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2014

Cabernet Sauvignon

Nathan Coombs Estate
Coombsville, Napa Valley

Situated on gently sloped terrain, this estate Coombsville AVA vineyard produces wine of great character with its moderate climate and unusual soil composition. An inky black color with a vivid purple rim, this wine invites with seductive aromatics of lavender, dried herbs, black cherry and cassis. The palate is vibrant with finely sculpted layers of dark chocolate and blackberry tart interwoven with moist earth and crushed granite. Bold, chewy tannins and balanced acidity complete this wine that offers focus, complexity and powerful structure.

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96 points JamesSuckling.com

“Aromas of cloves and currants with hints of rose petals. Iodine and oyster shell. Full body and polished and velvety tannins. Very linear and focused. A real backbone of fine tannins and acidity and mineral tension. Pinpoint clarity with immense density. Muscular. Needs time to soften. Fantastic. Drink in 2021.”
James Suckling

(96-99) Points Wine Advocate

“Even better than the 2013 (and this is probably the only cuvée about which I can say that when it comes to Bordeaux varietals), the 2014 Cabernet Sauvignon Nathan Coombs Estate is super-dense, displaying sweet crème de cassis, Christmas fruitcake and spice box notes as well as a long, opulent mouthfeel, crushed rock and lead pencil shavings, and a round, generous, sumptuous mouthfeel. It is a killer effort and a great example of Coombsville viticulture. Drink it over the next 15-20 years. Kudos to Paul Hobbs! ”
Robert Parker

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Harvest Date October 9th & 20th

Harvest Brix 25.8

Growing Season 2014 was the third straight outstanding growing season in a row, following the excellent 2012 and 2013 vintages. Dry winter and spring conditions limited canopy vigor, and a warm growing season with a lack of extreme heat spikes resulted in prolonged, even ripening through harvest. The resulting wines possess great site specificity, depth and quality.

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, 29 days total maceration
Spontaneous malolactic fermentation in barrels
Gentle pumpovers and delestage
Aged 20 months in French oak barrels; 100% new
Coopers: Taransaud, Baron, Darnajou, Radoux
Varietal Composition: 98% cabernet sauvignon, 2% cabernet franc
Unfined and unfiltered; bottled June 2016