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2016 Coombsville Cabernet Sauvignon

2016 Coombsville Cabernet Sauvignon

Coombsville750ml 14.5

The Coombsville Cabernet Sauvignon is the fourth appellation wine to be introduced in our Cabernet series of very small bottlings dedicated to the benchland sub-appellations of Napa Valley. This...

The Coombsville Cabernet Sauvignon is the fourth appellation wine to be introduced in our Cabernet series of very small bottlings dedicated to the benchland sub-appellations of Napa Valley. This bottling is the first vintage of the Coombsville Cabernet and celebrates Etude’s long-term relationship with one of the most highly regarded winegrowers in Napa Valley.

  • Alcohol 14%
  • Vintage 2016
Regular price $175.00
Regular price $175.00 Sale price

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  • Vintage: 2016
  • Region: Napa Valley
  • Appelation: Coombsville
  • ABV: 14.5
  • Varietal: Cabernet Sauvignon
  • pH: 3.74

Tasting Notes

The 2016 Coombsville Cabernet Sauvignon is rich and ripe with a deep plum, inky, purple hue to compliment the depth and concentration evident here. The complexity of this Cabernet points to its ability to evolve and age for many years to come. Blackberry, blueberry and black currant fruit leads to aromas and flavors of huckleberry, gardenia and iris, alongside more savory notes of cedar, sweet pipe tobacco, graphite and anise seed. A cooler and slightly smaller vintage, this Cabernet is showing darker, more intense characteristics than previous years with fine-textured, silky tannins leading to a very lengthy, lingering finish.

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The Vineyard

Meteor Vineyard

Grapes were sourced exclusively from the Meteor Vineyard, situated on gentle rolling hills within the Coombsville appellation in Napa Valley and planted in 1999 to three distinct Cabernet clones. The vines are strongly influenced by the cooling effects of the nearby San Pablo Bay, as well as the stony, rich volcanic ash soil, along with the elevation diversity provided by the Vaca mountain range. Meteor Vineyard is carefully looked after by owner Barry Schuler and Vineyard Manager Mike Wolf, which allows the vineyard to proudly be home to some of Napa Valley’s most distinctive Cabernet Sauvignon grapes.


  • Napa & Sonoma

    The 2016 vintage was challenging, with the impact of our continuing drought requiring a deft touch in the vineyard, although there was some winter rain that helped recharge much needed groundwater. Bud break was early in February, and the march toward harvest continued through the season, with fruit arriving about two weeks earlier than normal. Shatter resulted in some blocks with lower yields, but the warm, mild growing days led to fruit with abundant flavor, good acidity and balance.

  • Central Coast

    The extended drought was beginning to cause concern as the 2016 growing season began. However, a very warm spring and early summer with almost no rain allowed the fruit to ripen at a steady and deliberate pace. July and August brought cool nights and gentle warmth to the Sta. Rita Hills to allow the smaller-sized crop to mature perfectly, producing small berries in pristine condition. The drier-than normal conditions and the region’s abundant sunshine resulted in wines with excellent concentration, balance, color and intensity, resulting in Pinot Noir fruit showing exceptional depth and finesse.

  • Willamette Valley

    The trend toward early harvests continued, and harvest was rapid, completed in record time. Bud break was early by one to two weeks, and warm weather continued through the spring and summer.  Lower yields brought small berry sizes with intense aromatics and concentrated flavors.  Tannins are more fine-grained, but with fruit, acidity and tannins all in great balance, this could be one of the most memorable vintages in recent Oregon history.

Crafted Excellence


The grapes were cold soaked for 3-5 days and fermented on their skins in open top fermenters. An extended maceration period followed fermentation to help modify the depth and mouthfeel of the wine, and to fully extract color, flavor and aromatics. The young wine was then racked into small French oak barrels – using a selection of coopers and forests to accentuate the vineyard distinctions – where it aged for 20 months in 100% French Oak (75% new). Each lot was kept separate until final blending. The resulting wine was returned to barrel for an additional nine months of aging.