DeLille Cellars Blog

A Toast to Our Women Winemakers

March 8th is International Women’s Day, and we're raising a glass to all the women in the wine industry who are making their mark and shaping the field for future generations.

This year’s theme is ‘Break the Bias’ - a call for gender equity and challenging biases, stereotypes, and discrimination. Like many other industries, women face multiple barriers to gender equality. However, despite these challenges, the number of women in the wine industry is growing. This year, we interviewed DeLille’s winemaking women about their experience and how we can uplift future women in the industry.

Mari Rossi, Assistant Winemaker

How did you get into the wine industry?

My love for math and science initially drew me to enology & viticulture, but the combination of science, creativity, and physically handcrafting a product that brings people joy is what keeps me loving my job. 

What are some of your goals? 

It is important to honor and acknowledge many of the traditions set before us in this industry; however, there is always room to improve, and as an industry, we need to evolve and start uplifting and including more voices in the wine conversation. I want to be a part of that change, and it is a priority to continue to actively make space for new voices. It is time to change the landscape.

What would you say to women considering a career in wine?

Come work harvest with us! I would say don’t be afraid to reach out to women already in the industry for guidance, support, and advice. We have a strong community within the industry, and it is important to feel heard and seen in whatever space you are entering. It is the best job in the world! 

How do you think women can uplift each other in the winemaking community?

Women are great at building community, so continuing to bring everyone together is important. Seeking out new resources, stepping outside of the box, and making more room for other women…when you get a seat at the table, bring someone up with you! 

Who are three inspirational women you look up to and why?

Erica Orr is definitely holding it down for the women here in Woodinville and in the industry as a whole. She is not only an incredible winemaker and owner of her own lab, but she also brings together the other women winemakers in Woodinville, creating a community and support system for us all. 

Ikimi Dubose and Tahiirah Habibi both helped found The Roots Fund, which was created to empower communities of color by providing resources and financial support through educational scholarships, wine education, mentorship, and job placement. They are constantly working towards making a much-needed change in the wine industry. 

Of course, the women who raised me to be who I am today: my mother, my sister, and my two grandmas. They are the strongest women I know, and they constantly make me want to be the best version of myself. 

What is your favorite DeLille Cellars wine?

Harrison Hill and Chaleur Blanc are probably my two favorite DeLille wines to make.

Sarah Jackson, Cellar Lead

How did you get into the wine industry?

Like so many before me, I completely stumbled into the industry. My husband landed an internship with DeLille and started coming home from work happy and excited about his job, something I had never experienced before. Immediately jealous, I asked to tag along and luckily DeLille still needed help and hired me for the 2019 vintage. I haven't looked back since.

What are some of your goals?

The industry is so expansive and full of opportunity. Right now, my goal is to learn and try new things every day, so that one day I could be as good of a mentor to others as the winemaking team at DeLille has been for me.

What would you say to women considering a career in wine?

Absolutely go for it. I'm blessed to work with several incredible, tough, smart women who inspire me every day. Women belong in this industry and have so much to offer both in and out of the cellar. Girls rock.

How do you think women can uplift each other in the winemaking community?

Sharing knowledge is everything. I'm lucky to call Mari Rossi, our assistant winemaker, a mentor. As more of us make it into positions of influence in the industry, it's important to not just be visible representation, but also actively bring the next generation of women into the cellar and empower them to follow their winemaking dreams.

Who are three inspirational women you look up to and why?

Only three? I work with three women in the cellar at DeLille, Mari Rossi who has always advocated for me and is a well of knowledge, as well as Page Kafonek and Sophie Louallier who both impress me and give me strength daily through their grit, knowledge, and humor. But I can't name women I look up to without mentioning my mother, a self-described "laborer" who worked in environmental education for young children and was the first person who made me realize that women are just as tough and capable as our male counterparts.

What is your favorite DeLille Cellars wine?

Only one?? The 2019 Riesling rocked my world. The bouquet on that beauty is intoxicating. I'm also a huge fan of our Métier.

Do you have a favorite memory at DeLille you would like to share?

Anyone who has worked a harvest will tell you it's less the romantic ideal of sweeping vineyard vistas and thoughtful swirls and sips of wine, and longer, intense days spent scrubbing tanks, punching down caps, and getting generally filthy. However, for me, that first harvest I worked alongside my husband was as romantic as it gets. Tackling such an intense undertaking together was one of the greatest experiences I've ever had and showed me our strength both as individuals and a couple. I will forever be grateful that I got to share that transformative first harvest with my best friend.

Page Kafonek, Cellar Lead

How did you get into the wine industry?

I was establishing myself in the hospitality industry and what makes every situation more hospitable? Wine! I began my studies as a Sommelier and my mentor suggested I try a harvest.  It was such a great experience that I shifted my course to production.

What are some of your goals? 

I’m still trying to find my footing. There are a few gaps between the wine industry and the hospitality industry that I’m filling in. For now, I’m just trying to learn as much from the winemakers at Delille as I can, there’s a lot of great talent here and I’m excited to see where both myself and the business go. 

What would you say to women considering a career in wine?

Try a harvest! One of the best parts of harvest is working with a diverse team of career backgrounds, goals, personal interests, and skillsets.  There is no “right” way to get into this career. 

How do you think women can uplift each other in the winemaking community?

Continue to help create a sense of community.  Promote outreach programs, hold events, and get your name out there. The more exposure we can shine on the women in wine the better!

Who are three inspirational women you look up to and why?

Prior to Delille, I had only worked with two other female interns.  They were both so headstrong and with a little ingenuity, never let a task outweigh them.  Seeing them continue to thrive in this industry has given me confidence in my own abilities.  

What is your favorite DeLille Cellars wine?

Chaleur Blanc is the most hands-on white I’ve worked with.  Tasting that wine reminds me of stirring the lees in every barrel once a week and that's what I love about being in production.  I love being able to taste the effort everyone puts into a great product. 

Do you have a favorite memory at DeLille you would like to share?

The first day we used the new crush equipment this past harvest - Everyone was learning the equipment that day and it really showed where different experiences and backgrounds can come into play in the cellar. There is no “right” way to get there.

