Andrew Will Winery Ciel du Cheval 2002 Front Label
Andrew Will Winery Ciel du Cheval 2002 Front Label

Andrew Will Winery Ciel du Cheval 2002

  • RP95
  • WE95
  • WS92
750ML / 14.4% ABV
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750ML / 14.4% ABV

Winemaker Notes

The wine has a long finish, a sense of breeding, great fruit character and presence on the palate. The winery always loves Ciel Du Cheval and while each vintage differs (something they love even more) and has its own unique and usually worthy identity, this year stands out a bit more than usual. Each year of age these vines gain, adds immeasurably to the wine and makes it just that much easier to produce wine which they hope will be memorable.

Blend: 60% Merlot, 21% Cabernet Franc, 12% Cabernet Sauvignon, and 7% Petit Verdot

Critical Acclaim

All Vintages
RP 95
Robert Parker's Wine Advocate
Fashioned from 60% Merlot, 21% Cabernet Franc, 12% Cabernet Sauvignon, and 7% Petit Verdot, the 2002 Ciel du Cheval Vineyard is an exceptional wine. Its aromas burst forth with red cherries, raspberries, blackberries, and spices. Medium to full-bodied, it slathers the taster’s palate with gorgeously intense layers of lush red fruits and dark cherries. Deep, powerful, refined, and seamless, this wine reveals a lengthy, fruit-packed finish.
WE 95
Wine Enthusiast
Gloriously structured, this extraordinary effort blends 44% Merlot, 28% Cab Franc, 18% Cab Sauvignon and 10% Petit Verdot into a wine that reveals itself in sculpted layer upon layer of scent and flavor. Citrus peel, plum, wild berry, red currant and spice are set upon a base of rich mineral and rock, with precisely cut tannins. Cellar Selection.
WS 92
Wine Spectator
A beautifully formed, harmonious red, firm in texture, with bright currant and strawberry flavors at the center, shaded with floral, herb notes as it lingers effortlessly on the mildly chewy finish. Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot.
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Andrew Will Winery

Andrew Will Winery

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Andrew Will Winery, Washington
Andrew Will Winery Winery Image
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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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.

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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, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

SSR140068_2002 Item# 140068

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