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Andrew Will Winery Sorella 2004

Bordeaux Red Blends from Columbia Valley, Washington
  • RP92
  • WS92
  • W&S92
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Winemaker Notes

This is the tenth Sorella vintage. The Block I Cabernet Sauvingnon vines from the Champoux vineyard are now 35 years old. This fruit makes up 37% of the Sorella and provides the backbone to this wine, which is an Andrew Will favorite. As in previous years, Andrew Will chose to use 33% new French oak.
Only shipping discounts can be applied to this product, other promotional discounts do not apply.

Critical Acclaim

RP 92
The Wine Advocate

The 2004 Sorella is sourced from the Champoux Vineyard and is a blend of 55% Cabernet Sauvignon, 21% Merlot,18% Cabernet Franc, and 6% Petit Verdot. It was aged for 21 months in 70% new French oak. Dark ruby-colored, it presents a fragrant perfume of pain grille, scorched earth, sweet spices, clove, mint, cassis, and black currants. This leads to a medium-bodied, velvety-textured, seamless, full-flavored wine with excellent balance and enough structure to evolve...

WS 92
Wine Spectator

An expressive red that's bright, open-textured and juicy, with blueberry, tar and currant flavors, lingering on the fine-grained finish. Needs time to shed the tannins, but the flavors come through well and persist impressively. Cabernet Sauvignon, Merlot, Petit Verdot and Cabernet Franc.

W&S 92
Wine & Spirits

Sorella blends cabernet, merlot, cabernet franc and petit verdot from fruit that includes the oldest blocks on Champoux, some more than 35 years old. Perhaps it's the older vines of merlot and cabernet franc that give this wine its savory, dark-herb quality, as if the glass had been rubbed in sage and filled with a blackberry and plum compote. The wine is marvelously firm and tightly constructed, and it will last a decade at least.

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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.

A source of reliable, budget-friendly wines and, increasingly, more premium bottlings...

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A source of reliable, budget-friendly wines and, increasingly, more premium bottlings, Chile is one of South America’s most important wine-producing countries. Long and thin, it is largely isolated geographically, bordered by the Pacific Ocean to the west, the Andes Mountains to the east, and the Atacama desert to the north. These natural borders gave Chile the very favorable benefit of being the only country to avoid the disastrous phylloxera infestation of the late 1800s. As a result, vines can be planted on their own rootstock rather than grafted. Though viticulture was introduced to the country by conquistadors from Spain, today Chile’s wine production is most influenced by the French, who emigrated here in large numbers to escape the blight of phylloxera. These settlers have invested heavily in local vineyards and wineries.

Chile’s vineyards, planted mainly with international varieties, vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt current to produce cool-climate Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah, and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on light-bodied Pinot Noir and cool-climate whites like Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó, and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata, excellent cool-climate Riesling, Chardonnay, and Pinot Noir are made.

Carmenere

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Dark, full-bodied, and herbaceous with a spicy kick...

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Dark, full-bodied, and herbaceous with a spicy kick, Carménère has found great success in Chile, far from its birthplace of Bordeaux. Although Carménère once accompanied Malbec and Petit Verdot as a minor blending grape in Bordeaux, it is now virtually extinct there, though it has been thriving since the mid-nineteenth century in Chile. Originally mistaken for Merlot, it is now successful of its own accord and plantings continue to increase. It is bottled both on its own and as part of Bordeaux-inspired blends.

In the Glass

If not fully ripe, Carménère is often marked by a green, herbaceous character (think green bell pepper and green peppercorn), and expresses flavors of red berry and black pepper when just ripe. With additional hangtime at the end of harvest, it is reminiscent more of blackberry, blueberry, and dark plum, with rich and savory notes of chocolate, coffee, smoke, and soy sauce.

Perfect Pairings

Carménère can easily overpower lighter fare, but makes a great match for a hearty steak or barbecued red meat. It can also work well with white meat when prepared with a richer sauce such as mole.

Sommelier Secret

Perhaps Carménère’s herbal character can be explained in part by familial relations—due to the strange nature of grapevine breeding, Carménère is both a progeny and a great-grandchild of the similarly flavored Cabernet Franc.

MPOSORELLA_2004 Item# 121647

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