More complex, deep and mineral-driven, the awesome 2010 Harrison Hill (65% Cabernet Sauvignon, 25% Merlot, 9% Cabernet Franc and 1% Petit Verdot) comes from the tiny Snipes Mountain AVA and the second oldest planting of vines in the state. Loaded with notions of smoked herbs, crushed stone, tobacco, bay leaf, black currant and hints of saddle leather, it flows seamlessly onto the palate with full-bodied richness, brilliant extract and serious persistence on the finish. Despite have knockout richness, it’s also silky, weightless and elegant, with juicy acidity lifting up the finish. Give bottles 3-4 years and enjoy over the following 15 years or more. Drink 2016-2028+.
Making their wines in a Woodinville facility and pulling grapes from a number of eastern Washington AVAs, DeLille Cellars was founded in the early nineties and is a reference point estate. The wines are made by Chris Upchurch, with help from Jason Gorski and Louis Skinner in the cellar. They’ve split up the brand into two different labels: Doyenne for all Rhone-styled blends, and Chaleur Estate for their Bordeaux blends and straight Cabernet Sauvignon releases. Both 2010 and 2011 are incredibly strong here, and with regards to the Doyenne releases, represent some of the best wines I’ve tasted from them.
Tel. (425) 489-0544; www.delillecellars.com
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