Favia Cabernet Sauvignon 2023
(Napa Valley, California) - [DM 98] [TWP 98] [JS 98] [WA 94] [WS 93] [JR 17+]

About the Winery:
Founded in 2003 by husband and wife team Annie Favia and Andy Erickson, who have extensive experience at elite Napa estates - Erickson's resume includes winemaking at Screaming Eagle, while Favia worked closely with legendary grower David Abreu.

The Coombsville Cabernet comes from Meteor Vineyard while the Oakville comes from the dynamite-blasted, iron-red rocky soils of Oakville Ranch, farmed with Phil Coturri.

As of 2022, following a landmark partnership with the Huneeus family on a prime Oakville estate, Favia is entering its most ambitious chapter yet with a purpose-built winery and a newly planted vineyard between two of the valley's most storied neighbors, Opus One and Groth. With the 2023 vintage—released in early 2026—Favia has revived its Napa Valley Cabernet Sauvignon, the appellation blend last produced in 2012. Marrying young-vine fruit from the Oakville estate with Coombsville sources, it deliberately reunites the two AVAs that first defined the label: Oakville lending power, breadth, and floral lift; Coombsville contributing savory freshness, minerality, and structure.

Ratings & Reviews

98 Points - Decanter Magazine:
"A brand new wine from Annie Favia and Andy Erickson with mainly Oakville fruit from next to Opus One. Gorgeous aromatics on the nose, black chocolate, ripe blackcurrants. Supple and alive, this has energy from the get go, a tangy undercurrent of acidity that really enlivens the senses with cherry, cranberry and plum. Total finesse, lots of flavour but so seamless and integrated with tannins that give structure and hold your attention but don't overwhelm in any way. Strong but elegant and long. Floral, scented and peppery - this has Andy and Annie's fingerprints on it and I love it. Such a juicy, smile-inducing finish too with a salty, blood iron and orange rind tang. Gorgeous. - Georgina Hindle (Feb 2026)

98 Points - The Wine Palate:
"The 2023 Cabernet Sauvignon is deep garnet‑purple in color. It shoots from the glass with vivacious notes of cassis, wild blueberries, and red‑currant jelly, giving way to hints of violets, licorice, and dark chocolate with a touch of menthol. The full‑bodied palate is dense with black‑fruit layers, supported by amazing tension and a very firm structure of ripe, grainy tannins, finishing with incredible length and depth. Wow. The blend is 75% Cabernet Sauvignon, 21% Cabernet Franc, and 4% Petit Verdot." - Lisa Perrrotti-Brown (Jul 2026)

98 Points - James Suckling:
"'In a new beginning for Favia, an equal blend of Coombsville and Oakville represents the best of both appellations—the fresh, savory, mineral edge of the former intertwining with the deep flavor and floral lift of the latter. Layers of fruit, supported by graphite, dried herbs, flowers and spices, lead to a luscious yet refined palate with finely tuned tannins and a bright line of acidity. A complete, balanced expression of Napa. 75% cabernet sauvignon, 21% cabernet franc and 4% petit verdot. Excellent. Drink or hold." (Dec 2025)

94 Points - Wine Advocate: 
"The largest-production wine (3,000 cases) of the Favia Erickson lineup is the 2023 Cabernet Sauvignon, which is approximately half from Coombsville and half from Oakville. A blend of 75% Cabernet Sauvignon, 21% Cabernet Franc and 4% Petit Verdot, it offers a complex combination of ripe red cherries and dark-berried fruit and a hint of mocha. It's medium- to full-bodied, plump, generous and reasonably supple compared to the other wines in the range, finishing velvety and long." - Joe Czerwinski (May 2026)

93 Points - Wine Spectator:
"This delivers a pure and steady beam of cassis and plum puree carried by gentle underlying succulence. Flashes of hibiscus and iris filter through the fruit, adding to the overall elegant feel. Drink now through 2034. 3,087 cases made." - JM (Aug 2026)

17+ Points - Jancis Robinson:
"First release containing fruit from Annie Favia and Andy Erickson’s new location for Favia, which was originally made in the traditional winery by their Coombsville home. Garlanded Mexican architect Frida Escobedo has been commissioned to design a new winery on the Oakville Cross Road vineyard that once belonged to Clark Swanson. There will be a little more in 2024 and the 2025 will probably be made up of 50:50 Coombsville and Oakville fruit. Backer Agustin Huneeus Jr says he wants the wine to offer value; the plan is to price it at $150 a bottle, ‘half the price Favia used to be’. There has been some replanting of the new vineyard and a determined effort to be organic, biodynamic and regenerative.Deep purplish crimson. Very rich start with some spice and then some refinement from Coombsville. Fresh and inky – much fresher than the Napa norm. (Drink between 2027-2037)" (Oct 2025)