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59% Merlot
34% Cabernet Sauvignon
4% Cabernet Franc
2% Malbec
1% Petit Verdot


Columbia Valley AVA


Drink Now or Age 5-15+ Years


D2 is sourced from over a dozen Columbia Valley Vineyards, including Red Willow, Harrison Hill, Ciel du Cheval, Klipsun, Boushey, DuBrul, Upchurch and Grand Ciel.

2016 D2

2016 D2, the 25th vintage of this remarkable cuvee, leaps from the glass with an impressive and inviting abundance of fruit aromas, including pomegranate, fresh blueberry and currant. Restrained oak influence enrobes the fruit, adding essences of cocoa nibs and cherry cordial.  Dense and vibrant on the palate, with a pure fruit core, this wine offers elegant tannin and remarkable integration. Incredibly balanced barrel influence and Cabernet presence support an extended finish.


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93 Points

— Stephen Tanzer, Vinous

93 Points

“Plum and red currant aromas complemented by cool Cabernet Sauvignon notes of tobacco leaf and herbs. Sappy, broad and palate-saturating, delivering lovely concentration and silky depth to its flavors of red berries, spices, sage and herbs. This very well-balanced blend conveys an impression of more even fruit and ripeness — and virtually no overripeness — than the 2015 version. Lovely sweetness of fruit with good shape and structure from fine tannins.” – Stephen Tanzer, Vinous

December 2019

Additional Scores:


Jeb Dunnuck


Wine Spectator


Wine & Spirits

Butternut Squash Risotto With Black Truffles

This is a very cool dish because it is vegetarian, yet the cheese and truffles bump it up to a red wine pairing. It is perfect with the DeLille Cellars Merlot-dominant D2. For the carnivorous, add a short rib on top. Vegetarian or not, everyone is happy. Do not fear the truffle. As with many things, they are available on the internet for most of year.

View Recipe

Behind the Wine

2016 D2

Always leading with Merlot, D2 is a traditional Bordeaux-style blend sourced from over a dozen of the state’s most prestigious vineyards across the Columbia Valley to create the ultimate expression of Washington State terroir.

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Sourced from over a dozen premier vineyards throughout the Columbia Valley AVA.

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Cold soaked 24-36 hours, fermented for 12-14 days on skin, and aged 18 months in 100% French oak (55% new).