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SHOP / 2011 Chaleur Estate 6L Engraved

Varietal

65% Cabernet Sauvignon
25% Merlot
10% Cabernet Franc

Appellation

Red Mountain AVA

Aging

Age 5-20 Years

Vineyard

40% Ciel du Cheval
50% Klipsun
10% Upchuch

2011 Chaleur Estate 6L Engraved

The 2011 vintage shows tremendously diverse and complex aromas of blueberries, blackberries tobacco cedar, tar, peat and lavender. Every sniff show something new.  This wine is delicious, powerful and savory, with amazing lift.  Brambleberries blackberries, plums, and cherries are wrapped with an elegant toasty oak influence that is already integrated into the mix. Focused balanced and complete, this is an outstanding Chaleur.

$1420

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94 Points

— Jeb Dunnuck, Robert Parker’s Wine Advocate

94 Points

The 2011 Chaleur Estate is a gorgeous Bordeaux blend from this estate that does everything right. Made from 65% Cabernet Sauvignon, 25% Merlot and 10% Cabernet Franc, it gives up textbook creme de cassis, toast, lead pencil and cedar to go with a full-bodied, rich, layered and seamless style. Gaining richness in the glass, enjoy this concentrated, balanced effort over the coming two decades.  

Additional Scores:

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

2011 Chaleur Estate 6L Engraved

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.