Corley & Corley Reserve
2008 Corley "Yewell Vineyard" Cabernet Sauvignon
SOLD OUT
-
Print: Tasting Notes
The 2008 Corley Yewell Vineyard Cabernet Sauvignon exuberant bright red and purple berry fruit along with rich tones of dark shaved chocolate. The oak is well integrated in the nose and reveals a very nice mocha and coffee aroma in the wine. There is a hint of eucalyptus aroma in the background that is very appealing as well. On the palate, this wine is rich in texture with well-defined tannins that frame the wine beautifully and will allow this wine to age gracefully.
– Chris Corley, Winemaker -
Vineyard:
Yewell Vineyard - St. Helena, Napa Valley
The Yewell Vineyard is a tiny property located on Ehlers Lane in the St. Helena sub-appellation of Napa Valley. The fruit from this vineyard has been coming to Monticello Vineyards since approximately 1982, just after the vineyard was first planted. The rocky well drained vineyard produces intense small berried clusters that produce similarly intense wines. The wine from this vineyard is both a component of the Monticello “Jefferson Cuvee” Cabernet Sauvignon as well as the Corley Reserve Cabernet Sauvignon.
About a decade ago, Nancy and Dave Yewell acquired this lovely St. Helena property. After farming it for a few years, an intensive replanting effort was initiated. Special planting materials, trellis design and systems were utilized to achieve the highest quality from this particular site. The Corley family has worked very closely and collaboratively with the Yewell family to create a stunning wine.
Oak – 22 Months in French Oak, 50% New
Alcohol - 14.2%
St. Helena Sub-Appellation
Climate: Warm, due to greater protection from western hills, with less fog or wind incursions. The narrowing of the valley floor provides more heat reflection off the hillsides. Mid-summer temperature peak is often in the mid- to high 90°F range (31 to 35°C).
Soils: Principally gravelly silt loams, sedimentary in origin, and
gravelly alluvial soils with rock.
Principal Characteristics:
ripe, violety aromas and rich, but supple flavors and firm tannins. -
Barbecue Sauce for Spareribs
Braised Veal with Portobella Mushrooms, Celery Root, and Toasted Pecans
Chipotle Cheese Puffs
Flank Steak Sauerbraten Style with Red Cabbage
Fresh Tuna Fillet with Encrusted Spices
Grilled Flank Steak with Corn, Tomato and Asparagus Salad
Grilled Napa Valley Vegetable Pasta Salad
Grilled Pork Chops with Apple Salsa
Monticello Stuffed Mushroom Caps
Moroccan Slow Cooked Lamb
Multicolored-Pepper Steaks with Balsamic Onions
New York Strip Steak
Orzo Pilaf
Roasted Asparagus
Roasted Sonoma Duck Breast with Spring Vegetables and Herb Spätzle in Broth
Stuffed Flank Steak
Teriyaki Glazed Pepper Steaks
Wild Mushroom Sauté