The Cabernet Sauvignon Michael Corliss grows in the very best slices of Red Mountain are now so very good, full and complete that there’s no need to add anything else. So in 2016, this is nearly 100% Cabernet Sauvignon (just a few drops of Petit Verdot and Cab Franc) aged around 30 months in 70/30% new and second use French oak. While it’s every bit as rich and deeply ripe as the Red Blend, the Cabernet Sauvignon is much more tightly wound today and will always be a bit more aristocratically austere.
Bright, full ruby-red. Inky, rather brooding scents of blackberry, blueberry, cassis, mocha, licorice and musky oak. Wonderfully silky, concentrated and seamless, filling the mouth without leaving any impression of weight. Fine-grained flavors of musky dark berries, mocha, violet and licorice deliver captivating sweetness without any heaviness or roasted qualities. A bit tighter-grained than the red blend, and the deepest of these new Corliss wines. Huge dusty, horizontal tannins spread slowly out to saturate the palate, with the finish delivering outstanding subtle, slow-building length. More purple in its fruit character than the blend and with more obvious verve and spin. This should be long-lived.
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