The 2019 starts with 75% Cabernet Sauvignon, then brings in 24% Cabernet Franc and 1% Petit Verdot. Favis began with a Cab Franc obsession, and Andy Erickson’s passion for the varietal carries the Cabernet Sauvignon to intriguing new depths of richness and spice. Endless layers of aromatic and textural complexity deliver a drawn-out experience worth a long, slow savoring. If you’re looking for a drop-dead-gorgeous Cab that doesn’t cost a small fortune, you can’t go wrong with Favia’s Carbone label.
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.