• 21 acres Zinfandel, Cabernet, and Petite Syrah vineyards, orchards and gardens.
• Located at 2,300 feet above the valley floor.
• A simple, hand crafted winery. A relaxed environment.
• A charming country farmhouse built in the 1880’s, surrounded by colorful gardens.
• An ancient English Walnut tree shades you while you sip on the patio. 
• One on one tasting with the owners and winemakers.
• A Zinfandel Port vintage unlike any wine you’ve ever tasted.
• Bring your favorite chocolate, fine cigar or a picnic.

Napa Valley Howell Mountain Power Zinfandels. Stop at Summit Lake Vineyards for a barrel tasting, tour and visit with the Brakesmans.

Bob and Sue Brakesman purchased the 21 acre Carlo Farazzi Ranch on Howell Mountain in 1971 with a dream of ownership and a passion to make a world class wine. Twenty-five years later, the dream and the passion are an on-going reality. Known for their commitment to produce award winning Zinfandels and their hospitable down to earth style, I was eager to visit this winery.

The HISTORY

The old 20-30 acre Farazzi vineyard was planted in 1917. A portion of this historic vineyard was purchased by the Brakesman's to establish Summit Lake Vineyards, and another portion was purchased by Robert Lamborn to establish Lamborn Family Vineyards. If the Brakesmans had known they would have to fight rattlesnakes, poison oak and bears for their Zinfandel grapes, they might have reconsidered their ambitions.

But the varmints and brush were nothing compared to the rocks; a fresh crop every year, rising magically out of the ground, asking to be picked up and hauled away- Clearing the property took some doing - about three years worth. But in the process, they became so connected with the pride of their accomplishments, that only one choice could be made, produce wine of outstanding quality and character. And this they have accomplished,

By 1975, Bob and Sue had augmented the existing pre-prohibition Zinfandel vines with an additional 11 acres of Zinfandel and two of Cabernet Sauvignon. In 1985, Bob designed and built their handsome wood frame winery. They then became Bonded Winery 5255. Summit Lake Vineyards is primarily a Zinfandel winery (200 cases of Cabernet Sauvignon sold only at vineyards). "The quality of that old Zin is so special," Sue explains, "that we devote our precious acreage to it rather than push yet another chardonnay into the marketplace." When they released their first vintage, a ] 978 Zinfandel, it sold out in eight days- They have since received many awards including the coveted "Double Gold" medal at the 1988 California State Fair.

Bob Brakesman serves as the winery wine maker. He graduated from the Engineering program at San Jose State University. During his time at San Jose State University in the 1960s. The Mirrasou's of Mirrasou Winery were neighbors of Bob and Sue. Peter Mirrasou took Bob under his wings and taught him how to make wine. Bob experimented with his first vintages making the wine from local grapes in garbage cans in his kitchen. He established a passion for gnarly big red wines- After considering life in a corporate environment and after a short jaunt to South America, Bob and Sue picked Howell Mountain to buy a remote, affordable and abandoned piece of properly. They embarked on a frontier type lifestyle, and became a moving force in reestablishing production of premier Howell Mountain wines. Indeed, the Brakesmans were instrumental in creating the Napa Valley Sub-Appellation of Howell Mountain.

Bob worked at Freemark Abbey as a cellar foreman in the mid 70s while planting Summit Lake Vineyards. Jerry Luper, their wine maker, became his tutor in the mechanics of wine making. During these years ,Bob also worked for local companies installing drip irrigation, bench grafting at nurseries, and selling wine equipment- By gaining knowledge and experience from the locals and reinvesting their earnings back into the winery, Bob and Sue have gained independence by doing it all themselves

Twenty years later the Brakesman's are still living in the original house built in 1893. Their three children, Heather, Brian and Daniel, have been active in the running of the winery and the care of the vineyards. They welcome visitors into their home to taste their spectacular wines as if they are part of the family (but be sure to call us first).

Sue and her ranch dogs bounded out of their historic home to greet me and invite me in for a wine tasting at their farmhouse table constructed from planks of an old redwood fermentation tank- Sue gave me a quick house tour, where we stopped to look at an 1876 newspaper fragment still attached to a redwood plank in her living room. This remnant is from the original construction of the Farazzi homestead. Settling in comfortably, we began to chat about the wines, while tasting their 1989 Zinfandel.

