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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 51 notes) - hiding notes with no text | | | Tasted by Drbobo on 4/17/2024 & rated 89 points: earthy, dusty on the nose. tasting now, one day after opening. initial up front tannins, with some remaining fruit and acid in the background, and the finish has some slight raisin. overall pleasant and not overly muscular for a cab, which I like. (181 views) | | | Tasted by gagrapes on 10/22/2023 & rated 92 points: Very good by day 2. (635 views) | | | Tasted by Xxxxxxxxxx on 10/10/2023 & rated 88 points: Drinking now for the next four years or so. Some tannins frame dark fruit, medium finish good intensity/ dark color. Some lightening around meniscus (544 views) | | | Tasted by gagrapes on 5/21/2023 & rated 90 points: Better on day 2. (909 views) | | | Tasted by Pedroel on 1/17/2023 & rated 91 points: Really good bones, but still a bit tight. (1219 views) | | | Tasted by Jack Cranley on 1/11/2023 & rated 95 points: This was really superb and a pleasure to drink.
A funny and sort of eye opening thing just happened to me. The very first thing I wrote down in my tasting notes for this wine was "pound cake"
Right before I entered this tasting note in the app, I searched whether I had ever left any notes for the label before. Turns out, 11 years ago I was tasting the 2008 Delille Cellars D2, and I literally wrote pound cake in that tasting note as well.
I guess we've found a house style!
That's cool by me, I love pound cake. Not only real pound cake but a pound cake note in my red wine. It means that there's a richness and a sweetness with a creamy vanilla note which, what's not to like?
This particular wine also had rich black currant fruit.
The only caveat to mention here is that the tannins are still really tightly wound and the wine is still pretty locked down. I was able to coax it out of its slumber with some decanting and swirling. But this is a bottle that is meant for the long run. I have one more bottle of it and I'm going to write "Do not open before 2030" on it. (1210 views) | | | Tasted by Xxxxxxxxxx on 11/5/2022 & rated 93 points: Delicous, better on dat two. Not a huge cab but great depth and complexity. (1045 views) | | | Tasted by LilSeb_58 on 10/26/2022 & rated 91 points: It took some decant time, but I'm glad I opened this one. It's in a nice place right now. It'll keep getting even better with more cellar time. (1096 views) | | | Tasted by JGinMO on 7/17/2022 & rated 92 points: This was good if straightforward on day 1, but starred really showing depth on day 2. (1336 views) | | | Tasted by srwatters on 4/10/2022 & rated 93 points: This wine is just beginning to show its potential. Needed at least an hour decant to open up fully, then oh my lord. Total bargain with a long finish and supple fruit. Dark black with some blue tones. Highly recommended. (1667 views) | | | Tasted by gmbdds on 1/29/2022 & rated 92 points: Pop and pour due to lack of pre planning. Structured and full of class. Currant and plum fruit. Damp earth and judicious oak notes. Nice long finish. Very enjoyable now but built to last. (1544 views) | | | Tasted by Dad300 on 12/25/2021 & rated 91 points: initial decant was just over an hour. in a closed decanter. drank over the course of 6 hours. small amount of sediment but not more than i would have expected.
initial. on the nose muted. mouthfeel tannic and acidic. but with solid black fruit underneath. first thought was crap way too early still. paired with Standing rib roast. even early this worked so well with the fat, the umami, and the protein in the meat. everything immediately smoothed out and it began to show its true characters.
as the afternoon and the night progressed it opened up to a restrained fruit and tannin mix that was smooth and clean and integrated in every way. initially it didn't present what i recognize as red mountain fruit, that certain minerality stone wet rock spice smell but as it opened it became more available and present. a pleasant and enjoyable thought provoking wine. this is a classically styled Red Mountain cab that still has a ton of time to go. drink now with a 2 hour plus decant or hold. this has a minimum of another 10 years probably closer to 20 if you want to hold. (1427 views) | | | Tasted by DugyDog on 10/19/2021 & rated 94 points: Way better bottle than last time I tasted. Surprisingly, as young as this wine is I’m starting to get notes of earth and dirt and tar. Like that (1783 views) | | | Tasted by gagrapes on 8/11/2021 & rated 91 points: This is much better after a year of cellar time. (1650 views) | | | Tasted by Roentgen Ray on 12/8/2020 & rated 92 points: Deep color, inky purple with a bit of red.
Aroma: 97
Taste: 90
Aroma: blackberry pie, chocolate, warmly roasted coffee beans, with a dash of asian five spice.
Taste: in the mouth, it's very bright and light.
Mouth Feel: Medium weight
Tannins and structure: The tannins are sleek like satin, and fairly strong.
Final analysis: over time, I hope that the flavor and mouthfeel will become integrated and match the dramatic allure of the aromas.
