Corison Kronos Vyd 2006
"Bright medium red-ruby. Richer on the nose than the Napa Valley example, offering raspberry, chocolate, mocha and leather aromas, with good lift from floral and mineral elements. Fuller and sweeter in the middle but at the same time more perfumed, with redder fruit flavors complemented by game and leather. Almost viscous for a Corison wine but not at all alcoholic. Finishes quite long, with a serious dusting of tannins and very good lift. This will take longer to come around than the basic Napa bottling, which Corison refers to as "the Corison cabernet."..91" Stephen Tanzer, VM 5/09 "You need to give this 100% Cabernet Sauvignon time in the cellar. It’s nowhere near ready, even if you’re used to tannins in your reds. It’s hard as nails in astringency. This 2006 vintage doesn’t have quite the concentration of the ‘05, but there are some lovely black cherry and black currant flavors, and they should begin to blossom in 4 or 5 years...90" WE
Corison Winery is a family owned winery that specializes in Napa Valley Cabernet Sauvignon. Cathy Corison produces wines that walk the line between power and elegance, grace the table and enjoy a long, distinguished life.
definitely not as impressive as the Corison Kronos. This is more like a Pinot. The wife says it's tangy and too young and it tries to hard to be great, but it's just good. I think it may age well but there just isn't enough backbone for long term cellaring.
External Reviews for Corison Kronos Vyd
Bright ruby-red. Boysenberry, dark chocolate and violet aromas, with hints of leather and game. Juicy and moderately dense, with sweet dark berry flavors joined by a leathery nuance. In an elegant, restrained style. Finishes with firm, dusty tannins and good persistence. Cathy Corison's wines are typically just under 14% alcohol, with pHs in the moderate 3.55 to 3.6 range. "That's why they age so well," she noted. "It's a failure in the vineyard if I have to wait until the sugars get too high for the flavors to get ripe. The longevity of my wines is due to acidity. Young cabernets with pruney flavors have no place to go." Corison also noted that lower pHs make SO2 additions more effective and help to control brettanomyces. A bit of a letdown after the great 2005, but still a pretty good wine, elegant and sophisticated in the Napa style. The tannins are soft and melted, and the flavors offer immediate rewards of blackberries, cherries, currants, cassis, anise and smoky oak. Will develop bottle nuances over the next eight years. - S.H. This was a difficult wine to fully analyze. It exhibits plenty of good things, such as a dark ruby/purple color and black fruit, graphite, earth, and wood spice characteristics. A wine of elegance, restraint, and flawless winemaking, it remained somewhat muted and monolithic no matter how much aeration and coaxing I gave it. Perhaps the tannins of the 2006 vintage are keeping it in a more closed down state at present. It has 15 or more years of aging potential.