Sue recounted the many guests that they have invited into their home to taste their wines and stressed that it is a one-on-one experience where they truly can learn about wine in a personalized fashion without any "attitude". Their summer rose garden, patio, 100 year old oak trees and views over the Pope Valley are there to host a visitor's picnic in the Spring, Summer and Fall, it also has a barbecue. Be prepared to share your lunch with the farm animals. When it comes to advice on wine, Sue and Bob simultaneously advised "Just trust your palate,"

The VINEYARD

In 1982, a coalition of growers including the Brakesmans and the Lamborns (of Lamborn Family Vineyards), successfully petitioned the Federal Government for recognition of Howell Mountain as California's first sub-appellation,

Summit Lake Vineyard sits atop the mountain at 2200 feet, surrounded by pine forests and commands spectacular views of Napa Valley to the south and Pope Valley to the north. The vineyard is established over red Aiken clay, three feet deep throughout the whole property This is in contrast to the southeast side of Howell Mountain where whiter, tufa-based volcanic soil is found. Since Zinfandel is known to adopt a soil's characteristics, the soil differences are an integral pan to it's distinctive flavor structure. The vines in Howell Mountain tend to bud three weeks later than the valley floor but are harvested earlier, due to the inversion layer which results in warmer nights and even ripening of the vines. This creates higher acids and sugar levels. Bob feels that this unique combination of soil and weather imparts the complex flavor to his wines,

Originally, there were eight acres of old Zinfandel vines which survived from the historic Farazzi vineyard, to which the Brakesmans planted an additional 11 acres. Later, they added 2 acres of Chardonnay and 2 acres of Cabernet Sauvignon on advise that these were the best and most profitable grapes for Napa Valley. But their heart was with Zinfandel, and when a severe frost took an entire year's growth from the Chardonnay vines, they decided to graft them over to their old clone of Zinfandel. They now have 13 acres Zinfandel and 2 acres Cabernet Sauvignon (the precious 200 cases of Cabernet Sauvignon are only sold at the winery).

The WINERY

Bob suggested we take a walk over to the Winery. Bob and Sue are responsible for the making and aging of their spectacular Zinfandel. Their current production level is 1500 cases but hope to increase it up to 2200 cases. Bob proudly pointed out his 10 new American oak barrels among his aging wines Bob said that they hand harvest the grapes to lug boxes which go to the winery for crushing and fermenting in traditional methods. The wine is aged 2-3 years in French and American oak barrels. Bob feels American oak and Zinfandel is a great combination. He bottles the wine at the winery utilizing a sterile filtering process after which it is aged an additional six months before release.

The WINE

Summit Lake started to release their estate wine in 1985. They do not advertise and have a loyal following for their production. Bob's criteria for his Zinfandel is simple, he produces a wine in the style he likes- He enters wine in only 2-3 tastings a year, including the Orange County Fair where the 1992 Zinfandel won a gold medal.

Wine SELECTIONS

1993

Bob says that this wine is still young and tight, and should be aged another 2-3 years to soften the tannins

1994

Sue can't wait to put this wine on the market. People are calling to buy futures.

1995

This wine has big, big fruit with great bouquet- It has so much fruit it is chewy, according to Sue. When I asked how long I could age this wine. Sue felt it could age for 25 years. Although it will be nicely drinkable in a few.

The wine is full bodied with concentrated varietal flavors in black pepper, cherries, dark chocolate and cinnamon. Summit Lake Vineyard's Zinfandel has been described as "near perfect" by the San Francisco Examiner.

Library WINES

The Brakesman's have put aside an impressive selection of library wines, starting with their 1988 vintage. These wines are available only through the winery, It may be possible to taste them for a fee and by appointment They are sold on a per bottle basis only and quantities are extremely limited.

The library collection includes:

1988

When this wine was released, Robert Parker described it as "having a deep ruby/purple color, big briery, spicy, peppery, mineral scented nose, medium to full body, "gobs" of clean berry fruit, and a crisp moderately tannic finish." Sue states that today the tannins have softened, the flavors have married and the flora! and fruit tastes are more forward, with a less peppery overtone

1989

Robert Parker describes this wine as "having good color, plenty of pepper, berry fruit, and a moderately long finish" According to Sue, this wine has "gobs of fruit" with a pronounced forward raspberry flavor with bittersweet chocolate and cracked pepper.

