. Capturing the essence of the land’s rugged terrain, Outpost creates world-class 100% varietal bottlings of Cabernet Sauvignon, Zinfandel, Petite Sirah and Grenache from our own hand-cultivated, organically farmed 28 acre estate vineyard. The 2010 harvest season was marked by cooler temperatures. Constant vigilance and rigorous canopy management averted mildew and pest problems. Lower yields and meticulous sorting resulted in concentrated flavors that produced elegant and structured wines. The 2010 Outpost Howell Mountain Cabernet Sauvignon is a great example of how to tame mountain tannin.


Outpost grapes are harvested late in the season – by hand, at dawn – to preserve the full intensity and distinctive spicy character of the mountain fruit. The grapes are processed with as little manipulation as possible. Grapes from each block within the vineyard are fermented separately so that our winemaking team can be very selective about the lots that comprise the final blend. Wines are neither fined nor filtered allowing for the full expression of the vintages’ potential. The 2010 Outpost Howell Mountain Cabernet Sauvignon is a great example of how to tame mountain tannin. Each year the blending session becomes more of a challenge. This year only 4 out of the 5 clones grown on the estate were used in the final blend.


Aged 20 months in 90% New French Oak,