Cart 0 items: $0.00

2019 Cabernet Sauvignon, Coombsville

2019 Cabernet Sauvignon, Coombsville
In Stock
Add To Cart
/ Bottle
SKU: 2019CSC

A glass-staining deep ruby color. Positively fresh, with generous and inviting aromas, leading with classic blackberry, graphite, and hinting at beautifully vivid wild herbs along with a touch of graham cracker crust and chocolate. The freshness on the nose carries through to the palate, revealing intricate layers of fine cedar spices woven around a tapestry of soft layered, succulent black fruits framed by long satiny tannins. This Coombsville Cabernet finishes long, with savory earth notes, followed by crushed stones and hinting at baker’s chocolate, cassis, and dried violets. Beautifully polished with energy, tension, and balance.

96 Points - Jeb Dunnuck, jebdunnuck.com
I loved the 2019 Cabernet Sauvignon Coombsville, which is made by the talented Julien Fayard. All varietal and aged in new barrels, it has beautifully pure cassis and blueberry fruits as well as integrated oak, some smoky tobacco, and spicy nuances, full-bodied richness, and ultra-fine tannins. It’s a brilliant 2019 to drink any time over the coming 15-20+ years. 

96 Points - Antonio Galloni, vinous.com
The 2019 Cabernet Sauvignon (Coombsville) emerges from the Bennett Vineyard. It possesses tremendous density from start to finish. Black cherry, plum, spice, new leather and chocolate race out of the glass. A wine of notable structure and pure power, the 2019 is flat-out gorgeous.

96 Points - Meridith May, The Tasting Panel, Publisher's Pick Section
Glorious notes of plum skin and bittersweet dark chocolate take a firm grip with an underscore of a deep, dark soil component. Crushed stone intersects a field of violets and blueberries. Tannins are firm, and the finish is lengthy, with a lick of white pepper and cedar.

Wine Specs
Cabernet Sauvignon
Harvest Date
20 Months in New French Oak
Bottling Date
Residual Sugar
Alcohol %
Wine Profile
Production Notes
Arriving in small picking lugs from the vineyards, the clusters were hand sorted, de-stemmed and hand sorted again, berry-by-berry. A two-day cold soak was followed by primary fermentation in small, open-top stainless steel tanks. Following an extended maceration, the fruit was gently pressed and the wine moved to barrel for secondary fermentation. The wine was aged for 19 months in rare 100% New French Artisan Oak barrels with minimal racking. Multiple, blending trials, determined the final blend, which was bottled unfined and unfiltered.
145 cases