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Andrew Will Winery Two Blondes Vineyard Red 2007

Bordeaux Red Blends from Yakima Valley, Columbia Valley, Washington
  • WE94
  • RP94
  • W&S92
  • WS90
14.4% ABV
  • RP93
  • WS91
  • RP94
  • WS93
  • W&S90
  • RP92
  • WS91
  • W&S91
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3.0 5 Ratings
14.4% ABV

Winemaker Notes

This vintage is by far the best we have gotten from this vineyard. The work that we have done there with trellising, soil, water, and clonal selections is now bringing it even with the other vineyards from whom we source. The identity is fully apparent in this vintage through its soft texture and very full mid-palate. The depth of flavor reveals much about this vintage and those we hope to see in the future from Two Blondes. A lot of the work we have done here has been on an almost row-by-row basis as we sought to increase the root structure of the vines.

40% Cabernet Sauvignon, 34% Cabernet Franc, 19% Merlot, 7% Malbec

Critical Acclaim

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WE 94
Wine Enthusiast
This Two Blondes is the best ever—powerful and ripe, with a plush mix of raspberry and strawberry fruit, tart and tangy and mouthfilling. This wine has a huge midpalate, but doesn’t stop there; as it slowly winds through a full-throttle finish, threads of chocolate, coconut, caramel and coffee appear. The flavors go on for several minutes.
RP 94
Robert Parker's Wine Advocate
The 2007 Two Blondes is sourced from a vineyard planted and owned by Camarda in Yakima Valley. Its blend is 49% Cabernet Sauvignon, 34% Cabernet Franc, 19% Merlot, and 7% Malbec It offers up the most complex and complete aromatics of the single vineyard offerings with its array of sandalwood, lavender, incense, smoke, espresso, cassis, and black currant. Velvety-textured, layered, and opulent, this concentrated, lengthy, full-throttle effort should easily see its 25th birthday.
W&S 92
Wine & Spirits
This is a blend of cabernets sauvignon and franc with merlot and malbec. Its macerated fig component hints at tar and sassafras, air bringing out a finely wrought scent of evergreen. The dark fig and blueberry flavors are dense and fruit-driven, the texture pliant and ripe. The wine finishes with impressive length and enough fruit tannin to match a rouladen of beef.
WS 90
Wine Spectator
Smooth, polished and distinctive for a floral cast to its red berry, pomegranate and caramel flavors, lingering on the finish. Cabernet Sauvignon, Cabernet Franc, Merlot and Malbec. Drink now through 2015.
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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.

One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

KOE105882_2007 Item# 105882

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