Winemaker Notes
A classic Farella Estate Cabernet Sauvignon with aromas of black cherry, raspberry, fresh prune (plum), underlined with a dried herbal and earthen note. Medium-Full bodied with layers of complexity. Smooth and round up front; a density of flavor and a vibrant mid palate that dances on your tongue. Softly mouth coating with a balanced finish that lingers on.
Professional Ratings
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James Suckling
Lots of dried mushrooms, currants and dried dark fruit with some dried flowers. Full body and soft, velvety tannins with tension and focus. Bright finish.
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Robert Parker's Wine Advocate
Deep purple-black colored, the 2016 Cabernet Sauvignon features crushed red and black currants, black raspberries and wild blueberries scents with hints of cigars, pencil shavings, black tea and menthol plus a waft of cedar. Medium to full-bodied, the palate is packed with crunchy black fruits and a firm, fine-grained texture, supported by impressive freshness and finishing long and energetic.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
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.