Overview: The Coombsville appellation is located at the southeastern edge of Napa Valley, and is named for Nathan Coombs, the founder of Napa. The appellation lies atop an ancient volcano, giving it a blend of distinctive soils. The area also experiences an extended growing season compared to most of Napa Valley, thanks to its proximity to the nearby San Pablo Bay. This long ripening period results in muscular, structured wines known for their black fruit flavors and vibrant minerality.
Clonal selection: 4, 337, 169 Cabernet Sauvignon from sites with various exposures. Hand-harvested at night, with shears only. Grapes are hand-sorted while still cold from the field. Fermented in small, closed-top stainless steel tanks with indigenous yeasts. 5 day cold soak, 28 day total maceration. Gentle pumpovers and délestage. Spontaneous malolactic fermentation in barrel. Aged 20 months in French oak barrels; 60-80% new from selected coopers: Taransaud, Darnajou, Baron, Boutes, Marchive, La Grange, Epocure, Leroi, Vicard G7, Oenowood. Bottled unfined and unfiltered.
Tasting Notes: Excellent complexity of blackcurrant, lead pencil and oyster. Some redwood and bark. Full to medium body with wonderfully crafted tannins that run the length of the wine with so much subtle and complex character of graphite and fruit. Structured and classic. Bordeaux blend with cabernet sauvignon, cabernet franc, merlot and petit verdot.
Pairing: Beef stifado
Points: 97, James Suckling
Format/ABV: 750 ml/14.3%
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