2013 Corliss Estates Syrah

Year: 2013
Appellation: Columbia Valley
Country: USA-Washington
Wine Advocate: 94-96
Vinous Media: 94+
Red Wine
Alcohol by Volume: 14.9%
Price :
$69.95

NOW HERE IS A RARE BIRD!! I WAS TOLD MY SUPPLIER GOT FIVE CASES, WE GOT ONE!!

"The 2013 Columbia Valley Syrah looks to be gorgeous! Blackberries, licorice, hints of asphalt and roasted meats all give way to a full-bodied, concentrated and layered beauty. With sensational polish, fine tannin and no hard edges, it shows the house style and doesn't pull its punches, yet it's already almost impossible to resist. Drink it over the coming decade.

This Walla Walla-based estate makes a rich, pedal-to-the-metal style of wine that’s always impeccably balanced and loaded with pure fruit. You can safely buy across the board from these guys." (WA)

"(includes a substantial percentage of late-ripening Stillwater vineyard fruit from fractured-basalt soil on the Royal Slope; vinified with a small percentage of whole clusters): Bright ruby-red. Perfumed scents of blackberry, licorice, garrigue and crushed-rock minerality, plus a peachy suggestion that's probably from the wine's small Viognier component. At once compellingly silky and extremely primary, offering superb delineation and inner-mouth tension to its juicy dark fruit and licorice flavors accented by black pepper. The growing utilization of concrete fermenters has no doubt contributed to the wine's freshness and focus. Finishes with substantial tannins, slowly mounting length and outstanding juicy grip. This very impressive young Syrah may well age like the estate's Cabernet." (VM)

Winery Notes:
Winemaking Notes:
The 2013 vintage produced powerful and expressive wines with excellent color, depth and concentration of dark fruit flavors. The 2013 Corliss Syrah is a blend of fruit from Stillwater Vineyard on the Royal Slope and our Canyons Estate Vineyard on Red Mountain. Syrah blocks were hand-harvested along with a small amount of Viognier to be used for co-fermentation. After carefully sorting into small concrete and oak fermenters, the must underwent a three-day cold soak to bleed intense color and supple tannins from the skins. Twice-daily pumping over of the cap during fermentation was followed by gentle basket pressing into new and used French oak puncheons. The final blend was assembled and after a total of 26 months in barrel, was put to bottle and allowed to mature for a further two years prior to release.

Tasting Notes:
Ink-black in color with a deep magenta hue. Seductive aromas of bitter dark chocolate, roasted coffee, black fig and plum meld with sweet, spiced notes of violet, Thai basil, clove and star anise. The wine is powerful and seamless in texture, as black fruits slowly give way to rich, savory flavors of licorice root, cured meat, smoked hickory and tar. Fine, dusty tannins provide tremendous viscosity and depth, while a crushed rock minerality draws out the palate to a long, luxurious finish.