2007 Corliss Estates Proprietary Blend

Out of stock

  • Proprietary Blend
  • 750ML
  • ST 93
  • WE 92
  • WA 91

Reviews for 2007 Corliss Estates Proprietary Blend

ST 93
Stephen Tanzer - Antonio Galloni's Vinous, November 2011
Redcurrant, raspberry, cedar, flowers and burnished oak scents on the nose. Sweet, intense and rich, with cassis and spicy oak flavors saturating the mouth. Finishes very long, with broad, dusty tannins and outstanding... Redcurrant, raspberry, cedar, flowers and burnished oak scents on the nose. Sweet, intense and rich, with cassis and spicy oak flavors saturating the mouth. Finishes very long, with broad, dusty tannins and outstanding spicy persistence. In a more California-like style than the 2008, which displays stronger minerality and a subtle oak component.
WE 92
Wine Enthusiast - Wine Enthusiast, December 2012
Smooth and textured, this is a supple, lightly earthy and aromatic Bordeaux-style blend. The principal components are Cabernet Sauvignon, Cabernet Franc and Merlot, with smaller amounts of Malbec and Petit Verdot. One... Smooth and textured, this is a supple, lightly earthy and aromatic Bordeaux-style blend. The principal components are Cabernet Sauvignon, Cabernet Franc and Merlot, with smaller amounts of Malbec and Petit Verdot. One gets the feeling that the winery was still finding its way during production; this was made by a winemaker no longer at Corliss. Berry, plum, fig, dried herb and cedar are all in the mix—it’s more genteel than generous.
WA 91
Robert Parker's Wine Advocate - Robert Parker's Wine Advocate, December 2012
The Corliss 2007 Red Wine that bears no other name originates in Bordelais grapes largely from their Red Mountain vineyards, and spent 33 months in 75% new barriques, though winemaker Andrew Trio indicates that subsequent... The Corliss 2007 Red Wine that bears no other name originates in Bordelais grapes largely from their Red Mountain vineyards, and spent 33 months in 75% new barriques, though winemaker Andrew Trio indicates that subsequent vintages have been or will be bottled slightly sooner, to reflect the team’s consensus that “we find we achieve what we need to after two and a half years.” Fresh dark cherry fruit is laced with rose hip and salted caramel on a silken palate with confectionary allusions to pistachio brittle, marzipan, and red licorice gaining prominence in a long finish. For those who like their Cabernet and Company very much on the sweet and polished side, this should prove a winner over at least the next half dozen years. And perhaps some counterpoint and intrigue will emerge over that period. - David Schildknecht