2015 Favia Erickson Winegrowers Cabernet Sauvignon Coombsville

The 2015 Favia Erickson Winegrowers Cabernet Sauvignon Coombsville is a polished and powerful expression of one of Napa Valley’s most exciting sub-appellations. Sourced from the cool, volcanic slopes of Coombsville, this Cabernet marries intensity with poise, offering depth, structure, and remarkable elegance. Crafted in tiny quantities, it stands out for its seamless balance and its ability to capture both the dark-fruited richness and the mineral precision that define this corner of Napa.

Tasting Notes
In the glass, the 2015 Coombsville Cabernet shows a deep, opaque ruby to purple hue, with a vivid rim that hints at its concentration and youthfulness. The nose is layered and refined, unfolding with blackcurrant, blackberry compote, and black cherry, supported by notes of graphite, crushed violets, espresso, cocoa nib, and a subtle lift of dried sage and tobacco from well-integrated French oak. On the palate, this wine is full-bodied yet meticulously structured, with finely grained tannins and vibrant acidity that keep the dark fruit flavors precise rather than heavy. Flavors of cassis, ripe plum, and blackberry are interwoven with licorice, cedar, pencil shavings, and a distinct mineral streak that reflects Coombsville’s volcanic soils. The finish is long, persistent, and slightly savory, suggesting excellent aging potential. While already enjoyable with a proper decant, this 2015 has the structure to evolve beautifully over the next 10–15 years, gaining further complexity and tertiary nuances.

Production
This Cabernet Sauvignon is sourced from select vineyard sites within Napa Valley’s Coombsville AVA, a cooler, southeastern pocket defined by its volcanic ash and well-drained, rocky soils. The moderate climate and long growing season allow the grapes to ripen slowly, preserving natural acidity while building intense flavor and tannin. Grapes are typically harvested by hand in small lots at optimal ripeness, then carefully sorted to ensure only pristine berries make it to the fermenters. Fermentation proceeds in small tanks, often with gentle pump-overs to extract color, flavor, and fine tannins without harshness. The wine is then aged in high-quality French oak barrels (a significant portion new), where it undergoes malolactic fermentation and rests on its lees to build texture, before being bottled unhurriedly to preserve purity and site expression.

Food & Serving
This is a serious Cabernet that shines alongside richly flavored, protein-driven dishes. Think dry-aged ribeye, grilled lamb chops with rosemary, braised short ribs, or a classic beef Wellington. It also pairs beautifully with aged hard cheeses such as Comté, Parmigiano-Reggiano, or mature Gouda, and can handle earthy mushroom dishes or truffle-inflected preparations. Serve at 16–18°C (60–65°F) for optimal expression of aromatics and structure. Decanting for 1–2 hours is recommended in its youth to open up the bouquet and soften the tannins; mature bottles can be decanted more gently, mainly to remove sediment.

Producer
Favia Erickson Winegrowers is the collaborative project of winemaker Andy Erickson and viticulturist Annie Favia, a duo widely respected in Napa Valley for their deep understanding of both vines and wine. With experience at some of Napa’s most renowned estates, they founded their own label with a clear focus: to craft site-driven, small-lot wines that speak clearly of their origin. Working with top vineyard sites across Napa, including Coombsville, they emphasize meticulous farming, low yields, and restrained, thoughtful winemaking. Over the years, Favia wines have earned a reputation for combining power with grace, helping to spotlight Coombsville and other emerging Napa sub-regions as sources of nuanced, age-worthy Cabernet Sauvignon.

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