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Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
A lot of people have been whispering that this is
the finest vineyard in Washington, and while we
are always interested in what is being said in
whispers and behind closed doors we can't always give as much of our trust to these thoughts as some. Nevertheless we are ready to agree on the terrific sense of body and pronounced strength of the fruit in the wines being made from the various part of Champoux Vineyard. As much as I fall in love with the wines from Champoux, I have to pull myself back and wait for a few years until the true voicing and pitch of these wines comes forward. Again, it is the beauty and compelling nature of this wine as a whole which draws me to it in an almost narcotic way.
"Chris Camarda's 2006 blend from Chamoux includes cabernets sauvignon (57 percent) and franc (35) with a small amount of merlot. Marrying Washington's sunpower and the elegance of one of its best vineyards, this is a quiet wine at the outset, revealing only savory, leafy notes of graphite, juniper and cumin against a backdrop of plum. But the fruit deepens into flavors of cassis, the savory parts becoming meatier and more elemental, the tannins as mouthcoating as the they are refined. Then a hint of orange peel lifts the finish. Quite a performance, and destined to be long lived."
Wine & Spirits
"The 2006 Champoux Vineyard, a source of some of Washington’s finest old-vine Cabernet Sauvignon (as well as the principal component of Quilceda Creek’s renowned Cabernet) is purple-colored with an impressive display of smoky black fruits, pencil lead, and earth notes. On the palate, it is intense, rich, and layered with the structure and balance for a decade of evolution. This powerful effort should drink well from 2015 to 2030."
The Wine Advocate
"(a blend of 57% cabernet sauvignon, 35% cabernet franc and 8% merlot) Bright ruby-red. Subdued but subtly complex nose is much less expressive today than that of the Ciel du Cheval; hints of berries and cedar. Suave and complex, with a downright spherical texture and lovely depth of flavor. At once silky and bright, finishing with subtle sweet berry notes, fine-grained tannins and terrific persistence."
International Wine Cellar
"Firm, with a tart balance to the bright raspberry and brooding black fruit flavors. A distinctive minerally note emerges nicely on the expressive finish. Needs time to soften. Cabernet Sauvignon, Cabernet Franc and Merlot. Best from 2011 through 2016."
Andrew Will Winery was started in 1989 and is owned by Chris Camarda. The winery was launched out of a love for wine that Chris developed while working in the restaurant trade for almost 20 years. Named after his son Will and nephew Andrew, Andrew Will has been a major contributor in putting Washington State on the map as a world-class wine-producing region.
Andrew Will wines...Read More About Andrew Will Winery
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 Blends The Fab Five With so much history under its belt, it's no wonder that Bordeaux has figured out the recipe to produce amazing wines. Centuries of making (and drinking) wine led to the blend that has become synonomous with Bordeaux. Winemakers in the New World replicate this formula to create successful blends in their respective regions - you may see Bordeaux blends...Read More About Bordeaux Red Blends
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