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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.
Sauvignon Blanc leads the way with aromas of toasted almonds, sweet straw, cardamom and other baking spices. Reminiscent of vanilla cream, guava, Meyer's lemon, pears and toasty oak tones, this wine delivers a supple, mouthwatering texture lingering on the palate long after the final sip. Superb balance, elegance, and length all contribute to a wine of timeless grace.
Blend: 77% Sauvignon Blanc, 23% Semillon
"Bright full yellow. Knockout nose combines musky curry powder and cumin notes with pineapple oil, ginger and chlorophyll; today it's the sauvignon blanc that dominates. Then supple and intense in the mouth, with excellent acidity serving to frame and intensify the peach, citrus, chlorophyll and basil flavors. Finishes very long, serious and suave, leaving an impression of fairly low alcohol. A beauty."
International Wine Cellar
"DeLille's 2010 Chaleur Estate Blanc – a blend of Sauvignon with 23% Semillon from four manifestly superbly well-managed sites – is dominated by lime peel-laced fig and honeydew melon, to which honeysuckle and heliotrope perfume add allure, and an aura of smokiness and high-toned suggestion of almond extract and peppermint add further pungent intrigue. The palate impression here manages adroitly to balance waxy texture, zesty piquancy, and infectious juiciness. "If you made the quantity of Semillon equal, it would take over the blend," notes Upchurch, channeling precisely the hypothesis I was myself entertaining at that moment. Everybody's giving up on Semillon," he adds with (what I at least hope is) hyperbole, "Californians, South Americans, even Australians; but I love working with it." Upchurch is proud of the particular assortment of barrels he has assembled to suit his Chaleur white, and it came as a big surprise to me after tasting this installment to learn that 70% of them were new; but the trick is that the wine spends only four months in them, based on what Upchurch, by analogy with baking, calls the "TODD" principle: take it out when it's done, dummy! This is likely to reward and morph significantly over a decade of cellaring. "
The Wine Advocate
"This new vintage of Chaleur Estate Blanc is still quite young and tight. It shows the toasty scents of pretty new oak, set in an elegant frame of mixed fruits. Cucumber, apple, citrus and melon flavors emerge, suggesting an overall lighter style from a cooler vintage. Graceful and polished."
"A fresh and citrusy white, this is juicy, delivering lemon and verbena aromas and flavors. A touch of tobacco and hint of butter mark the finish. Sauvignon Blanc and Semillon."
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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