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Andrew Will Winery Ciel du Cheval 2009

Bordeaux Red Blends from Yakima Valley, Columbia Valley, Washington
  • RP93
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Winemaker Notes

The wine has a mature ripeness that deftly balances its red fruit palate of red currant, plum, cherry, and loganberry. It is a harmonious wine with ripe and generous qualities in the fruit that do not overwhelm the structure due to its fresh acidity.

Blend: 40% Merlot, 35% Cabernet Sauvignon, 25% Cabernet Franc

Critical Acclaim

RP 93
The Wine Advocate

In the same ballpark qualitatively, the 2009 Ciel du Cheval Vineyard, made from 40% Merlot, 35% Cabernet Sauvignon and 25% Cabernet Franc, delivers classic Red Mountain aromas and flavors with plenty of tar, licorice, baked earth, toasted spice and hints of chocolate all emerging from the glass. More full-bodied and rich than the 2010, with great back-end structure, it will deliver the goods for over a decade. Drink now-2021.

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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.

Colchagua Valley

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Well-regarded for great values in bold red wines...

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Well-regarded for great values in bold red wines, the Colchagua Valley is situated in the southern part of Chile’s Rapel Valley, with many of the best vineyards lying in the foothills of the Coastal Range. Here, hundred-year-old vines are juxtaposed with cutting-edge technology in both the vineyard and the winery, and French investment has been a boon to the local viticultural industry. The textbook Mediterranean climate makes winegrowing almost effortless.

The warm, dry growing season in the Colchagua Valley favors robust reds made from Cabernet Sauvignon, Carmenère, Malbec, and Syrah. A small amount of white wine is produced from Chardonnay and Sauvignon Blanc.

Cabernet Franc

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The subtler and more delicate of the Cabernets...

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The subtler and more delicate of the Cabernets, Cabernet Franc is the proud parent of Cabernet Sauvignon and shares many of the structural elements of Bordeaux’s cornerstone variety. In Bordeaux, Cabernet Franc is often planted as an insurance policy against its later-ripening offspring, as it is more likely to thrive in a difficult harvest. But don’t mistake Cabernet Franc for merely a supporting player—this grape variety produces outstanding wines on its own or as the dominant component of a blend. It produces perhaps its most alluring wines in France’s Loire Valley, in the regions of Chinon, Bourgueil, and Saumur-Champigny, where brighter, riper wines can be achieved. Outside of France, Cabernet Franc has performed quite well in parts of California, New York, and Virginia.

In the Glass

Paler, lighter, crisper, softer, and much more aromatic than its progeny, Cabernet Franc typically tastes of red raspberries, cherries, and herbs, with a stunning perfume of violets, tobacco, and spice.

Perfect Pairings

Mouthwatering acidity makes Cabernet Franc an incredibly food-friendly wine, helping to cut through the richness of fatty meat dishes. It especially shines in tandem with lamb, and its affinity for the spice cabinet allows it to pair perfectly with Chinese dishes prepared with Szechuan pepper and five-spice.

Sommelier Secrets

Under-ripe Cabernet Franc can be leafy and green with harsh tannins and mouth-searing acidity, so it is best to avoid highly spiced curries and fiery chili dishes.

STC416979_2009 Item# 122003

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