DeLille 'Four Flags' Red Mountain Cabernet Sauvignon 2021

Winemaking

DeLille Cellars approaches winemaking with a focus on site-driven expression, allowing the distinctive terroir of Red Mountain to define each vintage. The team emphasizes careful fruit selection and measured oak integration, believing that the best wines speak through balance rather than extraction.

Tasting Notes

The Four Flags opens with classic Red Mountain aromatics—dark cherry and cassis layered with subtle herbal notes that speak to the region's mineral-rich soils. On the palate, this Cabernet reveals a rich, structured framework built on ripe tannins that feel polished rather than aggressive, with black currant and a fine graphite minerality running through the mid-palate. The finish is elegant and sustained, with oak that has been thoughtfully integrated rather than dominating the profile.

Producer

DeLille Cellars is one of Red Mountain's established producers, with a track record of crafting wines that balance power with finesse. The winery sources fruit from prime Red Mountain vineyard sites and maintains exacting standards in the cellar, allowing the region's natural strengths to shine through without overworking the wine.

Terroir

Red Mountain is Washington's most concentrated viticultural zone, sitting on the eastern flank of the Cascades with a semi-arid climate and intense solar exposure. The soils here are predominantly sandy loam over volcanic bedrock, with excellent drainage that forces vines to work for water and concentrate their fruit. This combination of heat, low rainfall, and minerally soils produces Cabernets with remarkable structure and a distinctive graphite note that defines the appellation.

Food Pairings

Pan-seared duck breast with cherry gastrique would be a natural match, letting the wine's cassis and dark cherry notes complement the bird's richness. For something simpler, try it alongside a grilled ribeye with herb butter—the wine's structured tannins and minerality cut through the fat beautifully. A beef and mushroom ragù would also be excellent, with the graphite minerality echoing the earthy depth of the dish.