The 2007 Corra Cabernet was crafted from vineyards on Pritchard Hill, in Rutherford, and in Oakville. The fruit, 100% Cabernet Sauvignon, was harvested between September 4 and October 1, 2007. The fruit was entirely hand-harvested, then double-sorted prior to fermentation. The fermentations were extended to about 28 days total maceration, then gently pressed and put to barrels for about 22 months in small French barrels (90% new.) The wine was bottled in July 2009 without fining or filtration. A total of 375 cases were produced.

Tasting notes:

The 2007 Corra Cabernet Sauvignon displays provocative aromas of spiced raspberry and ripe blackberry, sweet tea, vanilla, cinnamon and sage notes, intermixed with a touch of cocoa/mocha adding depth to the gloriously sweet fruit. On the palate, this multi-dimensional wine offers a full, luscious entry with impressive concentration, displaying all the ripe blackberry and cherry intensity that is characteristic of the 2007 vintage. The mid-palate is full, rich, and opulent, supported by a harmonious tannin profile that is structural as well as silky. The juicy fruit flavors are pure and vibrant, with dark cherry notes that linger on the seductive finish.

$125 - 750ml                                                      

The 2006 Corra combines Cabernet Sauvignon grapes grown in three distinct growing regions of Napa Valley; Rutherford and Oakville, on the west side of the valley, and across the valley to the East from Pritchard Hill. Although the wine is 100% Cabernet Sauvignon, each vineyard expresses its own personality, and contributes to a cohesive, integrated, and complex blend.  Following an abundant 2005 harvest, the vineyards in 2006 produced fewer grape clusters with smaller berries.  This naturally smaller-than-normal crop ripened with textbook uniformity during the warm summer months, and the vineyards for this wine were harvested between October 14 and October 25, 2006. 

Once in the winery, the clusters were sorted and de-stemmed, then the individual berries were sorted to perfection.  The wine was gravity-fed into stainless tanks, cold-soaked for about five days, and fermented on skins for a total of approximately 30 days.  After pressing, the wine was transferred to 100% new French oak barrels for about 21 months prior to bottling in July 2008.  A total of 230 cases were produced.

Tasting notes:

The 2006 vintage of Corra Cabernet offers aromas of gorgeous currant, black cherry, blackberry, chocolate and sweet toasty oak that burst out of the glass.  This wine shows amazing purity of fruit, focus, balance and depth on the palate, with tiers of deeply concentrated fruit, anise, and licorice. Lush and full-bodied, this wine combines power, grace and finesse, offering a dense core of mocha-laced blackberry, wild berry and spice layered on top of silky, supple tannins.  The seductive finish lingers, repeating the core flavor themes.  This wine will leave you satisfied, yet wanting more.

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Small portions of two blocks from Beckstoffer IV are the source of grapes for the inaugural vintage of Corra Cabernet Sauvignon. The vineyard borders Sulphur Creek in St. Helena. The soil is a gravelly loam with river rock. It contributes to the development of small berries. Two clones of Cabernet Sauvignon, 6 and 7, were selected. Fruit was harvested into small bins. Clusters and grape berries were sorted and crushed into a small stainless steel tank for primary fermentation. Malolactic fermentation took place in French oak barrels.

Tasting notes:

Aromas of black cherry, licorice, hazelnut, and black pepper define the 2004 Corra Cabernet Sauvignon. The entry is rich and creamy with flavors of chocolate, black cherry, and cassis. The fine-grained texture melts into the edge of the wine, giving it an infinite sensation.

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Produced entirely from Cabernet Sauvignon grown on the steep rocky slopes of Pritchard Hill, east of Rutherford in Napa Valley, the 2005 Corra Cabernet was created with attention to detail from start to finish. Gently hand harvested during the cool morning hours of October 2, 2005, the fruit was sorted, gently destemmed, then sorted again before being transferred by gravity into a stainless fermenting tank. The fruit was allowed to macerate under cool conditions for three days before fermentation began, and soaked again for approximately two weeks after the conclusion of fermentation. The clear wine was drawn from the skins and gently flowed by gravity into 100% new French oak barrels for nearly two years. In August 2007 the wine was bottled without fining or filtration, then aged in the bottle under cool conditions for an additional nine months prior to release. A total of 241 cases were produced.

Tasting notes:

Aromas of cassis, dark cherry, chocolate, espresso and orange peel lift from the glass. Underneath these attributes are hints of forest floor, hazelnut, and vanilla. The entry is smooth, rich and creamy with flavors of black pepper, sweet raspberry, cassis, and baking spices. The wine is well-balanced with good intensity and concentration veiled by a silky texture. Flavors of dark chocolate and orange peel linger.

$125 - 750ml                                                      Sold Out