2015 Corliss Cabernet Sauvignon

This has an array of summer berries with leafy and woody nuances adding further interest to the abundant fresh fruit, as well as nicely played toasty and spicy oak. The palate has a superb build and the tannins are so neatly groomed. Long, succulent dark-berry flavors abound. Drink or hold.

Lastly, the 2015 Cabernet Sauvignon (100% Cabernet Sauvignon aged 28 months in new and used French oak) is similarly ruby/purple-colored and yields loads of cassis, blackcurrants, charcoal, graphite, and cedar aromas and flavors. Like the Red Wine, it's structured, tannic, and concentrated, and needs to be hidden in the cellar.

(winemaker Andrew Trio added a bit of Cabernet Franc "for its cooling herbaceousness"; aged in 70% new oak for 28 months; the fruit was picked in a very compressed period between September 16 and 24, with the Petit Verdot actually coming in earlier than the Cabernet Sauvignon): Bright, dark ruby-red. Blackberry, licorice, wild herbs and bitter chocolate on the nose, with some complicating savory notes. Fine-grained, glossy and superconcentrated, boasting bulletproof flavors of dark berries, bitter chocolate, cocoa powder and sexy Taransaud spices complicated by a subtle savory quality. This very dark, brooding wine is still an infant but already delivers noteworthy sex appeal owing to its velvety claret-like texture. Finishes with big, sweet tongue- and tooth-dusting tannins and terrific mounting length. The pHs in 2015 were in the range of 3.85 to 3.9, according to winemaker Andrew Trio.