Corliss Wine at Flickinger Wines

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USA Red

Corliss

2007

Columbia Valley Syrah

$55

JD 94 (6/2012): Coming all from the Stillwater Vineyard that’s located on the Royal Slope in the Columbia Valley, the 2007 Corliss Estates Syrah is a ripe, layered wine that was aged in 65% new French oak for a total of 30 months. It offers up aromas of vanilla-laced black fruits, baking spices, roasted meats, truffle, flowers, and creamy licorice that flow to a decidedly rich, borderline decadent Syrah that has a stacked mid-palate, layers of fruit and texture, and a beautifully fresh, clean finish. It’s certainly big and rich, but it’s oh so well done and stays remarkable light on the palate for a wine of this size. It’s superb now, and I see no reason to hold off; it should drink well through 2020.

VM 93 (11/2010): Bright, full ruby-red. Blackberry, black cherry, pepper and licorice on the nose, with a distinctly wild quality and a hint of white fruits; more Old World in style than the 2006 version, which included 17% grenache. Juicy, penetrating and precise, with lovely floral lift to the dark berry and pepper flavors. This boasts terrific cut and life, as well as a serious tannic spine for aging. Finishes long and perfumed. (This was clearly more varietally expressive-and darker in character-than the 2006, which I retasted alongside it. The almost creamy 2006 is in a more elegant, claret-like style.) Stephen Tanzer.

WA 90 (12/2012): Sourced from Stillwater Creek (for a bit more about which see the introduction to this report) and seven year old vines, the Corliss 2007 Syrah incorporated a couple of rows’ worth of co-fermented Viognier and spent 30 months in nearly two-thirds new barriques. Creme de cassis, blueberry preserves and maple syrup capture closely the combination of confectionary fruit ripeness and caramelization of resin on exhibit in this sweetly scented and plush rendition of its cepage. A hint of candied violet emerges as this takes on air. Fortunately, primary fruit juiciness as well at least a hint of salinity (if no particularly saliva-inducing savor) offer welcome counterpoint, while tar and smoke add notes of typicity to a soothingly and sweetly lingering finish. Like the other wines in its collection, this is definitely for those with a saccharine tooth. What will become of it when it sheds its baby fat and how long that will take I am for now at least in no position to assess.

2008

Columbia Valley Syrah

$55

VM 92+ (11/2011): Deep red-ruby. Very primary aromas of dark berries, cherry, licorice, violet, white pepper, jasmine and musky minerality. Lush and seamless on entry, then juicy, spicy and intense in the middle, in fact even a bit imploded today. This densely packed, very young syrah, bottled in June, really saturates the palate with flavor on the pure, long finish. Stephen Tanzer.

WA 89 (12/2012): Aged in majority new 500 liter casks and otherwise reflecting the same source and approach noted in my review of its 2007 counterpart, the Corliss 2008 Syrah leads with penetrating, pleasant high-tones of mint, sage, rosemary, lavender, violet, blueberry distillate and creme de cassis. On a dense and fine-grained but manifestly tannic palate, there is a bit of bifurcation between tart and bitter skin and pit of berries on the one hand and macaroon-like manifestation of caramel on the other. As this took on air, more of the herbal components signaled in the nose, as well as a hint of tar, joined the sweet confitured berry and caramelized notes, but a slightly drying spot remained in an otherwise overtly sweet finish. I don’t feel competent to speculate on this wine’s bottle evolution except to say that I certainly don’t expect it to fatigue within the next half dozen years.

2004

Estate Cabernet Sauvignon

$55

VM 93+ (11/2008): Deep ruby-red. Classic cabernet-dominated aromas of currant, minerals, herbs and pepper. Then gripping and precise in the mouth, with terrific cut and perfume to its berry and mineral flavors. Finishes with firm but fine tannins and superb lingering perfume. A very solidly structured cabernet that should gain in complexity and texture for a decade or two. Stephen Tanzer.

WA 90 (10/2009): The 2004 Cabernet Sauvignon is composed of 75% Cabernet with the balance made up of four other Bordeaux grapes. It, too, was aged for 28-32 months in 60% new French oak. It displays an alluring bouquet of pain grille, pencil lead, spice box, violets, and black currant. In the mouth, it is a bit more structured than the Red Wine cuvee while also revealing a Bordeaux-like personality. Give it 4-6 years of additional bottle age and drink it from 2013 to 2021.

2007

Estate Cabernet Sauvignon

$75

VM 94-97 (11/2010): Full red-ruby. Plum, tobacco and loam on the shy nose. Wonderfully rich and suave in the mouth, with ineffable floral lift to the deep, sweet flavors of cherry, plum and minerals. Outstanding cabernet in the making-by any standard. Most impressive today on the explosively long back end, where the wine's huge structure is currently hidden by sheer material. Incidentally, this is the first vintage to include some estate fruit (from Red Mountain). It will be a treat to taste this wine alongside a half dozen of Washington's other cabernet superstars a decade hence. Stephen Tanzer.

2007

Estate Cabernet Sauvignon (1.5 L)

$150

2008

Estate Cabernet Sauvignon

$75

WA 95 (6/2013): More perfumed and lively aromatically, yet more firm and backwards on the palate, the 2008 Cabernet Sauvignon is a knockout 100% Cabernet Sauvignon that spent 30 months in 70% new French oak. Classically styled, with black currants, toasty oak, violets, licorice and background meatiness, it is a full-bodied, structured and age-worthy 2008 that will evolve gracefully for 15+ years. It improves over the evening but should ideally be given another handful of years in the cellar. Drink now-2028+.

