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SHOP / 2020 Red Willow Malbec

Varietal

100% Malbec

Appellation

Yakima Valley AVA

Aging

Drink Now or Age 5-12 Years

Vineyard

Red Willow

2020 Red Willow Malbec

The 2020 Red Willow Malbec comes from a single block that was planted in 2000.  This wine really does show nicely in its youth, with aromas of black cherry, tar, new leather and dark chocolate.  The palate is more opulent than previous vintages and shows hints of black plum, raspberry leaf and pine needle.  The tannins are polished and on the softer side, showing its typicity.  50% new French oak offers a medley of warm baking spices and enhances the fruit beautifully.  Enjoy now or cellar for 8+ years.

$65

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94 Points

— James Suckling

94 Points

This is floral, with notes of blueberries and cherries, as well as dried herbs, mandarin peel and wet earth. Medium- to full-bodied with a chalky texture and firm, slightly chewy tannins. Its big and lengthy, but delicate and mellow. Delicious. Long blue-fruit finish. Better after 2024. – James Suckling

April 2023

Additional Scores:

93

Owen Bargreen

94

Wine Enthusiast

94+

Robert Parker

Pairing Suggestions

Perfect with steak, brisket, grilled burgers, mushroom toast and hearty cheeses like Comté or white cheddar.

Behind the Wine

2020 Red Willow Malbec

Since the winery’s inception in 1992, DeLille Cellars has partnered with Red Willow Vineyard, home to some of the oldest vines in Washington State. Tied directly to the origin of wine grape growing in the state, the initial vines were planted under the viticultural direction of Dr. Walter Clore, who is widely considered the father of Washington wine. The venerable Master of Wine, David Lake, DeLille Cellars’ consulting enologist in the formative years, introduced founding winemaker Chris Upchurch to vineyard owner Mike Sauer, forging a relationship essential not only to the winery, but also to the narrative of Washington wine.

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Vineyards

Red Willow, one of Washington’s most renowned vineyards, was founded in 1971.

Red Willow

Winemaking

Cold soaked 24-36 hours, fermented for 14-16 days on skin, with partial native yeast, and aged 20 months in 100% French oak (40% new).