Intense aromas of licorice, blackberries and tar follow through to a full body, firm and silky tannins and a flavorful finish. Turns spicy, including red pepper and cayenne.
Realm took over the management of the vineyard starting this year, with a view to eventually assume possession of the property. Made up of 100% Cabernet Sauvignon, the 2016 Cabernet Sauvignon Farella Vineyard is very deep purple-black in color and leaps from the glass with gregarious black cherries, kirsch, redcurrant jelly and wild blueberry notes with hints of violets, cinnamon stick, dried bay leaves and iron ore. Medium to full-bodied, the palate has a wonderful skip in its step, with energetic black and red fruits framed by ripe, firm, grainy tannins and bold freshness, finishing with fantastic length. (LPB)
From this historic Coombsville site comes this earthy, graphite-ridden red, which is herbal within a core of baked red fruit dripping in grippy structure. It has a breadth of expansive full-bodied richness that holds its fruit in check within an herbal, Old World embrace of tight-grained tannin and expansive power. Enjoy this concentrated wine best from 2026 through 2036. (VB)
There are five single vineyard Cabernet Sauvignon releases, each being 100% varietal. Made from 100% Cabernet Sauvignon (first made in 2003), the 2016 Cabernet Sauvignon Farella Vineyard comes from a property purchased by the estate in 2018 that features cooler volcanic soils in the southern part of the valley. It has a classic Cabernet Sauvignon perfume of black fruits, tobacco, truffle, and damp earth. Rich, full-bodied, and powerful, with a backward, tight feel on the palate, it has ripe tannins, rock star purity of fruit, and a finish that won’t quit. Again, it has a classic, cooler style and needs a few years of bottle age, but will keep for two decades. 96+
The 2016 Cabernet Sauvignon Farella Vineyard is vivid, precise and wonderfully detailed, with an extra kick of crystalline transparency that is not always found in these wines. Then again, much of that is the magic of Coombsville at play. Grilled herbs, leather, menthol, tar, licorice and lavender all develop with aeration. I would prefer to cellar the 2016 for at least a few years, as the tannins need time to soften. The Farella is another impressive 2016 in this retrospective. (AG)
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