Cabernet Sauvignon 96+ pts Stephen Tanzer
“Bright red-ruby. Extremely primary, pure aromas and flavors of inky cassis, blueberry, licorice and minerals. Tight and high-pitched in the mouth, displaying outstanding depth, energy and minerality but extremely closed in the early going. This huge wine finishes with chewy, late-arriving, toothdusting tannins that will require cellaring, even after the wine is released in the fall of 2018. Corliss has increased its use of tight-grained Saint-Martin barrels in this wine, and it will need a while to absorb the oak. Distinctly cool, even a bit medicinal, for the 2013 vintage, this is likely to be very long-lived. Winemaker Andrew Trio told me he added a bit of Petit Verdot ‘for back-palate texture and finer-grained tannins.’ ” -Stephen Tanzer
Our Cabernet blocks were harvested from mid-September to late October, showing dark, concentrated fruit flavors, bright natural acidity and intense color. Berries were hand-sorted into large oak fermenters, helping to lift the aromatics of the wine and contributing supple richness to the palate. Gentle handling through fermentation and an extended period on skins enhanced fruit density and weight on the palate and promoted the extraction of soft and supple tannins into the wine. Once fermentation was complete, individual lots were drained by gravity and their skins lightly pressed into new and used French oak barriques.
Dark fruit aromas of dried fig, black cherry and crème de cassis are infused with notes of wet tobacco, Earl Grey, charred earth and incense. The wine is immediately powerful with flavors of black currant reduction, dark chocolate and orange peel, giving way to sundried black olive and minerals. Firm, densely packed tannins saturate the mouth, effortlessly drawing the palate to a rich, long-lasting finish.
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: 2013 Corliss Estate Cabernet Sauvignon - 96 pts
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