Richard Perry Wines...

Richard Perry was not your average dreamer--for him, dreaming led directly into doing. In 1982, Richard purchased a hillside property in the far southeastern corner of the Napa Valley, a little known area of rolling hills and volcanic soils, called Coombsville, and built a vineyard. He terraced and planted the land himself and began to grow high quality Cabernet Sauvignon and Syrah. In 1999, he teamed up with winemaker Ken Bernards and began producing estate wines off of his vineyard. Together, these two helped to define the new style of wines associated the Coombsville area - wines with fully structured, yet graceful tannins, ripe fruit, and soft, nuanced palates.

2014 Coombsville-Napa Valley Cabernet Sauvignon

Wine Maker’s Notes...

The Coombsville soils, underlaid with a thick layer of tufa, compressed volcanic ash, combine with the Bay-moderated climate to produce a singular Cabernet Sauvignon. The close proximity to the Bay means an extended growing season, which helps to ensure a full and balanced ripeness in the grapes. Tannins tend to be at once rich and velvety while providing a strong element of structure to the wines. While most of the vines grow in the Coombsville tufas, a portion of the grapes come from a rich, red soil, building in elements of spice and brighter fruits. We fermented this wine in open-top fermenters and punched down by hand in order to closely manage the extraction of flavors and aromas from the skins. The wine was aged in French cooperage, a majority new, for 22 months. This wine is 100% Cabernet Sauvignon. 279 cases produced.

Tasting Notes...

The nose opens to dark fruits of plum, black cherry, and cassis married with an earthy essence of mushroom. With time these will make way to notes of baking spices and cedar. The palate is full, with a generous mouthfeel, showcasing layers of plum, blueberry, blackberry, and toasted almonds, while spiced with cola, tobacco, and mint. The harmonizing acidity provides lift and a refreshing counterbalance to the chalky Coombsville tannins. This wine will retain its vibrancy as it ages, while developing deeper layers and expanding into a more velvety palate, and rewarding patience with a beautiful, earthy bouquet.

2012 Coombsville-Napa Valley Syrah

Wine Maker’s Notes...

The Coombsville soils, underlaid with a thick layer of tufa, compressed volcanic ash, combine with the Bay-moderated climate to produce a singular Cabernet Sauvignon.  The close proximity to the Bay means an extended growing season, which helps to ensure a full and balanced ripeness in the grapes.  Tannins tend to be at once rich and velvety while providing a strong element of structure to the wines.  One third of the grapes were added as whole clusters to the fermenters, adding a distinct level of spiciness to the nose and palate of this wine.  We fermented in one-ton  open-top fermenters and punched down by hand in order to closely manage the extraction of flavors and aromas from the skins.  The wine was aged in French cooperage, new and old, for 16 months.  This wine is 100% Syrah.  65 cases produced.  $40 per bottle, California retail.

Tasting Notes...

This wine showcases the structured spiciness of the ’11 vintage nicely.  The nose opens to ripe fruits--strawberry, raspberry, huckleberry, and cassis--intermingled with rich earth, mushrooms, smoked tea leaves, and leather.  The palate is rich, round, and generous, showcasing layers of plum, cranberry, and dried cherries, earth, cola, along with a brighter layer of cherry, cassis, roundly spiced with tobacco, black tea, and graphite.  As usual, the acidity is well-integrated, providing lift and refreshment as a counterpoint to the unctuous and chalky Coombsville tannins, which provide grip and smoky spice long into the finish.  With age, this wine will retain its vibrancy while developing deeper layers and expanding into a more velvety palate, and rewarding patience with a beautiful, earthy bouquet.