Coombsville, located at the southeastern end of the Napa Valley, has gained recognition for its suitability for slow-ripening Bordeaux varietals such as Cabernet Sauvignon, and is distinguished from other parts of the Napa Valley by its slightly cooler climate and soil conditions, which are a mix of well-draining river rock and mineral-rich volcanic ash. Coombsville’s climate is a cross between the nearby wine regions. Much of Coombsville is exposed to wind and fog from the San Pablo Bay,but parts of the region, especially the eastern hills, have warmer temperatures. Coombsville Wineries, all family owned and operated, have been producing distinctive wines for many years. Coombsville takes its name from the purchase of land by Nathan Coombs from Nicholas Higuerra in 1848. Coombsville became an official AVA (American Viticulture Area) in December 2011.