Maroon Wines Story & Tasting Notes


Paul Maroon, Founder

In the late 1990s, Paul Maroon (1947-2019) began the journey to fulfill his life-long dream to create his own boutique small production winery in Napa Valley. His interest stemmed from his agricultural roots working with his father in his family’s produce business, and later producing wine with his uncle in Pennsylvania. 

Paul truly loved wine and was an extraordinarily gracious host and devoted family fan, who never met a person who didn't become a fast friend. He was often found sharing his knowledge and plethora of industry adventures.

Paul was a staunch advocate of the wine industry and lent his support to educate the population at large. 



Tasting Notes:

2021 Rose of Zinfandel - This wine opens with inviting raspberry and strawberry aromas, with hints of white pepper in the background, and nostalgic pop rocks! The mouthfeel is crisp and refreshing, with bright acidity, and additional flavors of stone fruit and lemon zest. Drink chilled and with great company!


2018 Special Reserve Coombsville Cabernet Sauvignon - These grapes were hand-picked from the Maroon Estate in Coombsville, where there are unique combinations of soil type, climate and vine vigor, so cluster maturity and quality can vary.

The fruit was carefully destemmed, then hand-sorted and gently crushed into small fermenting tanks for 10 days, with an additional 14 days on the skins to maximize the extractions of aromas, flavors and tannins. The wine was aged for 30 months in oak barrels in 75% new French oak and 25% neutral barrels.

The wine is rich and concentrated both on the nose and on the palate, with dark berries and bramble, cassis, plum, crushed rocks and hints of mocha, vanilla and spice. It is a powerful and full-bodied wine, yet elegant and refined, with a lengthy finish. This wine will continue to develop nicely in the bottle and will enjoy a long time in your cellar!


2022 Sauvignon Blanc - These Sauvignon Blanc grapes are sourced from the Chiles Valley AVA, which is a long, skinny, high-elevation area with more vinyard than wineries. The location of this vineyard experiences heat during the day, which allows the grapes to ripen, providing bright tones on the nose and the palate. At night, the vineyard cools off dramatically, preserving the natural acidity, and contributing to the freshness of this varietal.

The grapes were hand harvested at night, and whole cluster pressed. The juice was fermented and aged on the lees ('residual yeast') in stainless steel for six months. This contributes additional texture, body, and mouthfeel to the final wine.

This Sauvignon Blanc opens with aromas of juicy stone fruits, lychee and gooseberry, balanced with ripe lime and hints of sweet pineapple. On the palate, the citrus and tropical aromas are consistent with the aromas, and it displays racing acidity on the palate, with a bright finish.