Favia Wines

After meeting at a roommate's dinner party, Andy Erickson and Annie Favia connected over their love of wine and, in 2002, decided to open Favia Wines. Marrying interests in viticulture and biology, the pair acquired land in the famed Coombsville AVA and planted the vineyard to cabernet franc. Over two decades later, Favia wines have risen to become one of Napa Valley's most beloved gems, producing low yields of four different labels from across the region.

The History Behind Favia Wines

In 1995, Andy Erickson and Annie Favia began dating and quickly connected over their passion for wine. At the time, Andy was working for an ad agency in San Francisco after studying international relations in school. He was captivated by the major global events of the late 1980s, though he quickly realized he needed to be in a creative space for work. While working at the ad agency, Andy would routinely travel to Napa Valley as one of his clients was a group of wineries. He found himself looking out the windows during most meetings and felt like his calling was to be in the vineyard. So, in 1995, he quit his job and began working at Stags Leap Wine Cellars, then worked under John Kongsgaard at the now defunct Newton Vineyard. At the same time, he was pursuing a degree in enology from UC Davis, which led him to work as the assistant winemaker under Bob Levy at Harlan Estate. 

While Andy did not get his start in winemaking until adulthood, Annie Favia knew it was her destiny to work in the industry since childhood. Growing up on a farm in Connecticut, Annie's mother was an avid gardener and her father was a winemaking "garagiste." After studying abroad in France, Annie fell in love with wines and their relation to terroir, opting to pursue a career in wine. After numerous stints at wineries around Napa Valley, Annie worked as a viticulturist under David Abreu and eventually focused all of her attention on Favia Wine in 2009.

Favie Winery: Coombsville and Oakville Fruit

In 2003, the couple officially established Favia Wine in the heart of Coombsville, Napa's youngest AVA, though they had been creating garage wines since 2001. For years, they sourced fruit from top vineyards in the AVA, alongside using fruit from David Abreu's personal vineyard. The initial vintages had fruit blended from each site, though in 2013, they began bottling the Abreu fruit separately from the Coombsville cabernet franc, finding that they enjoyed each bottle better separately. The initial plan was to focus on cabernet franc as it was the preferred varietal from the pair, but cabernet sauvignon made its way into the blends after a few vintages. 

One aspect the estate has not strayed from is its focus on organic and biodynamic methods. As a self-described lover of nature, Annie places a large emphasis on using holistic techniques to grow the fruit and protect the nearby nature. The estate uses frost protection, cover crop mowing, tiling, suckering, and soil enrichment to ensure the land is naturally taken care of. She also takes preventive measures to protect the habitat's plants and animals, believing that their interference is beneficial to the vines. 

The head winemaker, Jessica Tarpy, carries the same philosophy, aiming to marry biology, botany, chemistry, geology, and geography into the wines. With such a prestigious terroir, it is imperative that the team highlight the unique character of each vineyard. After studying similar, nearby vineyards in the Vaca Mountain range, Tarpy worked with Favia and Erickson in identifying how to best plant the vineyard. 

Favia Vineyards Partners with the Hunneus Family

In its 20th year of operation, Favia Wines opted to partner with one of Napa Valley's most notable families, the Hunneus family of Quintessa Wines. The two estates bought an 86-acre vineyard in Oakville by the Napa River, sharing the land for each estate. The site was planted to varying clones and selections of cabernet sauvignon, cabernet franc, merlot, malbec, and sauvignon blanc. While Favia and Erickson were nervous about the collaboration at first due to being a family-operated business for two decades, they were comfortable with their decision due to the Hunneus' excellent reputation. When speaking to The Wine Independent, Erickson stated, "We hope to break ground on the new winery in spring 2025 and be making wine there in 2027."

Favia Wine: Four Labels Representing the Best of Napa Valley

Only 2000 cases of Favia wines are produced each year, making these bottles a hidden gem in Napa Valley. In total, there are four labels, as follows: 

• Cerro Sur
• La Magdalena
• Coombsville Cabernet Sauvignon
• Oakville Cabernet Sauvignon

Cerro Sur is made from cabernet franc in the east Vaca Mountains, planted 40 years ago, and perfectly reflecting the terroir. It is Erickson and Favia's favorite wine, describing it as the closest representation of their home. Next is La Magdalena, arguably the estate's most notable label. The wine is made from an equal mix of cabernet franc and cabernet sauvignon, displaying the rich and complex Oakvile Ranch vineyard it is sourced from. Conversely, the Coombsville Cabernet Sauvignon is a regal expression of the volcanic soils and cool temperatures from Meteor Vineyard. The bottle was noted by the winemaking team as a "true archetype of Coombsville" thanks to its aromatics and flavors. Lastly, the Oakville Cabernet Sauvignon is filled with power, but always keeps its balance. It was created by the winemaking team to be a perfect representation of what makes Napa Valley wines unique — long-lived, profound, and reflective winemaking. 

Favia La Magdalena

While many great wines are made from this boutique winery, arguably the estate's top label is La Magdalena. With multiple star vintages created, the 2012 bottles have risen to Napa prominence, gaining a perfect 100-point rating from none other than Robert Parker. When describing the wine, the critic wrote, "It is full-bodied and opulent, like Chanel’s newest haute-couture creation. This is a flawless, perfect effort that proves their mastery of this craft of winemaking." Praising Andy Erickson for his work, Parker noted his ability to work Mayacamas terroir to perfection, noting that he could transform the estate into Napa's newest superstar. 

Favia Wines for Sale

As one of Napa Valley's hidden gems, Favia Wines produces some of the region's top red blends, offering a choice for the palates of various drinkers. The renowned La Magdalena is a popular choice to add to one's cellar, though the Coombsville and Oakville cabernet sauvignon provide excellent options for fans of the varietal. Whichever bottle you choose is sure to make a lasting impression!

Browse through our collection and select the perfect bottle of Favia Wine for you.