Coombsville Region of Napa
Coombsville’s roughly 1000 planted acres are at an elevation between 300 and 500 feet along a horseshoe shaped ridge on the south-east ridge of Napa Valley. Johnathan Swinchatt and David Howell authors of “The Winemaker’s Dance” called this area of Napa Valley the “cup and saucer”.The soils are composed of volcanic ash, debris and lava flows born from the ancient eruptions of nearby Mount George, just south of the Stags Leap District. These volcanic rich soils are known to produce some of the most impressive Bordeaux and Chardonnay varietals. The hillsides are exposed to wind and fog from the San Pablo Bay, like much of Napa Valley, although the eastern hills maintain more moderate temperatures. The hills are often less cool on colder days, and less warm on hotter days than other areas in the valley due to the proximity to the bay. Within this climate grapes are able to ripen over a longer period of time while keeping sugar levels low; allowing for full ripening, tannin, and flavor development.
Most all of the Coombsville area vineyards and wineries remain family owned and operated such as Caldwell, Dolce, Farella, Palmaz, Porter Family Vineyards, Tournesol, and Tulocay. During the 1980’s and 90’s prior to area even being known as Coombsville, Randy Dunn was sourcing grapes from the region as was Joseph Phelps for his ultra premium Insignia label. Other notable wines produced from the area include: Meteor, Realm, Relic, Viader, Newton, Ancien, and Merryvale, among others.