2008 Cerro Sur
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Tasting notes
Healthy dark red. Tighter and higher-pitched on the nose than the Cabernet Sauvignon, with more Cab Franc-dominated aromas of cherry, flowers and herbs; an element of aromatic spices emerges with aeration. Offers excellent density as well as an impression of fresh acidity (the pH here is around 3.7 without acidification--typically the lowest of his three wines, according to Andy Erickson). The berry and cherry fruit flavors are complicated by menthol, graphite and sweet spices. Finishes chewy, strong and long, with serious tannins but no edges. I'd still give this juicy wine another couple years of cellaring.
Critic scores
Average Score
Stephen Tanzer, Vinous
Stephen Tanzer, Vinous
More reviews and scores
Viticulturist Annie Favia and her husband, winemaker Andy Erickson, are the forces behind Favia. Both Favia and Erickson boast impressive resumes. Favia has worked alongside a number of luminaries including David Abreu and John Kongsgaard, while Erickson has been involved in a number of high-profile projects including Screaming Eagle, Dalla Valle and Ovid. I tasted three wines from Favia. Cerro Sur is a Cabernet Franc/Cabernet Sauvignon blend. The Cabernet Sauvignon is sourced from vineyards in St. Helena and Coombsville, and includes a small percentage of Petit Verdot. La Magdalena is a Cabernet Franc/Cabernet Sauvignon blend from Madrona Ranch, David Abreu's vineyard in St. Helena. All of the wines are made with indigenous yeasts and bottled without fining or filtration. The 2008 Cerro Sur is a very pretty wine laced with dark red fruit, mocha, espresso and spices. All of the elements are beautifully balanced through to the rich, generous finish.
The 2008 Cerro Sur is a very pretty wine laced with dark red fruit, mocha, espresso and spices. All of the elements are beautifully balanced through to the rich, generous finish. Anticipated maturity: 2012-2018. Viticulturist Annie Favia and her husband, winemaker Andy Erickson, are the forces behind Favia. Both Favia and Erickson boast impressive resumes. Favia has worked alongside a number of luminaries including David Abreu and John Kongsgaard, while Erickson has been involved in a number of high-profile projects including Screaming Eagle, Dalla Valle and Ovid. I tasted three wines from Favia. Cerro Sur is a Cabernet Franc/Cabernet Sauvignon blend. The Cabernet Sauvignon is sourced from vineyards in St. Helena and Coombsville, and includes a small percentage of Petit Verdot. La Magdalena is a Cabernet Franc/Cabernet Sauvignon blend from Madrona Ranch, David Abreu’s vineyard in St. Helena. All of the wines are made with indigenous yeasts and bottled without fining or filtration. Tel. (707) 256-0875; www.faviawines.com
(two-thirds cabernet franc from Rancho Chimiles and one-third 33-year-old cabernet sauvignon from a steep hillside): Good dark red-ruby. Enticing aromas of dark berries, licorice, cinnamon spice and tobacco. Fatter and richer but also more muscular than the La Magdalena, with sweeter, plumper fruit showing today. Sound acidity gives brightness to the mid-palate, though. This lush, long wine builds impressively in the mouth and appears to need more time in bottle. "The Texas market loves this," says Erickson.
About the producer
Favia is the personal project of cult winemaker Andy Erickson and leading viticulturalist and winemaker Annie Favia. Working in Coombsville and Oakville, they craft single-site, elegant expressions of top Cabernet Sauvignon and Cabernet Franc that are some of the valley’s highest-rated.