Favia Coombsvile Cabernet Sauvignon 2014

Favia Coombsville Cabernet Sauvignon 2014 is a striking, site-driven Napa Cabernet that shows just how refined and expressive Coombsville can be. Made from 100% Cabernet Sauvignon, it combines impressive concentration with remarkable purity, offering a deeply layered wine shaped by one of Napa Valley’s most historic eastern districts.

Makuprofiili
In the glass, the wine shows a deep ruby-purple core that hints at its intensity. The nose is rich and inviting, with boysenberry, plum and blackcurrant lifted by notes of marjoram, black pepper, fennel, dark cherry, smoke and crushed rock. On the palate, it is powerful yet polished, with dense dark fruit, savory spice and a firm mineral backbone. The tannins are supple and refined, giving the wine a plush, elegant feel while still providing structure for aging. This is a Cabernet Sauvignon with excellent depth and balance, built to develop gracefully over the next 10 to 15 years.

Viininvalmistus
The fruit comes from Coombsville, a cool eastern Napa Valley district near the foothills of the Vaca Mountains, where some of the region’s earliest Italian immigrant families began farming in the 1800s. Favia Wines works biodynamically and with strong respect for the land’s history, surrounding the property with orchards, olive trees and other plantings that support the site’s natural balance. The wine is produced from 100% Cabernet Sauvignon, with vinification focused on preserving the purity, intensity and distinctive character of the vineyard.

Ruoka & tarjoilu
This Cabernet Sauvignon pairs beautifully with grilled ribeye, roast lamb, braised short ribs, or mushroom-based dishes with earthy depth. It also works well alongside aged hard cheeses. Serve at around 16–18°C, and decant for 1–2 hours if drinking young to help the wine open fully.

Tuottaja
Favia Wines was founded in 2003 by Annie Favia and Andy Erickson and has quickly become one of Napa Valley’s most admired boutique producers. Andy Erickson’s experience includes winemaking at Screaming Eagle, while Annie Favia brought deep viticultural knowledge from her work with John Kongsgaard and David Abreu. Their combination of skill, pedigree and vineyard focus has made Favia a standout name in Napa, especially for wines that express place with precision and elegance.

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