DeLille Doyenne Syrah 2013
Critical AcclaimAll Vintages
DeLille Cellars is a boutique artisan winery located in Woodinville, Washington. Founded in 1992 by Charles and Greg Lill, Jay Soloff, and winemaker Chris Upchurch, DeLille Cellars pioneered Bordeaux-style blends in Washington State (both red and white) - inspiring Robert Parker, in a visit to the original Chateau in Woodinville, to proclaim DeLille Cellars “the Lafite Rothschild of Washington State.”
DeLille Cellars is considered a principal influence in establishing Washington as a premier viticultural region with a strong tradition of quality and excellence over its 25-year history. Today, the winery has a portfolio of over a dozen Bordeaux and Rhône style blends true to the terroir of Washington State.
As the first recognized wine-growing region in the Pacific Northwest, Yakima Valley is centrally located within Washington’s vast Columbia Valley. The region also includes Washington’s oldest Cabernet Sauvignon vines, Otis Vineyard, planted in 1957, and Harrison Hill Vineyard, planted in 1963. Yakima Valley contains three smaller sub-regions: Rattlesnake Hills, Red Mountain, and Snipes Mountain and is ideal for both red and white wine production. In fact, Yakima Valley is Washington’s most diverse region, boasting more than 40 different grape varieties over about one hundred miles.
But its warmer locations yield a large proportion of Washington’s best Merlot, Syrah and Cabernet Sauvignon. The finest Yakima Valley reds are jam-packed full of red cherry, currant, raspberry or blackberry fruit, as well as cocoa, herb, spice and savory notes, and exhibit a supple texture, great body, focus and length.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.
Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.
Tasting Notes for Syrah
Syrah is a dry, red wine that typically shows aromas and flavors of purple fruits, fragrant violets, baking spice and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.
Perfect Food Pairings for Syrah
Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.
Sommelier Secrets for Syrah
Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.