Sophie Louaillier, Cellar Hand

How did you get into the wine industry?

I first got into the wine industry when I worked Harvest 2020 here at DeLille! Prior to that, I didn't even know the wine industry was even an option for me, or that I would love it so much that I wanted to return. My second harvest was where things really cemented for me; not only did I feel more knowledgeable and at ease, but also I liked that I was consistently learning new things every day. 

What are some of your goals? 

I think one of the amazing things about working in wine is that there are so many different ways to grow and move around the industry. As I enter my first year of officially being in the wine world, my goals right now are focused on learning as much as I can, and really understanding DeLille's winemaking process throughout the year (not just during harvest). 

What would you say to women considering a career in wine?

As someone who is still fresh on the scene, I would say the best way to consider a career in wine is to try a harvest! Harvest is really where you decide if you love making wine or not because it is so intense, fast-paced, and physical. You learn so much about the winemaking process during harvest, and it's a great opportunity to see if you can envision yourself in the industry more long-term. 

How do you think women can uplift each other in the winemaking community?

I feel there are so many ways women can support other women in the wine community! I think for women who are more established in wine, education and collaboration can be a great way to include and uplift women who want a future in wine. It is amazing to be working on a team that is majority women, and I think that is a direct result of intentional hiring - really allowing women to show up and prove that there needs to be more women in wine. It is also why I find myself looking up to Mari, our assistant winemaker, and oenologist. Her dedication to diversity both in and out of the wine community and her commitment to holding space for other women to join her in her successes is incredible. 

Although she is not in the industry, I also look up immensely to my older sister Chloe. Her compassion, caring nature, and generosity challenges me to be a better person on the daily, and also makes her one of my favorite people. She is fun, adventurous, and fiercely loving. It makes me proud to be her sister and friend! 

What is your favorite DeLille Cellars wine?

As we move into spring and summer, one of my favorite DeLille wines to drink is our Riesling! It's been on my mind as of late and I can't wait to catch those summer vibes. 

Do you have a favorite memory at DeLille you would like to share?

I've had so many great memories over my short time here it's hard to pick one! One from harvest '21: we were adjusting to using all new crush equipment this year, as well as working in a new space, which also had new electrical wiring... We were in for quite a shock when we plugged in the crush line, dumped a bin of grapes, and realized the sorting table had the audacity to start shooting grapes backwards! Very intense and concerning in the moment, but kind of funny looking back on it! 

Looking Forward: Women in Washington Wine

Although the percentage of women in winemaking is still relatively small, organizations such as The Alliance of Women in Washington Wine advocate for and inspire women in wine. DeLille Cellars is honored to be a founding donor of the Woodinville Wine Country Scholarship, supporting minority and under-represented students within the program who demonstrate a passion for and dedication to the wine-growing and winemaking craft, as well as a love of higher learning and continued wine education.

Events at The Lounge Restaurant: Woodinville’s Place to Gather

Whether you are traveling from out of state or from nearby Seattle, Woodinville offers some of the best restaurants, wineries, distilleries, and breweries in the region. With a myriad of restaurants to try, it can be difficult to make a decision where to dine after a day of wine tasting and meandering around Woodinville Wine Country. If you’re looking to combine fine Washington wine alongside local cuisine, head to The Lounge at DeLille Cellars, DeLille’s wine-centric Woodinville restaurant. 

The Lounge at DeLille Cellars specializes in New American cuisine, crafted by Executive Chef Michael C. Toni. Chef Toni has partnered with DeLille Cellars for over 20 years and possesses both the experience and knowledge to craft spectacular pairings. 

"Over 25 years ago, I started my career in California restaurants at a time that ‘New American Cuisine’ was thriving,” said Executive Chef Toni. “I am excited to come full circle after building relationships and friendships in this amazing community through A Platinum Event Catering. I look forward to continuing the legacy of this space with DeLille Cellars, who has been by my side from day one, by providing the same style of food that I began my career with, but also incorporating all that working in Woodinville Wine Country has taught me."

"Great wine belongs with great food, and we’re excited to partner with our long-time friend and chef, Michael Toni.  After nearly 20 years working together perfecting pairings for wine dinners and release events, we’re thrilled to open a restaurant to offer our customers some magical food and wine experiences and create a hub at the Old Redhook Brewery,” said CEO Tom Dugan.

In addition to standard table seating, The Lounge restaurant also functions as a wine bar, where guests can relax in comfortable chairs and enjoy wine. Guests can be seated by the fireplace for a more intimate gathering in a comfortable sofa setting; in the middle of the action of our Main Dining Room at one of our Lounge Chair tables; or fireside on our raised platform in large wing-backed chairs. Two private dining rooms are also available for private events at The Lounge - the Alchemy Room and D2 Room. 

The Alchemy Room at The Lounge

Our Woodinville restaurant is open Wednesday through Sunday and offers specials and events throughout the week. Check out our weekly offers such as Happy Hour, a special Date Night menu on Wednesdays, and live music from local musicians on Thursdays. The Lounge at DeLille Cellars will also feature special prix-fixe pairing menus in March to celebrate Taste Washington Wine Month

Select Dates in March: Taste WA Wine Month Prix-Fixe Menus

Throughout March, The Lounge restaurant will feature prix-fixe pairing menus every Thursday through Sunday to celebrate Taste Washington Wine Month. These menus feature DeLille wines poured alongside other celebrated Washington wines that have a legacy tie to DeLille’s history, where winemakers have worked at DeLille in their early years and then went on to other wineries or to start their own. The Prix-Fixe menus are available on select days, along with the standard menu offerings.  

Calendar of Events

March 10-13: Avennia and DeLille Prix-Fixe Menu 

March 17-20:  Mark Ryan and DeLille Prix-Fixe Menu

March 24-27: Baer and DeLille Prix-Fixe Menu 

March 31-April 3: Betz and DeLille Prix-Fixe Menu

Wednesday: Date Night Menu

A take on DeLille Cellar’s Date Night pick-up meals throughout the course of 2020, Wednesday night Date Nights at The Lounge are the perfect opportunity to enjoy local cuisine paired with DeLille Cellars wine. The date night menu changes weekly, and New American style dishes are crafted by Executive Chef Michael C. Toni. Main courses can range from Pan-Seared Black Cod to Grilled Pork Tenderloin to Fresh Gnochetti Sardi Pasta. 

