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Corison Cabernet Sauvignon (1.5 Liter Magnum) 2014

Cabernet Sauvignon from Napa Valley, California
  • JS93
13.6% ABV
  • JS93
  • W&S92
  • WW92
  • D95
  • JS92
  • CG91
  • WE95
  • D94
  • WE91
  • WE93
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13.6% ABV

Winemaker Notes

Harmony and unity define this vintage. With a year in the bottle, the 2014 is beginning to blossom and shine. A warm spring, following one of the driest winters on record, got the ball rolling early with the set of small, concentrated berries. Moving into summer, the remainder of the season was moderate, giving Corison the long, cool season the winemaker hopes for. Leaning more toward the darker end of the Cabernet fruit spectrum this year, the wine exhibits plum, black raspberry and blackberry aromas and flavors while maintaining the red cherry core typical of Corison Napa Valley Cabernet. Hints of exotic garrigue include savory thyme, rosemary, violet and rose scents. Minerality adds verve, and top notes of smoke, baking spices, cedar and dark chocolate complete the kaleidoscopic complexity.

Critical Acclaim

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JS 93
James Suckling
Aromas of wet earth and spices with sweet tobacco and currants. Fresh herbs. Medium body and ultra-fine tannins. Lively and bright. Better in 2020 but already a joy to drink.
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Corison

Corison Wines

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Corison Wines, Napa Valley, California
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With tenacity and determination, Cathy Corison has forged a life of wine that has spanned more than three decades, transcended formidable challenges and surpassed her wildest dreams.
Cathy discovered her passion for wine while pursuing a bachelor's degree in Biology at Pomona College in Claremont, California. Inspired by the notion that wine is "alive at every level," she went on to receive a Master's in Enology from U.C. Davis in the mid 1970's.
Many years of winemaking for others, including Chappellet Vineyard, Staglin Family Vineyard, York Creek Vineyards and Long Meadow Ranch, honed her skills and left her eager to express her own winemaking voice. In 1987 she made the first vintage of Corison Cabernet. "There was a wine inside me that needed to be made", she says. The harvest of 2016 marks Cathy's 30th vintage of Corison Cabernet!

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

MBWCCS14C_2014 Item# 348470