2014 Corliss Estates Red
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Tasting notes
The 2014 Red Wine remains youthfully restrained, showing a dark blend of mint and black currant, with hints of pine that add lift toward the close. For how dark and brooding this in on the nose, it lights up the palate with vividly ripe wild berry fruits motivated by zesty acidity. The 2014 finishes potent but a bit shorter than expected, while salted licorice and mocha tones fade. The 2014 was the last vintage in which Corliss used Merlot in their Red Wine blend.
Critic scores
Stephen Tanzer, Vinous
Jeb Dunnuck
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The 2014 Columbia Valley Red Wine reveals aromas of plum preserve, black cherries and milk chocolate, followed by a super ripe, porty palate with low acidity, baked fruit flavors and an alcoholic kick that belies its labelled 14.9%, concluding with a chewy, oak-inflected finish.
The 2014 Red Wine checks in as a blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot that spent 28 months in new and used French oak. Sporting the normal inky color (these Corliss releases are always inky colored) and classic notes of blackcurrants, chocolate, mulled spices, and espresso, it hits the palate with a full-bodied, elegant, beautifully balanced style. Layered, pure, with nicely integrated acidity and ripe yet present tannin, it's very much in the style of this estate and will keep for 15+ years.
(14.8% alcohol; aged in 65% new oak for 28 months): Bright, full medium ruby. Aromas of currant, spices, herbs, licorice and scorched earth are lifted by hints of violet and rose petal that may be from the Cabernet Franc. Very concentrated, tactile wine with a pleasing balance of fruit sweetness and tannins. A dominant redcurrant flavor is complicated by a meaty nuance and a suggestion of brown sugar, with energizing Cabernet-typical herb and licorice notes emerging as the wine opens in the glass. Very suave, broad, big wine with a serious tannic spine to support extended aging.