Di Costanzo Coombsville Cabernet from Massimo Di Costanzo

Di Costanzo Wines

Jr + Massimo Di Costanzo getting ready to film their interview

Massimo Di Costanzo has been making delicious Cabernet from Farella Vineyards in Coombsville since 2010.

This past weekend, Jr and I met with Massimo, and his wife, Erin Sullivan, to discuss his winemaking, and taste a vertical of his work. I asked Jr to accompany me to interview Massimo herself and create a video from her perspective.

I’m pleased to share it with you here.

Massimo Di Costanzo, Di Costanzo Wines

The video url: https://www.youtube.com/watch?v=2cGCN7sqhuM

Keep an eye out for more work from Jr in the future.

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Coombsville Cabernet

looking up Napa Valley from the top of Farella Vineyards

“Coombsville is so distinct,” Massimo Di Constanzo tells me. We’re standing at the top of the Western facing slope of Farella Vineyard in Coombsville looking North up Napa Valley. “Coombsville definitely has a signature. That is kind of what drew me to it. People can tell [when they taste the wine].”

Di Costanzo has been making his eponymous Cabernet Sauvignon from Farella Vineyard since 2010, having fallen in love with the site through older vintages of the Farella label.

“The age-ability of the older Merlots, and the other [Farella] wines,” Di Costanzo tells me drifting off for a moment as if remembering the taste of the wines. Then he continues. “I loved that style. It inspired me to want to make wine here.”

Since the late 1970s Napa Valley has steadily built an international reputation on its quality Cabernet. Soil variation, and microclimates of the region offer a range of styles for the grape’s strong frame giving consumers a choice of interest, and winemakers the opportunity to hone their signature through distinct subzones.

In the southern reach of the Valley, Coombsville offers a cooler zone compared to the steady warmth of the Rutherford bench, or the day time highs of Calistoga. The shift impacts the fruit presentation.

“In Coombsville,” Di Costanzo explains, “the wines are more finesse driven. There is good acidity because we are closer to the Bay.”

Though Carneros is regarded as the coolest part of Napa Valley, Coombsville steps just slightly inland from that San Pablo-to-San Francisco-Bays-and-Ocean influence. In Coombsville, the fog still makes its mark but to less degree, allowing enough warmth to ripen Cabernet, enough shift to keep acidity. The difference also impacts soils.

“What’s interesting about Coombsville,” Di Costanzo says, “is a lot of volcanic ash deposits. That’s pretty unique to this area.” The resulting rock serves Cabernet well, giving not only a pleasing ash and mineral cut to the wines, but supporting its viticulture. “Cabernet wants well drained soils.”

So, in 2010, when some Farella Cabernet became available, Di Costanzo took the chance.

“In 2009, I was trying out fruit from a few different vineyards,” he explains. “Then, in 2010, an opportunity for Farella fruit came up. It meant I could do a vineyard designate, which I hadn’t had the opportunity to do before, and I had fallen in love with Coombsville. It meant I could pick the grapes, and do less to it to make the wine I wanted to make, which is very cool.”

So, in 2010 Di Costanzo started making Di Costanzo Farella Vineyard Cabernet, able too to launch his wine in the first vintage approved for designation with the then-new Coombsville AVA.

Making Cabernet

tasting a four vintage vertical of Di Costanzo Cabernet, 2010, 2012-2014

“The only path I saw was to make my own wine,” Di Costanzo explains. “I saved money. I felt inspired to make my own brand. The brands I really loved [and wanted to work with] were too small [to be able to hire someone]. Being an entrepreneur has its ups and downs though,” he continues, “and Cabernet is a slow process.”

More tannin driven red wines, like Cabernet, demand time in barrel to age and resolve, but, even with necessary wait, fruit bills still arrive after harvest. Barrels have to be purchased to store multiple vintages, and storage space must be secured. The cost is high, and it takes years before you have wine to release a first vintage.

“You look at the big picture,” Di Costanzo says. “You learn patience. It takes a few years but then once you get there it’s great. You have wine every year.”

The wine Di Costanzo has proves simultaneously prudent and giving, delicious and elegant. His Cabernet shows Coombsville to its advantage offering ample cool fruit flavors, with mouthwatering generosity – perfect for food while still about pleasure.

* Di Costanzo 2010 Farella Vineyard Cabernet Sauvignon 14.3{45b0463633054486b24ea7f1d8a3d5c23c88cedad61f649c1174e653e8a53946} $85 Wonderfully fresh, and savory, full of mouthwatering length, and supple tannin. This wine offers vibrant aromatics and plush flavor with a focus on acidity. Notes of ash and anise, fresh red fruit, and a dark plum finish. Good structure for aging.

* Di Costanzo 2012 Farella Vineyard Cabernet Sauvignon 14.2{45b0463633054486b24ea7f1d8a3d5c23c88cedad61f649c1174e653e8a53946} $85 Showing darker fruit expression with fresh floral and herbal accents, the 2012 Di Constanzo Cabernet gives a creamy mid palate with just a bit richer expression than the 2010 ushered forth in a frame of great acidity, movement, and lift. Delicious.

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Di Costanzo Wines: http://www.mdcwines.com