Soon after Randy married Mike's mom when Mike was a kid, he moved the family into a drafty converted carriage stop on Howell Mountain with no air conditioning and only a wood-burning stove for heat. He complains about having to lift wine barrels by hand, but he does it, whereas most wineries would use a forklift. Randy is wiry and fit Mike looks like the ex-football player that he is – squat and powerful. But they share a rugged, energetic physicality. They don't look much alike, which makes sense because Mike is actually Randy's stepson. "I would like to stop but I don't want to make 15 percent alcohol Cabs either. "I don't want to spend my (expletive deleted) weekend de-alcing," Mike says. When Mike takes over the winery on Howell Mountain in Napa Valley, he says that's one thing he'll change. His son Mike Dunn hates alcohol reduction. "You gotta draw the line in the sand somewhere," Randy says. Is Yeast the Answer to Lower-Alcohol Wines? Restrained alcohol in a high-end Cabernet has made him a hero to many wine lovers, though it cost him four years of reviews from the Wine Advocate, which ended up hurting business more than he expected. So he uses technology – reverse osmosis – to get the alcohol to 13.9 percent. He likes Cabernet to have ripe fruit flavors, but doesn't want it over 14 percent alcohol. Very few admit it, much less boast about it. Many California vintners reduce the alcohol in their wines. © Dunn Vineyards | Dunn's Cabernets are intense and long-lived.
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