Howell Mountain Vineyards
Howell Mountain Vineyards is currently led by up and coming winemaker Bryan Kane who, over the last ten years, has worked out of several notable wineries like Copain Custom Crush and Nicholson Ranch, and is currently the winemaker for San Francisco’s urban winery, The Winery SF.
Ultimately striving for balance with regards to alcohol, pH, and oak treatments, Bryan employs a minimal interventionist philosophy, taking full advantage of the terroir and the natural superiority of the land. He uses only fine French oak barrels, opting against racy American oak, or heavy use of any one cooperage. Utilizing a barrel by barrel approach, Bryan embraces proven, old-world winemaking methods, using native yeast, natural secondary fermentation, and minimal racking with no fining or filtering. Recognized as one of the “Next Generation Cult Winemakers” by Sommelier Journal, Bryan’s non-interventionist technique has defined him as one of the pioneers in the “natural wine” movement.
Bryan is not a stranger to Howell Mountain fruit and the Beatty Ranch. Under another winery, Bryan has been making wine from Beatty Ranch for nearly a decade and currently assists at a couple of other Howell Mountain wineries. His passion for mountain fruit has even led him to develop his own estate vineyard in the Mayacamas Mountains. With his dedication to mountain grapes and years of experience making wine with Howell Mountain Vineyards fruit, Bryan was a natural choice to lead our winemaking in the future.