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DeLille Doyenne Aix 2013

ID No: 444478
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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

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 Wine Advocate: 91 Wine Enthusiast: 91 Wine Spectator: 91
Annefield White Blend 2013

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Annefield White Blend  2013 is made from 33% Traminette, 20% Vidal Blanc, 19% Chardonnay, 13% Riesling, 9% Petit Manseng, 6% Viognier

Serve with assertive dishes with Thai or Vietnamese-inspired spices or sip it on the patio or in the hot tub

Fermentation Seasoned French Oak Barrels

Harvested in September 2013
Released: Spring 2014

pH: 3.35
Total Acidity: 5.8 g/Liter
Residual Sugar: 2.5%

AP Vin Clos Pepe Vineyard Pinot Noir 2013

Bright and vibrant, sweet gorgeous texture layered with black cherry, blueberry and earthy Christmas spice surrounded by big, bold fruit and focused oak. Supple and delicious with a long, lingering finish.

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Aged in a combination of new and older French oak barrels for 11 months. 
Bottled unfined and unfiltered in August 2014.

 


Review:

Also brilliant, Andrew's 2013 Pinot Noir Clos Pepe Vineyard shows the classic spice, dried flowers and exotic qualities of the vineyard, and backs that up with a medium-bodied, textured and seamless feel on the palate. The texture here is superb, and it builds nicely in the glass, with excellent depth and concentration. It should be as good, if not better, than the 2012, and have a decade of longevity. Wine Advocate 92-94 Points

 Wine Advocate: 93
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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Organic/Free Shipping


Pago de Carraovejas Reserva 2014

This wine will ship around Nov 28th


Made from 78% Tempranillo, 15% Cabernet Sauvignon and 7% Merlot, aged in French oak barrels for 12 months, this is an elegant medium to full-bodied wine with ripe red fruits, sweet spices combined with toasty notes. The tannins provide texture and roundness and the finish is long and intense.

The 2014 vintage was marked by a very early start to the cycle. In April, the vineyards at Pago de Carraovejas already showed signs of activity, which is highly unusual. It was a very hot spring leading into a summer that was cooler than usual and enhanced by an unbeatable end to the cycle with a September that was more like summer than Autumn. The slow, careful grape-picking began on 26 September and ended on 18 October with the picking of the Cabernet Sauvignon. The rain around the time of the grape-picking lengthened the process but the quality and health parameters remained intact for such a peculiar—as regards weather—and promising vintage due to its quality.

We make our Reserva using selected grapes from vineyards with a greater potential for performance, in other words, with a fruit concentration and, at the same time, appropriate levels of acidity and firm, ripe tannins. Our process respects the fruit and we work slowly and meticulously: we pick our grapes by hand and we transport them in crates. Depending on the plot of land they come from and the time they arrive at the winery, the grape may be put into cold rooms to prevent oxidation and preserve their aroma.
We then perform a second selection process at the winery, rejecting any grapes that do not meet our criteria, using a selection table. The grapes are brought into the cellar and are allowed to settle naturally.
The vats are filled slowly and gently. Depending on the characteristics that we detect during the tasting, we ferment the grapes in stainless steel vats or French oak.
For this fermentation, we use our own yeast, from our vineyard and is isolated by our team. This concept is partially responsible for the character of Carraovejas. During fermentation, a relatively low temperature is maintained, using dry ice if necessary. After the alcoholic fermentation, the undergo spontaneous malolactic fermentation, which takes place in stainless steel or oak, depending on the characteristics of the wines. The barrel ageing is marked by respect for the character of the wine. Most of it was aged in extra-fine-grain, French oak barrels for a minimum of 12 months – the time it remains in the cellar before being put on the market, bottled and sealed with selected natural cork.

A great match with red meat, game, pastas, ham and hard cheeses.


Review:

"Plenty of creamy baking spice aromas, with coal smoke, dried plums and cherries manifesting in a really brooding nose. The palate has impressive focus and just the right amount of generous flesh. Will age well, ready now."
- James Suckling (July 2017), 92 pts

 92 Points