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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
This year's Chaleur Estate Blanc reflects the warmth and size of the 2009 vintage. A rich and expressive wine featuring a complex nose of dried apricots, figs, grapefruit, flint, toasted straw and grilled bread. The mouthfeel is rich, silky and voluminous with notes of grapefruit, gooseberries, hazelnuts and toast on the finish. Although tasting great now, this vintage will develop even more character with short to mid-term cellaring.
67% Sauvignon Blanc, 33% Semillon
"Consistent year after year, this blend of 67% Sauvignon Blanc and 33% Sémillon is modeled after top-flight white Bordeaux. Deep gold, toasty and scented with olive oil, walnuts and loam, it hits the palate full-on with a rainbow of flavors: citrus, stone and tropical fruits, all accented with toast, oil and nuts from barrel aging. Riveting, delicious and unique."
"Complex nose melds ginger, lemon drop, mirabelle, honey and spicy oak. Then dense, sappy and highly concentrated, with a strong spice quality and a distinctly tactile impression of structure. This very rich wine benefits from the piquant citrus zest and gooseberry notes contributed by the sauvignon component. The yields in 2009 were lower than usual, noted winemaker Peterson, and some of the sauvignon blanc was fermented with wild yeasts. This bottling has consistently been one of Washington's finest whites in recent vintages, and is a serious outperformer in 2009, a tricky vintage for white wines in Washington."
International Wine Cellar
"This barrel-fermented style has rich, silky texture and layers of pear, orange peel, pineapple and fig flavor. This isn't weighty, but is wrapped in spicy oak on the finish. In the end, this keeps its balance. Sauvignon Blanc and Sémillon. Drink now through 2013. 1,700 cases made. "
DeLille Cellars produces a portfolio embracing the classic styles of Bordeaux, the Rhone and Provence. Since its creation, the goat to make the best handcrafted old world-style red and white wine in the state of Washington has been unwavering during their 20-year history. Through their commitment to varietal integrity, terroir expression and elegance in the glass, they continue...Read More About DeLille
Columbia Valley is the largest of Washington State's wine growing regions, with almost 11 million acres. It encompasses a number of smaller regions, including Yakima Valley, Walla Walla Valley, Red Mountain and more. The vast area consists of a range of climates, allowing viticulturists to plant a diverse selection of grape varieties. Most wineries plant rows sparsely, which...Read More About Columbia Valley
Bordeaux White Blend There's white wine in Bordeaux, too! Typically made from Semillon, Sauvignon Blanc, and bits of Muscadelle, white Bordeaux can be a fully dry table wine or, as in Sauternes, a deliciously sweet dessert wine. In other areas of the world, a Bordeaux blend consists primarily of Sauvignon Blanc and Semillon, either of which may be the predominant variety. Bordeaux blends can vary in style, but most have good acidity and often a mineral overtone.
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