Favia Carbone Chardonnay 2018
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Jeb
Dunnuck -
James
Suckling -
Wilfred
Wong
Product Details
Your Rating
Somm Note
Winemaker Notes
With a pale lemon hue glinting with gold on the meniscus, the nose runs the gamut from white-petaled flowers, apples, and pears, to citrus peel, piecrust, and clotted cream. The palate is replete with notes of lemon curd, tarte Tatin, marzipan and just a hint of fennel. Its creamy texture is balanced with bright acid and lingers on the finish to create full-bodied yet refreshing experience
Professional Ratings
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Jeb Dunnuck
Coming from the old vines beside the estate and the first release for the cuvée, the 2018 Chardonnay Carbone was barrel fermented (no malolactic) and aged roughly 10 months in 20% new French oak. A Chablis-like nose of lemon curd, salted citrus, tart pineapple, and sappy white flower notes all just jump from the glass, and it's racy and vibrant on the palate, with more salinity, yet still packs plenty of richness and depth.
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James Suckling
Stones and sliced cooked apples with straw and green-melon undertones. Full-bodied, tight and chewy. Extremely dense, yet bright. No malo gives it the edge. Tastes like traditional Chablis. Yes. Drink or hold.
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Wilfred Wong of Wine.com
COMMENTARY: In recent years, the Coombsville AVA has become a top-quality, emerging grape-growing region. The 2018 Favia Carbone Chardonnay is an excellent example of a bright and racy style. TASTING NOTES: This wine sits on the edge of acidity and crispness. Its aromas and flavors of green apples, chalk, and citrus should pair it well with a bucket of steamed clams. (Tasted: September 26, 2019, San Francisco, CA)
Other Vintages
2020-
James
Suckling -
Wine
Spectator -
Robert
Parker
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Jeb
Dunnuck
Favia Erickson Winegrowers is a collaboration between Annie Favia and Andy Erickson. Their philosophy is simple: create soulful wines that express the true nature of the vineyards from which they come. Annie and Andy focus on finding unique vineyard sites with soils, climate and aspects ideal for growing exquisite wine grapes, and develop strong relationships with their winegrowers to perfect viticultural practices. In the winery, they carefully coax the grapes into wine. Gentle handling, minimal intervention, and strict monitoring of the wine allow our grapes to speak for themselves.
Ultimately, Favia Erickson Winegrowers unites science, art and nature to produce unparalleled wines, each with its own distinct character.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
Situated in the southeastern corner of Napa Valley in the Vaca range, the vineyards of the Coombsville AVA enjoy a long growing season mitigated by cool, San Pablo Bay fog.