Winemaker Notes
The list of aromatic and flavor descriptors seems to expand as the wine develops in the glass. Asian market spices, grilled meats, dried flowers— these are just a few of the elements that come to mind. And, as always, the Cabernet Sauvignon, coming from Coombsville, adds depth, power, and richness, grounding the wine and bringing it full circle, with blackberry and licorice flavors coming through. Alluring now, this wine will be even more appealing with time in the cellar.
Blend: 77% Cabernet Franc, 23% Cabernet Sauvignon
Professional Ratings
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Jeb Dunnuck
More meaty notes of red and black currants, mulled cherries, tobacco, roasted herbs, and chocolate emerge from the 2018 Cerro Sur, and this beauty brings full-bodied richness, plenty of mid-palate depth, and building tannins on the palate. This rich, meaty, expansive, beautifully textured 2018 has plenty of up-front appeal yet should benefit from 2-4 years of bottle age and cruise for 15-20 years in cold cellars.
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Robert Parker's Wine Advocate
A blend of 80% Cabernet Franc and 20% Cabernet Sauvignon, the 2018 Cerro Sur Red Wine matured in 50% new French oak. Floral and herbal on the nose, it boasts impressively intricate detail, accenting gentle cherry notes. It's medium to full-bodied, silky and fine, with notes reminiscent of cocoa powder, both texturally and flavor wise. Long, elegant and balanced, with hints of mocha on the finish, it is a fine expression of Cabernet Franc and largely sourced from Rancho Chimiles, where old Franc vines grow on north-facing slopes at 1,000 feet above sea level. Best After 2023
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.
Undoubtedly proving its merit over and over, Napa Valley is a now a leading force in the world of prestigious red wine regions. Though Cabernet Sauvignon dominates Napa Valley, other red varieties certainly thrive here. Important but often overlooked include Merlot and other Bordeaux varieties well-regarded on their own as well as for their blending capacities. Very old vine Zinfandel represents an important historical stronghold for the region and Pinot noir is produced in the cooler southern parts, close to the San Pablo Bay.
Perfectly situated running north to south, the valley acts as a corridor, pulling cool, moist air up from the San Pablo Bay in the evenings during the hot days of the growing season, which leads to even and slow grape ripening. Furthermore the valley claims over 100 soil variations including layers of volcanic, gravel, sand and silt—a combination excellent for world-class red wine production.