Favia Wines was founded in 2003 by viticulturist Annie Favia and winemaker Andy Erickson, who built the project around small-lot Napa Valley and Sierra Foothills fruit handled with minimal intervention. Their home base is a historic 1886 stone-cellar property in Coombsville, where they farm Cabernet Sauvignon and Cabernet Franc in volcanic soils and work closely with select growers across Coombsville, Oakville, Carneros, and Amador County. Production remains limited, generally a few hundred cases per bottling, with native-yeast fermentations, gentle extraction, and a focus on site expression. In 2023 they expanded into an 86-acre Oakville estate, marking the next phase of the winery’s long-term development.