After a long courtship, and a lot of pleading and cajoling on our part, we were able to secure a parcel of Favia’s “Quarzo” Syrah—from a quartz-laden vineyard in gold country—to offer you. Nearly all of this wine is sold to their mailing list or to restaurants, and are near-impossible to find in most states. Like the wines of Bevan Cellars—and another Santa Cruz Mountain project we can’t even tell you about yet—these wines are made in tiny quantities and are nearly impossible to find via other retailers.
You simply can’t make great wine without great grapes. Viticulturist Annie Favia learned this firsthand working for David Abreu for many years. Working with Abreu, she helped to plant Screaming Eagle. And of course this was after she studied winemaking with the likes of John Kongsgaard and Cathy Corison. Annie’s husband, Andy Erickson, is one of the most accomplished winemakers working in Napa right now. A valley resident since 1994, and a full time consultant since 2011, Erickson is currently leading the revitalization of Mayacamas Vineyards, and has worked for no less than Screaming Eagle, Harlan, Staglin, Dalla Valle, and Arietta. That’s about as good as an American winemaker’s resume can get. It’s hard to think of a more accomplished dream team working in the Valley right now. And they’re under one roof at their historic family home and cellar in Coombsville. Annie and Andy produce flawless, exquisitely crafted wines that are sold primarily to their mailing list and to restaurants.