The Date Night menu includes a three-course dinner for two (starter, entree, and dessert) and a bottle of wine. Choose from four bottle choices including Chaleur Blanc, D2, Panther Creek Pinot Noir, and Panther Creek Chardonnay. Follow our Facebook page for menu updates and Date Night information at The Lounge.

The Lounge Date Night Menu, March 2nd

Thursdays: Live Music

Join The Lounge at DeLille Cellars Thursday evenings from 5:30 pm - 8:30 pm for live music at our Woodinville restaurant. We feature local artists whose styles range from acoustic folk and indie to soft rock and pop. Check out who’s playing at The Lounge here and their details below.

Jessie Siren

Seattle-based singer Jessie Siren has been writing music since she was nine years old. She focuses on acoustic, folk-pop tunes. 

Tyler Edwards

Beginning his career in 2008, Tyler Edwards wrote songs and fronted South Carolina rock band, I Anthem. After releasing two EPs and an LP, the band had multiple songs breaking the Top 10 on Billboard's Rock Charts and music featured on MTV and NASCAR. In 2017, Edwards independently released his first solo LP, A Few Good Hearts. The album was completely crowd funded and showcased a collection of songs about traveling, love, and faith. Since releasing his record, Tyler has sold out multiple Seattle venues and shared the stage with national acts such as Will Hoge, Nicki Bluhm, and The Steel Wheels.

Alex Britton

Alex Britton is a lead guitarist and singer from the UK. He performs a wide range of covers from old to new including the likes of The Beatles, The Rolling Stones, Lynyrd Skynyrd through to Mumford & Sons, The Lumineers, and Ed Sheeran. 

Gina Belliveau

Originally from Baltimore, Gina Belliveau plays one-man-band, looped, percussive, acoustic soul-folk with an Achilles heel for ridiculous pop cover tunes in an ever-expanding repertoire running the gamut from Billie Holiday to Billie Jean, in addition to an arsenal of original songs.

Jaeden Luke

Seattle singer-songwriter Jaeden Luke writes acoustic pop music with hook-driven melodies and lyrics that guarantee to resonate with every listener. Thanks to his admiration of The Beatles, he learned guitar at age 9 and has pursued music ever since; now he is often vocally and musically compared to Ed Sheeran and John Mayer.

Live Music on The Deck

Currently, live music is held inside The Lounge. In the summer (weather permitting), live music will be held on The Deck, where guests can enjoy a glass of wine alongside bites and a lighter-fare deck menu.

Wednesday - Friday: Happy Hour at The Lounge

Enjoy Happy Hour specials at The Lounge Wednesday through Friday from 3 pm to 5 pm. Guests can enjoy $10 glass pours on select wine including D2, Triennes Rose, Panther Creek Chardonnay, Jean Baptiste Roussanne, and Panther Creek Pinot Noir. Looking for a different beverage? No problem! Our Woodinville restaurant features a wide selection of beer and cider on tap, including ales from Fair Isle Brewing, Black Raven, and Sumerian Brewing. 

Please note: menu is subject to availability

In addition to specials on beer and wine, the Happy Hour menu also features small bites and shareables such as Smoked Brisket Sliders (Red Cabbage Slaw, House Made Sweet BBQ Sauce, Horseradish Crema) and Truffle Parmesan Pomme Frites. Please note: Menus are subject to seasonality and availability. 

Happy Hour at The Lounge: D2, Smoked Brisket Sliders, and Truffle Pomme Frites

About DeLille Cellars

DeLille Cellars is the third oldest operating winery in Woodinville, WA, founded in 1992. Known for pioneering Bordeaux-style blends from Washington State, the winery has maintained a tradition of quality and excellence with over 700 individual 90+ ratings from leading publications. DeLille Cellars focuses on the Red Mountain AVA and sources grapes from Washington's most acclaimed vineyards. The winery is recognized by notable wine critics and influencers, including Robert Parker, as one of the top producers in the state.

 

The Journey of a Barrel

Oak barrels play an essential role in winemaking, from renowned Cabernet Sauvignon of Napa Valley to acclaimed Bordeaux-style blends of Washington State. Oak adds flavor compounds, slows oxygen intake (helping the wine taste smoother), and provides an ideal environment for malolactic fermentation (contributing “creaminess” to the wine). But what happens to barrels when they reach the end of their useful life at the winery? 

For the barrels used at our Woodinville winery, DeLille Cellars is just a stop along the way. Let’s explore the journey of a barrel - from soil to cooperage to local artisans in the Pacific Northwest. 

From Forest to Barrel

The journey of the barrel begins in the forest. Terroir plays an important factor here, just as it does in the vineyards. The location of the tree, how slowly it grew, and age are all factors taken into consideration. Slow growth oak trees contain tighter grain, thus providing better quality oak for barrels. 

The specific barrel we’ll be following is sourced from Seguin Moreau, a French cooperage headquartered in Merpins, France. With nearly two centuries of experience, the cooperage has been pioneering oenological research and producing top-quality barrels since 1838.

Harvesting

Once selected, the wood is cut into staves that are slightly angled. The staves will “season” outside for 2-3 years, allowing the wood to lose verdancy and leech out raw and recognizably ‘woody’ flavors. 

Cooperage

After the wood is harvested, the barrel maker, or cooper, gets to work. The barrel must be watertight without glue, thus requiring adroit work from skilled coopers. The staves are fit tightly together with a metal hoop as the barrel begins to take its shape. 

DeLille Cellars

With over 20 Rhône and Bordeaux-style wines in our portfolio, our winemaking team utilizes different styles of barrels depending on the style and varietal. DeLille purchased these specific barrels in 2018 and filled them with Cabernet Sauvignon Clone 8 from Upchurch Vineyard located on Red Mountain.

Clone 8 originates from Château Margaux in Bordeaux, France, and was introduced to California vineyards in 1893. It is the most widely planted Cabernet Sauvignon clone in Washington State and is known for reflecting the unique terroir of the vineyard site. 

