Written By Maia Parish - Tales of a Wine Mistress - October 19 2021
DeLille Cellars represents the Washington Wine region over a quarter-century of delightful offerings.
The Columbia Valley AVA winery celebrates the 25th vintage with another winner just in time for the fall.
This winery says autumn in every sip. Each bottle has its own unique signature. The white wine is mature but balanced and pairs great with most cuisines. The red is seasoned with intense amounts of spice and oak. The winery has received many accolades averaging over ninety points for most vintages. The 2019 Chaleur Blanc is a perfect white wine blend great for any lunch or casual sipping while watching my favorite episodes of Insecure. The most popular wine is in its 25th vintage. The 2018 D2 is medium-bodied with refined tannins and dark fruit. Lets’ talk a closer look at this Washington Winery.
DeLille Cellars is located in Woodville, Washington.The Winery is located 30 miles from Seattle. DeLille was founded in 1992 by Jay Scloff, the winemaker Chris Upchurch, Charles Lill, and Greg Lill. They have succeeded in creating Bordeaux Style wines within the Washington Area. DeLille currently has over 12 Bordeaux-style and Rhone Style blends. DeLille Cellars has been proclaimed as “The Lafite Rothschild of Washington State” and has a 28-year history within the region. The winery is considered a primary influence in establishing Washington as a premier viticultural region.
2019 Chaleur Blanc White — The 25th vintage of the Chaleur Blanc has many accolades.
Grapes: 69% Sauvignon Blanc and 31% Semillion
Color: Golden Straw, almost copper. The color reminds me of the sun reflecting off a lake at dusk or dawn. I should have known then.
Palate: Full of apple notes, green apples, slight orange peel, and soft minerality.
Here is the thing about Boudeaux staples wines. The wines are remarkably extremely food pairing friendly. The amount of acid within this wine is extraordinary. I paired the Chaleur Blanc with one of my staple food creations.
Pairings: I made my signature smoked paprika and anchovy pasta with poached eggs. The dish was simple. The pasta had parsley, butter, smoked paprika, hot paprika, parmesan cheese, salt, and pepper. This wine becomes vibrant when paired with food. I experience one of the few winegasm of the year. The egg, parmesan, and parsley combination picked up the herbal notes within the wine. The creaminess of the poached egg was almost cosmic. I savored the bottle for three days. I had no idea!
Color: Rich garnet color. Think the color of blood
Palate: I did not open the 2018 D2 for three months. I have certain rules about my red wine consumption. I only drink red wine on three occasions, with the meat course, while making meat course, and when I smoke my cigars. This wine exhibited dark fruits flavors like blueberry, dried pomegranate, cranberry, and mocha. It was not prepared for the herbaceous lingering finish.
Nose: Highly intense. I noticed the amount of alcohol level as soon as my nose hit the glass.
pencil shavings, spice, mocha, slightly floral.
TIP: If you take a deep whiff of wine and you feel a burning sensation on your nostril hairs, this can be a sign of the amount of higher alcohol.
Pairings: I decided to pair the D2 with a lamb sirloin O bone cut, roasted cauliflower steaks, velvety feta cheese, sweet red onions, and kalamata olives on the second day. The tannins are very silky but still have enough texture to carry the lamb. The katamala olives accented the herbal notes with this wine. The amount of spice within the wine reminded me of cigarlife. I smiled and ended the evening with a spicy cigar from BlackStar Line Cigars. I settled upon a cigar called War Witch. The cigar has cedar, coffee, and citrus notes. This might be my best cigar pairing of 2021. I will repeat, I underestimated this winery.
Maia Parish is a certified sommelier, wine judge, wine journalist, and entrepreneur. She lives in Denver, is an opinionated foodie, mother to Ms. Ross, and lover of all things Marvel Comics, Star Wars, and Star Trek!! She has a passion for hip hop, caviar, cigars, wine farming, and tiny houses. Food and wine are my soulmates.