Napa Talk Winemakers

Napa Talk with Matt Parish

Matt wants you to know about Coombsville.

“I want to take Angels on a journey through the very best of Napa, including Coombsville, a lesser-known sub-AVA. I crafted this ultra-premium Cabernet from one of my favorite vineyards. The luxury label includes my family’s wine logo with MP in the center and the geographic coordinates of the AVA.”

1. Did you have a “Coombsville Cabernet moment” that made you want to make a wine from this AVA?

My first exposure to Coombsville was when I was the Chief Winemaker for Treasury Wine Estates. Etude made a Coombsville bottling – and some of the other wineries like Stags’ Leap were beginning to source Cabernet from the AVA. The wine was amazing – a cooler climate version of classic Napa, which makes even more sense as we experience hotter weather patterns. When I first visited the area I was taken back by how beautiful it was with gently rolling foothills, only minutes from downtown Napa and real old-world charm – picturesque and quaint.

2. What makes Coombsville different from Napa’s other AVAs?

Coombsville – located in the southeast corner of Napa in the foothills of the Vaca Mountains – was established in 2011. It is not widely known, but is considered the most exciting rising star. It has more of a marine influence being closer to the bay, so it’s around 10F cooler in the summer. The cooler growing season temperatures and the region’s volcanic soils yield vibrant Cabernet.

3. How did you select your vineyard source for your inaugural Coombsville Cabernet?

The search and selection of the very best vineyard took many years. Not only was I looking for the very best Cabernet, but also a great expression of the variety and the appellation designation. My source is one of Coombsville’s most renowned – so famous I had to sign an NDA.

4. What makes your Coombsville Cabernet different from your other Napa Cabernets?

Coombsville Cabernets typically have an inky color, intense black plum and other black fruit flavors, refreshing acidity and layers of complexity.

5. Any winemaking tidbits you’d like to share?

My winemaking was meticulous – from harvest timing, gentle fermentation, a selection of a mix of 3+ year seasoned French oak from the top barrel coopers (66% new) – in which the Cabernet was aged 18 months. Then the wine rested another 12 months in bottle.

6. Why should customers buy this Cabernet?

This one-of-a-kind Cabernet is extremely limited – a special wine to be shared during life’s best moments. Stored at the correct cellar temperature, this Cabernet will age for 10-15 years.

7. What kind of flavor and texture profile should they expect?

It is lush and dense, with intense dark red berry and oak spice aromas that continue through to the rich, complex palate replete with layers of fine tannins, a generous mouthfeel and a long, luxurious finish.

Follow Matt Parish on Naked Wines

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