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Metier
2018 D2 Red Blend

Varietal Varietal

67% Merlot
28% Cabernet Sauvignon
3% Cabernet Franc
2% Petit Verdot

Appellation Appellation

Columbia Valley AVA

Aging Aging

Drink Now or Age 5 to 15+ Years

Vineyard Vineyard

D2 is sourced from over a dozen Columbia Valley Vineyards, including Red Willow, Harrison Hill, Ciel du Cheval, Klipsun, Boushey, DuBrul, Upchurch and Grand Ciel.
2018 D2 Red Blend

2018 D2 Red Blend

Columbia Valley AVA

Mocha and milk chocolate notes from French oak integrate with beautiful cassis, dried cranberry, and cedar aromas on this 2018 D2.  This wine is instantly delicious on the palate with an inviting warm, soft entry. It rapidly builds in intensity of fruit mid-palate, offering remarkable length on the finish, with Red Mountain Cabernet (16% of the blend) apparent in the texture. 

93 Points

— Wine Spectator

93 Points

Opens with rich and polished black cherry and red currant flavors that are laced with hints of mineral and green olive, taking on structure toward broad-shouldered tannins on the finish. Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Best from 2023 through 2030. 

June 2022

Additional Scores:

93

Decanter

93

Vinous

93

Robert Parker

Pairing Suggestion

Butternut Squash Risotto With Black Truffles is perfect with the DeLille Cellars Merlot-dominant D2. For the carnivorous, add a short rib on top. Vegetarian or not, everyone is happy. Do not fear the truffle. As with many things, they are available on the internet for most of year.

2018 D2 Red Blend

Behind the Wine

2018 D2 Red Blend

Always leading with Merlot, D2 is a traditional Bordeaux-style blend sourced from over a dozen of the state’s most prestigious vineyards across the Columbia Valley to create the ultimate expression of Washington State terroir.

2018 D2 Red Blend

Vineyards

D2 is sourced from over a dozen Columbia Valley Vineyards, including Red Willow, Harrison Hill, Ciel du Cheval, Klipsun, Boushey, DuBrul, Upchurch and Grand Ciel.

2018 D2 Red Blend

Winemaking

Cold soaked for 24-36 hours, fermented for 12-14 days on skin, and aged 18 months in 100% French oak (55% new),