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Faust Cabernet Sauvignon 2016

Cabernet Sauvignon from Napa Valley, California
  • RP92
  • WW90
14.9% ABV
  • JS95
  • RP94
  • D92
  • JS94
  • RP90
  • WW92
  • JS92
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3.8 28 Ratings
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3.8 28 Ratings
14.9% ABV

Winemaker Notes

The 2016 Faust Cabernet is a blend of their estate vineyards in Coombsville and Rutherford and mountain sourcing in Atlas Peak, Mount Veeder, and Howell Mountain. Intense yet fresh with juicy blue and black notes. Notes of dark chocolate and dried herbs seduce the palate while silky tannins and lifting acidity leads to a layered and lingering finish.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2016 Cabernet Sauvignon is blended of 82% Cabernet Sauvignon with smaller portions of Merlot, Cabernet Franc and Petit Verdot, aged for 19 months in 30% new French oak. The core of the fruit comes from the Coombsville estate blended with some mountain and valley floor fruit from elsewhere. Medium to deep garnet-purple colored, it offers a beautiful core of ripe blackcurrants, blackberries and lavender with nuances of cedar chest, pencil lead and camphor plus a waft of tilled soil. Medium to full-bodied, the palate has a nice, firm backbone of ripe, grainy tannins and well-played freshness delivering a long, vibrant finish.
WW 90
Wilfred Wong of Wine.com
COMMENTARY: Over the last several years, Faust has been gaining traction in the marketplace. The 2016 Faust Cabernet Sauvignon is an excellent example of a sturdy, full-bodied Napa Cab. TASTING NOTES: This wine is well-built, firm and redolent with sweet tannins. Its aromas and flavors of black fruit, oak, and a shading of dust make a good pairing partner with grilled meats. (Tasted: October 26, 2018, San Francisco, CA)
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Faust
Faust, Napa Valley, California
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Damned to an eternity of doing what they love. At Faust, they seek to express the complexity of Cabernet Sauvignon and the diversity of the Napa Valley by sourcing from estate vineyards in Coombsville and Rutherford, as well as small lots from spectacular mountain AVAs such as Atlas Peak, Mount Veeder and Howell Mountain. Uniting these disparate regions allowed us to create a rich, full-bodied Cabernet Sauvignon that truly represents the soul of the grape.

Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines.

In the Glass

High in color, tannin and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SWS913160_2016 Item# 497558