Deep ruby color; black cherry, plum, blackcurrant, blackberry, blueberry, black olive, black tea, tobacco, dark chocolate, baking spice on the nose and palate.
Dry; significant but controlled, velvety tannins; balancing acidity; nice integration and structure. Cabernet sauvignon grapes came from Columbia Valley growers, including from Candy Mountain AVA. Juice spent an 8-10 day maceration on the skins—thus the almost inky black/ruby color. Aged in French oak, 40% new; deftly done. Ripe fruit flavors with no illusion of sweetness; solid cab without winery shenanigans. Medium-plus body. 13.9% ABV
DeLille Cellars is considered one of the top producers of Bordeaux-style blends in Washington State. The website notes: “DeLille Cellars was founded by Chris Upchurch, Jay A. Soloff, Greg Lill, and his father Charles Lill. The four founders believed that all good blends transcend the sum of their individual parts, and this principle and company philosophy of ‘always seeking’ guides the winery’s commitment to constant improvement, continuous discovery in the cellar, and ultimately the creation of exceptional wines and experiences.” The winery was one of the first five in Washington State to earn Robert Parker’s 5-star excellence rating.
Jason Gorski is the director of winemaking and viticulture. He joined DeLille Cellars in 2011 as lead winemaker under Chris Upchurch and took over all winemaking and vineyard operations in 2019. Nick Bernstein is the winemaker. After stints in Walla Walla, Marlborough, Sonoma, and Santa Barbara, he joined DeLille in 2012. Mari Rossi is the assistant winemaker. She earned a degree in enology and viticulture from Cornell University, then gained experience in Sonoma, Napa, and New Zealand before returning to her Seattle hometown, joining DeLille. She was named assistant winemaker in 2019.
DeLille Cellars Métier Cabernet Sauvignon, Columbia Valley 2021 is bold but approachable, becomes more delicious with some exposure to air. Saturated with dark fruit flavors. Impressive depth, power, balance, refinement for a cab in this price range. Pair with red meats—grilled steaks; beef short ribs; slow-braised beef or venison; roast or grilled lamb; poultry; roasted portabello mushrooms. Cheese—aged cheddar, aged gouda, blue cheese, aged gruyere, camembert, gorgonzola. $23-30
Métier website, excellent videos
