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100% Cabernet Sauvignon


Red Mountain AVA


Drink Now or Age 10 to 20 Years


Grand Ciel

2012 Grand Ciel Cabernet

Cabernet Sauvignon

Experience a deep, almost opaque color followed by concentrated aromas of dark fruits, stones, cherry wood, saddle leather, tarragon and subtle smoke in this colossal wine. Tempering the size, however, there is an elegant side distinctly present in the lavender, white flowers, blackberries and white pepper. On the palate, these dense flavors are focused and refined with nice toasty oak balance and an ethereal finish – this is one for the ages.


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96 Points

— Robert Parker, Wine Advocate

96 Points

“A wine that’s rounded out beautifully since I tasted it in barrel, the 2012 Grand Ciel is 100% Cabernet Sauvignon from a great vineyard in one of the top terroirs in Washington: Red Mountain. Sporting a dense, opaque ruby color, it offers rocking notes of blackcurrants, espresso, graphite, and chocolate that continue to change with time in the glass. While there’s plenty of oak here, it’s nicely integrated, and there’s no shortage of fruit or freshness. Full-bodied, layered, plush and beautifully concentrated, it needs 4-5 years of cellaring and will keep for two decades or more”

Additional Scores:




Wine Enthusiast

Pairing Suggestion

Taleggio Ravioli with Wine Braised Lamb Shank, Butternut Squash and Cipollini Onion Rings — Grand Ciel Cabernet Sauvignon also pairs well with earthy vegetables, Beef Short Ribs, Venison Cheeks, Lamb Shanks and Burgers.

Behind the Wine

2012 Grand Ciel Cabernet

Grand Ciel Cabernet is a single vineyard, single varietal and single clone Cabernet from our estate vineyard on Red Mountain. Every detail of our vineyard has been designed to produce the highest quality fruit from the unique climate and soil of this prestigious AVA known for ripe and structured Cabernet. Our rigorous selection process only permits a small portion of grapes to become part of Grand Ciel.


Grand Ciel is DeLille’s Estate Vineyard in the Red Mountain AVA.



Cold soaked 24-36 hours, fermented 14-16 days on skin, aged 20 months in 100% French oak (100% new) and aged in bottle 18 months prior to release.