Andrew Will Winery Cabernet Sauvignon 2014 Front Label
Andrew Will Winery Cabernet Sauvignon 2014 Front LabelAndrew Will Winery Cabernet Sauvignon 2014 Front Bottle Shot

Andrew Will Winery Cabernet Sauvignon 2014

  • RP90
750ML / 0% ABV
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Winemaker Notes

The fruit comes from the Champoux Vineyard which has been acclaimed as the best site for Cabernet Sauvignon in Washington. Notes of violets and licorice with a depth of flavors on the palate while fresh and lively. Finishes with silky tannins and length.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
I loved the 2014 Cabernet Sauvignon and I suspect this will be a smoking value. Offering loads of violets, scorched earth, chocolate and black currants, this beauty is rich and textured on the palate, with a broad, mouth-filling, layered personality that's a joy to drink. Savvy readers should buy a case of this for drinking over the coming 7-8 years.
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Andrew Will Winery

Andrew Will Winery

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Andrew Will Winery, Washington
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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 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.

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A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!

Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.

GZT10073810_2014 Item# 178471

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