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Drinkipedia
Coombsville, Napa Valley
Approved as a separate AVA as recently as December 2011, Coombsville is among the newest of Napa's official sub-regions. It is a small corner at the southern end of the Napa Valley bordered by Carneros on the south and Oak Knoll and Stags Leap to the north and west.

The small Coombsville wineries are very different from the heavily capitalized ventures up-valley. Most Coombsville Wineries are family-owned and operated, and many of the vineyards have been owned by the same local residents for many years. This is in stark contrast to the deep pockets from out of town that own much of the rest of the valley.

Coombsville’s climate is a cross between the nearby wine regions. Like Carneros, much of Coombsville is exposed to wind and fog from the San Pablo Bay. But parts of the region, especially the eastern hills, have warmer temperatures.

The terrain of Coombsville Wine Country is composed of volcanic debris and lava flows from the ancient eruption of Mount George to the east. Cabernet Sauvignon, Merlot, and Zinfandel thrive in Coombsville’s volcanic soil. Coombsville wines can be recognized by their typically soft but significant tannins, which provide excellent structure and mouthfeel, along with underlying layers of earth and mineral flavors. They are quite often approachable yet sophisticated and layered in style.

The new designation has been taken up enthusiastically as fully 300 different wines have been bottled using the Coombsville AVA on the label in the first four years of the AVA's existence! (Wine/Appellations)