Andrew Will Winery Sorella 2008
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Andrew Will Winery Sorella 2008
Bordeaux Red Blends from Columbia Valley, Washington
ratings pedigree (past vintages):
winemaker's notes:
#32 Wine Spectator Top 100 of 2011
This wine surprised as the winemaker had thought that the 2006 Sorella was an example which couldn't be bested by the 2008 vintage. That is definitely wrong. This wine most clearly shows the vintage as one which stays in the mind and lingers with its sophistication and controlled verve. All the fruit and other components of the wine are showing as one in this mysterious yet gratifying wine.
Only shipping discounts can be applied to this product, other promotional discounts do not apply.
alcohol by volume:
14.5%
critical acclaim:
"Impressive for its intensity and elegance, packed with black
cherry, cherry, plum and spice flavors, hinting at roasted red
pepper and a tarry minerality as the finish glides smoothly over refined tannins. Cabernet Sauvignon, Cabernet Franc and Merlot. Best from 2012 through 2020."
95 Points
Wine Spectator
"Red-ruby. Sexy aromas of plum, brown spices and cedary oak. Sweet, fresh and concentrated, with brisk, intense flavors of raspberry, sandalwood and cocoa powder. Terrific lift to the fruit. Finishes impressively long, with noble tannins and palate-staining sweetness. A knockout."
95 Points
International Wine Cellar
"The 2008 Sorella lacks the mind-boggling personality of the great 2007 although it is still an outstanding effort. It displays a bit of heat and lacks the length of its predecessor."
92 Points
The Wine Advocate
"This could be labeled Cabernet Sauvignon, which is 80% of the blend. It's all old vine Champoux vineyard fruit, with a beguiling blend of herb, bramble, spice, cedar and chocolate. Smooth and polished, still wound a bit tight, and fairly astringent."
91 Points
Wine Enthusiast
"Camarda's flagship, Sorella is typically composed of mostly old-vine cabernet from Champoux Vineyard; this year, it accounts for 80 percent of the blend and the wine is as powerfully built as his Champoux bottling. It's densely structured, given to earth and soil elements before air brings out dark and dusty fig-like fruit. With more air, that hue turns to plum. The structure should relent with some time in the bottle. When it does, serve this with roast beef."
91 Points
Wine & Spirits
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STC817918_2008
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