Monticello Vineyards
2008 Monticello Vineyards "Tietjen Vineyard" Cabernet Sauvignon
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Print: Tasting Notes
The 2008 Monticello Tietjen Vineyard Cabernet Sauvignon is showing great aroma. Dark fruit, loads of sweet vanilla and mocha oak. The texture is very rich. The mid-palate is big and full and the tannins frame the wine wonderfully. The finish is long and the tannins are smooth. The wine has nice finegrained tannins that we have found consistently in this wine over the years.
– Chris Corley, Winemaker -
Vineyards:
Tietjen Vineyard - Rutherford, Napa Valley
In the 1980s our good friend and partner, Hugh Tietjen, acquired a small parcel in the Rutherford area of Napa Valley. This location was selected as an ideal site to grow Cabernet Sauvignon for Monticello Vineyards. Located not far from the base of the Mayacamas Mountains on the western side of Napa Valley, this 7-acre property was planted in the 1980s entirely to Cabernet Sauvignon. Two clones were selected, including the much-respected Clone #8 and a special selection of bud wood we refer to as the ‘Cope’ Clones. The majority of the wine from the Tietjen Vineyard is blended with wines from our other vineyards to create our CORLEY RESERVE Cabernet Sauvignon, the Monticello Vineyards Jefferson Cuvee Cabernet Sauvignon, and the CORLEY Proprietary Red Wine.
Oak – 22 Months in French Oak, 50% New Alcohol - 14.2%
Rutherford Sub-Appellation
Climate: Moderately warm, still marginally influenced by early morning fog. Western bench area is cooler, with less late afternoon sun, tempered by afternoon marine winds. Usual summer peak temperatures are mid-90°F with good diurnal (the daily swing of temperature) range.
Soils: Western benchland is sedimentary, gravelly-sandy and alluvial, with good water retention and moderate fertility.
Principal Characteristics: This is “Cabernet Country.” Quite intense cherry and mineral, almost earthy aromas, flavors are full, ripe, and notably currant with firm, but supple tannins for extended aging. -
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