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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 17 notes) - hiding notes with no text | | | Tasted by Brian Glas on 3/24/2024 & rated 93 points: Tasted after 1 hour of air. Light red berry floral notes. No tannins but firm acid. Plum. Cocoa. Good mid palate and follow through onto the finish. Still drinking great at 26 years old. Excellent. (172 views) | | | Tasted by Ajnate on 11/30/2014: Love these wines but this 98 was defiantly past its prime. enjoyable enough for the first 20 minutes but got a bit thin after that. then again, 16 years is an unfair push even for Andrew Will.... (1933 views) | | | Tasted by finewinebuff57 on 5/31/2013 & rated 91 points: Very serious, structured, Merlot - not yet ready in my view. At least five years in hand (2024 views) | | | Tasted by dederer on 11/22/2012 & rated 88 points: Decanted for 3 hours. It was very smooth and obviously mature. The nose was excellent. Taste was very good but not over the top. (2315 views) | | | Tasted by junglejuice on 7/25/2012 & rated 94 points: Found two bottles at a local shop for $19.99 a couple of weeks ago and was immediately intrigued. I bought them both, hoping for one of them to be in decent shape. I have since consumed both bottles and this wine was simply stunning on both occasions.
Upon opening, the bottles kicked off a surprisingly small amount of sediment and showed only very slight bricking. On both occasions it was a bit awkward at first, but after 30 min or so in the decanter it really began to sing. This is a wine that begs to be drank and savored. It coats the palate with savory red fruit and a very long finish that only seemed to get better the longer it sat in the decanter. By the last glass, both times, it had been sitting in the decanter for 6+ hours and showed no signs of stopping with a more robust tannic structure emerging the longer it sat. I wish I had one more to lay on its side for a few more years as I think it is only going to get better. Come to think of it, I should have saved the second bottle, but I just couldn't help myself.
If you can find this wine and trust the storage history, I would buy up as much as you can as this wine is spectacular. (2524 views) | | | Tasted by Gary on 11/24/2010 & rated 89 points: overall, a very nice bottle that has held up well. Slight green/vegetal note to it. (3558 views) | | | Tasted by winetennis on 7/14/2009: Ripe wine that has a dimension of sweetness. Aroma of wet leather, crushed dark fruit, and light earthiness. Over a an hour or so I get a dark chocolate coffee note that is unmistakable... (1945 views) | | | Tasted by winegr on 1/2/2009 & rated 90 points: Nice ripe fruit and aged characteristics. Tannins are minimal, fruit is ripe and smooth. Nice sweet, ripe wine without being too jammy. Some spice and earth to add complexity, but just a bit lacking to score any higher. Drink now, not too much peak drinking here probably slightly past its peak. (1615 views) | | | Tasted by winegr on 5/10/2008 & rated 91 points: 91+ Very nice wine. Nice texture, ripe fruit, but lots of complexity(fuit, herbs, smoke, tomato, etc). Holding its age well, several more years left. Still some tannins. Very good. (1587 views) | | | Tasted by Magnolian on 3/4/2007 & rated 92 points: From magnum. Ooooooh, nice. A little hot on the nose but after a little air settled down with sweet aromas of carmel and dark fruit. Palate is rich, smooth and balanced. Wine from a magnum just somehow tastes better. I haven't had this from a 750 in years but the texture and body and the palate is much better than I remember. Lingering mocha on the finish. (1867 views) | | | Tasted by Easter Everywhere on 12/1/2006: Med brick ruby, aromas of plum, currant, red berry, hint of toast, herbs, pepper, b3, a4, t3, silky smooth texture, superb balance, mostly secondary flavors, aged/dried fruit, bay leaf, earth & clay, pepper & spice, elegant (529 views) | | | Tasted by BradA on 6/25/2006 & rated 91 points: I used to be a big buyer of this winery, then pricing got absurd. The '98's were the last vintage I purchased; as I perused the cellar Thursday, I figured why not?!
Had a half bottle left from Thursday dinner, so I poured the cooled contents in a glass while I whipped up a currant and mango curry sauce to go with roasted chicken.
Well, two days had helped the wine become fuller, richer and even bodied. Good weight, sweet fruit and acidity matched the chicken salad wonderfully. This is a wine to drink now with roast chicken, flank steak and even salmon.
One of the more memorable bottles of AW I have had... (2369 views) | | | Tasted by BradA on 7/18/2005 & rated 90 points: A solid wine from a great vintage--tremendous wine with several years until maturity. Many believed the wine a little tight; I found it full bodied, a sweet mocha finish and very good depth to the wine. Perhaps an upgrade in a couple more years.. (2508 views) | | | Tasted by Easter Everywhere on 3/1/2005 & rated 92 points: Dense med ruby, slightly milky, aromas of soft plum, cherry, spices, very subtle toasty oak, hint of heat, b3+, a3, t3, thick (almost syrupy) mouthfeel w/perfect structure to foil, bright berry, floral flavors, w/air, perfect sweet/tart fruit, plush, velvety mouthfeel w/just the right grip, great!, d2, similar nose, still great, tannins slightly more rough (532 views) | | | Tasted by Easter Everywhere on 5/4/2004 & rated 94 points: Absolutely superb, beautiful high-paitched fruit, subtle wood, great balance (546 views) |
| By Stephen Tanzer
Vinous, September/October 2000, IWC Issue #92
(Andrew Will Cellars Merlot Ciel du Cheval Washington State) 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.MerlotMerlot is a dark blue–colored wine grape variety, that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle, the French name for the blackbird, probably a reference to the color of the grape. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.Ciel du Cheval VineyardCiel du Cheval (named for the wonderful views of the neighboring Horse Heaven Hills) sits further down the Red Mountain slope from Tapteil on slightly more vigorous soils. Jim Holmes has employed a fan trellis system and careful management to great effect; the wines are among the most elegant from Red Mountain without sacrificing any of the power and intensity typical of the terroir.
On weinlagen-infoUSAAmerican 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.Red Mountain WinesNW Article on Red Mountain
Wine Enthusiast Article on Red Mountain
The Seattle Times Article on Red Mountain |
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