Dark fruit notes dominate Grand Ciel Clone 8, while Clone 8 from Upchurch Vineyard offers flavors of red fruit with dark highlights. In 2021, the barrels had served their purpose at DeLille and the Cabernet Sauvignon was emptied for blending into Four Flags, Doyenne, and D2. 

Fast Penny Spirits Founders Holly Robinson and Jamie Hunt; Photo by Kristopher Shinn

The Journey Continues: Fast Penny Spirits

The barrels were then passed onto Fast Penny Spirits, a locally woman-owned and operated amaro distillery. Blended with a combination of the highest-quality, organic, and consciously sourced botanicals, Fast Penny utilized the DeLille Cellars’ barrels to rest a limited release amaro which will be available first to the Veloce Society club. 

Italian for bitter, amaro is an herbal liqueur made from infusing a base spirit with herbs, roots, flowers, bark, and citrus. For Fast Penny, that spirit is grape-based, which follows Italian tradition. After macerating, the amaro rests in a combination of stainless and wood. For the limited release, Fast Penny Spirit’s Amaricano was rested in DeLille Cellars' barrel for four months, allowing for the oak to impart on the amaro, highlighting notes of wood, cocoa nibs, tar, and adding depth.

DeLille Cellars barrels at Fast Penny Spirits; Photo by Kristopher Shinn

The Final Destination: Fair Isle Brewing

Finally, the barrels are passed on to Fair Isle Brewing in Ballard. Fair Isle is a brewery rooted in intention and focuses on creating purposeful farmhouse ales that reflect the Pacific Northwest. Here, the oak barrels will contribute subtle oak flavor to Fair Isles’s hand-crafted farmhouse ales. 

Oak is an integral part of brewing at Fair Isle. In fact, the team views oak as an ingredient of the beer rather than just a vessel. Like yeast, oak barrels are a living environment of bacteria and microorganisms and allow the brewers to achieve levels of complexity in beer otherwise unattainable in stainless steel tanks. When selecting a barrel, the team looks for ideal characteristics of the microflora and oak that will impart specific flavors to the beer.

After acquiring the barrels of freshly emptied Amaro from Fast Penny Spirits, the team at Fair Isle filled them with beer. Since October, the beer has been maturing in the oak, soaking up herbal notes and remnants of the Amaro the barrel previously held. The team recently sampled the contents and is excited about the results thus far. A Flemish-style Saison is aging in the Amaricano barrels and a more traditional, pale Saison is aging in the Amaricano Bianca barrels. “We are excited to see these beers continue to develop as we get ready to package them next month for our bottle membership,” said Matt Rowe, Brewer at Fair Isle.

Geoffrey Barker, Co-Founder at Fair Isle Brewing “pulling a nail” on the barrel that had previously housed DeLille Cabernet Clone 8 and Fast Penny Amaricano

About DeLille Cellars

DeLille Cellars is the third oldest operating winery in Woodinville, WA, founded in 1992. Known for pioneering Bordeaux-style blends from Washington State, the winery has maintained a tradition of quality and excellence with over 700 individual 90+ ratings from leading publications. DeLille Cellars focuses on the Red Mountain AVA and sources grapes from Washington’s most acclaimed vineyards. The winery is recognized by notable wine critics and influencers, including Robert Parker, as one of the top producers in the state.

About Fast Penny Spirits

Fast Penny Spirits is a woman-owned and operated award-winning amaro distillery. Based in Seattle and inspired by the founder’s Italian heritage, the company is committed to stirring up change. Blended with a combination of the highest-quality, wild-crafted, organic, and consciously sourced botanicals, Fast Penny’s spirits are rich, herbaceous, and captivating. Luxurious and refined, their Italian-style amari - Amaricano and Amaricano Bianca - are beautifully complex to sip on their own or swirl into a cocktail. With a constant eye on environmental impact and a 3% Pretty Penny give-back program, Fast Penny Spirits is dedicated to supporting and empowering women, local communities, and the hospitality industry.

About Fair Isle Brewing

Fair Isle is a brewery in the Ballard Neighborhood of Seattle creating farmhouse beers rooted in the Pacific Northwest. Today, farmhouse beer doesn't have to be brewed on a farm; its more about a mindset and respect for its origins.  It’s about embracing variation rather than avoiding it. We like to think of ourselves as shepherds rather than controllers - giving our fermentation cultures the time they need to make great beer.

A Peek Behind the Label: Chaleur Estate & Harrison Hill

With the 2019 vintage release, DeLille will be showcasing a new label design for two of our founding wines, Chaleur Estate and Harrison Hill, as well as our new old-vine Sauvignon Blanc, Marguerite.  Chaleur Estate and Harrison Hill are both left bank Bordeaux-style blends, essentially have the same varietal breakdown of Cabernet Sauvignon, Merlot and Cabernet Franc, but from two very distinct AVAs: Red Mountain and Snipes Mountain.  Marguerite was first crafted in 2018 after extensive barrel and bottle aging, and the 2019 vintage will be available later this spring. The new label design gives credence to these rare and limited offerings.  

Old Legacy Lineup                                                                      New Legacy Lineup

At the top of the label is Delille’s new crest. 

The Lion: a tribute to Bordeaux.

The lion is moving forward but also looking back, symbolizing DeLille’s “always seeking” and moving to the future while paying tribute to the path and people that got us to where we are today. This Lion is also on the second floor of DeLille’s new tasting room, and is aptly named Charlemagne, or “Charles the Great” after founder Charles Lill.

The Cinquefoil: Joy, Community, Plenty.

The cinquefoil highlights what the team at DeLille believes to be the ultimate end or result desire of our winemaking efforts – the joy of sharing it together.  This symbol is seen in multiple places throughout DeLille’s tasting room, including in the center of the dancers at the end of the “Alchemy Wall” on the first floor that highlights the journey of wine from soil to celebration, as well as on Charlemagne’s cloak on the second floor.

The Book: Learning, Seeking and Discovery.

