Favia Oakville Cabernet Sauvignon 2014

Favia Oakville Cabernet Sauvignon 2014 is a striking expression of one of Napa Valley’s most celebrated Cabernet Sauvignon sites. Crafted from 100% Cabernet Sauvignon, it captures the power, depth, and precision that have made Oakville a benchmark for world-class red wine, while reflecting the finesse and biodynamic approach that define Favia Wines.

Makuprofiili
In the glass, this Cabernet Sauvignon shows a deep, concentrated dark ruby color. The nose is richly layered with black cherry, ripe dark berries, mocha, espresso, salted dark chocolate, smoky meat, and a subtle savory-mineral edge, giving the wine both generosity and tension. On the palate, it is full-bodied and structured, with impressive intensity and a dense core of fruit balanced by earthy, umami-like nuances and firm, polished tannins. Notes of black cherry, dark chocolate, and roasted coffee carry through a long, powerful finish. This is a wine built for aging and should continue to evolve beautifully over the coming years, gaining even more complexity with bottle time.

Viininvalmistus
The grapes come from high-elevation sites in the hills of Oakville in Napa Valley, an area known for producing exceptional Cabernet Sauvignon thanks to its warm climate, excellent exposure, and well-drained soils. Favia Wines farms biodynamically, working in harmony with the terroir and the surrounding landscape to preserve the natural character of the site. The wine is made entirely from Cabernet Sauvignon, with careful vinification designed to preserve purity, structure, and the savory detail that defines the vintage.

Ruoka & tarjoilu
This Cabernet Sauvignon pairs naturally with grilled ribeye, dry-aged beef, lamb chops, braised short ribs, or dishes with rich mushroom and truffle accents. Serve at around 16–18°C, and consider decanting for at least 1–2 hours to allow the wine to раскры its full aromatic depth and soften its structure.

Tuottaja
Favia Wines was founded in 2003 by Annie Favia and Andy Erickson, two highly respected names in Napa Valley winemaking. Erickson’s background includes time as winemaker at Screaming Eagle, while Annie Favia worked with John Kongsgaard and spent more than a decade with David Abreu, giving the project exceptional pedigree from the start. Based in Coombsville at the foot of the Vaca Mountains, the winery is housed in a historic site once cultivated by the Carbone family, Napa Valley’s first Italian immigrants, and Favia has earned a reputation as one of the region’s most admired boutique producers, especially for its biodynamically farmed, terroir-driven wines.

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