Andrew Will Winery Two Blondes Vineyard Red 2010 Front Label
Andrew Will Winery Two Blondes Vineyard Red 2010 Front LabelAndrew Will Winery Two Blondes Vineyard Red 2010 Front Bottle ShotAndrew Will Winery Two Blondes Vineyard Red 2010 Back Bottle Shot

Andrew Will Winery Two Blondes Vineyard Red 2010

  • RP92
  • WE92
  • WS91
750ML / 12.8% ABV
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750ML / 12.8% ABV

Winemaker Notes

This wine is true to the vintage and the vineyard it comes from. The focused and yet soft middle palate is at once indicative of the vintage and the vineyard's characteristics. The fruit is bright and yet giving. The middle structure of this wine is softly set and so allows for a great deal of immediate pleasure as well as an authentic promise of complexity to come should the wine be stored. We like it now, if opened for a few hours, with a great variety of food including seafood with almost anything but a cream sauce. Perfect as it is with those foods, it is able to add much to a variety of meats. Anything with a fruit based sauce or smoke is greatly enhanced by the savory kitchen herbal facets of the wine as well as a black fruit profile. Nice wine.

Blend: 43% Merlot, 38% Cabernet Sauvignon, 17% Cabernet Franc, 2% Malbec

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
Starting the 2010s and from a warmer, windy terroir located in the western part of Yakima Valley, the 2010 Two Blondes Vineyard is made from a blend of 43% Merlot, 38% Cabernet Sauvignon, 17% Cabernet Franc and a splash of Malbec that spent 21 months in barrel. Its ruby, semi-opaque color is followed by a medium-bodied, elegant effort that has notions of red plums, underbrush, licorice and cedar on both the nose and palate. Finesse oriented, yet reserved aromatically at the moment (especially when compared to the 2009), it should flesh out nicely with another year or two of bottle age and drink well for 7-8 years after that.
Rating: 92+
WE 92
Wine Enthusiast
Sophisticated and complex, this terroir-specific wine artfully blends herbal components—green tea, chamomile and mint—with tart red fruit flavors of pomegranate, raspberry, and bramble. The blend is 43% Merlot, 38% Cabernet Sauvignon, 17% Cabernet Franc and 2% Malbec.
WS 91
Wine Spectator
Firm in texture, with juicy blackberry and cherry fruit pushing through a layer of fine tannins and extending expressively onto the finish. Displays a pleasant sense of tension. Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec
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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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As the first recognized wine-growing region in the Pacific Northwest, Yakima Valley is centrally located within Washington’s vast Columbia Valley. The region also includes Washington’s oldest Cabernet Sauvignon vines, Otis Vineyard, planted in 1957, and Harrison Hill Vineyard, planted in 1963. Yakima Valley contains three smaller sub-regions: Rattlesnake Hills, Red Mountain, and Snipes Mountain and is ideal for both red and white wine production. In fact, Yakima Valley is Washington’s most diverse region, boasting more than 40 different grape varieties over about one hundred miles.

The cooler parts of the valley are home to almost half of the Chardonnay and Riesling produced in the state! Both are made in a wide range of styles depending on the conditions of the vineyard site.

But its warmer locations yield a large proportion of Washington’s best Merlot, Syrah and Cabernet Sauvignon. The finest Yakima Valley reds are jam-packed full of red cherry, currant, raspberry or blackberry fruit, as well as cocoa, herb, spice and savory notes, and exhibit a supple texture, great body, focus and length.

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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.

GUS128927_2010 Item# 128927

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