Aromas of black plum, blackberries, blackcherry, lilacs and graphite. This full-bodied 100% Cabernet is rich and beautifully balanced with flavors fully ripened black fruit, floral notes, and melted chocolate and leading to an explosive long finish. This is every thing you would expect from the winemaking team of Steve Matthiasson and Julien Fayard (Philippe Melka's previous director of winemaking at Lail, Gemstone, Vineyard 29 and more.). Outstanding effort. 400 cases made.
About Coombsville and the vineyard: We lease and farm a small vineyard in the Coombsville AVA, providing beautiful fruit for our Purlieu and Le Pich Cabernets. We also source grapes from the best vineyards elsewhere in Coombsville—including Meteor, Caldwell, and Blue Oak.
The Coombsville AVA — the newest (and arguably most exciting) AVA in the Napa Valley — benefits from a climate that is greatly influenced by the San Francisco Bay. On average, the days here are seven to ten degrees cooler than in St. Helena, just a few miles northeast. This means that the Coombsville growing season is much longer, so the grapes are allowed to ripen more slowly and evenly, translating to beautifully nuanced and expressive aromas in the finished wines.
There are two distinct soil types in Coombsville: The first contains colluvium deposits that are reddish brown; here, the Cabernet grape shows off its spicier, more structured side. The second soil type is composed of flaky volcanic ash; our Cabernet from these plots show a bright, elevated red fruit note along with distinct floral aromas and especially crushed violets. We expect phenomenal things from the Coombsville AVA and look forward to wines that express Napa in its most dignified, beautiful, complex and ageworthy form.