The book highlights the winery’s endless desire for exploration, discovery and seeking new things – from vineyard sites to new blends or rare lots.  

On the crest on the Marguerite label, the lower icons are reversed.  The flower (cinquefoil) is white instead of gold.  This small detail of distinction was added for fun and symbolism, with the Marguerite meaning tied to a white daisy.

On Chaleur Estate and Harrison Hill, the original Chateau (the winery’s founding site that used to be at the top of the label), is watermarked behind the name.  On the Marguerite label, daisies adorn the background in a similar silhouette to the Chateau.  While Marguerite is a newer wine, it is symbolic of some of the oldest Sauvignon Blanc vines in Washington State and also the foundation upon which Chaleur Blanc was crafted.  All three of these wines are founding elements of DeLille’s focus to create world-class wines from some of the oldest vineyard sites in the state.

Learn more about these acclaimed wines: 

• 2019 Chaleur Estate
• 2019 Harrison Hill
• 2018 Marguerite

DeLille Cellars’ inaugural wine first crafted in 1992, Chaleur Estate marks the foundation on which the winery has built its craft of blending Washington State fruit in the traditional style. This wine is a Cabernet Sauvignon-dominant blend of Bordeaux varietals, with a focus on Red Mountain vineyards. The result is a wine of depth, complexity, focus and elegance that personifies the French word for warmth, chaleur. The 2019 vintage is now available.

In 1994, DeLille Cellars was fortunate to acquire the rights to Harrison Hill vineyard in the Snipes Mountain AVA, a 4.9 acres site which has the second oldest Cabernet Sauvignon vines in the state.  A Bordeaux-style blend that mirrors the Chaleur Estate Red Mountain blend in varietal breakdown, this wine is labeled after the vineyard’s namesake – Harrison Hill. Over the past five decades, the state’s second-oldest Cabernet vines have matured gracefully while producing progressively limited yields. This slow, elegant maturation is a compelling expression of what it means to be a terroir-driven wine. The 2019 vintage is now available.

Jason Gorski, DeLille’s Director of Winemaking and Viticulture, had a vision to craft an exceptional Sauvignon Blanc from some of Washington’s oldest vines. DeLille Cellars has crafted Sauvignon Blanc for over a quarter-century, traditionally aging the wines for six months in barrel. For Marguerite, the very best wines are selected to remain in barrel for an additional, then rested in bottle another year before release.  The Marguerite daisy, a flower symbolizing devotion and patience, lends its name to this cuvée.   The 2018 vintage is currently available, and the 2019 vintage will release this spring. 

From Quintessence to Minuit: Our Malbec Cabernet Sauvignon Blend

 

Situated in the heart of Red Mountain lies a block of Quintessence Vineyard planted with two noble varietals, Cabernet Sauvignon and Malbec. In 2014, the team at DeLille Cellars sought to blend these lots, finding that when Malbec is reinforced with the additional structure and life of Cabernet Sauvignon, it creates a wine with a style all its own. The end result showed ripe mouth-watering acidity and tannins, with flavors of assorted berries, violets, earth, and black pepper spices. At 70% Malbec and 30% Cabernet Sauvignon, we were inspired to offer this deeply flavored blend as a single vineyard Red Mountain wine.

To say it stirred up new levels of passion in the winery is an understatement, and the reception it received through our wine club inspired us to seek out other vineyard sources to complement the blend from Quintessence. Red Willow vineyard, one of Washington State’s pioneering vineyards, grows exceptional Malbec and Cabernet Sauvignon.  Through our blending trials, our winemaking team created a blend of Malbec and Cabernet Sauvignon from both Quintessence (52%) and Red Willow (48%).  Finding an exceptional new wine with the combination of these two noble varietals and vineyard sites, the next task was to name this blend.  Minuit, or Midnight, is the time of day that delineates one day from the next, at once the beginning of something new and the end of a defined and fundamental cycle. This wine, black as night, embodies this notion: the conclusion of our journey in the vineyard and the cellar, and the beginning of discovering the wine’s potential in the bottle and in the glass. 

DeLille’s philosophy of seeking and discovery via blending trials in the cellar often lends way to the creation of new wines.  Some of this evolution comes as smaller lots garner such a following that they evolve into something even greater.  Our team’s dedication to quality and honoring the vineyard sites and varietals is always paramount.  Our seeking never stops, and as one wine might evolve and grow, there will always be another new wine, new lot, or new vineyard site ready to be explored and shared with our members. 

Shop the newly released 2019 vintage of Minuit here.

The Lot System

In 2010, DeLille Cellars started the “Lot” system to highlight small production, highly exclusive 100% Cabernets that were so exceptional they deserved to be bottled as their own lot versus being blended into other wines.  The first “Lot” was a blend of four vineyards on Red Mountain: Ciel du Cheval, Klipsun, Upchurch, and our estate vineyard, Grand Ciel.

Original Lot 1 Label

The Lot system began DeLille’s expansion into Wine Club-exclusive wines, highlighting the winery’s “always seeking” philosophy of crafting the most exceptional wines possible and highlighting select barrels and lots that deserve individual distinction.  Lot 1 would go on to become Four Flags, which the following year was the Seattle Times Wine of the Year and is now an integral piece in DeLille’s portfolio.  Lot 2 was a limited production from Upchurch Vineyard, produced in 2010 and 2011.  In 2015 DeLille revitalized the Lot system with a rare offering from Klipsun Vineyard, Lot 3.  Lot 4 from Discovery vineyard was produced in 2016. 

Lot 1 Cabernet Sauvignon & Four Flags Cabernet Sauvignon

In 2022, DeLille will retire its lot system and highlight the vineyard sites in script on the labels.  Cabernet Sauvignon from Klipsun and Discovery will be available under their vineyard namesakes with the release of the 2019 vintage, joining our longstanding Shaw Cabernet Sauvignon offering and the second vintage of our Cabernet Franc-dominant Red Willow blend, which is sourced from 100% Red Willow Vineyard fruit and highlights the site of the first commercial planting of Cabernet Franc in Washington State.  Much like Harrison Hill, this new designation and labeling system will pay homage to the unique vineyard locations and site terroir of these limited and passionate productions.  

