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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2019 (based on 9 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 90 pts. in 58 notes) - hiding notes with no text | | | Tasted by dptrevelyan on 8/7/2020: Very good. Spot-on varietal character, with the proper level of green, tobacco-leafy, bell-peppery nuance to make it true to its kind. Very clean and precise, with good maturity (age) and balance; nothing standing out or in the way of enjoyment. I wish I had a case!
Drunk on its own for two hours, and later to accompany shrimp Thai spring rolls with loads of fresh basil and cilantro. (1144 views) | | | Tasted by oldcabman on 5/4/2019 & rated 88 points: Smooth, supple and definitely improved with air time. Not typical of aged Cab Franc, but very enjoyable with dinner. (1488 views) | | | Tasted by Nati Winos on 1/31/2019: Sour. May have waited too long. (1555 views) | | | Tasted by sophiesmom on 3/14/2017 & rated 88 points: Need food to enjoy. A bit thin and lifeless for my taste... (2788 views) | | | Tasted by Wolflarson on 11/3/2016 flawed bottle: Think it was over the hill. (2929 views) | | | Tasted by Robert R. on 4/1/2016 & rated 81 points: P&P and paired with steak. Dark color, with pronounced black fruits on the nose. Red and black fruits on the palate, with cedar/oak and a touch of bell pepper. Tannins fairly well integrated, and a reasonable amount of acid. Smooth, easy drinker. Seems well-made, but little complexity and not a lot of varietal distinctiveness. So-so for the $, not exciting, and does not appear to have changed much since previous bottle 1-2 years ago. (2664 views) | | | Tasted by phils_hobby on 1/1/2016 & rated 93 points: Balanced and smooth, nice dark fruit flavors. Clean finish. (2440 views) | | | Tasted by oenophilemoose on 10/13/2015 & rated 74 points: Acidic and tart bright red fruit. Could not tolerate in and of itself. Desperately needs food in order to consume. WS compromised their credibility on this one. (2611 views) | | | Tasted by MC2 Wines on 9/6/2015: Found this in an antiques and wine shop in Manchester Village Vermont over the weekend. It is an excellent QPR and a great food wine (paired with a steak). The darkness and heft of the wine went well with the meat and just in the background could get maybe a touch of blackberry. It's got the cab franc tannin/greenness but I enjoyed it quite a bit. (1778 views) | | | Tasted by phils_hobby on 6/2/2015 & rated 92 points: Nice, good body and flavor. Good still on the 3rd day. (1822 views) | | | Tasted by DeadheadKurt on 3/15/2015 & rated 88 points: i had a bottle on 3/13 and thought it needed more time but was wrong. Had a bottle tonight and it's lost a lot. Still had a bit of berry fruit but way to much tobacco and bland tea flavors. I have one left and plan on having within a couple of weeks. (1652 views) | | | Tasted by phils_hobby on 1/1/2015 & rated 92 points: nice and rich, smooth flavors with a mixed dinner featuring lamb chops (1720 views) | | | Tasted by phils_hobby on 12/23/2014 & rated 92 points: nice with a heavy beef, enough robust flavor, and easy finish. Another couple years in the bottle would help (better at the end of the meal). (1541 views) | | | Tasted by phils_hobby on 12/1/2014 & rated 90 points: could age more. Better the second day. Good cav franc (1628 views) | | | Tasted by danielbleier on 9/22/2014 & rated 90 points: Consistent with notes of 2/4/2014 (1834 views) | | | Tasted by goodvitis.com on 9/21/2014 & rated 91 points: Very dark red, can't see through it. Doesn't really even fade at edges of glass until the last little moment. Nose: very aromatic. Black fruits dominate with blackberry, bramble berry, and currant. Definitely some vegetal notes like bell pepper as well with cedar twigs and licorice. Palate: medium viscosity, fine grain tannin. Bit of heat but pleasantly balanced with lively fruit and medium acid. Fruit isn't as dark here, notes of blackberries remain but some raspberry enters. Cedar is present as well. Touch of smokiness of the BBQ variety. Just enough vegetal flavors to hit the earthiness fix. Velvety viscosity. Finish: The velvety viscosity gives way to drying, grainy tannins. Bit of heat develops, but not enough to be distracting or unpleasant. Acidity carries the fruit, though it turns into boysenberries. Smokiness sticks around, too. Overall a very nice wine with some interesting features. Great at its price point, but does leave you wanting the next stage of complexity which, incidentally, you can find in Andrew Will's more expensive bottlings. (1643 views) | | | Tasted by ucbeau on 9/12/2014 & rated 90 points: Gorgeous Cabernet Franc. Just a touch of green pepper on the nose is the perfect foil to dark, dense fruit and chewy tannins. The balance is superb here, with good acidity and firm tannins helping to temper the ripe blackberry and black cherry notes. Barrel spice adds a nice dimension. I would probably hold off on drinking this though, as several more years will do it well. (1486 views) | | | Tasted by GARDEN on 9/8/2014 & rated 90 points: It showed some improvement in the glass. The score is after 15 + minutes. (1444 views) | | | Tasted by enjoyvino on 7/17/2014 & rated 89 points: I just cant get this over an 89 in my book. Decent but not great. (1707 views) | | | Tasted by JGinMO on 5/6/2014 & rated 90 points: Very young, and a bit disjointed. Could get better (1755 views) | | | Tasted by GoBlue2002 on 3/24/2014 & rated 91 points: Drinking well now.
