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. The Corliss wines made with Bordeaux varietals are fermented in barrel while the Syrah is fermented in concrete tank. They all receive extended barrel aging (30-33 months) and time in bottle prior to release. Tel. (509) 525-5215; www.corlissestates.com

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.——P.G.(4/1/2012)—— 94