2010 Andrew Will Columbia Valley Cabernet Franc

SKU #1107558 92 points Wine Spectator

 Fresh, vital and vibrant, offering an exuberant mouthful of blackberry, black cherry, chai tea and floral flavors that come together seamlessly against refined tannins and linger well. Drink now through 2016. 757 cases made.  (8/2012)

89 points Stephen Tanzer's International Wine Cellar

 Medium red. Complex, very ripe, musky aromas of earth and chocolate. Supple and very concentrated, with red fruit and saline flavors complicated by a note of baked bread. Finishes with sweet tannins and very good length.  (11/2012)

Robert Parker's Wine Advocate

 The 2010 Cabernet Franc represents barrels bottled from this vintage under his varietally-focused, less-expensive black label, although it’s entirely from his Two Blonds Vineyard, nearly a third of which is planted to that grape. (There were difficulties on this site with its hardpan of underlying calcrete -- known locally and to geologists as 'caliche' -- and a second generation of Franc vines went in after just three years, in 2004, with denser spacing and different clones, row inclination, training, and approach to irrigation.) A spinach-like combination of nuttiness and pleasantly bitter character is met by tart blackberry and mulberry juiciness and there is some of the delightful (to this taster anyway!) amalgam of iodine, iron, and pepper in the finish that one also associates with dark leafy greens. This texturally-polished offering is likely to have some deliciously specialized uses at table over the next couple of years, though I don’t feel capable of speculating on what might become of it after 3-5 years in bottle.  (12/2012)

K&L Notes

Washington winemaking star Chris Camarda has scored a hit with this 2010 Andrew Will bottling. It is 100% Cabernet Franc and was sourced from the Two Blondes vineyard, just outside of the Yakima Valley AVA. The wine was aged in 50% new Taransaud French oak.

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Staff Image By: Bryan Brick | K&L Staff Member | Review Date: 7/14/2012 | Send Email
For those of you that are not familiar with Cabernet Franc let me give you a quick rundown. Cabernet Franc has been planted in Bordeaux since the 18th century and in the Loire Valley for much longer than that. DNA tests have said that it’s one of two parents of Cabernet Sauvignon, the other being Sauvignon Blanc. It has been used both as a blending grape, see the meritage wines of Napa and of course the blends in Bordeaux, but also as a grape that can stand alone, see Chinon. Here it stands alone, completely alone, and shows what Cabernet Franc is best at: a wine of wild, sexy, alluring aromatics with earthy, tobacco-y flavors, blue/black fruit and medium weight. Coming from the Two Blondes Vineyard in the Yakima Valley this is from blocks planted between 2000 and 2003 and is a wonderful food wine due to its open frame and pretty, subtle acidity. This would be appropriate with everything from fowl to beef. Personally I love this on its own in all of its subtle, layered glory but I would be as equally happy to have a bottle of this over a lightly brined pork tenderloin on top of some simple polenta with braised greens.

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Cabernet Franc

- While Cabernet Franc, a parent with Sauvignon Blanc to the ubiquitous Cabernet Sauvignon, frequently plays second fiddle in Bordeaux blends (though it does get more props on the Right Bank, where it dominates Cheval Blanc), this lighter, higher acid/lower tannin, early-maturing, perfumed red varietal is far from a wallflower. It is the headliner in the Loire Valley appellations of Saumur-Champigny, Bourgueil, St-Nicolas-de-Bourgueil, Chinon and Anjou-Villages, where it makes exceptional, food-friendly wines. Outside of France, Cabernet Franc can be found in northern Italy, particularly in Friuli and in California where it is frequently used as a blending grape in Bordeaux-style wines. Heartier in the cold than Cabernet Sauvignon, Cab Franc is gaining a foothold in northern and eastern wine regions like Canada, New York, Pennsylvania and Virginia.

United States

- When people consider domestic wine, they normally think about the state of California. The fine viticultural Region within California, including the Napa Valley, Sonoma, Santa Cruz Mountains, Mendocino and Santa Barbara, are capable of growing grapes of world-class quality. But there's plenty of fabulous wine coming from other states, too. Oregon, Washington and New York are also causing eyebrows (and glassware) to be raised around the world. Click for a list of bestselling items from the United States.


- Washington has become one of the most important wine producing states in the United States, and development continues to grow rapidly. In 1969, when California was exploding as a wine producer, Washington had only two wineries, but by 2000 that number had passed 100. Most of Washington's grape crop goes to uses other than wine. Merlot and Chardonnay have been the most successful in Washington. It's interesting to note that Washington's prime wine regions are located at 46° north, along the same latitude as the legendary French wine districts of Bordeaux and Burgundy. During the summer, Washington averages more than two hours more sunlight each day compared to California.