We carried this principle for blending plots of the same varietal with the crafting of our Four Flags Cabernet Sauvignon from the Red Mountain AVA. One day in the cellar, we explored the idea of blending Cabernet from four of the best vineyards in Red Mountain. Could we put together a blend that would showcase the nuances of each vineyard in a seamless wine? The challenge was to build a wine where we could still distinguish the characteristics of each vineyard; where one doesn’t overrun the other. It isn’t always achievable, but we found with Four Flags, it was, and our first vintage was in 2010.
MASTERFULLY BLENDED, FOUR FLAGS IS A HARMONIOUS AND COMPLEX REPRESENTATION
By Executive Winemaker Chris Upchurch
This is a very cool dish because it is vegetarian, yet the cheese and truffles bump it up to a red wine pairing. It is perfect with the DeLille Cellars Merlot-dominant D2. For the carnivorous, add a short rib on top. Vegetarian or not, everyone is happy. Do not fear the truffle. As with many things, they are available on the internet for most of year. I like to shave them at the table to add to the experience.
½ cup extra-virgin olive oil
1 cup finely chopped onion
1 tbsp. chopped garlic
2 cups Arborio rice
1 cup dry white wine
Approx. 6 cups of hot vegetable stock
1 butternut squash, halved and baked in the oven with butter, then mashed like mashed potatoes
½ cup grated parmesan
4 tbsp. unsalted butter, cut into small pieces
Medium to large black truffle
In a heavy saucepan, or wok, heat the olive oil over medium-high heat. Add the onion and garlic, and sauté, stirring continuously until just softened for 3 to 4 minutes. Add rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
Add white wine and continue cooking, stirring often until it has been absorbed by the rice. Pour in enough vegetable stock to cover the rice completely (approx. 3 cups), and continue to cook, stirring often until all the liquid has been absorbed.
Pour in 1 cup of additional vegetable stock, and stir/cook until it has been absorbed. Repeat 2 more times. With the last cup, stir until the rice is al dente, tender but still a little chewy (and most of the liquid has been absorbed).
Stir in the mashed squash, and reduce the heat to very low so that the risotto stops simmering. Stir in the parmesan and butter to give the risotto a nice, creamy finish.
Spoon it immediately into heated shallow serving bowls. Sprinkle a little more Parmesan over it and shave the truffle on top.
"With 25 years of experience behind them, the team at DeLille Cellars has mastered the art of the Bordeaux-style blend in Washington State.”
Wine & Spirits Magazine announced the Top 100 Wineries of 2017, profiled in the Annual Buying Guide. The print edition serves as a program for Wine & Spirits 14th Annual Top 100 event on Tuesday, October 10th, at City View at METREON in San Francisco, where DeLille Cellars will be pouring their 2013 Four Flags Cabernet Sauvignon and 2014 D2. DeLille Cellars is one of six wineries from Washington State and one of 35 in the United States to make the list.
“Our editors have organized panels of sommeliers and retailers to taste more than 15,000 wines with us, blind, and recommend the most compelling examples from every corner of the wine world. Our editors consistently rated certain producers highly, and we have chosen those 100 wineries to profile in our Annual Buying Guide and to pour at our Top 100 event. They are part of a very tight competitive set, and one thing they all share in common is a commitment to the place where their wines grow. Their wines are more delicious for it.” - Joshua Greene, editor and publisher of Wine & Spirits Magazine
The Top 100: View on Wine & Spirits >
Domaine des Baumard
Comm. G.B. Burlotto
Chambers Rosewood Vineyards
Concha y Toro
Domaine Marcel Deiss
Evening Land Vineyards
Forjas del Salnés
Green & Red
Henriques & Henriques
El Maestro Sierra
Château du Moulin-à-Vent
Moutard Père et Fils
Produttori del Barbaresco
Stag’s Leap Wine Cellars
Domaine de la Taille aux Loups
Tenuta delle Terre Nere
Terroir Al Limit
C. von Schubert
“ONE OF MY BEST VINTAGES IN 25 YEARS... A VINTAGE OF THE AGES." - CHRIS UPCHURCH, EXECUTIVE WINEMAKER
Taste our fall releases from the extraordinary 2015 vintage, enjoy live music and appetizers, and celebrate 25 years of winemaking! Seattle Chocolates, also celebrating their 25th Anniversary, will be sampling from their jcoco line of culinary-inspired chocolate.
Dates: November 3 & 4, 2017
Location: The DeLille Cellars Chateau
14208 Woodinville Redmond Road
Time: Please note we have three different event dates/times.
Select your date and time below.
Join us for the third experience in our Vine to Wine Grower Dinner Series at Tulio. The dinner will highlight Sagemoor Vineyards with a pairing menu that celebrates D2 and Chaleur Blanc on August 13th from 4-6 PM.