Summit Lake Vineyards and Winery occupies a quiet corner of Howell Mountain that has been farmed by the Brakesman family since 1971. In a mountain appellation dominated by Cabernet Sauvignon, Summit Lake stands apart for its commitment to estate Zinfandel: old vines grown at elevation on volcanic soils, producing a style of Zinfandel that is dramatically different from the warmer, plushier versions made in Sonoma or the Sierra Foothills. This is a family operation in the truest sense, small in scale and long on character.

Bob and Sue Brakesman: A Family Estate Since 1971

Bob and Sue Brakesman founded Summit Lake Vineyards in 1971, when Howell Mountain was still a relatively undiscovered corner of the Napa Valley wine world. The AVA designation would not come until 1984, and the era of premium mountain Cabernet fever was still years away. The Brakesmen planted vines with a long-term vision, choosing varieties and sites that made sense to them rather than chasing prevailing market trends.

Zinfandel was among the original plantings, and those vines have been producing fruit for more than five decades now. Old-vine Zinfandel develops a depth of character that young vines simply cannot replicate: lower yields, more concentrated flavor compounds, and a natural structural complexity that comes from decades of root development in the volcanic Howell Mountain soils.

The estate has remained family-operated across its entire history, which is increasingly unusual in a Napa Valley where land prices have driven most small family properties into the hands of larger corporate owners. That continuity shows in the wines: consistent, site-specific, unpretentious expressions of what Howell Mountain can produce when a family commits to farming the same land generation after generation.

Most winemakers who farm Howell Mountain plant Cabernet Sauvignon. The Brakesman family planted Zinfandel in 1971 and have farmed it ever since, producing one of the rarest expressions of the variety: mountain-grown, volcanic-soil Zinfandel with genuine structure and aging potential.

Howell Mountain Viticulture at Elevation: Zinfandel in Volcanic Soils

Howell Mountain is primarily known for Cabernet Sauvignon, and for good reason: the volcanic soils, high elevation, and dry-farmed conditions that define the appellation produce Cabernet with exceptional structure and longevity. But those same conditions do something equally interesting to Zinfandel, a variety that is rarely given the opportunity to express itself at this elevation and in this soil type.

At Summit Lake’s elevation on Summit Lake Drive, the vines experience the same intense diurnal temperature swings that give Howell Mountain Cabernet its character: warm, sunny days that drive full phenolic ripeness, followed by cold nights that preserve natural acidity and aromatics. The volcanic soils drain quickly, limiting vine vigor and concentrating flavor in each berry. The result is Zinfandel with more structure, more savory complexity, and more genuine aging potential than the same variety grown in warmer, richer soils.

The estate Cabernet Sauvignon benefits from identical conditions, producing a wine with the firm tannins and concentrated dark fruit characteristic of the Howell Mountain AVA. Together, the two varieties represent a full portrait of what this corner of the mountain can do with different grape varieties given the same exceptional terroir.

The Wines: Estate Zinfandel and Cabernet Sauvignon from Old Vines

The estate Zinfandel is the wine that makes Summit Lake distinctive in the Howell Mountain lineup. Built from old vines planted in 1971 on volcanic soils at elevation, it has none of the jammy, soft character associated with lower-elevation Zinfandel. Instead, it shows deep color, spice-forward aromatics with notes of black pepper, dried herbs, and dark berry, and a firm tannic structure that supports aging in the cellar. It is a Zinfandel that can sit alongside serious Cabernets without apology.

The estate Cabernet Sauvignon follows the Howell Mountain template: concentrated, structured, built for the cellar. Dark fruit, graphite, volcanic mineral, and firm but well-knit tannins define the style. Like the Zinfandel, it reflects a family commitment to letting the mountain speak rather than engineering an approachable, early-drinking style.

Production at Summit Lake is small, consistent with the estate’s boutique scale and family operation. Wines are available directly through the winery and on the mailing list, with limited retail distribution. The combination of genuine old vines, family farming, and a distinctive mountain terroir gives Summit Lake a character that larger operations cannot replicate.

Food Pairings for Summit Lake Zinfandel and Cabernet Sauvignon

Summit Lake’s mountain-grown Zinfandel has a structure that demands more substantial food than most Zinfandel does. The elevated tannins and natural acidity from the Howell Mountain terroir position it closer to mountain Cabernet in pairing terms than to the softer, fruitier Zinfandels made at lower elevations. The underlying chemistry applies equally: tannins are polyphenolic compounds that bind to proteins, softening the perception of grip on the palate when the wine is paired with protein-rich foods.

For the estate Zinfandel, excellent pairings include slow-braised pork shoulder with spices, grilled lamb sausages, or a pizza with Italian sausage and roasted peppers that echoes the wine’s peppery spice notes. Barbecued beef brisket works particularly well: the rendered fat and caramelized exterior provide both protein and fat for the tannins to bind to, while the smoky char resonates with the wine’s dark, spicy character.

The estate Cabernet Sauvignon belongs in the company of red meats: bone-in ribeye, braised short ribs, or a classic rack of lamb with a herb crust. The same tannin-protein binding principle applies, and the wine’s firm structure and concentration require the richness of red meat to show at its best. Aged hard cheeses such as Parmigiano-Reggiano or aged Gouda pair well with both wines as part of a cheese course.

Summit Lake Vineyards: Frequently Asked Questions