This oh-so silky & rich new release from Napa’s acclaimed 2018 vintage offers sumptuous aromas of plum, cassis, blackberry and sage evolve on the palate to include dark chocolate and baking spice with some graphite and background oak. It is full-bodied and has a layered, multi-tiered mid-palate (tangy baking spices) leading to a distinguished finish lasting over 30 seconds. This is an opulent crowd-pleaser to enjoy now and anytime for the next 5 – 7 years.

The Winery

Over the past decade Annie and Andy have been producing wines under Annie’s maiden name, Favia. With only 300 cases or less normally produced for each wine, they’re only available to list members and a few carefully selected high end restaurants. The Estate is located on a historic property first planted by pioneer, Antonio Carbone in 1886 in Napa’s Coombsville appellation. Antonio Carbone and his brothers were the first Italian immigrants to move to Napa Valley. With their newly found 5 acre property, they founded Carbone Winery. The bottom floor of the house was crafted into a wine cellar with thick stone walls with the main farmhouse style living space resting above it. The Ericksons have refurbished the space while staying true to its origin. The stone walled once winery, now functioning barrel room, is an intimate space with a rustic ambiance. The property is saturated with decades of winemaking history and is a refreshing change from the flashy Napa Valley tasting rooms we’re all familiar with.