Favia Quarzo Syrah Amador 2014

Favia Quarzo Syrah 2014 is a striking, site-driven red from Amador County in California’s Sierra Foothills, made from 100% Syrah grown in a rugged landscape of iron-rich soils, volcanic stones, and quartz crystals. The result is a powerful and highly distinctive wine with impressive depth, reflecting both the raw energy of the site and the precision of Favia’s winemaking. Its name, Quarzo, nods to the quartz in the vineyard soils, which contributes to the wine’s tense, mineral-edged character and sense of place.

Makuprofiili
In the glass, this Syrah shows a deep, inky color, hinting at its concentration and intensity. The bouquet opens with fresh blackcurrant, graphite, anise, cocoa, and a smoky, savory note of cured meat, all wrapped in a layered, complex aromatic profile. On the palate, Quarzo is rich and full-bodied, yet carries a lively, racy edge that keeps the wine fresh and energetic. There is notable texture and power, balanced by mineral tension and savory Rhône-style depth. This is a wine built for cellaring and should continue to evolve beautifully over the next several years, gaining further nuance and integration with age.

Viininvalmistus
The Syrah for Quarzo comes from hillside vineyards in Amador County’s Sierra Foothills, where iron-rich soils, volcanic rock, and quartz create a demanding but expressive growing environment. Favia Wines farms biodynamically, working in close harmony with the land and its natural rhythms. The wine is produced with an emphasis on preserving site character and concentration, resulting in a bold, terroir-driven expression of Syrah.

Ruoka & tarjoilu
This is an excellent match for grilled lamb, braised short ribs, venison, smoked meats, or richly seasoned mushroom dishes. It also pairs well with hard aged cheeses and dishes featuring black pepper, rosemary, or olives. Serve at around 16–18°C, and consider decanting for 1–2 hours if drinking young to allow the wine’s aromatics and structure to open fully.

Tuottaja
Favia Wines was founded in 2003 by Annie Favia and Andy Erickson and has quickly earned a reputation as one of Napa’s most admired boutique producers. Erickson brought experience from Screaming Eagle, while Favia’s background includes work with John Kongsgaard and over a decade with David Abreu, giving the estate an exceptional foundation in both viticulture and winemaking. The winery is based in Coombsville, east of Napa, on historic land once farmed by the Carbone family, and is known for its biodynamic approach and meticulous, site-focused wines.

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