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SHOP / 2013 Métier

Varietal

36% Mourvèdre
39% Grenache
20% Syrah
5% Cinsaut

Appellation

Yakima Valley AVA

Aging

Drink Now or Age 3 to 7 Years

Vineyard

Yakima Valley AVA

2013 Métier

Beginning with an impressive nose of raspberry liquor, bing cherries, sangre (Spanish for ‘blood’ or ‘red’) meats, malt and Herbs de Provence, it’s rich and rustic wine. Those sauvage (wild) flavors carry through to the mouth revealing briar patch raspberries, cracked black pepper, cherries and all spice. All these components join together in a harmonious, hedonistic and generous style to create a memorable vintage. Perfect for grilled meats.

$60

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92 Points

— Jeb Dunnuck, Robert Parker Wine Advocate

92 Points

I loved the 2013 Doyenne Metier Proprietary Red Blend, and this mix of 39% Mourvedre, 36% Grenache and the rest Cinsault offers ripe, textured, downright sexy notes of ripe black cherries, ground herbs, melted licorice and caramelized meats to go with a full-bodied, concentrated, unctuous style on the palate. Beautifully concentrated, textured and with solid underlying structure, it should continue to drink beautifully through 2025. — Jeb Dunnuck, Robert Parker Wine Advocate

June 2016

Additional Scores:

91

Wine Enthusiast

91

Vinous

Pairing Suggestion

Spanish Paella — Roasted, spice-driven vegetable dishes like Spanish Paella, Morrocan Chicken or Smoked Cauliflower Steaks are fantastic pairing options. We recommend avoiding seafoods, however Tuna and even Salmon with rich sauces can pair nicely.

Behind the Wine

2013 Métier

Nowhere is crafting a wine of intention more evident than in Métier (craft, trade, forte), a wine mirrored after traditional Southern Rhone-style blends. This wine combines old-world characteristics with the focus and ripe terroir of the Columbia Valley. In the true spirit of its namesake, the goal in crafting Le Dessein is for the expression of each varietal to be elevated within the blend. First vintage 2005, (now known as Le Dessein).

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Vineyards

Columbia Valley AVA

Vineyards

Winemaking

Cold soaked for 24-36 hours. Fermented on skin 10-12 days. Individual lots aged separately for 15 months before barrel selected for the blend just prior to bottling. 100% Large format and neutral barrels.