My Account  •  Join Our Mail List  •  Trade & Media
2012

Cabernet Sauvignon

Nathan Coombs Estate
Coombsville, Napa Valley

This inaugural release of Nathan Coombs Estate Cabernet Sauvignon is an ideal introduction to what this dynamic vineyard has to offer. Opaque with a compact ruby rim, this wine entices with aromas of cassis, blackberry tart, mocha, and black olive. The defined and intense palate builds in depth with flavors of moist earth, dark chocolate and hints of graphite. Bold, chewy tannins fill the mouth and solidify the aging potential of this wine.

Download PDF

94 Points Vinous

“The 2012 Cabernet Sauvignon Nathan Coombs Estate is deep, powerful and inky. Iron, graphite, ash and smoke give the Nathan Coombs a distinctly earthy, mineral personality. Here the tannins are a bit grainy and firm, so it will be interesting to see what further barrel aging brings. Expressive savory notes add intrigue. This is the first vintage of the Nathan Coombs Estate Cabernet from Paul Hobbs. It will be interesting to see how things develop once the Hobbs team has full control of farming.”
Antonio Galloni

94 Points Wine Advocate

“Paul Hobbs has a long and a strong relationship with the Beckstoffer family for their first-growth-quality vineyards. He also works with other sites as well from the cool Coombsville sector of Southern Napa Valley from which emerges the 2012 Cabernet Sauvignon Nathan Coombs. A lot of minerality and wet rocks in addition to copious quantities of blackberry and blackcurrant fruit, beautiful purity, a full-bodied mouthfeel, sweet tannins and adequate acidity, make for a beautiful, opulent Cabernet Sauvignon to drink over the next two decades.”
Robert Parker Jr.

search all acclaim

Harvest Date October 21

Growing Season The 2012 growing season has been described by many as “textbook perfect”. Temperate summer days moderated plant growth, contributing to smaller cluster and berry size during lag phase, leading to increased concentration of flavors. An idyllic Indian summer finished the maturation process, producing fruit with exceptional character and intensity.

Winemaking

• Hand-harvested, picked at night
• Hand-sorted while still cold from the field
• Fermented in small, closed top, stainless steel tanks with indigenous yeasts
• 6-day cold soak, 32 days total maceration
• Gentle pumpovers and delestage
• Aged 20 months in French Oak barrels; 100% new
• Coopers: Taransaud, Darnajou, Radoux, Seguin Moreau
• Spontaneous malolactic fermentation in barrels
• Varietal Composition: 100% cabernet sauvignon
• Unfined and unfiltered; bottled June 2014