The 2006 Cabernet shows dark plum and blackberry fruits on the nose with underlying aromas of dried leaf, mocha, menthol and graphite. Rich and dense in the mouth with flavors of blackberry, licorice and Christmas spices being supported by a firm minerality. Fine, ripe tannins lead way to a long, drawn out and lingering finish.
The 2006 Cabernet Sauvignon (100%) spent 33 months in 80% new French oak. It is a layered, plush, mouth-filling Cabernet that already displays complexity. Give it 3-4 years to fully blossom and drink it through 2026.
Good full, bright red. Deep aromas of plum, redcurrant, cinnamon and spice, complemented by a loamy earthy component. Sweet, suave and lush in the mouth, with an almost marzipan-like sweetness. But strong underlying structure gives the wine energy and lift. Finishes long, scented and bright, with noble tannins. Indian summer conditions in 2006 brought lower acid levels and a long harvest, noted proprietor Michael Corliss.
There is a saying that, "one makes a thousand decisions from vine to bottle." At Corliss, we exercise the discipline to make the highest quality decisions at each stage. From sustainable, meticulous viticulture in our four Estate Vineyards, to individual berry sorting at harvest, to slow native yeast fermentations in micro-scale custom oak fermenters. We follow this with extended elevage of two and one half years in barrel, rigorous selection of the best lots for... View More