Corliss Cabernet Sauvignon 2008
Cabernet Sauvignon from Columbia Valley, Washington
An explosive nose of blackcurrant, wild fig, plum and anise with underlying notes of cocoa, roasted coffee bean and crème brûlée. The wine is silky and concentrated upon entry with dark berry fruits on top of licorice root, wet earth and underbrush. Thick, tarry tannins progressively build in intensity, drawing out the palate out to a long, lingering finish.
Wine Enthusiast - "This is the finest Cabernet yet from Corliss, a fully-realized wine with power and finesse. From opening scents of figs, berries and roasted coffee, on into a compact, potent midpalate that still seems quite young and fresh, this wine keeps adding layer upon layer as it breathes. Concentrated and perfectly balanced, it will age beautifully for another 15–20 years."
The Wine Advocate - "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."
International Wine Cellar - "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
Range: 94+ Points"
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There is a saying that, "one makes a thousand decisions from vine to bottle." At Corliss, we exercise the discipline to make the highest quality decisions at each stage. From sustainable, meticulous viticulture in our four Estate Vineyards, to individual berry sorting at harvest, to slow native yeast fermentations in micro-scale custom oak fermenters. We follow this with extended elevage of two and one half years in barrel, rigorous selection of the best lots for blending, and over two years of additional aging in bottle before the wines are finally labeled and available for enjoyment.
Our winemaking is the result of teamwork and patience. Michael Corliss has, from the beginning, been at the center. He is engrossed in every detail and has guided our winemaking philosophy. He is our barometer of consistency for developing the Corliss style. Surrounding Michael is a talented staff of winemaking professionals including our on-site winemaking team of Andrew Trio and Griffin Frey (who bring experience and perspective from Napa, Europe, and Australia) as well as Philippe Melka, one of the world's most highly regarded winemaking consultants. Together, we strive to achieve the highest actualization of Michael's vision that this collection of talent enables. View all Corliss Wines
About Columbia Valley
Columbia Valley is the largest of Washington State's wine growing regions, with almost 11 million acres. It encompasses a number of smaller regions, including Yakima Valley, Walla Walla Valley, Red Mountain and more. The vast area consists of a range of climates, allowing viticulturists to plant a diverse selection of grape varieties. Most wineries plant rows sparsely, which helps the vines survive the harsh winters.
Notable FactsMerlot is the most popular and most planted grape of the area, followed by Cabernet Sauvignon and Chardonnay. Syrah and Riesling are also popular and continue to grow in acreage.
About WashingtonRelated Links:Now the number two producer in the United States, Washington State has also grown in quality.
So how does a state known for rain and coffee produce high quality wines? They plant their grapes on the east side of the Cascade mountains, away from that ever-present rain cloud that sits along the coast. Perhaps wine grapes do well since the sandy loam soils east of the Cascade range give way to an almost desert-like land, saved from drought only by the helpful rivers that run through the area – and the good irrigation systems.
Thinking that the state would do best with typical northern growing grapes like Riesling and Gewurtztraminer, turns out the apple state is well-suited for reds, namely Merlot, Cabernet Sauvignon and, more recently, Syrah. Of course, whites have not been forgotten - Washington State Rieslings range from bone-dry to sweet, are well-structured and high quality, and Chardonnay dominates most of the other white plantings, making a range of wines. But the reds of the region, Merlot in particular, have made Washington State a quality force to be reckoned with.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.