The 2005 Corliss Red is a blend of 66% Cabernet Sauvignon, 10% Merlot, 9% Malbec, 8% Cabernet Franc, and 7% Petit Verdot aged in 73% new French oak for 33 months. The fruit was sourced from some of the finest sites of the Columbia Valley. Purple in color with an inviting perfume of pain grille, pencil lead, violets, spice box, black cherry, and blackberry, on the palate it is full-bodied with outstanding volume and concentration. Savory black fruits and spice emerge from this smooth-textured offering leading to a lengthy, pure finish. It has the structure to evolve for at least 3-4 years and will deliver a drinking window extending from 2014 to 2025. Corliss Estates’ first vintage was 2003. These 2005s are the current releases because of the winery’s policy of giving the wines extra time in bottle and barrel. Corliss operates out of a splendid renovation in the center of the city of Walla Walla, just another example of how the wine industry has revitalized a once-dying town. It is a recommended stop for wine tourists. Tel. (509) 526-4400; www.corlissestates.com

. Though it is five years old and just being released, this thick, tannic and rich Bordeaux blend still requires decanting, cellaring, and/or extensive breathing time. A full day after first being tasted, it came together for me; the initial, aggressively herbal character is equally matched to ripe black cherry fruit and massive tannins. The nose suggests sweet cherry, but the palate leans more to the herbal side, with flavors of earth, stem and leaf, and there is a green tea residual flavor that infuses the finish. A wine to cellar and to savor with a fine steak. ——P.G.(12/1/2010)—— 92