Lighter red, with some bricking on the rim; showcasing a more aged appearance than expected, although we rarely drink varietal cab franc so this might be the norm.
Quite aromatic as expected from a cab franc; but with enough body to back it up while refraining from heavy tannins, extraction, or greenness.
My wife preferred this more than I. Decent length on the finish but somewhat lacking in complexity. (1790 views) | | | Tasted by wfdeacon on 3/9/2014 & rated 90 points: Medium intensity ruby. Red cherry, a hint of earth, and this bottle showing orange zest on the nose. Cherry (a little sour), menthol, medium body, finishing with a touch of acidity. How many Cabernet Franc 's do we store in the cellar, can't go wrong with AW. (1815 views) | | | Tasted by danielbleier on 2/4/2014 & rated 90 points: Better than the last bottle, with none of the slightly bitter finish. Full bodied and integrated, bright mulberry, chocolate and touches of tar. (1948 views) | | | Tasted by jhieb on 1/24/2014 & rated 86 points: Tart, with light fruit. Not where I expected this to be after a second year. (1723 views) | | | Tasted by enjoyvino on 12/21/2013 & rated 89 points: Very similar to last note. (1639 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2012, IWC Issue #165
(Andrew Will Winery Cabernet Franc Columbia Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Andrew Will Producer website
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 had developed while working in the restaurant trade for almost 20 years. Named after the Camardas’ son Will and nephew Andrew, Andrew Will has been a major contributor to the success and notoriety in recent years of Washington State wines. Initially, the winery consisted of 900 square feet of rented industrial space in Seattle.
In 1994, the Camardas moved to Vashon Island, a short ferry ride from Seattle, where they built the present winery. The fruit however comes from the mainland, across the Cascades in Eastern Washington, where all the significant vineyards lie in the rain shadow of the mountains.
Klipsun and Ciel du Cheval vineyards are adjacent on the loam and gravel soils of Red Mountain but produce different styles of wine. Klipsun makes massive, opulent wine to appreciate early. Ciel du Cheval possesses a slightly more tannic structure and great ageing potential.Cabernet Franc Varietal character (Appellation America) | Wines & Vines articleUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Washington Washington Wine Commission | Credit to Washingtonwine.org for this article
Washington Wine
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Wineries
With 30,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. Primarily grown on their own root stocks, the vines produce grapes of consistent quality, resulting in strong vintages year after year. While its focus is on Chardonnay, Riesling, Merlot, Cabernet Sauvignon and Syrah, the region also produces a wide range of other spectacular whites and reds.
Growers
Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Many of them have received scores of 90 and above from the major wine media. Overall this is a higher percentage than other leading wine regions.
Regions
As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources.
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Varieties
Washington produces more than 20 wine grape varieties - a ratio of 56 percent white to 44 percent red. As the industry matures and experiments, it finds many grape varieties that thrive throughout Washington's microclimates. There are more than 16,000 vineyard acres of red wine varieties statewide.
History & Vintages
Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally. New acreage and wine varietals are being planted and new wineries are opening at a remarkable pace. Washington State is recognized as a premium viticultural region around the world.
State Facts
Washington's wine industry generates more than $3 billion to the state economy. It employs more than 14,000 people, directly and indirectly, with projections to add nearly 2,000 more jobs by 2006. In terms of tax revenues accrued to the state and federal government, wine grapes are among the highest tax generators of any agricultural crops. Furthermore, Washington wine tourism attracts nearly two million visitors annually contributing to the positive growth of local and regional economies.
Washington State - the perfect climate for wine = ideal growing conditions, quality wines, business innovation, lifestyle, and social responsibility. All are key elements of this world-class wine industry.
Vintages
"2008 and even more so 2010 and 2011 were cool, even cold vintages (think: 2002 in the Barossa) without the extreme ripeness, extract and higher alcohol that had become the norm in the state’s post 1995 world. 2008 was manageable but the duo of 2010/2011 nearly caused a “great depression” in Washington State." - Jon RimmermanColumbia Valley Columbia Cascade Winery Association
The Columbia Valley AVA lies mostly in Washington state, with a small section in Oregon. The Cascade Range forms its western boundary with the Palouse regions bordering the area to the east. To the north, the Okanogan National Forest forms a border with the AVA and Canada. It encompasses the valleys formed by the Columbia River and its tributaries, including the Walla Walla River, the Snake River, and the Yakima River. The Columbia valley stretches between the 46th parallel and 47th parallel which puts it in line with the well known French wine growing regions of Bordeaux and Burgundy. The northern latitude gives the areas two more hours of additional daylight during the summer growing season than wine regions of California receive. The volcanic and sandy loam soil of the valley offers good drainage and is poor in nutrients, ideal in forcing the vine to concentrate its resources into the grape clusters.Columbia Valley Columbia Valley Winery Association |
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