Andrew Will Winery Ciel du Cheval 2012
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Product Details
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Winemaker Notes
Blend: 50% Merlot, 30% Cabernet Franc, 20% Cabernet Sauvignon
Professional Ratings
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Robert Parker's Wine Advocate
Possibly even better, the 2012 Ciel Du Cheval Vineyard (50% Merlot, 30% Cabernet Franc and 20% Cabernet Sauvignon) gives up smoking notes of creme de cassis, lead pencil shavings, spice and toast in a full-bodied, layered and elegant profile. The purity of this site really shows here, and it also has superb underlying concentration and structure.
Range: 93-95 -
Wine Spectator
Dense and rich in texture, packed with black cherry, dark plum, sage and bay leaf flavors. Merlot, Cabernet Sauvignon and Cabernet Franc. Best from 2017 through 2024.
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Wine & Spirits
This is a half merlot blended with cabernets franc and sauvignon, and it’s the merlot that leads in dark red fruit accented by cedar and cinnamon. The flavors are heady, with plenty of weight and extraction
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Andrew Will Winery was started in 1989 and is owned by Chris Camarda. The winery was named for nephew Andrew and son Will. Andrew Will 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 are labeled by vineyard with each wine a different makeup of the Bordeaux varietals. These vineyards, all in the Columbia Valley, include Camarda's own estate Two Blondes. He is part owner of the Champoux Vineyard and sources from Ciel du Cheval Vineyard. They make about 4500 cases of wine. In addition to the blends, Andrew Will makes from Cabernet Sauvignon, Merlot and Cabernet Franc, and Sangiovese from fruit grown at Ciel du Cheval.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
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.
The cooler parts of the valley are home to almost half of the Chardonnay and Riesling produced in the state! Both are made in a wide range of styles depending on the conditions of the vineyard site.
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.