Shop All Wines

checkout View Cart ()

Varietal

65% Cabernet Sauvignon
25% Merlot
9% Cabernet Franc
1% Petit Verdot

Appellation

Red Mountain AVA

Aging

Age 5-20 Years

Vineyard

32% Ciel du Cheval
20% Klipsun
13% Grand Ciel
25% Klipsun
10% Boushey

2005 Chaleur Estate 1.5L Engraved

This wine exhibits a powerhouse nose of blueberries, grapes and exotic black fruits, cassis, tar and star anise. This is the most concentrated Chaleur Estate to date with currants, blueberries, flowers, sweet whiskey, black olives and cream flavors. All this with firm ripe tannins, a seamless structure and mile-long finish. 

$470

Sold Out

Applicable member discounts will be added at checkout.

93 Points

— Jeb Dunnuck, Robert Parker’s Wine Advocate

93 Points

The only vintage to include Cabernet Sauvignon from the Grand Ciel vineyard on Red Mountain, the 2005 Chaleur Estate is a structured, firm, straight and age-worthy Bordeaux blend from this estate that offers lots of black fruits, lead pencil shavings, chocolate and toasted bread aromas and flavors. Medium to full-bodied, with good richness and chewy tannin, it will have 20-25 years of overall longevity.

Additional Scores:

Pairing Suggestion

Seared Rack of Lamb with black garlic gastrique, herb gnocchi, beurre noisette and lamb jus — Other pairing recommendations include hearty mushroom-based dishes, earthy risottos and rich pastas.

Behind the Wine

2005 Chaleur Estate 1.5L Engraved

DeLille Cellars’ inaugural wine, Chaleur Estate marks the foundation on which the winery has built its craft of blending Washington State fruit in the traditional style. This wine is a Cabernet Sauvignon-dominant blend of Bordeaux varietals, with a focus on Red Mountain vineyards. The result is a wine of depth, complexity, focus and elegance that personifies the French word for warmth, chaleur.

Vineyards

Ciel du Cheval is one of Washington’s most prestigious vineyards. The 1982 planting of Cabernet Sauvignon at this famed Red Mountain site is the backbone of Chaleur Estate.

Vineyards

Winemaking

Cold soaked 24-36 hours, fermented 14-16 days on skin, aged 20 months in 100% French oak (100% new) and aged in bottle 8 months prior to release.