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2010 Cabernet Sauvignon Cor Leonis

2010 Cabernet Sauvignon Cor Leonis

This remarkable Cabernet in its especially limited production quantities, receives our Cor Leonis designation, to mark its position as the very “best of our best” wines that we produce.
Transfixed by the brightest star in the constellation Leo, the Romans dubbed it Cor Leonis, the “Heart of the Lion.”

Due to the limited availability of this item, the maximum order quantity is 12.

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About This Wine:

Wine Profile:
Vintage: 2010
Wine Type: Red Wine
Varietal: Cabernet Sauvignon
Appellation: Napa Valley
Harvest Date: Sept 30 - Nov 5, 2010
Aging: 90% new French oak; Taransaud, Ermitage, St. Martin
Tasting Notes:

Bearing an extraordinary combination of fruit from a trifecta of Napa Valley’s most celebrated districts, our 2010 Cor Leonis Cabernet is the hallmark of our winemaking philosophy. The wine’s nose entices with aromas of blackberry and spice. In the mouth, these give way to layers of rich, ripe black fruits enhanced with clove and mineral notes. Twenty six months of aging in 90% new French oak provides elegant framing for this wine's concentration and in tensity. With its seamless integration of sweet tannins, the wine is voluptuous on the palate, and delivers a sustained finish accented by cinnamon and dark chocolate. This richly expressive wine draws its prized fruit from Beckstoffer’s heralded To Kalon Vineyard, Pritchard Hill, and Caldwell Vineyard’s legendary Block-15 – whose vines have flourished in the rocky, volcanic soils of the heralded Coombsville District for over 30 years. The clone of Cabernet grown on this vineyard is prized for its complexity and depth, and the company of wines sourced from this vineyard is noteworthy.

Vineyard Notes:

Caldwell/Coombsville District, To Kalon, Pritchard Hill

Production Notes:

341 Cases

Winemaker Notes:

Philippe Melka, Bordeaux-bred (Chateau Haut Brion, Petrus) and– recently heralded by Robert Parker as one of the top nine winemakers in the world. “Where possible, I will minimize winemaking techniques in the cellar so I can create a wine that tells the story of the vineyard. In the end, it must be about the fruit.”






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