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100% Cabernet Sauvignon


Red Mountain AVA


Drink Now or Age 10 to 20 Years


Grand Ciel

2013 Grand Ciel Cabernet 3L

Cabernet Sauvignon

The 2013 Grand Ciel Cabernet Sauvignon is an amazing combination of concentration, power and refinement.  There is a full array of fruit characteristics including massive blackberries, blueberries, huckleberries, cassis and jam.  The mouthfeel is unmatched with notes of coffee, toffee, black pepper, pie dough, cumin, fennel and a touch of leather that melts into the complex fruit flavors.  The oak and fruit integration is impeccable and seamless with a powerful yet elegant finish. Truly a gorgeous wine.


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95+ Points

— Jeb Dunnuck, Robert Parker’s Wine Advocate

95+ Points

“A spitting image of a top Pauillac, the 100% Cabernet Sauvignon 2013 Grand Ciel comes from one of the top terroirs in the state, the Grand Ciel Vineyard on Red Mountain. Aged all in new French oak, its offers sensational notes of lead pencil shavings, black currants, campfire, graphite and crushed flowers. Full-bodied, seamless and incredibly elegant, yet with serious density and power, it’s surprisingly approachable given its polished tannin and overall balance, yet I’ve no doubt it will have 2-3 decades of overall longevity.”

Additional Scores:

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

2013 Grand Ciel Cabernet 3L

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.