Dunn Vineyards produces 100% Cabernet Sauvignon under two labels: Howell Mountain and Napa Valley. Around 2500 cases of Howell Mountain and about 1500 cases of Napa Valley are made each year. The Howell Mountain Cabernet is from 100% percent Howell Mountain fruit, while the Napa Valley includes up to 15% Napa Valley floor fruit, with the remainder of the fruit coming from Howell Mountain. This floor fruit contributes to the wine’s softer approach, even though the wines usually can be laid down for 15+ years.

The bottles differ in two ways: The Napa Valley has a foil seal, whereas the Howell Mountain has been hand dipped in red wax. The Howell Mountain wine label bears both h the sub appellation Howell Mountain, as well as the appellation Napa Valley while the Napa release only reads Napa Valley. The Napa Valley Cabernet Sauvignon is usually more approachable at a younger age with its softer tannins whereas, the Howell Mountain Cabernet Sauvignon is massive in fruit and tannins.

The 2018 Dunn Vineyards Howell Mountain Cabernet Sauvignon is an estate-grown Napa Valley Cabernet from Howell Mountain, made in a firmly structured, ageworthy style. The winery reports a traditional, patient approach in the cellar, including an extended élevage of **32 months in 100% new French oak**. Fruit is estate-sourced from Howell Mountain holdings, and the wine is widely framed by critics as one that rewards time.

The strongest critical reception is notably high. **Vinous** awarded **97 points**, with Antonio Galloni calling it “**elegant, deep and classy**,” highlighting “**inky dark purplish fruit, savory herbs, menthol, licorice and spice**,” and adding that “**the purity of the fruit is remarkable today**.” **James Suckling** also scored it **97**, emphasizing a savory profile—“**mulberries, mocha, blackcurrants and graphite**”—and a palate with “**robust yet integrated tannins and balanced acidity**,” plus “**ferric earth, dark cherries and cassia bark**.”

**Wine Spectator’s 96-point** review is similarly enthusiastic, describing a wine that is “**ripe and very juicy**,” packed with “**plum, boysenberry and blackberry compote flavors**” alongside “**licorice and violet notes**.” The magazine notes it is “**racy and grippy**,” with “**serious power**” and “**freshness and drive to match**,” finishing with a “**long, iron accent**,” and recommends drinking **2024–2040**.

Not all commentary is purely about immediate appeal. **Robert Parker’s Wine Advocate** rates it **95+** and stresses its reserve at this stage, calling it a “**typically long-term proposition**” that’s currently “**coated in dusty tannins and cedary oak**,” advising “**hands off for at least five years**.” **Jeb Dunnuck** (94 points) raises the possibility of vintage smoke influence, but also reports it “**showed consistently**” over multiple days, citing “**ripe blackcurrants, scorched earth, lead pencil shavings, and chalky minerality**,” with “**outstanding length**.”

Overall, the 2018 reads as a classic Dunn Howell Mountain Cabernet: concentrated, mineral-tinged, and built for cellaring, with multiple excellent reviews anchoring its reputation.