(aged in 80% new oak for 33 months): Redcurrant, raspberry, cedar, flowers and burnished oak scents on the nose. Sweet, intense and rich, with cassis and spicy oak flavors saturating the mouth. Finishes very long, with broad, dusty tannins and outstanding spicy persistence. In a more California-like style than the 2008, which displays stronger minerality and a subtle oak component. (Please refer to Issue 153 for notes on the Corliss Estates 2006s, which are the winery's current releases.)
Author: Stephen Tanzer
Issue: November/December 2011
Wine Spectator | Rating: 88
Plush in texture, with a nice transparency to the blueberry and cherry fruit, finishing with a hint of dill. Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec.
Drink Dates: 2012-2016
Author: Harvey Steiman
Wine Advocate | Rating: 91
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.