Community Tasting Note
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MarkWhite wrote: 91 points
November 16, 2016 - This was highly recommended by a sommelier in Napa as a new producer to keep an eye on. Given that one of the founders is Andy Erickson, a former winemaker at Screaming Eagle, I was highly anticipating the wine which was consumed with dinner. Many of the pieces are in place beginning with a beguiling aroma of blackberry with a hint of chocolate, a bit sublime. On the palate, the wine is silky smooth and packed with fruit flavor. Blackberry, raspberry and some notes of currant make it a joy on the palate, but with some essential element missing.
The wine is missing complexity, even accounting for its youth. Though the flavors and texture were seductive, they are not rich in variety. On the relatively short finish, the overly rounded tannins and mild acidity left me wanting a more structured wine with a higher variety of flavors, particularly at this price point. There is evidence of fine winemaking here as well as indications of too much manipulation. All of which left me wondering whether the shortcomings were in the fruit or too heavy of a hand that constrains nature with nurture and neuters the wine. I have no idea of a proper drinking window for this. It is possible that the structure and acids, as in many Burgundies, are wrapped up in the fruit waiting for the magic of time. It is also possible that the wine simply doesn't have much to give and all we can hope for is a softening of the fruit and a drying out of the wine like a mediocre Bordeaux. Time will tell. I will give it a 91 due to the attractive mouthfeel and evidence of talented winemaking, whether overdone or not.
I would like to try Favia's product again, either once it has some age on it or a different vintage/vineyard, to see if there is evolution, but not on my dime.2 people found this helpful 2,119 views
6 Comments
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csimm commented:
11/19/16, 7:11 AM - Very informative note. Obviously disappointing given your overall experience with it however. I just had the 2012 and it was very delicious (for my palate at least). The 2012 tasted very "expensive" and extremely well put together. The only thing that kept the 2012 from being epic was (as you mentioned with the 2013) a slight lack of complexity. Anyway, I'd be curious to know your thoughts on the 2012 by comparison. Hopefully you find a friend who has one so it's not on your dime, eh?! Anyway, thanks for the review. I held off on buying any of the 2013 Favias; looks like I'll continue to hold off. Cheers!
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MarkWhite commented:
11/22/16, 2:57 PM - csimm1161
Thanks for the comments, csimm1161, particularly re 2012. In retrospect, this wine has me more conflicted than any I have drank in a couple of years. I would love to taste the 2012 as this could really be a quite accessible wine with great balance, silkiness and suppleness. Although my impression is that if it has the tannin and acidity level of the 2013, it would be stale and flabby after five years. -
csimm commented:
11/22/16, 3:02 PM - In theory I would expect the 2013 to ultimately supersede the 2012, but it is certainly concerning given your experience. Doesn't make me want to run out and purchase any more Favia, that's for sure. Again, thanks for your detailed note. Extremely helpful!
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gteran76 commented:
4/7/18, 7:30 AM - I haven’t had this particular wine but yesterday I had a 2007 Favia “La Magdalena” which is a blend of Cabernet Sauvignon & Cabernet Franc. It was very good, powerful and rich.
I’m positive that 5+ years of proper cellaring will make the difference for the 2013 Favia Cabernet. At least I hope so since I have 2 bottles in my cellar... -
gteran76 commented:
7/14/23, 11:37 AM - Hey guys, I’m surprised that nobody else had written any more notes for this one. I’m drinking this bottle in 2-4 days from today at a Cabin up in Georgia… stay tune fue my inputs…
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csimm commented:
7/14/23, 12:00 PM - Best of luck. Will be interesting to see how it is doing a decade from vintage now.