Maroon Coombsville Reserve Cabernet Sauvignon 2014 | 93pt Impressively Long Cab
Maroon Coombsville Reserve Cabernet Sauvignon 2014 presents an opaque maroon of course! And all throughout with a narrow glowing purple rim. While crushed rocks interweave with blackberry, chocolate, licorice, and spices on the enthralling nose. Add terrific intensity, gorgeous fruit and loads of purity. While an earthiness adds to the palate. Then finishing impressively, so tremendous and long. Note that this big, beefy red needs some breathing. Enjoy with brawny cuts of meat, stewed, braised or smoked, with rosemary potatoes.
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93pts BTI | The wine has rich, alluring aromas of dark fruit and balanced oak. On the palate, the wine is bold, showing dark fruit flavors, nicely balanced with rich and creamy oak tones. The finish is long and lingering.
Same Fruit as Insignia | $100 at the Winery – yours for $40
So, this $100 RESERVE Cabernet drinks at least twice as good as the $40 exclusive price. Hidden gems like the Maroon Coombsville Reserve Cabernet Sauvignon 2014 often fly completely under the mainstream press radar. Of all of Napa Valley’s often overlooked corners, Coombsville is truly happening. This wine delivers tremendous results from this cherished up and coming region.
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Keep in mind that before launching his own label in 2008, Paul Maroon had a 10-year contract with Joseph Phelps to sell the Cabernet from this vineyard to be used in the Insignia blend so we’re looking at crème de la crème fruit here. Add to that the structure delivered by a classic cool vintage like 2014 that is just beginning to drink wonderfully, and you have a massive hit to cellar for decades. We’re very lucky to have such a special relationship with Maroon. Our long-standing kinship allows us special access and unbelievable value, evidentially. Reap the benefits, and stock up on this beauty, which is ready to drink now with some decanting and good for long term rewards too,
Winemaker Paul Maroon
Paul Maroon became interested in winemaking over 40 years ago while as a young man helping his uncle make wine in Pennsylvania. After earning a college degree on the East Coast he came to California for his MBA. In the back of his mind he always knew that, for him, Napa Valley was the place to be.
