Coombsville: Napa Valley’s AVA on the rise. Tucked into the southeastern corner of Napa Valley at the base of the Vaca Mountains, Coombsville—officially designated as a Napa Valley appellation in 2011—is defined by its volcanic soils and marine air. Sourced exclusively from hand-harvested grapes from select blocks within the Nathan Coombs Estate, the debut vintage of ALH reflects a site of rare distinction.
Coombsville’s close proximity to San Pablo Bay results in cool marine breezes and lingering morning fog, which lower the daily temperatures by as much as 10 degrees during the growing season, as compared to up-valley sites. This unique microclimate creates ideal conditions for growing Cabernet Sauvignon.
Named for the historical founder of Napa, this pedigreed site in Coombsville was purchased by Paul Hobbs in 2012 and served to establish his winery’s roots in the valley. The estate is positioned at the edge of a crescent-shaped caldera, a volcano that collapsed millions of years ago and produced the rocky soils that run through the vineyard.
The estate’s cool climate results in later ripening, setting it apart from Napa’s more discovered appellations. However, ALH is sourced from blocks on the south side of Kreuse Creek, which are among the first to ripen—thanks to the harmonious interplay between short-cycle rootstock and the vineyard’s rocky, volcanic soils.
The rocky, well-drained Haire loam and clay loam soils create the ‘dry feet’ conditions ideal for Cabernet Sauvignon to thrive. These soils are rich with large fragments igneous rock, formed through the slow cooling and solidification of magma, and volcanic tuff, a sedimentary rock born from compacted volcanic ash.
Meticulous farming practices showcase the full potential of this terroir, allowing the fruit to preserve its natural acidity and revealing a distinct minerality in the wine. Certified sustainable, these gentle methods of farming include hand-harvesting at night with shears and hand-sorting while the grapes are still cold from the field.