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Coho, “Headwaters” Red Blend

California, United States 2014 (750mL)
$49.00
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Fruit
Earth
Body
Tannin
Acid
Alcohol

Coho, “Headwaters” Red Blend

No one is quite sure how it got away from us, but two full years have passed since we last offered Coho’s “Headwaters,” a rapturous Cabernet blend that became one of our fastest Napa Valley sellouts ever. If that doesn’t cause you to sit straight up, welcome to SommSelect—because longtime subscribers know just how much it takes for us to be genuinely moved by a Napa red.
Don’t get us wrong: We love Cabernet blends, but with so much competition and too many high-priced labels to count, we’ve set the bar high up in the clouds. The main reason you see “Headwaters” in front of you right now is that it boldly checks off one of our “Holy Grail” descriptors: a wine that tastes expensive but isn’t. This is a serious, densely structured Cabernet-heavy red and at five years old, its multi-layered notes of oak spice and savory earth are integrating seamlessly. But it’s more than just an incredibly lush and vibrant bottle of Napa red—this has legitimate cellar potential, so whether you’re seeking a mindblowing experience with your friends/family tonight or are looking to stock up for the years to come, today’s 2014 “Headwaters” is the indisputable answer. 
Coho was founded in 2002 and initially focused on 100% Cabernet Sauvignon from Napa’s sub-AVA of Coombsville—where many shrewd producers are currently flocking. The creation of “Headwaters” red blend, however, did not happen lightly. During the harvest of 2005, a rogue arson attack razed a communal warehouse to the ground. Nearly all of three years of Coho’s production was destroyed (988 out of 1,000 cases of their 2003 vintage). What did remain was the juice at the winemaking facility, but, of course, that wasn’t commercialized until barrel aging and bottling was completed the following year. In addition, their source for Cabernet from the Michael Black vineyard in Coombsville enjoyed an exceptional Merlot harvest, so the decision was made to blend that into Cabernet Sauvignon that was donated to them by local winemakers. This generosity and ‘coming together’ resulted in the birth of “Headwaters.”

Coho’s owner, Gary Lipp, has a long history in wine, having worked with names like Heitz, Mondavi, and Chappellet—where he met his now-lead winemaker, Phillip Corallo-Titus, one of Napa’s more prominent names. You may recognize him from his work at Chappellet, Titus, or Hertelendy (recently featured here). Alongside Phillip is Brittany Richards, who had stretches at Chappellet (which seems to be the starting point for Coho’s team) and Peter Michael Winery. The team may be small, but their combined track record shows that talent and passion are surely present. 

The large majority of grapes in “Headwaters” are sourced from the original location in Coombsville, a sub-appellation that sees extended fog cover—which moderates heat spikes—and can average temperatures ten degrees cooler than its northern counterparts (only Carneros sits closer to the San Pablo Bay). This results in higher levels of acidity in the grapes and generally a more even ripening season. The blend for 2014 “Headwaters” was 56% Cabernet Sauvignon, 33% Merlot, and 11% Petit Verdot, and the wine aged for 21 months in French oak, 40% new. This batch hasn’t moved from its original resting place since it was bottled in July of 2016. Nearly two years in barrel and three in bottle? Yes, please! 

In the glass, 2014 “Headwaters” shows a brooding dark garnet that moves out to hazy ruby. From start to finish, it’s an intense experience that delivers heaps of dense, luscious fruit and mouthwatering elegance that shows best after 60 minutes in a decanter. In a large Bordeaux stem around 60 degrees, it’ll reveal layers of crème de cassis, black cherry, black raspberry, Damson plum, cacao, damp violets, tobacco leaf, and a fusion of savory spices. The palate flaunts a luxurious mouthfeel with rich flavors of vibrant berry fruit, dark chocolate, and crushed gravelly earth. It’s undoubtedly a full-bodied Napa red, but Coho’s ability to remain pure, utterly soft, and beautifully integrated is a true rarity. As previously mentioned, this can be enjoyed now or in the next decade-plus to come—what’s not to love at this price!?
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Country
United States
Region
California
Sub-Region
United StatesNapa Valley / Coombsville
Soil
Gravelly Loam w/ Some Volcanic
Farming
Sustainable
Blend
Cabernet Sauvignon 56%, Merlot 33%, Petit Verdot 11%
Alcohol
14.9
OAK
40% New French
TEMP.
60-65
Glassware
Bordeaux Stems
Drinking
Now-2030
Decanting
60 Minutes
Pairing
Braised Beef Roast

United States

Washington

Columbia Valley

Like many Washington wines, the “Columbia Valley” indication only tells part of the story: Columbia Valley covers a huge swath of Central
Washington, within which are a wide array of smaller AVAs (appellations).

Oregon

Willamette Valley

Oregon’s Willamette Valley has become an elite winegrowing zone in record time. Pioneering vintner David Lett, of The Eyrie Vineyard, planted the first Pinot Noir in the region in 1965, soon to be followed by a cadre of forward-thinking growers who (correctly) saw their wines as America’s answer to French
Burgundies. Today, the Willamette
Valley is indeed compared favorably to Burgundy, Pinot Noir’s spiritual home. And while Pinot Noir accounts for 64% of Oregon’s vineyard plantings, there are cool-climate whites that must not be missed.

California

Santa Barbara

Among the unique features of Santa Barbara County appellations like Ballard Canyon (a sub-zone of the Santa Ynez Valley AVA), is that it has a cool, Pacific-influenced climate juxtaposed with the intense luminosity of a southerly
latitude (the 34th parallel). Ballard Canyon has a more north-south orientation compared to most Santa Barbara AVAs, with soils of sandy
clay/loam and limestone.

California

Paso Robles

Situated at an elevation of 1,600 feet, it is rooted in soils of sandy loam and falls within the Highlands District of the Paso Robles AVA.

New York

North Fork

Wine growers and producers on Long Island’s North Fork have traditionally compared their terroir to that of Bordeaux and have focused on French varieties such as Cabernet Franc and Merlot.

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