DeLille Cellars Blog
DeLille Cellars’ inaugural wine, 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. Be the first to taste the 25th vintage at DeLille Cellars’ Winter Release February 23rd & 24th. This small-lot wine is highly limited and will only be available while supplies last.
NOTABLE WASHINGTON WINERY DELILLE CELLARS ANNOUNCES NEW DIRECTOR OF WINEMAKING
Caption: DeLille Cellars’ new director of winemaking and viticulture, Jason Gorski, standing in the winery’s brand-new production facility at the old Redhook space (credit: DeLille Cellars)
WOODINVILLE, Wash. (January 22, 2019) – DeLille Cellars, one of Woodinville’s founding wineries and a prominent player in developing Washington State as a premier wine region, today announced that Jason Gorski has been promoted to director of winemaking and viticulture. Gorski previously served as winemaker and assistant winemaker, under the tutelage of founding winemaker Chris Upchurch.
Gorski has been instrumental in DeLille Cellars’ success since joining its winemaking team in 2011. He has helped expand production from just over 10,000 cases to nearly 30,000 and has improved its quality, having been involved with 239 of the 90+ scores DeLille has received.
“Jason has built a great winemaking team and possesses a unique ability as a very talented winemaker with unrivaled technical skill,” said Tom Dugan, DeLille’s CEO. “Along with [co-presidents] Chris [Upchurch] and Jay [Soloff] and the rest of our owners, we’re incredibly excited for the next chapter of DeLille, with Jason at the helm of winemaking.”
Every wine DeLille has produced since 2011 has received at least one 90+ score from the top four international critics, leading the winery to over 500 individual 90+ ratings since its founding. DeLille received a coveted position on the Wine Spectator Top 100 list in 2018 with its 2015 Signature Syrah (Gorski’s third such honor), as well as two consecutive Wine & Spirits “Top 100 Wineries of the World” awards (in both 2017 and 2018), along with numerous national and local accolades under Gorski’s leadership. These include the Seattle Times #2 wine of the year in 2017 and #1 wine of the year in 2018, plus the Wine Press Northwest Washington Winery of the Year in 2017.
“Established with a focus on wine quality, DeLille Cellars is an integral part of the history of Washington wine and its increasing reputation throughout the world,” said Gorski. “I look forward to continuing to build upon that foundation, working to continuously improve our wines and promote the excellence of Washington vineyards.”
Gorski found his passion for wine while studying biology at Duke University. He was introduced to a respected sommelier by his academic advisor and eventually moved to Washington State in 2004, where he worked at the state’s founding winery, Chateau Ste. Michelle, in Woodinville. He was then offered the role of assistant winemaker at Spring Valley Vineyard in Walla Walla, Washington, before beginning at DeLille in 2011.
Gorski’s promotion aligns with DeLille’s recently announced acquisition of the former Redhook Brewery space. The winery plans to have all production moved to and operational in its new home by the end of January. Gorski has managed the process of refurbishing the original brewery tank room into a world-class production facility. The next phase will include construction of a new three-story tasting room and retail tower, to be completed in late summer of this year.
With Gorski’s promotion, Upchurch will take on a modifiedrole but remain as co-president, partner and founding winemaker. He will continue to be actively involved, supporting Gorski and the winemaking team with harvest and blending, as well as helping to guide the company’s goals from an ownership perspective. He plans on focusing his efforts on supporting the national sales program and continuing to be present at retail events.
“I have been at the forefront of DeLille’s winemaking for the last 27 years, and am extremely proud of what we have created. Our acquisition of a world-class facility at Redhook provides the perfect opportunity for me to scale down as the winery looks to the future,” said Upchurch. “Jason’s well-deserved promotion to director of winemaking recognizes his incredible contributions to DeLille and his passion for continuing our great legacy.”
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About DeLille Cellars
Founded in 1992 by Jay Soloff, Chris Upchurch and Charles and Greg Lill, DeLille Cellars is a boutique artisan winery located in Woodinville, Washington. Known for pioneering Bordeaux-style blends from Washington State, the winery has maintained a tradition of quality and excellence, with over 500 individual 90+ ratings from leading publications. DeLille Cellars focuses on the Red Mountain AVA and sources grapes from Washington's most acclaimed vineyards, including Ciel du Cheval, Grand Ciel, Upchurch, Red Willow, Sagemoor, Klipsun, Boushey and Harrison Hill. The winery is recognized by notable wine critics and influencers, including Robert Parker, as one of the top producers in the state. To learn more about DeLille Cellars, visit www.delillecellars.com.