VM 94+ (11/2011): Bright red-ruby. Aromas of blueberry, cocoa powder and licorice; one can smell the sexy Taransaud barrels here. Silky on entry, then sweet and superconcentrated in the middle, spreading out to saturate the entire palate with dark berry and coffee flavors. A wine of extraordinary energy and clarity. Most impressive today on the echoing, juicy finish, where the ripe tannins are already in perfect harmony with the wine's fruit. As with the Corliss Red Wine, I would not be at all surprised if this wine merited an even higher score by the time it's released in the fall of 2013. Stephen Tanzer.

2010

Estate Cabernet Sauvignon

$85

VM 95 (1/2024): The 2010 Cabernet Sauvignon captivates with an initial burst of black raspberry and clove, then closes in on itself, coming across as youthfully brooding. This is racy and sleek, traversing sweet and sour with its tart wild berry fruits and spices. It's the acidity that really shines here, enlivening the palate while forcing the mouth to water. The 2010 tapers off with notes of hard red candies, licorice and rose. What a darling. (Drink between 2023-2029). Eric Guido.

2010

Estate Cabernet Sauvignon (1.5 L)

$170

2013

Estate Cabernet Sauvignon

$85

VM 92 (1/2024): The 2013 Cabernet Sauvignon is moody in the glass, slowly evolving with nuances of blackberry, mocha, sage and mint. This is cool-toned and sleek, with silky textures and medium-bodied weight, taking on a cocoa bitterness toward the close—like biting into an extra-dark chocolate bar. The 2013 finishes with a mentholated freshness and gritty tannins, coming across as both structured and remarkably fresh for a warm-vintage wine. (Drink between 2024-2032). Eric Guido.

2004

Estate Proprietary Blend

$65

VM 91+ (11/2008): Good deep ruby-red. Fruit-driven aromas of cassis and blueberry. Sweet and lush but much less approachable today than the 2003 version, with its dark berry fruit in the background. Finishes with substantial, slightly tough tannins that will call for a good five or six years of cellaring. But then this wine won't be released until the fall of 2009. Stephen Tanzer.

WA 90 (10/2009): The 2004 Red Wine is made up of equal parts Cabernet Franc, Cabernet Sauvignon, and Merlot aged in 60% new oak for 28-32 months. It offers up an enticing nose of spice box, tobacco, cassis, and black cherry. Made in an elegant style with soft tannins, this flavorful, Bordeaux-like effort will evolve for 2-3 years and drink well from 2011 to 2019.

2005

Estate Proprietary Blend

$65

WA 93 (8/2010): The 2005 Corliss Red is a blend of 66% Cabernet Sauvignon, 10% Merlot, 9% Malbec, 8% Cabernet Franc, and 7% Petit Verdot aged in 73% new French oak for 33 months. The fruit was sourced from some of the finest sites of the Columbia Valley. Purple in color with an inviting perfume of pain grille, pencil lead, violets, spice box, black cherry, and blackberry, on the palate it is full-bodied with outstanding volume and concentration. Savory black fruits and spice emerge from this smooth-textured offering leading to a lengthy, pure finish. It has the structure to evolve for at least 3-4 years and will deliver a drinking window extending from 2014 to 2025.

2006

Estate Proprietary Blend

$65

WA 94 (8/2011): The 2006 Red is a blend of Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec, and Petit Verdot aged in 73% new oak for 33 months. This loaded effort delivers a sexy concoction of toasty oak, exotic spices, and assorted black fruits that titillates the nose. Deftly combining power and elegance, it should see its 20th birthday in peak form.

2007

Estate Proprietary Blend

$75

WA 91 (12/2012): The Corliss 2007 Red Wine that bears no other name originates in Bordelais grapes largely from their Red Mountain vineyards, and spent 33 months in 75% new barriques, though winemaker Andrew Trio indicates that subsequent vintages have been or will be bottled slightly sooner, to reflect the team’s consensus that “we find we achieve what we need to after two and a half years.” Fresh dark cherry fruit is laced with rose hip and salted caramel on a silken palate with confectionary allusions to pistachio brittle, marzipan, and red licorice gaining prominence in a long finish. For those who like their Cabernet and Company very much on the sweet and polished side, this should prove a winner over at least the next half dozen years. And perhaps some counterpoint and intrigue will emerge over that period.

2007

Estate Proprietary Blend (1.5 L)

$150

2008

Estate Proprietary Blend

$55

WA 94+ (6/2013): Just about as good, the Bordeaux blend 2008 Corliss (formerly reviewed as Red Wine) is comprised of 34% Merlot, 25% Cabernet Franc, 23% Cabernet Sauvignon, 13% Petit Verdot and 5% Malbec that spent 30 months in 65% new French oak. Almost a meal on its own, it has full, rich aromas and flavors of currants, smoked herbs, milk chocolate and potpourri to go with a full-bodied, beautifully textured and balanced palate. Youthfully structured and tannic, it needs another 1-2 years of bottle age and will keep for 10-15 years.

VM 93+ (11/2011): Good red-ruby. Sexy aromas of plum, pie cherry, Asian spices, minerals and cocoa powder, with a floral quality from the cabernet franc component. At once suave and penetrating, with terrific energy and definition to the flavors of sweet cherry, minerals and spices. This classy, vibrant wine finishes with sweet, broad tannins and terrific lift and length. It will no doubt be even more complex and harmonious by the time it's released in late 2013. Stephen Tanzer.

2010

Estate Proprietary Blend

$65

VM 93 (11/2013): Good red-ruby. Redcurrant, licorice and graphite on the nose, lifted by floral and minty nuances. At once broad and delineated in the mouth, with lovely perfume and energy to the flavors of redcurrant, cocoa powder, tobacco leaf and sexy oak. Very fresh, pliant blend with a savory, slow-building aftertaste featuring suave tannins. Stephen Tanzer.

2010

Estate Proprietary Blend (1.5 L)

$130