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DeLille Doyenne Aix 2013

ID No: 444478
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Abeja Cabernet Sauvignon Columbia Valley 2013

Abeja Cabernet Sauvignon Columbia Valley is made from 96% Cabernet Sauvignon, 4% Merlot.


Aged for 20 months in 100% French, medium toast; 60% new, 40% one & two year old
The nose leads off with plum, bright blackberry, and dark bing cherries. A touch of dried blueberry rounds out the fruit profile. Floral notes and cocoa, with nuances of cedar and spice, are sprinkled throughout. All of these characters follow through on the palate and, with a pleasant minerality and continuity, weave a tapestry of complexity and youthful exuberance. 

 


Review:

(14.7% alcohol; mostly from Bacchus and Dionysos vineyards): Healthy dark red. Nicely ripe, nuanced aromas of black- and redcurrant, blueberry, licorice, fresh herbs and tobacco leaf. Deep, spicy, chewy Cabernet with lovely acidity giving shape and clarity to its flavors of blueberry, blackberry, cassis and bitter chocolate. Very nicely balanced, long wine with firm tannins that avoid dryness.


 Vinous Antonio Galloni: 90
Abeja Chardonnay Washington State 2013

Abeja Chardonnay Washington State 2013 is 100 percent Chardonnay

This Chardonnay has the essence of a freshly baked lemon meringue pie, green apple, and Bartlett pear. It is both dense and bright, with a hint of vanilla and cinnamon coming from its time in barrel. Aromas are so much related to experiences. It is a wine that is in the traditional Abeja style, with superb polish, complexity, and balance, yet with a light touch at 13.5 percent alcohol.

 


Review:

"Supple, ripe and complex, with layers of pear, floral, tangerine and a note reminiscent of freshly ironed clothing. Fine acidity carries this through to a refreshing finish. Drink now through 2020. 919 cases made. –HS"
- Wine Spectator (November 15th, 2015), 91 pts

"Abeja’s 2013 Chardonnay offers clean, crisp notes of apple blossom, white flowers, citrus and brioche. Fermented and aged in barrel (40% new), it has a solid mix of richness and freshness, is beautifully balanced, and will drink nicely for 2-3 years. - Jeb Dunnuck"

- The Wine Advocate (erobertparker.com, June 2015), 91 pts

"A blend of top sites Celilo and Conner Lee, this appealing wine displays aromas of candy corn, corn silk and chamomile. The stone-fruit flavors are elegantly styled, showing a sense of restraint and balance that carries through the lingering finish."

- Wine Enthusiast (September 1st 2015), 91 pts

 Wine Advocate: 91 Wine Enthusiast: 91 Wine Spectator: 91
Abeja Syrah Walla Walla Valley 2013

Complex and compelling, this estate-grown Syrah sends up smoky notes of cured meat, nougat and caramel. Black cherry fruit anchors the barrel notes, and it just gets more and more delicious as it winds its way across the palate. This demonstrates classy winemaking and perfect balance.

The fruit for this wine is grown at an elevation of 1310 feet on the grounds of the Winery. The higher elevation and the proximity to the Blue Mountains, gives this vineyard a longer, cooler ripening season than most other areas of the Walla Walla Appellation. The cooler site results in a style much like that of a classic Northern Rhone with complexity and balance without the concentration and higher alcohol levels of Syrah produced in warmer areas.

 


Review:

"Dark and smoky, with a lithe core of plum and spice emerging from under a layer of grippy tannins. The finish persists with insistence and intensity. Best after 2017. 182 cases made.- HS"
- Wine Spectator (October 15th 2015), 91 pts

"Aged in French oak, 30% new. Deep, saturated ruby. Wild, musky aromas of black raspberry, gunflint, spices and violet. Plush, tactile and sweet, offering surprising lift and definition to the flavors of dark raspberry, blackberry, smoked meat and violet face powder. Very expressive, fine-grained Syrah with subtle intensity and a lingering, ripely tannic finish. - Stephen Tanzer"- Vinous (November 2015), 91 pts

 Vinous Antonio Galloni: 91 Wine Spectator: 91
Product Description

DeLille Doyenne Aix is made from 60% Syrah and 40% Cabernet Sauvignon

Demonstrating distinctive yet congruous notes of both Cabernet Sauvignon and Syrah, this vintage creates a wine of wall-to-wall seamless fruit. The generous Syrah nose of rich, juicy raspberries, black pepper and smoky, sanguine (i.e. red) meat combine nicely with the currants, cassis and Herbs de Provence of the Cabernet Sauvignon. There is immediacy to this wine that registers off the charts on the pleasure scale. Enjoy now and over the next five years.