1990

Robert Parker says that," This wine displays explosive ripe fruit, a seductive, penetrating fragrance of black fruits, spices and wood with a long finish." It was a 1990 Gold Medal winner and was rated 92 by the Wine Spectator.

1991

This wine is slightly lighter in style with the characteristic berry and chocolate flavors.

1992

An Orange County Gold Medal winner with tremendous aging potential and powerful fruit flavors.

1994

Emily Kestrel Cabernet Sauvignon. 200 cases, only sold through the winery, and by appointment only for visits to the winery.

By Wine Country Living

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Summit Lake Vineyards & Winery. The New Breed of California Winemaker.
"Attend the "Summit" on Top of Howell By Mitch Marron

As defined in Webster's dictionary, summit is defined as the following:

1. The highest point or part; the top.

2. The highest level or degree that can be attained,

Clearly, when taking the winding, majestic drive up Howell Mountain to Summit Lake, the pinnacle is not only reaching the highest point of the mountain, but rather, having the rare privilege to sample the regal, rich wine making style of father and son, Bob and Brian Brakesman. In 1971, Bob gave Sue, his wife, the deed to the property as a birthday present. The property was previously owned by Mario Frazzi, who planted his vineyard in the early 1900's when Howell Mountain was famous for its immense, unique quality of its red grapes, especially Zinfandel. Such venerable produces such as Louis Martini and Charles Krug imported Farazzi's grapes, many times paying top dollar for the superior quality. Following prohibition, the vineyard languished for 30 years.

Bob and Sue worked the best part of three years nurturing the vineyard into shape. While the vineyard was maturing. Bob who got his engineering degree at UC Berkeley apprenticed under Jerry Luper at Freemark Abbey, In 1985, the winery was constructed in the tradition of a barn rising. Everyone close to the Brakeman's helped in the birth of Winery No. 5255. At the end of the day Sue would always have refreshments and great food for everyone who helped. As a result, the Ranch has become a gathering place for friends and family. Let me assure you that as I arrived on October 20th, Sue had a great big smile on her face. There workforce, which is comprised of mostly family, were in the midst of "Crush". Yet, Sue, Bob and Brian took time to tour me around the intimate confines of the 20 acre ranch. The same understated class that Sue and Bob exude is exactly what one will find upon the consumption of Summit Lakes Wines.

Brian, who recently obtained his degree in agricultural engineering, is very much hands on; has learned the business first hand from his dad- Brian, like his dad, is soft spoken, and has a zest to continue to produce the incredible quality his dad began almost thirty years ago.

The vineyard is augmented with 11 acres of Zinfandel and 5 cares of Cabernet Sauvignon, Their cabernet, named after granddaughter Emily Kestrel is a fruit forward bomb with outstanding balance with wonderful accents of currants, soft tannins and will continue to age through the next decade. Less than 300 cases of this precious "nectar" are annually available through the winery.

The San Francisco Examiner describes Summit Lake Zinfandel as "near perfect". The wine is full bodied with concentrated flavors of cherry, chocolate and cinnamon, The wine, according to Russ Bridenbaugh, (Wines & Vines), recently wrote, "there wines age into works of art" The Wine Enthusiast recently gave the 1999 Zinfandel a 92 rating describing it as "marvelously rich and dense, with well-ripened fruit and sweet, desert-like flavors suggesting cherry liquor-filled candies.

However, the sleeper of them all is Clair Riley Late Harvest Zinfandel Port, named after their second grandchild. When Clair was told she was going to have a wine named after her like her big sister, she exclaimed, Pirate Wine! With that the wine was to be called Pirated Reserve. A wine of immense proportion, with a velvety texture, with hints of blackberry and chocolate that puts one into a total state of euphoria,

As to the future, 2002 appears to be one on the best vintages with great ripeness and great sugars, according to Bob and Brian. Should anyone want to hold a "Summit on the Lake," Howell Mountain and The Brakeman's is the place you want to be. Cheers to Sue, Bob, Brian and the entire Brakesman family!!!

