Loron N. McGillis Visits Bill Smith at His Howell Mountain Vineyard
In September 2012, I watched as two old friends greeted each other in the warm California sun. While touring the Napa Valley with my father, Duke McGillis * and Carrie McCoy, we decided to visit the W.H. Smith Winery
in the hills of Howell Mountain, east of the hamlet of Angwin. As he
shook hands with W.H. (Bill) Smith **, my father reminisced, “Bill, I first met you and your wife, Joan in 1978”.
In those days Bill & Joan Smith lived in a century-old farmhouse at La Jota Vineyards,
a few miles down the hill from where we stood. Subdivided from the
original Spanish land grant of the same name, La Jota featured an 1898 
gravity-fed,
fieldstone winery. Despite the remaining early infrastructure, Howell
Mountain had seen little wine produced or bottled since the Great
Depression. Although the history of viticulture in around Howell
Mountain was rich, the place was little-known to most wine critics,
consumers and historians.
On July 4, 1978, I had the pleasure of attending the first La Jota
Vineyards holiday barbecue. This annual event later achieved near cult
status among the Smith’s friends and neighbors. Arriving a day early,
we slept overnight in sleeping bags out in a small pasture. The next
morning, Bill Smith used his new Kubota tractor to dig a pit for
slow-roasting crabs or lobsters over the coals.
Several
years later, during another celebration at the old farmhouse, Bill’s
fine new Howell Mountain Estate - La Jota Cabernet Sauvignon flowed
freely. Dinner that night was to be poached salmon. My father’s wife,
the late Joyce McGillis
had what must have been a twenty-pound salmon poaching atop the stove.
When we finally wrestled the huge fish onto a cutting board, the first
slice told us that the fish was still raw. Somehow, we got that huge
fish back into the boiling water. The second time we tried it, the
entire fish was poached to perfection. Since fish, wine and miracles go
well together, we all broke bread, toasted to our chef and enjoyed the
meal.
In his early days of wine making, Bill Smith was an admitted amateur at
the craft. If something was not going well in the old stone winery, he
studied it, 
and
then fixed the problem. If the problem was beyond his own expertise, he
sought qualified help. Bill's strategy of continuous improvement
worked well. Critics and consumers alike enjoyed each new vintage of La
Jota Cabernet Sauvignon. Those on the vineyard’s mailing list enjoyed
limited releases of exotic varietals such as Viognier and Nebbiolo.
While Cabernet Sauvignon remained the basis of La Jota’s fame, respect
for the label grew. In 2001, the prestigious Markham Vineyards
purchased Bill and Joan Smith’s La Jota Vineyard Company.
Not only critics and consumers loved the flavor concentration and firm
structure of a Howell Mountain Cabernet Sauvignon. Historians, as well
looked at the viticultural history of Howell Mountain.
On its eroded and forested plateau, Howell Mountain had more vines
planted in 1900 than it does today. Based on research by wine historian
Charles Sullivan, Howell Mountain 
became the first sub-appellation to the Napa Valley.
In 1983, Howell Mountain received recognition as an American
Viticultural Area (AVA). Bill and Joan Smith’s leadership in reviving
Howell Mountain as a premium wine making area helped make that
prestigious designation possible.
In 2003, my father and I traveled again to Howell Mountain. This time it
was to see the Smith’s new home, winery and vineyards. Their new place
was only a mile or so up the road from their old La Jota Vineyards.
Their beautiful new house featured a permanent barbeque pit large
enough for a whole roast pig. On the next July 4, there would no need
to dig a hole with a tractor. With its long view to the Napa Valley
below, the Smith’s new Piedra Hill Vineyard
looked like a sure winner. Later, when the Smiths purchased a Pinot
Noir Vineyard in Sonoma County, the Piedra Hill label gave way to the
new and current, “W.H. Smith Wines” label.
During
our 2003 visit, Bill Smith had just begun his most ambitious
construction project. Although Napa Valley vintners could build
large-scale production facilities on the flatlands, no commercial
building on Howell Mountain could protrude above the ridgeline. In
order to create the perfect temperatures for finishing and storage of
wine, Bill opted to go underground. With help from the experts, Bill
Smith drilled three parallel tunnels into a Howell Mountain hillside.
Today, the artificial caves house operations, barrel storage and
finished inventory for the winery.
During our September 2012 visit, Joan Smith was in Kauai,
conducting business for the winery. After a quick visit to their
Spanish style home, we drove a short distance to the caves. After
visiting with the office manager, we prepared to leave. Then, in a
flash of light, Bill Smith drove up in a new black Chevrolet pickup
truck. After greetings all around, Bill admitted in his own humble way,
“It is a great vehicle, but I still cannot figure out how all the
gadgets work”. Just as he did at La Jota Vineyards thirty-five years
ago, I am sure that Bill Smith will figure out how to take full
advantage of what his new vehicle has to offer.
* (Author's Note) On February 9, 2013, Dr. Loron N. (Duke) McGillis passed away peacefully, in his sleep, at his home in Berkeley, California.
** (Author's Note) William Howard (Bill) Smith passed away on June 13, 2017 at his home in St Helena, California.
By James McGillis at 04:26 PM | Travel | Comments (0) | Link
