Our Handwritten Wines members will agree our Coombsville Cabernet Sauvignon is one of most highly-coveted wines in our collection. The appeal of Coombsville wines is the region’s consistency in producing evocative and highly perfumed wines from its cool, elevated mountain vineyards. Our limited-production, seasonal release has always attracted a speakeasy style audience of admirers meaning it doesn’t stick around for long.

2015 was marked by a warm start to spring meaning slightly lower fruit set and less grape bunches over the course of the growing season. Winemakers look at this scenario as lower quantity, yet exceptional quality wine with peak ripeness and plush concentration.

The uniqueness and excitement of Coombsville AVA lies in its proximity to the cooling maritime winds of San Pablo Bay, relative to the rest of Napa Valley. This positions Coombsville vineyards for longer and more gradual ripening of fruit for opulence of flavor and elegant tannin maturation.

The 2015 Coombsville Cabernet Sauvignon is lush yet exuberant with a welcomed hint of freshness and vitality. Whether it’s a future group festivity or you are quarantining by candlelight, uncork a Coombsville when the conversation is jovial, the table is laden or simply when cherishing those in company. Pair with something unctuous like butter seared Venison, Asian spiced duck breast, smoky slow-cooked short ribs or a nibble of Manchego cheese.

We are currently bundling our Coombsville and Stag’s Leap Cabernet Sauvignon together for a limited time. Secure yours and have it sent to you for a flat rate shipping fee of $10 (some exclusions apply) with promo code “VINTAGE2015”.

Seared Venison, Roast Beet and Mulberry

Serves 4


1 lb. venison tenderloin

1 tsp olive oil

1 tbsp    butter

½ tsp     kosher salt

1 tbsp    garlic, whole

1 tsp thyme, fresh picked

½ tsp    kosher salt

½ tsp    cracked black pepper


For the mushrooms

2 cups   king trumpet mushrooms

1 tbsp   butter

¼ tsp    kosher salt


For the roast beets

4-5   small purple beets, unpeeled

1 tbsp   dried juniper berry (optional)

2 sprigs thyme, fresh

1 tbsp    olive oil

¼ tsp     kosher salt

aluminum foil


To serve

fresh ripe mulberries (or substitute blackberries)

smooth mashed potato



  1. Preheat oven to 375º/ 190ºC. Wrap unpeeled beets tightly in aluminum foil with a splash of olive oil, salt, pepper and thyme. Bake for 60 minutes until you can poke a skewer through the beets with no resistance. If you sense any resistance with the skewer, your beets may need 10 minutes longer. Allow to cool in foil before peeling and slicing into small wedges.
  2. Slice king trumpet mushrooms in half lengthways and create a checkerboard pattern by scoring lightly with a small knife. In a small frying pan, heat butter on a medium-to-high heat and pan sear until golden with a tiny pinch of salt to enhance the nutty aromas of the mushroom.
  3. Season venison with salt and pepper. Heat olive oil in a large frying pan over medium to high heat. Pan sear until lightly golden (3-4 minutes) turning constantly before adding butter, garlic and thyme. Reduce heat to medium and continually spoon the hot butter over searing venison until deep brown in color (a further 2-3 minutes). Remove venison from frying pan and place onto a small baking tray. Test the temperature of the venison and aim for an internal temperature of 125ºF for medium. Allow to rest for 2 minutes before slicing.
  4. Prepare some silken mashed potato by boiling some russet potatoes until almost falling apart. Pass through a potato ricer or mash well with a drop of cream and butter. For a lightly elevated expression, pass the potatoes through an extra fine sieve for a luxuriously smooth and spreadable ‘pomme puree’.
  5. Serve venison atop a small spoon or ‘swoosh’ of potato across the plate. Our image provides inspiration but express your own ‘Handwritten’ design with some creative plating and another pour of Cabernet.