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Article by Brian Patterson

1 would never have visited Summit Lake Vineyards in the summer of '91 if not for my friend Wade from Richmond VA. Wade heard that I was coming to Napa Valley to attend Madeline Kamman's School for American Chefs, and being a wine-geek himself, he personalized a triptych of "must-dos. As a postscript he wrote that in return for his wisdom, I had to drive to Angwin 10 say hello to Bob and Sue Brakesman, and tell Sue that Wade sent me to "separate irises and drink some of the best damn Zin in the valley"

Nervous in the hours before my first meeting with Madeline and my fellow students, I decided to kill a little time and cross my favor to Wade off my list. I called up Summit Lake and explained about Wade and the irises. Bob Brakesman said he didn't have any idea what I was talking about, but that I was welcome to come up and taste some wine. 1 spent my first hour in Napa Valley winding up Deer Park Road toward Angwin, stopping at each switch-back to be dazzled by the view of the valley 1 wondered, was it all! like this? The pavement ended at a small, crooked sign that read "Brakesman" I drove on, and as my car kicked up a Martian colored haze that hung over rows of gnarled vines, each bearing broad dusty leaves and heavy clusters of deep purple fruit, I knew I was toying with destiny,

First came The dogs. They offered up Frisbees and the looks on their faces implored, "so are you gonna toss, or are you just here to drink wine?"" Then is cherubic lady appeared, brimming with gaiety and laughter. She shooed away the dogs and welcomed me to Summit Lake. She reminded me of the Bombadils in the "Fellowship of the Ring".

She knew all about Wade and the irises, and she said"any friend of Wade's had boiler be put to work; but first the lour, and some wine." For me, the highlight of the tour was the cool, musty barrel room, each barrel seemed to have its own personality. The highlight for Bob and Sue was the new labeling machine that Bob had reconditioned. 1 was then invited onto the patio to meet the one-winged falcon, watch the bug zapper, and drink Zinfandel/

As I was munching on some agreeably moldy cheese, prattling on about nothing in particular and quaffing some of the finest Zinfandel in the Valley, Heather, the beautiful love-child daughter (in thirty years of living together, Bob and Sue never formally married) appeared at the table and sallied us into a pear picking frenzy, claiming she could get 50 cents a the organic markets in the valley. Once I was perched halfway up a pear tree, swaying from the Zinfandel, gently shaking pears down onto Bob and Heather, and reaching for the perfectly ripe pears in the upper branches, I was struck: this will certainly be one of those moments that will flash before my eyes when I die. A bond was consummated in that moment, and I was late for my dinner with Madeline

In the two glorious weeks that I lived in Napa Valley I visited Summit Lake Vineyards often, each time with the intention of hoarding Zinfandel, and each time climbing back down Howell Mountain too silly to drive let alone buy wine. On one visit I brought a couple of my misfit fellow students from the SFAC for dinner. We brought some chewy dates, slinky cheese, school baked bread, and pine-mil pale, Sue made mushu pork chimichangas, sterilizing her cutting board with garlic We had a vertical tasting which soon became 11 horizontal tasting. Bob has us climb up on the big vat full of late harvest Zinfandel In between bites of dates and slurps of late harvest straight from the barrel-siphon, the misfit students quarreled over weather this wine lasted more like chocolate covered cherries or Stilton cheese soaked in port. Back in the dining room, Bob gave us a rear narrative about flying single engine planes in Baja, Kismet filled the cool mountain air.

It became more and more difficult to leave for many reasons Finally Bob and Sue asked us to carve our initials in the dining room table The table was made from the lop slats of an ancient, giant wine tank. As 1 carved my initials with my buck knife, I realized a friendship was being forged New friendships notwithstanding, I still did not manage to buy any wine that night.

On my last full day in the valley, I resolved myself to make a special trip up to Summit Lake for the express purpose of buying wine. Just before sunset, Sue tripped over her son's mountain bike with a half-empty bottle of '84 reserve in her skirt pocket Cursing and laughing, she got up and in a flurry of Styrofoam and strapping tape she packed a care-package case of Summit Lake Zinfandel! to go. She hugged me and said "me casa is su casa". As the ruby red Napa sun sank into the Martian dust of Howell Mountain, 1 inhaled the last of my glass of the '84 reserve and the cumulative effects of all my visits to Summit Lake overcame me, 1 knew in that moment I was very close to heaven, and never once had to separate irises.

Brian Patterson

Brian Patterson is now chef of Neadom House in Washington D.C. and teaches at his own culinary school Summit Lake Vineyards is their "official" Zinfandel.

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