Corley & Corley Reserve
2008 Corley "State Lane Vineyard" Cabernet Sauvignon
-
Print: Tasting Notes
The 2008 Corley State Lane Vineyard Cabernet Sauvignon is displaying very enticing aromas of dark berry fruit, bittersweet chocolate, and smoky oak. On the palate the wine is big on the attack. The mid-palate of the wine is big and chewy, providing a fat foundation for the tannins to frame. The finish is long and juicy and wraps up beautifully all the dark fruit and integrated oak components in the wine.
– Chris Corley, Winemaker -
Vineyards:
State Lane Vineyard -Yountville, Napa Valley
In 1982, we began purchasing Cabernet Sauvignon from this vineyard on State Lane in Yountville and we have referred to it as ‘State Lane Vineyard’ on some of our earliest Cabernet Sauvignon wines. The vineyard quickly became the main source of Cabernet Sauvignon for our CORLEY RESERVE Cabernet Sauvignon and in 1989 we had the good fortune to be able to acquire the vineyard.
The Cabernet Sauvignon vines farmed in the 1980’s were originally planted in 1971. Due to phylloxera we replanted the vineyard in the 1990’s to Cabernet Sauvignon clone #337. The grapes again provide the majority of Cabernet Sauvignon for our CORLEY RESERVE Cabernet Sauvignon and are an important component of our CORLEY Proprietary Red Wine.
Oak – 22 Months in French Oak, 50% New
Alcohol - 14.2%
Yountville Sub-Appellation
Climate: Moderate, with definite cool marine influence and fog contributing to cool summer mornings and the marine breeze keeping afternoons more comfortable than further up-valley. Mid-summer peak temperatures may reach 90°F (31°C), with noticeable diurnal fluctuation to the mid-50°F range (13°C).
Soils: South and west borders are more sedimentary, gravel-clay soils, with lower fertility and moderate water retention. Further north and to the east soils are prevalently volcanic in origin and are deeper and more fertile.
Principal Characteristics: depth, intensity, deep black-fruit character and rich texture. -
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




