Having tasted this wine since the inaugural 2012 vintage, one of the aspects I most love about this vineyard is how clearly it stands stylistically apart from Paul Hobbs' St. Helena and Oakville single-vineyard wines—with red fruits entering the mélange, this incredible energy plus a very particular tannin texture—and yet the quality is right up there on the same par. Containing a dollop (2%) of Cabernet Franc, the 2014 Cabernet Sauvignon Nathan Coombs Estate has a deep garnet-purple color and a vibrant nose of red currant and red plum compote, blackberry preserves and mulberries with underlying suggestions of garrigue, Mediterranean herbs, damp earth, lavender and underbrush. Medium to full-bodied, the tannins on this wine are oh-so-finely pixelated, with a refreshing backbone cutting through the intense flavor layers, finishing with an invigorating lift. I could sit down and drink this right now, but it promises much more to come with 10-15 years cellaring and should hold considerably longer.

Even better than the 2013 (and this is probably the only cuvée about which I can say that when it comes to Bordeaux varietals), the 2014 Cabernet Sauvignon Nathan Coombs Estate is super-dense, displaying sweet crème de cassis, Christmas fruitcake and spice box notes as well as a long, opulent mouthfeel, crushed rock and lead pencil shavings, and a round, generous, sumptuous mouthfeel. It is a killer effort and a great example of Coombsville viticulture. Drink it over the next 15-20 years. Kudos to Paul Hobbs!

The 2014 Cabernet Sauvignon Nathan Coombs Estate Vineyard is the most dynamic and intense of these wines. Stylistically, the Nathan Coombs is most similar to the Piedras in its tannic and structural profile. A rush of dark red cherry and pomegranate punctuate the vibrant finish. I very much like the sense of energy here. I will not be surprised if, over time, the Nathan Coombs becomes the top Cabernet for Paul Hobbs, as it is the only estate vineyard in the range, and being in control of all aspects of production is increasingly critical for winemakers who strive to be at the very top.