Corner 103 owner and founder Lloyd Davis has been in the wine industry for a number of years. As the former head winemaker for Viansa winery, he won over 400 wine competitions — many for “best in class.” Now, as the proprietor of his own establishment, Lloyd seeks to share his years of experience in his casual corner tasting room; to “create an educational environment where his guest’s would feel comfortable learning all aspects of his wines in a friendly, non-intimidating way.” One of the best ways to do that is to craft “un-intimidating” wines. And when it comes to the bold California Cabernet grape, “intimidating” is just what a lot of folks think. But sourcing from the proper location and knowing how to work with the fruit, Lloyd and the Corner 103 winemaking team have done just that…
About the Wine: Corner 103 2012 Cabernet Sauvignon is made from 100% Cabernet Sauvignon grapes harvested from two separate mountainous vineyards in Sonoma Valley — one is a 50-year old vineyard located in Nuns Canyon at 1,800 feet in elevation; the other is situated on the north side of the Kenwood corridor in the Western Mayacamas mountains.
The wine was aged in French oak barrels (33% new) for 21 months.
14.6% ABV
Flavor Profile: The Corner 103 2012 Cabernet Sauvignon is a deep, impenetrable red violet. The center concentrates into and infinite amount of darkness, while the perimeter fades to a lighter, dusty rose-red — a softer hue that still does not let in any light.
This Cab is immediately aromatic, exuding scents of full barrel cellar. In the glass, aromas continue to overwhelm with a beautiful bouquet of dark purple fruits like plums, grapes, and currants. Take a deep breath in and find a strong line of acidity that entices and immediate swirl. The wine then releases a bit of a cologne-like perfume, and a deep, indulgent aroma of blackberry jam along with earthy notes of dry tree bark and plush green leaves.
On the palate the Corner 103 2012 Cabernet Sauvignon is dark in flavor, but almost light in body at first. The tannins kick in about 1/2 way through, increasing the body to a solid medium. As the tannins come forward, so does the acidity, preventing any heaviness in flavor, texture, or body. Once those tannins kick in, they stay at a steady constant, completely coating the tongue for a quite textural finish.
Dominant flavors are of dried black cherries, currants, dried leaves, and tree bark, with a lingering aftertaste of a bowl full of berries straight off the bush.
Food Pairing: The Corner 103 2012 Cabernet Sauvignon will love a leaner red meat — think veal or venison — topped with a blackberry-red wine reduction sauce. Keep the sides earthy with roasted red beetroots to bring out both the earthiness and jammy-ness in the wine. Avoid cruciferous or fibrous greens like spinach, arugula, or kale, as the textures will accentuate the dryness in the wine, scratching the tongue and irritating the palate. If pairing with a side salad, use butter leaf lettuce and/or fresh herbs.
More Info: I received the Corner 103 2012 Cabernet Sauvignon as a sample for review. (Cheers Sarah!) Retail: $55. For more information about Corner 103, schedule your visit, and to purchase wines directly, please visit the Corner 103 website.
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