Public Relations, GreenRubino for DeLille Cellars
Kelly and Chris Sparkman, Founders of Sparkman Cellars, and Executive Winemaker Chris Upchurch and CEO Tom Dugan of DeLille Cellars meet at the Redhook site. Both wineries will be moving to the former brewery.
Photo credit: Richard Duval
We are excited to announce that we will be moving our winery, tasting room, and offices to the iconic Redhook brewery building later this year. This will mark the first time since 1998 that our retail and winemaking operations will all be under one roof, and we can’t wait to share our new world-class wine experiences with you.
The larger space and adjoining winemaking facility will provide for a variety of elevated experiences, including:
o Tours and tastings
o Private and reserve tastings (food and wine pairings, blending seminars, and library wine retrospectives)
o Enhanced space for Wine Club membership, including a rooftop deck
o Private tasting rooms and event spaces
o Outdoor seating
All current operations will remain open until the new space is ready, which should be open in the fall of 2019. Our wine lounge in Kirkland, Maison DeLille, will continue to offer wine flights, glass pours and small bites to the Kirkland community indefinitely, and the DeLille Cellars Chateau will continue as a venue for weddings and private events.
We can’t wait to share updates as we make progress on the space!
Don't miss three amazing Taste WA Wine Month Offers!
Offers are valid during March only. Four Flags is a final offer price; no club or additional discounts. Save 10% on D2, Chaleur Blanc and Signature Syrah; Wine Club add an additional 10% on top of your club discount.
Built NY(R) Wine Tote includes D2 and Doyenne; Wine Club discount is applicable.
Purchase at our locations in Woodinville or Kirkland, or online at http://www.delillecellars.com/TASTEWA.
Only valid on new orders placed in March, 2018. Only valid on current vintage 750mls.
A VISIT TO HERMITAGE AND FOUR OF RED MOUNTAIN'S MOST PRESTIGIOUS VINEYARDS...
My time at Chave in Hermitage in 1997 showed me that you could blend plots of the same varietal to create a seamless wine, rather than blending different varietals as we do in many of our other wines. I spent a day with Jean-Louis Chave. He has seven plots on Hermitage Hill and all seven have different soils and exposures. Each plot created a different wine even though they were the same varietal, Syrah. We took samples of all seven plots from one vintage and started blending them together.
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
OF THE INCOMPARABLE TERROIR OF RED MOUNTAIN AND A TRIBUTE TO OUR STEADFAST COMMITMENT TO THIS RESPECTED VITICULTURAL AREA.
SINCE OUR FIRST VINTAGE IN 2010, FOUR FLAGS HAS RECEIVED AN AVERAGE SCORE OF 95 POINTS FROM ROBERT PARKER, HAS BEEN NAMED THE SEATTLE TIMES "WINE OF THE YEAR," AND HAS RECEIVED THE WINE ENTHUSIAST'S EDITORS' CHOICE AWARD.
THE FOUR VINEYARDS OF FOUR FLAGS:
Grand Ciel: Our Estate Vineyard: Grand Ciel demonstrates a seamless purity of Cabernet fruit with cassis and Herbes de Provence – what I like to call a “Cabernet popsicle.” If you love Cabernet you will love this vineyard.
Ciel du Cheval: Ciel du Cheval has much shallower soils and gives us minerality and “Pauillac” graphite flavors along with blueberry flavors.
Klipsun: Klipsun is at the bottom of the Red Mountain AVA and has deeper soils. Klipsun fruit is very rich and ripe, creating concentrated wines with plum brandy nuances.
Upchurch: Upchurch Vineyard has a definite floral aspect to it, coming from clone 2 Cabernet Sauvignon, offering violets and faded roses along with rich fruit.
BUTTERNUT SQUASH RISOTTO WITH BLACK TRUFFLES
By Executive Winemaker Chris Upchurch
DeLille Cellars D2
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.
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