Grown in the southern, cooler end of the valley and brought up in a mix of new and used French Oak, this is quintessential Coombsville, expressing the volcanic soils and cool temperatures with textural and aromatic intensity. The stunning 100% Cabernet Sauvignon mesmerizes at the first swirl of the glass with seductive aromatics of dark currants and cassis accented by candied violets, pencil lead and tobacco. The full-bodied palate offers flawless balance, seamless tannins, and a long, supple finish. This will age gracefully for multiple decades.
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.
Starting with the 2018 Cabernet Sauvignon Coombsville, this 100% Cabernet comes from the southern, cooler end of the valley and was brought up in a mix of new and used French oak. Its dense purple color is followed by a gorgeous perfume of cassis, candied violets, toasted spices, tobacco, and lead pencil-like nuances. These carry to a full-bodied, concentrated 2018 that offers flawless balance, building, ripe, seamless tannins, and a great finish. Very much in the more elegant, streamlined style of the vintage, it will benefit from 4-5 years of bottle age and evolve for 20-30 years or more.