Washington

"The Sorella is a blend that was created in 1994 and has now become the flagship wine for Andrew Will. It is a Cabernet Sauvignon dominant red blend was created to showcase the combination of finesse and structure that comes from Washington State grapes. This wine is sourced from Champoux Vineyard, which is one of the premier vineyards in Washington. This wine has proven to age gracefully for over 25 years now. Sorella means 'sister' in Italian and the wine was named to honor Chris Camarda’s late sister when it was first produced in 1994." —winemaker

"Color is deep red with a slight dark purple hue. Roasted berry fruit, juniper, sandalwood, cassis, and slight pine aromas. Palate is bright red berry fruit with a chocolatey rich depth and crunchy acidity. Finish lingers with dusty chocolate tannins and dense raspberry notes." —winemaker

"The 2020 Gratitude is a representation of this incredibly beautiful vintage and wine. Marionberry, dried blueberry, blood orange and white lilac intrigue-and-collide with the senses, demanding further evaluation of this beauty, elegance and complexity. Forest floor, honeysuckle, fresh sourdough bread, nutmeg, and more to discover." —winemaker

Blend: 75% Mourvèdre, 20% Grenache, 5% Syrah

"Our Castle Rock Cabernet Sauvignon was produced from grapes grown on beautiful hillside vineyards in Washington State’s prestigious Columbia Valley, where the northern latitude and continental climate produce wines that show excellent structure. On the palate it offers concentrated flavors of cassis, Blackberry, black cherry and ripe plum, with a hint of light oak, and its finish is smooth and harmonious. It makes an excellent accompaniment to beef, lamb, and game dishes and a variety of cheeses." —winemaker

"Christophe’s first Walla Walla Valley vineyard, this 10-acre plot was our first vineyard planted in the stones of Milton Freewater in 1997, and produces this flagship Cailloux Vineyard Syrah." —winemaker

"Cayuse's first Walla Walla Valley vineyard, this 10-acre plot was their first vineyard planted in the stones of Milton Freewater in 1997, and produces this flagship Cailloux Syrah." —winemaker

"This fruit hails from Cayuse’s “En Cerise” vineyard. Literally translated, “En Cerise” means “cherry”—appropriate since this 10-acre vineyard planted in 1998 was a cherry orchard in its former life." —winemaker

"The wine is led with dark chocolate, black cherry, melted licorice, alder, forest floor, cassis, and cigar box. On the palatte it’s chewy and dark, but not heavy and soupy. It has a lot of energy to it; a really vibrant, raw, honest Cabernet." —winemaker

"Blackberry, white pepper, black licorice, cocoa with hints of smoked meat. Long and energetic finish that builds with floral notes." —winemaker

Blend: 58% Syrah, 42% Cabernet Sauvignon

"From the first aromas of black fruit, pencil lead and forest floor, you’re in for something special. This is a benchmark of dry Pacific Northwest Bordeaux-esque Cabernet Sauvignon—with intense flavor, depth and complexity. Pair with charbroiled steak, Meat & cheese board." —winemaker

"From the first aromas of black fruit, pencil lead and forest floor, you’re in for something special. This is a benchmark of dry Pacific Northwest Bordeaux-esque Cabernet Sauvignon—with intense flavor, depth and complexity. Pair with charbroiled steak, Meat & cheese board." —winemaker

"Dark brooding spice, cold ash, black plum again echoing the aroma in the mouth. Black fruit, wet stone and assorted olives. Elegant to be sure." —winemaker