Corliss Cabernet Sauvignon 2011 Front Label
Corliss Cabernet Sauvignon 2011 Front LabelCorliss Cabernet Sauvignon 2011  Front Bottle Shot

Corliss Cabernet Sauvignon 2011

  • RP91
750ML / 0% ABV
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Winemaker Notes

Seductive, dark fruit aromas of dried fig, black cherry and cassis are infused with notes of sage, menthol and smoldering incense. The wine is immediately full on entry, with flavors of sweet, sappy black fruits, espresso and crème brulee that gradually give way to more complex, earth-driven characters of sun-dried black olive, licorice root and gravel. Firm, densely-packed tannins saturate the mouth, effortlessly drawing the palate out to a rich, long-lasting finish.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
I was sorely disappointed in the 2011 Columbia Valley Cabernet Sauvignon, and what I thought would be one of the top wines of the vintage from barrel last year now shows a heavy handed, chunky oak profile, with overt wood, scorched earth, licorice and smoked black fruits on the nose. Medium to full-bodied, it still has good mid-palate concentration, as well as good purity to its fruit, but it’s currently overwhelmed by new oak, and I’m not convinced the fruit will win this battle. I’m hoping I caught these 2011s on an off day (nevertheless, I still rated them all outstanding, just a fair click below their barrel scores), but give them a year or two in the cellar, at which point it will be much more obvious if they’re integrating the oak and will improve, or if they’ll need consumed sooner rather than later.
Rating: 91+
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Corliss

Corliss

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Corliss, Washington
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.

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A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!

Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.

VAD166922_2011 Item# 166922

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