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Cabernet Sauvignon
Cabernet Franc


Red Mountain AVA


Age 5-20 Years


75% Ciel du Cheval
25% Upchurch

2013 Chaleur Estate 1.5L Engraved

Made from 100% Red Mountain fruit, this vintage already has great muscular structure and solid focus in its youth. After decanting, it shows classic Chaleur aromas of cassis, blueberries, pencil snap and fresh cracked pepper along with vanilla and toasted oak characters. The assertive mouthfeel reveals blueberries, currants, plum jam, grilled meats, pie cherries and mocha nuances. With all of its power, structure and length, this Chaleur can cellar for 20 years.


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93 Points

— Jeb Dunnuck, Robert Parker’s Wine Advocate

93 Points

“The Cabernet Sauvignon dominated 2013 Chaleur Estate (there’s smaller parts Merlot and Cabernet Franc) was brought up in new French oak and has a classic, beautiful bouquet of cassis, cedar, tobacco leaf, gamey meats and graphite. This gives way to a full-bodied, structured, tannic Cabernet that has beautiful purity, a big, mouth-filling texture and a killer finish. This is a serious effort that needs 4-5 years of cellaring and will have two to three decades of overall longevity.’

March 2016

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

2013 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.


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.



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.