Andrew Will Winery Sorella 2010 Front Label
Andrew Will Winery Sorella 2010 Front Label

Andrew Will Winery Sorella 2010

  • RP94
  • W&S93
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750ML / 13.2% ABV
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750ML / 13.2% ABV

Winemaker Notes

The dominance of Cabernet Sauvignon in this year's Sorella is brought upwards with the addition of Merlot and some Cabernet Franc. The base of Cabernet is in itself a great starting place but once the other varieties are added the fruit is put into balance and forcefully shows its varietal character. This wine says more through a sense of quiet and poise.

Blend: 73% Cabernet Sauvignon, 20% Merlot, 7% Cabernet Franc

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The top wine of the estate, the 2010 Sorella (meaning "sister" in Italian and made to honor Chris' sister) is a blend of 73% Cabernet Sauvignon, 20% Merlot and 7% Cabernet Franc that spent the standard 21 months in barrel. Loaded with promise, it has a decidedly pure, classy and detailed bouquet of black currant, graphite, licorice, roasted meats and singed herbs. Rich and medium to full-bodied, it still holds onto the overall elegance and finesse driven style of the estate and delivers a seamless texture, chewy tannin and serious minerality on the finish. As with Chris' other 2010s, short-term cellaring is warranted here and upwards of two decades of longevity should be expected. Drink 2015-2030.
W&S 93
Wine & Spirits
Chris Camarda’s tête de cuvée, drawn typically from the old-vine blocks at Champoux Vineyard, feels taut and youthful in its current state, years from peak expression. It leads with scents of carob spice and plum, but it’s the leanness of the aromatics that both draw you in and hint at its future. Its flavors are dark and savory, primary and composed at once; after a day the length the wine holds in store reveals itself. Cellar.
WS 92
Wine Spectator
Exhibits a firm smoky core of blueberry and dark chocolate flavors that linger gently against a veil of crunchy tannins. Firm in texture, this shows depth and elegance, but needs to lose some grit. Cabernet Sauvignon, Merlot and Cabernet Franc.
WE 91
Wine Enthusiast
This blend of Cabernet Sauvignon (73%), Merlot (20%) and Cabernet Franc (7%) comes from vines at Champoux Vineyard that average 34 years of age. It’s soft and seductive with notes of coffee bean, chocolate, and olive backed by slightly gritty tannins.
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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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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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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.

DBWDB505610_2010 Item# 134940

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