Winemaker Notes
Blend: 73% Cabernet Sauvignon, 20% Merlot, 7% Cabernet Franc
Professional Ratings
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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.
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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.
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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.
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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.
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. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
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.