Review:

Tasting like a rich, ripe red from Provence, the 2013 Doyenne Aix (60/40 Syrah and Cabernet Sauvignon) offers up a fabulous bouquet of ripe black currants, melted licorice, roasted herbs and pepper in a full-bodied, concentrated, even unctuous, style on the palate. Despite all of the fruit and texture, this beauty has solid underlying structure and will drink well for another 10-15 years.

This was another massive lineup of wines from the team at Delille, and as I think the scores show, I'm not complaining. The 2013s show the more elegant, streamlined style of the vintage nicely, while the 2014s offer a more unctuous, hedonistic style. These are both terrific vintages and ideally readers will have both in their cellar. The news here is the consolidation of the Doyenne releases under the Delille Cellars label. In the past, the estate kept their Rhone variety blends separate and released them under the Doyenne label, with no mention of Delille. Going forward, all of the wines will be released under the Delille label, with the Rhone inspired releases including Doyenne as part of the wine name. I think this is a good move and simplifies the labels. In addition, I'm working on a retrospective here to show the overall aging curve for a few of the cuvees. This will be published as a standalone article later this year. - 93 Point Wine Advocate 

Winery: DeLille Cellars

The DeLille Cellars Estate
Founded in 1992, DeLille Cellars is a small family owned winery located in Woodinville, Washington.  Their goal is to make the very best handcrafted, old-world style red and white wine made in the State of Washington.

The
DeLille Cellars Vineyard
The beautiful ten-acre site sits above the Woodinville valley floor, overlooking the wineries of Chateau Ste. Michelle and Columbia Winery.  All  DeLille wines are elaborated with the highest “hand-crafted” standards.  Only grapes from the oldest and best vineyards in Washington State are used.  They are hand picked and hand sorted at crush, using only the finest berry clusters.  The wines are aged in 100% new French oak barrels each and every year and are never filtered.

 

The DeLille Cellars Wines

In the words of David Schildknecht, The Wine Advocate, December 2012:
"Winemaker-vineyard manager and self-styled "old world traditionalist" Chris Upchurch has been the guiding spirit of DeLille Cellars since its early-’90s inception, although the ostensibly Old World models followed have evolved significantly in both marketing and winemaking terms. Early-on, DeLille, unsurprisingly, – like so many other U.S. wineries – focused exclusively on a Bordelais vision. That said, Upchurch and his partners had been in business for nearly a decade before they purchased a vineyard: Grand Ciel, adjacent to Ciel du Cheval and Galitzine and managed by the accomplished and (seemingly in Red Mountain at least) ubiquitous Ryan Johnson. DeLille also vinifies and bottles separately the fruit of Harrison Hill’s antique vines (for more about which see my tasting note on the 2009 vintage) and a second estate vineyard project is afoot. The established if misleading name Chaleur Estate was retained for DeLille’s flagship wine crafted from contract fruit (second wine: D2); while the designation Doyenne – utilized from early-on for Syrah – morphed into an officially separate winery for experimental-minded exploration of themes inspired by Southern France. (For database purposes, we at The Wine Advocate / eRobertParker.com treat Doyenne as part of the relevant wines’ descriptions and a DeLille sub-label, which reflects the way those wines are marketed and the spirit in which they were presented to me. Comments on Upchurch’s vinificatory approaches can be found sprinkled though my tasting notes.)"

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Mordoree Tavel Rose Reine des Bois 2017

Mordoree Tavel Rose Reine des Bois is made from 60% Grenache, 15% Clairette, 10% Syrah, 10% Cinsault, 5% Bourboulenc.

Nose: Steady rose, brilliant and cristal clear.
Aromas : very complex : from flowers, white fruits and red fruits (strawberries, pomegranate, rapsberry). Slightly mentho-lated
Palate : fresh, classy, elegant, very long.
Aging capacity : 8 to 10 years.

This wine comes from a parcel planted on a pebbled soil covered with stones, whose geology is typical of the grands crus from the Rhone Valley (a base made of marine molasse from the Miocene period covered with an alpine diluvium from the Villafranchian period). 100 % destemming, cold maceration during 48 h., pneumatic pressing, fermentation at 18° C.

To pair with: roasted and or spicy chicken, duck, goose, fish soup, white meat, seafood and a lot of fishes (tuna, John Dorry, red mulet, etc...).Quite all Asian cuisine. Dishes with garlic, dishes with tomatoes.

Review:

"Limpid orange. Vibrant and expressive on the nose, displaying cherry, blood orange and floral scents and a building mineral note. Sappy red currant and bitter cherry flavors flesh out slowly with air, picking up a hint of fennel on the back half. The finish hangs on with impressive tenacity, leaving behind bitter orange pith and cherry pit notes.- Josh Raynolds"

- Vinous (June 2017), "2017 Rosé Roundup: More Wines than Ever", 92 pts