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Varietal

Cabernet Sauvignon
Merlot
Cabernet Franc

Appellation

Red Mountain AVA

Aging

Age 5-20 Years

Vineyard

Ciel du Cheval
Klipsun
Harrison Hill
Staley
Ahtanum Ridge

2000 Chaleur Estate

This wine has a notable black-brick color.  The aroma expresses warm notes of plum, black fruits, Asian spices, violets and flint.  In the mouth there is a nice combination of ripeness, weight, and complexity that is typical of the warm 2000 vintage.  There are deep extracted flavors of delicious plum, cassis and black fruits that are well integrated with the sweet oak and ripe tannins.  The fruit is very complex, focused and is directed into a beautiful and lengthy finish.

$167

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91 Points

— Jeb Dunnuck, Robert Parker Wine Advocate

91 Points

Made from 66% Cabernet Sauvignon, 24% Merlot and 10% Cabernet Franc, the 2000 Chaleur Estate is fully mature and ready to go with lots of black currants, asphalt, lead pencil and Asian spice aromas and flavors. More mature and evolved than the 1999, it’s still medium to full-bodied, layered and textured, and improves in the glass. It will keep through 2025, but there’s no upside.

September 2016

Additional Scores:

91

Wine Spectator

Pairing Suggestion

Seared Rack of Lamb with black garlic gastrique, herb gnocchi, beurre noisette and lamb jus — Other pairing recommendations include hearty mushroom-based dishes, earthy risottos and rich pastas.

Behind the Wine

2000 Chaleur Estate

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.

Vineyards

Ciel du Cheval is one of Washington’s most prestigious vineyards. The 1982 planting of Cabernet Sauvignon at this famed Red Mountain site is the backbone of Chaleur Estate.

Vineyards

Winemaking

Cold soaked 24-36 hours, fermented 14-16 days on skin, aged 20 months in 100% French oak (100% new) and aged in bottle 8 months prior to release.