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Corliss Red 2006

Bordeaux Red Blends from Columbia Valley, Washington
  • RP94
  • WE94
  • ST92
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Winemaker Notes

The 2006 displays a complex nose bright cherry and redcurrant fruits, with deeper layers of sage, bay leaf and fragrant spice. An instant explosion of thick, fleshy tannins provide excellent weight and density to the mid-palate and carry on to a lush and lingering finish.

Critical Acclaim

RP 94
The Wine Advocate

The 2006 Red is a blend of Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec, and Petit Verdot aged in 73% new oak for 33 months. This loaded effort delivers a sexy concoction of toasty oak, exotic spices, and assorted black fruits that titillates the nose. Deftly combining power and elegance, it should see its 20th birthday in peak form.

WE 94
Wine Enthusiast

A substantial Bordeaux blend that trips into the palate on cat’s feet—a delicate touch that gradually gains mass and dimension. It’s compact and balanced, with a core of red fruit, a floral top note, and complex layers of mineral and metal. Give it time to open up, and see how the spicy fruit seamlessly mingles with satiny tannins; it scales up and out without being blocky or tiring.
Cellar Selection

ST 92
International Wine Cellar

Full, bright red. Rich, warm aromas of plum, cherry, redcurrant, tobacco, cocoa powder and minerals. Plump, broad, rich and aromatic in the mouth; really spreads out to coat the palate. At once pliant and focused, with impressive fruit intensity. Finishes broad and very long, with a fine dusting of tannins.

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Corliss

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Corliss, , Washington
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

Syrah/Shiraz

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Marked by unmistakable aromatics, a savory palate, and an elegant texture...

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Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

In the Glass

At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

Perfect Pairings

Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

Sommelier Secret

Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.