2022 New Labels 

Shop Wine Club Exclusive Library Release Wines Here

 

Owen Bargreen Reviews 10 Years of D2 | D2 Vertical Tasting

D2 takes its name from the grand route du vin, or great wine road that travels through the historic chateau region of Bordeaux, France. Always leading with Merlot, D2 is a traditional Bordeaux-style blend sourced from over a dozen of Washington's most prestigious vineyards. 

Since 1992, D2 has become a beloved blend for wine enthusiasts across the nation. In 2020, D2 captured national attention when named a Wine Spectator Top 100 Wine.

In December, Director of Winemaking Jason Gorski and Wine Critic Owen Bargreen sat down for a D2 vertical tasting in hopes to evaluate a decade of this acclaimed wine. 

2009 D2 - 92 pts

"This 2009 ’D2’ blends 55% Merlot with 34% Cabernet Sauvignon and the remainder Cabernet Franc and Petit Verdot. Nutty undertones combine with macerated red cherry and tobacco leaf on the nose. The palate is very fresh and lithe with a polished texture and a light dusting of salinity. This reveals plenty of mouth-watering acidity with pretty red fruits. Considering the warmth of the vintage this has aged really well, as this has at least another five years to go."

Drink 2021 - 2027

2010 D2 - 90 pts

"The 2010 ‘D2’ is a beautiful blend that exactly mirrors the 2009 version with 55% Merlot with 34% Cabernet Sauvignon with the remainder Cabernet Franc and Petit Verdot. Herbal undertones dominate the nose with fresh sage and thyme tones alongside black raspberry compote. The mouthfeel is soft and approachable with medium-bodied red cherry and red raspberry flavors alongside copious herbs and firm tannins on the palate. This is best consumed over the next few years." 

Drink 2021 - 2024

2011 D2 - 91 pts

"A blend of 56% Merlot with the remainder 35% Cabernet Sauvignon and small parts Cabernet Franc and Petit Verdot, this is the first vintage utilizing Upchurch Vineyard fruit in this wine. The sense of balance here is really good with pretty red fruits that combine with salty loam soils, wild mushroom and sagebrush tones on the palate. Firm tannins hold things brilliantly in place. While great to consume now, this easily has another five years to go." 

Drink 2021 - 2028

2012 D2 - 93 pts

"The 2012 DeLille Cellars ‘D2’ blends 50% Merlot with 42% Cabernet Sauvignon with smaller parts Cabernet Franc and Petit Verdot. This is the first vintage utilizing Discovery Vineyard fruit. Ripe red cherry notes alongside underbrush and scorched earthy tones all fill the nose. There are many moving pieces aromatically. This is very seamless upon entry, finishing very long. The fruit quality here is considerably more pretty than the 2009-2011 wines, as this is extremely stable wine that has at least another decade to go."

Drink 2021 - 2031

2013 D2 - 93 pts

"The 2013 ‘D2’ Red Wine is a compelling blend of 57% Merlot with 33% Cabernet Sauvignon, 8% Cabernet Franc and 2% Petit Verdot. This shows considerably more non-fruit aromas with tar and tobacco leaf, as well as mocha tones that combine with rich dark fruit tones. Dense and heady with good viscosity and tension, this dark-fruit driven wine is showing beautifully right now and has another decade of life in front of it. This is the most hedonistic of the tasting from 2009-2013."

Drink 2021 - 2031 

2014 D2 - 93 pts

"The 2014 blends 58% Merlot with 36% Cabernet Sauvignon with the remainder Cabernet Franc and Petit Verdot. This shows a gorgeous bouquet with dried herbs alongside tar, blackberry compote and shades of espresso bean. The palate is fresh and viscous with a good combination of black fruits and herbal undertones with freshly tilled soils and dark chocolate shavings. Finishing long, this is very youthful now and has at least another decade to go in the cellar."

Drink 2021 - 2033

2015 D2 - 91 pts

"A blend of 58% Merlot with 35% Cabernet Sauvignon with 6% Cabernet Franc and a splash of Petit Verdot. This was the last vintage they utilized Stillwater Creek Merlot. This is a touch leaner and more linear than vintages 2012-14. Herbal undertones combine with bright Bing cherry, salty soils and shades of scorched earth on the palate. Enjoy over the next five years."

Drink 2021 - 2026

2016 D2 - 93 pts

"This 2016 vintage utilizes 59% Merlot with 34% Cabernet Sauvignon and small parts Cabernet Franc and Petit Verdot. This shows heady aromatics of espresso bean, tilled soils and black currants that all take shape in the glass. The palate is plush with a soft mouthfeel and great feeling of length. Very black fruit driven, shades of creosote and coffee grounds with sagebrush all come together seamlessly with velvety tannins holding things in place. Gorgeous to consume now, this is really nicely balance stuff that has at least another twelve years in front of it."

Drink 2021 - 2033

2017 D2 - 92 pts

"Really good already, the 2017 ‘D2’ red wine shows the highest percentage of Merlot that they have done to this point (66%). The nose shows very pretty high tones from the Merlot with red florals with cocoa powder and bright red fruits. The palate shows similarly to the nose with similar notes alongside brisk acidity and a soft mouthfeel with lighter refined tannins. The earthy components work well, as this beautiful wine still has a long way to go in the cellar."

Drink 2021 - 2033

2018 D2 - 93 pts

"The highest percentage of Merlot in this tasting (67%), the 2018 ‘D2’ is showing beautifully now at the three year mark. This is gorgeous wine even to consume right now with its gorgeous core of dark fruits with bitter chocolate and espresso grounds notes. Herbal undertones add to the enjoyment, as this shows beautiful length, verve and weight. This will easily cellar for twelve years."

Drink 2021 - 2033

2019 D2 - 91 pts

"The 2019 ‘D2’ is a blend of 60% Merlot with smaller portions Cabernet Sauvignon (34%), Cabernet Franc (4%) and Petit Verdot (2%). Sagebrush with milk chocolate and wild blackberry tones all fill the nose. This is done in the fresher style with medium-bodied red currant and red cherry flavors alongside tobacco leaf, and leather on the palate.The sense of balance here is really good. Enjoy this beautiful wine over the next decade." 

