Ask a sommelier where Napa's most interesting Cabernet is coming from and they won't point at the warm valley floor — they'll point south, to the cool, fog-filled bowl of Coombsville. Frank Farella planted here in the late 1970s, back when the accepted wisdom was that it was too cold to ripen Cabernet. It isn't, and the payoff is a savory style of Napa Cab: ancient volcanic soils, San Pablo Bay breezes, weeks of extra hang time, and aromas that run toward graphite, tobacco and fresh herbs rather than just vanilla. The fruit is good enough that some of Napa's most sought-after cult labels quietly buy from this vineyard. The 2021 Estate is structured and proportioned in a way that recalls the Napa of the 1970s and '80s.