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Andrew Will Winery Champoux Vineyard Horse Heaven Hills 2009

Bordeaux Red Blends from Columbia Valley, Washington
  • RP93
  • WS92
  • W&S91
14.5% ABV
  • RP93
  • WE92
  • W&S92
  • RP94
  • W&S94
  • WS91
  • RP94
  • WE93
  • WS93
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14.5% ABV

Winemaker Notes

This wine has a full middle palate with layers of raspberry, black cherry, and plum with blueberry reflections. The wine is soft considering the percentage of cabernet and has good acidity that contributes to its freshness and structure.

Blend: 43% Cabernet Sauvignon, 39% Cabernet Franc, 11% Merlot, 7% Petit Vedot

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The Andrew Will 2009 Champoux – which comprises 43% Cabernet Sauvignon, 39% Cabernet Franc, 11% Merlot and 7% Petit Verdot – offers a terrific example of the combination of richness and textural polish with lift and energy that Washington State vineyards, and especially this one, can supply. Both blond and smoky Latakia tobaccos join black raspberry, purple plum and cassis, which are shadowed by their high-toned distilled essences. Hints of vanilla and nutmeg – perhaps from barrel (ca. 40% new); or perhaps part and parcel of Champoux fruit – are subtly complementary, while a saline savor grows in this beauty’s long finish, stimulating the salivary glands as well as the urge to take another sip. Expect this to excel for a decade. Camarda bottled his first Champoux vineyard designate from 1999, a pure Cabernet. Once fruit from the other cepages became available, he began bottling a blend of them all.
WS 92
Wine Spectator
Supple, elegant and gentle, unfurling its black currant, tar and floral flavors with grace, underlining them with refined tannins that allow the flavors to linger with delicacy. Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot.
W&S 91
Wine & Spirits
This is a powerful, dense blend of mostly Cabernets Sauvignon and Franc with a little Merlot. Though unformed for now, all of the elements are there: a firm tannic structure, a dusty compote of dark red fruit that feels young and fresh-picked. It needs years in the cellar before deployment on a steak.
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Andrew Will Winery

Andrew Will Winery

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Andrew Will Winery, , Washington
Andrew Will Winery
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.

Cotes du Ventoux

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Rhône Blends

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

NWWAW09CX_2009 Item# 118215

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