Favia La Magdalena Red Wine Napa Valley 2014

Favia La Magdalena 2014 is a beautifully composed Napa Valley red that brings together the power of Cabernet Sauvignon with the aromatic lift and elegance of Cabernet Franc. Sourced from the red hills of Oakville and crafted by acclaimed winemaker Andy Erickson, it offers the kind of depth, polish, and character that has made Favia one of Napa’s most talked-about names.

Makuprofiili
In the glass, this wine shows a deep, dark ruby core with the concentration you’d expect from a serious Napa bottling. The nose unfolds with plum, blueberry, cedar, clove, cocoa, and bay leaf, layered with floral hints and a subtle toasted oak note. On the palate, La Magdalena is medium- to full-bodied, silky in texture, and impressively well balanced. Juicy dark fruit is framed by savory earth, sweet spice, and finely tuned tannins, giving the wine both immediate appeal and the structure to age gracefully for many years. Robert Parker suggested drinking it over the next 20 years, and the wine’s poise certainly supports that kind of cellaring potential.

Viininvalmistus
La Magdalena comes from high-elevation sites on Oakville’s red hills, one of Napa Valley’s most prized areas for Cabernet Sauvignon and Cabernet Franc. The fruit is vinified with a strong emphasis on respecting site expression and biodynamic farming principles, with the wine aged for 22 months in oak. The blend combines Cabernet Sauvignon and Cabernet Franc to create a Bordeaux-inspired style with Napa richness and precision.

Ruoka & tarjoilu
This is an excellent match for roast lamb, grilled ribeye, braised short ribs, venison, or herb-crusted beef tenderloin, as well as aged hard cheeses. Serve at around 16–18°C, and consider decanting for one to two hours if drinking young, so the wine can fully open and show its layered aromatics and texture.

Tuottaja
Favia Wines was founded in 2003 by Annie Favia and Andy Erickson and has quickly become one of Napa Valley’s most respected boutique producers. Andy Erickson brought experience from Screaming Eagle, while Annie Favia contributed an equally impressive background working with John Kongsgaard and David Abreu. Based in Coombsville at the foot of the Vaca Mountains, the winery is known for its biodynamic approach, historical connection to the Carbone family estate, and a growing reputation for producing some of Napa’s most elegant and sought-after wines.

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