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64% Cabernet Sauvignon
24% Merlot
10% Cabernet Franc
2% Petit Verdot


Red Mountain AVA


Drink Now or Age 5-20 Years


Ciel Du Cheval

2016 Chaleur Estate 6L

Tightly wound in its youth, the 2016 Chaleur Estate gradually reveals aromas of black cherry, dark chocolate truffle and baking spices. The Red Mountain origins of this wine are reflected on the nose with lavender, cassis and dried earth. Firmly structured throughout, showing flavors of tapenade with blue and black berries, this vintage promises to age well in the cellar. Deep flavors of black currant and plum spread throughout a concentrated mid-palate, gracefully integrated into a persistent finish.


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95+ Points

— Jeb Dunnuck

95+ Points

“The flagship and made in decent quantities, the 2016 Chaleur Estate is a brilliant wine that unquestionably stands up with the top Bordeaux blends in the world. It reveals a deep purple color as well as powerful notes of black fruits, graphite, lead pencil shavings, and scorched earth. Deep, full-bodied, and beautifully layered, with subtle background oak and building structure.”

April 2019

Additional Scores:


Wine Enthusiast


James Suckling


Wine & Spirits

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

2016 Chaleur Estate 6L

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.

Download Tech Sheet


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.