subscribe: Posts | Comments      Facebook      Email Steve

Winery highlight: Favia


I met Andy Erickson when I was at Dalla Valle researching an upcoming story for Wine Enthusiast. Andy is DV’s winemaker and was, until recently, Screaming Eagle’s. He told me he and his wife, Annie, have their own personal brand, Favia, and when I expressed interest in tasting the wines, he said I’d have to check with Annie (who’s last name is Favia).

Now there’s a properly trained husband!

I did, and she was cool about it. So last week Andy and Annie drove down here to the East Bay and we had lunch at the Chez Panisse cafe, where they poured two of their Favia wines, the 2008 La Magdalena and 2008 Cerro Sur.

I don’t feature very many individual wineries here on the blog, but Andy and Annie’s story is a good one. The couple met in 1995, made a little wine together in 1996, and wed in 1998. Annie got her degree in viticulture and has had a stellar career, doing stints at Cathy Corison and Newton, with John Kongsgaard. She also did the replanting at Screaming Eagle. Andy began his wine career working at the barrel producer, Sequin Moreau, but, realizing he wanted to make wine, went to U.C. Davis, got his master’s in enology, and went on to work everywhere from Saintsbury to Spotteswood, Harlan/BOND and Staglin. Andy was, in effect, the Cabernet Sauvignon king of Napa Valley, while Annie was one of the valley’s most extraordinary viticulturalists.

In other words, just your ordinary young Napa power couple.

In 2003, Andy  left Staglin to be a consulting winemaker. His path took him to Ovid, Dancing Hares, Arietta and Hartwell, as well as Screaming Eagle and Dalla Valle. It was Dalla Valle, and specifically Andy’s love for Maya, the Cabernet Sauvignon-Cabernet Franc blend off the estate, that led to the creation of Favia.

Andy: “Maya is what drew me into Cabernet Franc.” Annie: “Dalla Valle is the wine Andy wanted to make.”

The 2008 La Magdelena is 60% Cabernet Franc and 40% Cabernet Sauvignon. The 2008 Cerro Sur increases the Cabernet Franc to 70% while reducing the Cab Sauv to 30%. The grapes come from different places–Magdalena from the foot of Spring Mountain, Cerro Sur from the valley’s southeastern hills, above Wooden Valley–so it’s not quite fair to compare them strictly on a basis of varietal percentage. But it’s fair to say that Cerro Sur is a bigger, richer, more tannic and spicier wine, while Magdalena is sexy and voluptuous. Both wines are awesomely delicious, and if I were scoring them on Wine Enthusiast’s 100-point scale, which I’m not, they’d rate well into the 90s. (Both retail for $120.)

I like it when people take creative and entrepreneurial risks to do their own thing. No doubt that Andy could do quite well continuing to be an in-demand consulting winemaker, with that roster of stellar names on his resume. Ditto for Annie, who, having trained with David Abreu, could probably develop any vineyard she wanted to, for an appropriate price. But they have their eyes on the prize: their own brand. It’s not easy, not even for these two talented young people. They still have to get out there and sell the wine. But when the wine is that good, it’s hard for sommeliers to say no. Favia is represented in some of the country’s greatest restaurants, including Per Se, French Laundry and Momofuko.

  1. They also make absolutely stunning Rhone blends from the foothills…and at a much more palatable price

  2. Joel Burt says:

    I got to taste an Arietta 100% Cab Franc barrel that Andy was pouring at Premier Napa Valley a couple of years ago and it blew me away. Power, grace, and elegance were all there.

Leave a Reply


Recent Comments

Recent Posts