Analysis: hold. try again in 2025. (2320 views) | | | Tasted by robmatic on 9/3/2020 & rated 92 points: Lavish oak, but has some serious fruit to back it up. I really like this wine. (2226 views) | | | Tasted by Tym4wine on 7/11/2020 & rated 90 points: Wonderful fresh fruit aromas with a hint of watermelon and canteloupe (I know, somewhat odd for red wine, but hey, that's what is coming through for me.) Flavors of kirsch, cherry, cola, with medium tannins and a medium finish. (2249 views) | | | Tasted by fredman on 6/28/2020 & rated 90 points: Very good wine but lacks the 'it' factor for me, whatever the hell the 'it' factor is. (2008 views) | | | Tasted by Neecies on 5/24/2020: Margot's. Decanted several hours in advance. Good fruit, more red than black, but lacked brightness and tension. Enjoyable, but I would have hoped for more. (2175 views) | | | Tasted by JasonClapp on 5/13/2020 & rated 92 points: Day 1: PNP. N: fruit, a little buttery. P: enjoyable mouth feel, fruit, and balance with a little baseball leather mit earthiness, subtle smoke, rolling into the... F: long and smooth; captures thoughts, resulting in my nose back in the glass to do it all over again. Even better after 30 minutes of air in the glass. (1710 views) | | | Tasted by jlhkiss on 4/10/2020 & rated 92 points: Polished wine. Dark purple-crimson. Strong savory streaks with loads of black and blue fruit and toasty cherry oak. Extracted style, but good acidity, tannins, and overall frame. Drink 2020-2030. Technical score: 92. Enjoyment score: 92. (1616 views) | | | Tasted by robmatic on 3/29/2020 & rated 93 points: Once ounce pour, Corona Virus Tasting. Soaring bouquet, high toned fruit compote, tasteful oak, and florals. Dense palate, powerful tannins, concentrated fruit. Great stuff with lots of potential. (1527 views) | | | Tasted by RYANDOC on 3/8/2020 & rated 94 points: Great wine, wait for another 3-5 years. Some tannin. (1821 views) | | | Tasted by KAOSE on 2/28/2020 & rated 90 points: Decanted for 2 hours. Very well made wine, long finish with mocha notes. Excited to age it for a couple more years. (1503 views) | | | Tasted by yaki on 2/22/2020 & rated 92 points: Decanted for about four hours before drinking. Mostly opaque, deep ruby color in the glass. Youthful, powerful aromas of black currant, cassis andd blackberry. Showing coffee and mocha notes along with some leather. The palate is ripe and full-bodied, with more cassis, blackberry and currant. There is a slightly earthy, spicy character to the wine. Acidity is medium-plus, and tannings are medium-plus and velvety in character. Ends with a long finish and lingering mocha flavors. Well made and quite enjoyable. (1390 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| DeLille Cellars Producer website
DRINK NOW OR DRINK LATER?
by Chris Upchurch, Executive Winemaker/Vineyard Manager, Owner/Partner
By far, most questions asked of me always have something to do with the age ability of our wines. We offer the vintage chart below for this very reason, for all the red wines we have ever released. Please note that all of our wines are classically structured and designed to age well. I believe they will all see their tenth birthday and beyond in good health, and I include the white wines as well. Our white wines are not included in the chart because they are at "Drink" status at release. Aging does not make them more drinkable, yet there are interesting characteristics that can only develop in time, especially in the Chaleur Estate Blanc.
Cabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Washington Washington Wine Commission | Credit to Washingtonwine.org for this article
Washington Wine
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Wineries
With 30,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. Primarily grown on their own root stocks, the vines produce grapes of consistent quality, resulting in strong vintages year after year. While its focus is on Chardonnay, Riesling, Merlot, Cabernet Sauvignon and Syrah, the region also produces a wide range of other spectacular whites and reds.
Growers
Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Many of them have received scores of 90 and above from the major wine media. Overall this is a higher percentage than other leading wine regions.
Regions
As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources.
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Varieties
Washington produces more than 20 wine grape varieties - a ratio of 56 percent white to 44 percent red. As the industry matures and experiments, it finds many grape varieties that thrive throughout Washington's microclimates. There are more than 16,000 vineyard acres of red wine varieties statewide.
History & Vintages
Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally. New acreage and wine varietals are being planted and new wineries are opening at a remarkable pace. Washington State is recognized as a premium viticultural region around the world.
State Facts
Washington's wine industry generates more than $3 billion to the state economy. It employs more than 14,000 people, directly and indirectly, with projections to add nearly 2,000 more jobs by 2006. In terms of tax revenues accrued to the state and federal government, wine grapes are among the highest tax generators of any agricultural crops. Furthermore, Washington wine tourism attracts nearly two million visitors annually contributing to the positive growth of local and regional economies.
Washington State - the perfect climate for wine = ideal growing conditions, quality wines, business innovation, lifestyle, and social responsibility. All are key elements of this world-class wine industry.
Vintages
"2008 and even more so 2010 and 2011 were cool, even cold vintages (think: 2002 in the Barossa) without the extreme ripeness, extract and higher alcohol that had become the norm in the state’s post 1995 world. 2008 was manageable but the duo of 2010/2011 nearly caused a “great depression” in Washington State." - Jon RimmermanColumbia Valley Columbia Cascade Winery Association
The Columbia Valley AVA lies mostly in Washington state, with a small section in Oregon. The Cascade Range forms its western boundary with the Palouse regions bordering the area to the east. To the north, the Okanogan National Forest forms a border with the AVA and Canada. It encompasses the valleys formed by the Columbia River and its tributaries, including the Walla Walla River, the Snake River, and the Yakima River. The Columbia valley stretches between the 46th parallel and 47th parallel which puts it in line with the well known French wine growing regions of Bordeaux and Burgundy. The northern latitude gives the areas two more hours of additional daylight during the summer growing season than wine regions of California receive. The volcanic and sandy loam soil of the valley offers good drainage and is poor in nutrients, ideal in forcing the vine to concentrate its resources into the grape clusters.Red Mountain WinesNW Article on Red Mountain
Wine Enthusiast Article on Red Mountain
The Seattle Times Article on Red Mountain |
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