Drink 2021 - 2031

Shop DeLille Cellars D2

Looking to sip and savor your own bottle of D2? Visit our Woodinville winery, tasting room, and Lounge restaurant in Woodinville, Washington or shop our wine online. Read the full review of the D2 vertical tasting on Owen Bargreen's blog here. 

DeLille Cellars Earns 11 90+ Wine & Spirits Scores | December 2021

2016 Grand Ciel Cabernet Sauvignon - 94 Points

"DeLille sent two vintages of Grand Ciel for us to taste this year. Both were gorgeous wines, but the 2016 showed us where these wines go…slowly. This five-year-old was wildly dark, a deep violet color with even darker inky shades on the rim. It smells of violets and plums, with plenty of extracted fruit scents, and flavors to match. The texture though, while plainly Red Mountain–big, is suede-like, with a dustiness that hints at a long life in the cellar." —P.J.C. (300 cases)

 

2018 Harrison Hill - 93 Points

"De-Lille’s monopole from Snipes Mountain, a north-facing vineyard set on a gravelly slope, produced a blend that’s slightly floral, the violet scents filling out with air along with a core of dark berry fruit. The texture succulent and satisfying, for carne asada." —P.J.C. (375 cases)

 

 

2018 D2 - 93 Points

"Scents of licorice and black fig take on a cinnamon tone in this merlot-dominant blend. Cinnamon scents appear with air, bright, ripe and lifted as it develops in the glass. It offers sleek cherry and warm plum flavors in a succulent combination, a satisfying accompaniment to duck breast." —P.J.C.

 

 

2017 Grand Ciel Cabernet Sauvignon - 93 Points

"One variety, one clone, one vineyard is how DeLille describes this wine. A driving force of dark fruit and evergreen savor, it leads with aromas of pint frond and a whiff of menthol, woodsy and fresh. The flavors are dark, the texture massive but with polish, and with a succulence for steak." —P.J.C. (300 cases)

 

 

2018 Lot 3 Cabernet Sauvignon - 93 Points

"This is sourced from mostly old-vine lots at Klipsun Vineyard—one of the warmest sites on Red Mountain. Klipsun typically yields a wine with massive dimensions and this one is inky and dark, with plum and cassis notes, a hint of vanilla from the oak, and a suede-like savor. The flavors are concentrated, the texture dense and broad shouldered, needing years in the cellar to come together." —P.J.C. (200 cases)

 

 

2018 Red Willow Blend - 93 Points

"DeLille likes to blend at Red Willow, employing cabernet franc in the main, with merlot and cabernet sauvignon taking up a little over 40 percent of the blend. It’s a good move for a site as cool as this, keeping the wine bright and peppery without being at all green. The tarry purple-plum core deepens to cassis on day two, with depth and tension in equal measure, woodsy and intense, very ageable." —P.J.C. (550 cases)

 

 

2018 Shaw Cabernet Sauvignon - 92 Points

"This Cabernet leads with a darkly floral scent, burly, rich, full of swagger, with scents of cherry tobacco and cedar. The flavors go deep and black in their fruit expression—black plum, fig laced with violets. It needs taming in the cellar." —P.J.C. (400 cases)

 

 

2018 Signature Syrah - 92 Points

"Smoke and violet scents give this cool syrah a savory feel. It’s briny and concentrated, with a pleasing herbal tinge and fine, youthful tannins." —P.J.C. (705 cases)

 

 

 

2018 Métier - 91 Points

"Full of Mourvedre character (which makes up half the blend with grenache, syrah, and a dollop of Cinsault), this wine imparts flavors of dried strawberries and dark red cherries with a mild florality. There’s plenty of dry extract and grippy, meaty savor, with a delightful peppery finish for lamb." —P.J.C. (890 cases)

 

 

2018 Le Colosse - 91 Points

"Le Colosse is a new wine for DeLille, a blend placing emphasis on merlot (88 percent). The wine is dense and concentrated, powerfully built with scents of cocoa and carob, its blackberry flavors held in suspension by firm but velvety tannins. It’s got the stuffing for a New York strip." —P.J.C. (800 cases)

International Wine Report & Global Fine Wine Challenge 2021 Scores

International Wine Report is an independent media source dedicated to providing in-depth wine reviews and tasting notes. We're honored to share the 2021 scores of our wines.

2018 Four Flags Cabernet Sauvignon - 96 Points

Red Mountain

"A phenomenal example of a 100% Cabernet Sauvignon from Red Mountain fruit, coming from 4 of the best vineyards in the area, this wine rests 20 months in 75% new French oak barrels. I could pick Red Mountain cab in a blind with this wine 10 out of 10 times - it just screams characteristics of dried blackberry, blueberry, violet petal, dusty road, graphite, wild mountain sage and old leather. It’s chocolatey and plush on the palate bringing medium plus acidity and sweet chewy tannins to the finish. The energy and structure of this wine will give it another decade or two of ageing potential in your cellar with beautiful results. Highly recommended."

2023-2027; 96 Points

2020 Chaleur Blanc - 95 Points

Columbia Valley

"The wine that put white Bordeaux-style wines of Washington on the map, this is a perennial favorite among novices and collectors alike. Whole cluster pressed and fermented in 90% French oak barrels, with 60% being new, and 10% stainless steel, it rests for 7 months on the lees which gives it that luxurious mouthfeel. It is acombination of 72% Sauvignon Blanc and 28% Sémillon so that gooseberry nose is absolutely prominent, maybe more so with the 2020 than any other vintages I’ve tasted. Aspects of ripe pear, dried pineapple, green apple, fresh mint, green herbs, grapefruit zest and crushed clove. The balance of this wine is quite extraordinary as is the racy acidity and lengthy finish. I don’t necessarily gravitate towards Sauvignon Blanc but I’ll drink a bottle of Chaleur Blanc any day. It’s a bright, exuberant wine and one that should cellar well for the next decade or longer. Highly recommended."

