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Inventory updated: Tue, Oct 13, 2026 04:02 PM cst
Our vintages of Corliss wine currently include: 2004, 2005, 2006, 2007, 2008, 2010, 2012, 2014
Flickinger Fine Wines' inventory of Corliss wine is listed below. We have an excellent and vast assortment of fine wines to choose from. If you do not see what you are looking for, give us a call and we can suggest another Corliss vintage or even another producer that we are sure you will enjoy.
| Producer |
Vint. |
Wine |
Price |
Qty |
Order |
| | USA Red |
| Corliss |
2007 |
Cabernet Sauvignon (1.5 L)  |
$150 |
1 |
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| 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. |
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2014 |
Cabernet Sauvignon |
$100 |
3 |
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JD 96 (4/2018): Made from 100% Cabernet Sauvignon aged 28 months in French oak, the 2014 Cabernet Sauvignon Columbia Valley is slightly more expensive than the Red Wine blend but certainly delivers. It too is saturated purple in color and offers awesome notes of crème de cassis, graphite, wet stone, and chocolate. With perfectly integrated oak, a rich, full-bodied mouthfeel, and high yet ripe, tannin, it's a blockbuster Cabernet Sauvignon that's going to benefit from 3-4 years of bottle age and keep for two decades. (Drink between 2020-2040).
VM 92 (1/2024): Mocha, clove and sage form a dark and imposing bouquet as the 2014 Cabernet Sauvignon unfolds in the glass. Velvety yet cool-toned in feel, the 2014 shows a core of succulent ripe blackberries and sweet spice, while tobacco tones form toward the close. This finishes tannic and crunchy in feel, showing a hint of its alcohol as a bitter tinge slowly fades. (Drink between 2026-2036). Eric Guido.
WA 87 (6/2018): Deeper and darker in profile than the Red Wine, the 2014 Columbia Valley Cabernet Sauvignon reveals aromas of dark berries and berry liqueur, as well as a generous framing of new oak. On the palate, it's full-bodied, rich and overripe, with heady alcohol, low acidity and a drying, somewhat stewed finish. I wouldn't count on it improving in bottle. |
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2004 |
Red Wine |
$65 |
3 |
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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. |
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2005 |
Red Wine |
$65 |
2 |
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| 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. |
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2006 |
Red Wine |
$65 |
6 |
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| 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. |
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2007 |
Red Wine |
$75 |
6 |
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| 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. |
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2007 |
Red Wine (1.5 L) |
$150 |
1 |
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| |
| 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. |
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2008 |
Red Wine |
$55 |
6 |
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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. |
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2010 |
Red Wine |
$65 |
3 |
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| 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. |
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2010 |
Red Wine (1.5 L) |
$130 |
1 |
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| 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. |
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2007 |
Syrah |
$55 |
2 |
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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. |
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2008 |
Syrah |
$55 |
2 |
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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. |
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2012 |
Syrah |
$65 |
3 |
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WA 96 (6/2016): I also loved the 2012 Syrah, and this is clearly a top vintage for this estate. Blended with 3% Viognier and aged 26 months in 40% new puncheons and barrels, it offers an inky color as well as lots of blackberry, smoked, barbecued meats, licorice and pepper. Full-bodied, decadent and layered, yet with awesome purity, it’s certainly not for those craving mid-weight aromas and flavors, but I love it. Drink this beauty anytime over the coming decade.
VM 93 (11/2015): Deep ruby. Crystallized black raspberry, licorice, bitter chocolate, flowers and subtle earth tones on the nose, complicated by hints of oak char and charcoal. Conveys a lovely creamy texture to its sweet, powerful raspberry and darker fruit flavors. Can't quite match the two wines from Bordeaux varieties for aromatic perfume but boasts a silky, seamless texture and more Syrah personality than past vintages of this bottling. Finishes long and sweet, with fully ripe tannins and a suggestion of cocoa power. Perhaps the best vintage yet for this wine. (Drink between 2017-2026). Stephen Tanzer. |
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