1991 was the first vintage of Cornerstone Cellars - and a head-first plunge into the wonderful world of long-distance wine production for Memphis physicians, Michael Dragutsky and David Sloas.

Back in the fall of 1991, Sloas was visiting the Napa Valley. He and Napa wine merchant Bruce Scotland went up to see Randy Dunn on Howell Mountain, taste his wines and watch harvest. As the trailers unloaded, Dunn told them he had five tons more Cabernet coming in than he could manage at his place. Would Sloas want to buy it? He called back to Dragutsky in Memphis for a reality check. They agreed they had both lost their minds - and purchased the overage of 4.8 tons of premium Howell Mountain Cabernet. They were in the wine business.

Taken somewhat by surprise by their overwhelming reception, Dragutsky and Sloas decided that their love of good wine would prevail over all else. "From the beginning our philosophy was to use the best grapes, the best barrels, the best facilities," says CFO and Vice President, Dragutsky. "Making the best wine we can bottle is the real bottom line for us. It's thrilling to be out to a fine meal with friends, order our wine and see the great response to our Cornerstone wines."

1991 was a great vintage year and Cornerstone Cellars found a cult niche: powerful Howell Mountain Cabernets - big, ripe and muscular with focused fruit of currant, cherry and plum - and a miniscule production of 400 cases. This is some of the latest Cabernet in the valley to ripen due to the lean hillside soils and the elevation of the vineyards on Howell Mountain (the vineyard sources are from 1700 to 2400 feet). The yield averages two to two-and-a-half tons per acre. While the temperatures are moderate, the daily pattern is reversed: on a hot day it is warmer in the morning since the vineyard is above the fog on the valley floor, and it is cooler later in the day which makes the flavors more concentrated. The later ripening allows "hang time" when the intensity of flavor develops and the tannins soften.