We loved this wine’s creamy orange marmalade and candied grapefruit notes accented by a long and succulent texture. Only 146 cases were made, from a small, biodynamically farmed vineyard in Coombsville, where yields are restricted to 2 tons per acre, more common in Cabernet or Pinot Noir vineyards. A wine for serious gourmands. This really demands a special pairing, like little nuggets of crottin de chavignol cheese en croûte.
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.