Corley & Corley Reserve
2008 Corley Reserve Cabernet Sauvignon
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Print: Tasting Notes
The 2008 Corley Reserve Cabernet Sauvignon has deep rich and dark aromas of black and red berry fruit. The oak is beautifully integrated on the nose and reveals wonderful tones of mocha, toasted vanilla and smoky chocolate. On the palate, the wine has a rich texture with lots of depth and concentration. The mid-palate is big and full, being framed by rich tannins that provide definition. The finish is long and lingering. This is a big wine that will reward both the avid decanter and patient ager.
– Chris Corley, Winemaker -
Vineyards:
Tietjen Vineyard
Niebaum Lane - Rutherford, Napa Valley (42%)
The Cabernet Sauvignon from this vineyard is classic Rutherford, “Elegance in a Glass”.
State Lane Vineyard
Yountville, Napa Valley (36%)
This Cabernet Sauvignon shows a great core of deep, dark black fruits with big, rich, chewy tannins - Blockbuster Napa Cabernet Sauvignon.
Yewell Vineyard
Ehlers Lane - St Helena, Napa Valley (18%)
The Cabernet Sauvignon from this vineyard is of great depth, character, and intensity and gives our wine a deep black-fruit character and rich texture.
Knollwood Vineyard
Oak Knoll District, Napa Valley (4%)
The merlot is lush and power packed with intense berry flavors and an abundance of bright fruit.
Oak – 22 Months in French Oak, 50% New
Alcohol - 14.2% -
"95 Points" - Wine Enthusiast, December 2010
A terrific Napa Cabernet, dry and smooth and tremendously layered
in flavors. Blackberries, blueberries, currants, crême de cassis, anise, dark
chocolate and cedar flood the palate and are just delicious. Best of all is the structure, so rich in firm tannins and acidity. Wonderful now, and should develop for at least a decade. —S.H. -
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