2021-2031; 95 Points

2019 Signature Syrah - 94 Points

Yakima Valley 

"I truly believe that Syrah is the most delicious grape grown in Washington state. It develops so well in the Washington climate and tends to over-deliver on the wine quality. This Signature wine is a blend of 98% Syrah and 2% Viognier, which gives the wine a bit of white potpourri aromas, is aged for 20 months in 35% new French oak barrels. Notes of blueberry, huckleberry, black plum, crushed black peppercorn, smoked beef brisket and black olives are all present and what you would expect from a Red Mountain Syrah from Washington. You also get a touch of that wild mountain sage that grows within all the vineyards of the area and is the telltale sign when blind tasting Washington wines. Tannins are still a tad sharp but be patient with this wine. In a couple of years, you are going to be blown away with how good this wine develops to become. Highly recommended."

2021-2031; 94 Points

2018 D2 - 93 Points

Columbia Valley

"The D2 is another Delille wine that helped put it on the map. A right-bank Bordeaux style blend of 67% Merlot, 28% Cabernet Sauvignon, 3% Cabernet Franc and 2% Petit Verdot and aged for 18 months in 55% new French oak barrels. The nose is rich and meaty - think aromas of blackberry, black currant liqueur, ripe blue plum, tobacco leaf, dried herbs and pencil shavings. There is also this melted dark chocolate component that comes through that gives this wine some lovely character. Acidity is high, tannins are medium to high and the body is full while the fruit flavors stand up to the 14.5% alcohol and balance the wine in a lovely way. Give it another year in the bottle to meld together and then enjoy over the next 8 years or so."

2022-2030; 93 Points

2019 Métier - 92 Points

Yakima Valley

"This fun Rhone-styled blend of 42% Grenache, 36% Mourvedre, 20% Syrah, and 2% Cinsault is aged for 15 months in French oak barrels. The fruit comes from the Ciel du Cheval and Boushey Vineyards and comes in at 14.6% alcohol. Medium ruby in the glass with aromas of red raspberry, thimbleberry, black peppered salami, dusty crushed gravel, and candied purple rose petals. It’s one of my favorite Delille wines in the glass partially because it has simplicity but complexity all at the same time if that makes any sense at all. Acidity, tannins and body all fall in the medium plus range and the balance is wonderful with the delicious fruit and savory flavors. Enjoy now or over the next 7 years."

2021-20219; 92 Points

2018 Minuit - 90 Points

Yakima Valley

"A blend of 70% Malbec and 30% Cabernet Sauvignon that is aged for 18 months in 60% new French oak barrels, with grapes coming about 50/50 from the Quintessence and Red Willow vineyards. Wild huckleberry jumps from this dark ruby core, reminding me of being in the mountains of Idaho picking berries as a kid. Secondary notes of mocha, black pepper and crushed black gravel. The palate is a bit spicy, with the fruit taking second fiddle and the secondary characteristics of herbs and spice playing first chair. It has ample acidity, but is just a touch out of balance, however this is still a seriously good wine."

2021-2027; 90 Points

Global Fine Wine Challenge Scores

In addition to the International Wine Report scores, DeLille Cellars also received several medals from the Global Fine Wine Challenge, formerly known as the Six Nations Challenge. This challenge is accessible by invitation only and is restricted to the top 120 wines of each country. 

Double Gold Medal: 2018 Chaleur Estate Cabernet Sauvignon

Gold Medal: 2018 Four Flags Cabernet Sauvignon

 

 

DeLille Cellars Harvest 2021 Recap

Tuesday, October 12th marked the last day of harvest at DeLille Cellars. “I think it’s going to be a really, really fantastic vintage,” said Jason Gorski, Director of Winemaking and Viticulture. 

Warm weather, smaller than average berry size, lower than average crop loads, and incredible color and flavor are a few characteristics that differentiated this year’s harvest.

Grenache from Boushey Vineyard, Washington. July 2021. Photo Credit: Jason Gorski

2021 Harvest Brings Record Heat

“We did have one of the warmest vintages on record this year. The vines are able to adapt to that in a way - our growers did a great job of keeping canopies popped up. I actually saw less shrivel in 2021 than we saw in either 2013 or 2015,” Jason Gorski noted. 

Climate researcher Greg Jones commented that the 2021 vintage in the Pacific Northwest leaned more toward the historically hot 2015 growing season than last year.

The Crew

Our 2021 harvest would not have been successful without our amazing winemaking team and our interns this year.

2021 Harvest Team

“This year we had an absolutely incredible harvest crew - probably the best I’ve ever had the opportunity to work with. They had a good sense of humor and a smile on their face no matter what happened. It makes it a lot easier when you have people along for the ride that enjoy that chaos,” said Jason Gorski.

Fast & Furious Timeline

One of the challenges of this years’ harvest was the condensed timeline.

Gorski said, “We normally have about three months to do harvest but this year we got everything done in about 10 weeks. It was fast and furious with the lower yields at a faster than average pace.”

Dick Boushey of Boushey Vineyards, an important producer of Syrah used in our Doyenne, also commented “this has been the most chaotic, frantic harvest I have ever been involved with. Everything seems to have gotten ripe at once. We have been working almost around the clock” (Wine Searcher). 

Looking to the Future

Partially through harvest, DeLille Cellars expanded production by adding several concrete eggs and new fermentors. “We’ve been wanting to work with concrete for a really long time at DeLille, but it’s not very cost-effective or space-efficient but with that additional space we put in a few concrete eggs,” reported Gorski. These eggs will be used for Sauvignon Blanc, Semillon, and Roussanne. 

Assistant Winemaker Mari Rossi checking a concrete egg fermenter

“Global logistics are a bit of a mess right now but we’ll have some more upright [tanks] showing up just as harvest ends. Unfortunately, we were hoping to fill those by now,” Gorski said. These tanks will hold (what will become) 2021 D2.  

The team also commented on the stark color intensity of the 2021 vintage. While this doesn’t necessarily translate to anything specific, it was remarkable to see the deep, dark colors. 

Jason Gorski summed up harvest by stating, “Every vintage is an opportunity to be great no matter how challenging it is and what the conditions give you. Our goal is to make nothing but world-class wine.”

Watch the full interview with Jason Gorski below.