2011 Corliss Estates Red

Year: 2011
Appellation: Columbia Valley
Country: USA - Washington
Wine Advocate: 92
Vinous Media: 94+
Red Wine
Alcohol by Volume: 14.9%
Price :


Cabernet Franc, Merlot, Cabernet Sauvignon, Petit Verdot, Malbec

"The 2011 Columbia Valley Red Wine, like the Cabernet Sauvignon, has a serious kick of oak, but manages to hold it together and has just enough fruit to balance things out. Giving up lots of black raspberry, toasted bread, licorice, sweet oak and crushed flower, it’s full-bodied, nicely concentrated on the palate and beautifully textured. Made from mostly Merlot and Cabernet Franc, aged 28 months in new and used French oak, give it a year or two in bottle and drink it through 2026.

While I loved the 2010s from Corliss, I was disappointed with the 2011s, especially after loving them from barrel last year. The 2011 vintage yielded less concentrated, more mid-weight wines and I think the extended and lavish oak regime here didn’t mesh well. Nevertheless, they still have good fruit, but are certainly not for those that have any aversion to oak." (WA)

"(35% Cabernet Sauvignon, 33% Merlot and 32% Cabernet Franc; aged for 28 months in 65% new French oak, down from 33 months in earlier vintages): Aromas of cassis, blueberry and licorice are lifted by exotic spices. Outstanding energy leavens the sexy sweetness of this sappy, firmly structured midweight, with intense dark fruit flavors lifted by a violet element. Taut and backward like a topnotch young claret, showing a youthfully tight grain. Finishes long and energetic, with firm but sweet tannins and strong graphite minerality. Clearly the finest vintage to date for this bottling, which will not be released until the fall of 2016 and should evolve positively through the 2020s." (VM)

Winery Notes:
Winemaking Notes:
Cooler conditions throughout the 2011 growing season helped create intensely aromatic wines, with deep color and a purity of bright fruit flavors. We began harvesting our Bordeaux varietals on October 11, roughly three weeks later than usual. The fruit was hand-harvested and meticulously sorted into oak and concrete fermenters. Gentle pumping over the cap during the fermentation helped build structure and concentration into the wine. Following an extended time on skins, free-run wine was gravity-drained andthe skins lightly pressed into new and once used French oak barriques. The most outstanding components were selected to produce a three-varietal flagship blend that is powerful, balanced and complete, epitomizing the Corliss style.

Varietal Composition:
Cabernet Sauvignon, Merlot, Cabernet Franc