"We have struggled verbally and enologically to define our wines and those around us. We have argued for balance in the bottle and exacting viticulture in the vineyard to yield even ripeness. Yet wines, which move to the center of the international style, continue to be the light in the eyes of some.
So, what has this to do with Sorella? We think our wine is the obverse of the preceding description or at least we have consciously tried to make it so. We seek lithe lively fruit profiles and suave tannins coupled together to form a wine, which is at the same time memorable and able to be identified as a Washington wine. We are trying to offer purity and balance in this wine. We are working hard and we hope that you find something memorable." ~ Winery notes
Andrew Will WineryView all from Andrew Will Winery
"Over the nearly quarter-century during which manifestly talented and straight-talking Chris Camarda has been making wine under his Andrew Will label (on Vashon Island south of Seattle) his approach – which has always favored modest alcohol and elegance over flamboyance – has evolved significantly in method as well as in focusing increasingly on single-vineyard expression." – David Schildknecht, Wine Advocate.
Winemaker Chris Camarda launched Andrew Will Cellars (Named after Chris's son Will and Nephew Andrew) with their inaugural 1989 vintage, working out of a humble 60' by 10' winery, and he has spent the last two decades producing some of Washington's most well respected wines. Structured, elegant, and age worthy, they are a singular voice that has never adjusted to chase scores or suit trends.
Although always a focus, Chris' attention to terroir has only intensified over time. Since 2001 he almost exclusive produces single vineyard blends as he feels this shows the terroir more clearly than a single varietal bottling. Currently he only sources from four vineyards that he feels provide the finest fruit, Champoux, Discovery, Two Blondes, and Ciel du Cheval.
All of the wines are treated more or less the same in the cellar; 25-35% new oak barrels, aged for around 21 months, followed by a year of aging in bottle. Production is around 4500 cases.