Andrew Will
A prestigious Washington State winery known for producing benchmark Bordeaux-style blends from Walla Walla Valley's finest vineyards.
Andrew Will Cellars, established in 1989 by Chris Camarda, is located on Vashon Island (near Seattle), Washington, though it sources fruit from Walla Walla Valley vineyards. It has become one of the Pacific Northwest's most critically acclaimed producers of Cabernet Sauvignon-based wines. The winery focuses exclusively on small-lot, hand-crafted red wines sourced from meticulously selected vineyards, emphasizing Old World winemaking principles with New World fruit intensity. Andrew Will's commitment to quality over quantity—producing roughly 3,000 cases annually—has established it as a reference point for Washington terroir expression.
- Founded in 1989 by Chris Camarda, who trained under pioneering Washington vintner Rick Small of Woodward Canyon
- Exclusively produces red wines, primarily Cabernet Sauvignon blends with Merlot, Cabernet Franc, and Petit Verdot
- The winery's flagship 'Proprietary Red' blend has achieved 95+ point scores from major critics including Robert Parker and James Suckling
- Sources fruit from prestigious vineyard sites including Seven Hills, Champoux, and Waterbrook vineyards in Walla Walla Valley
- Annual production remains intentionally modest at approximately 3,000 cases, maintaining quality-focused practices
- Andrew Will wines regularly command $40-$120 per bottle for current releases, with excellent cellaring potential of 15-25 years
- The winery pioneered the use of French oak and extended aging protocols in Washington, influencing a generation of regional producers
Definition & Origin
Andrew Will Cellars is a boutique winery located on Vashon Island (near Seattle), Washington, specializing in Bordeaux-style red wine blends and sourcing fruit from Walla Walla Valley vineyards. Chris Camarda founded the operation in 1989 after working alongside Rick Small at Woodward Canyon, absorbing Old World methodology while recognizing Washington's untapped potential. The name 'Andrew Will' references Camarda's grandfathers, establishing a personal connection to winemaking tradition and family heritage.
- Established during Washington's emergence as a serious wine region
- Philosophy combines French structure with Washington fruit expression
- Focused on single-vineyard bottlings and limited-production blends
Why It Matters
Andrew Will Cellars holds significant importance in Pacific Northwest wine history as one of the first producers to demonstrate that Washington State could produce world-class Cabernet-based wines rivaling Napa Valley and Bordeaux. The winery's consistent critical acclaim and consumer demand helped validate Walla Walla Valley's terroir credentials during the 1990s expansion. Andrew Will's meticulous vineyard selection and commitment to minimal intervention winemaking established benchmarks that influenced quality standards across the entire Washington wine industry.
- Pioneered quality-focused production model in Washington State
- Demonstrated Washington's ability to age wines gracefully for 20+ years
- Influenced subsequent generations of Washington winemakers regarding fruit sourcing and oak protocols
How to Identify Andrew Will Wines
Andrew Will bottles are identifiable by their elegant, minimalist label design featuring simple typography and understated branding—a reflection of the winery's philosophy prioritizing wine quality over marketing aesthetics. The wines themselves display a consistent house style: refined Cabernet Sauvignon-based blends showing deep ruby color, moderate alcohol levels (typically 13.5-14.5%), and seamless integration of oak that never overwhelms primary fruit. Look for the characteristic signature of balanced tannins, subtle herbaceous notes (especially Cabernet Franc elements), and black currant, plum, and dark cherry fruit that evolves gracefully with bottle age.
- Minimalist label design with focus on wine quality over branding
- Typically 80-90% Cabernet Sauvignon with Merlot, Cab Franc, and Petit Verdot
- Alcohol levels restrained at 13.5-14.5%, emphasizing elegance over power
- Distinctive balance of fruit, tannin, and oak structure indicating Old World influence
Notable Bottlings & Examples
The Andrew Will 'Proprietary Red' (vintage blend released under this name) consistently earns 94-96 point scores and represents the winery's core expression. Specific vineyard bottlings such as the 'Seven Hills Vineyard Cabernet Sauvignon' showcase site-specific terroir from the acclaimed eastern Walla Walla location. The 'Champoux Vineyard' bottling displays the richness and density characteristic of that premium south-facing site, while the 'Waterbrook Vineyard' expression emphasizes elegance and refined structure.
- Proprietary Red blends consistently rate 94-96 points from major critics
- 2012 and 2015 vintages achieved particular acclaim for balance and aging potential
- Single-vineyard bottlings showcase Walla Walla's microterroir variations
Critical Recognition & Market Position
Andrew Will has earned sustained recognition from authoritative critics including Robert Parker (Wine Advocate), James Suckling, and Wine Spectator, with numerous releases scoring in the 94-96 point range. The winery maintains a reputation for consistency and quality that has resulted in strong secondary market demand and collector interest. Despite producing only 3,000 cases annually, Andrew Will commands premium pricing ($40-$120 per bottle) and maintains a selective distribution network emphasizing quality retail accounts and direct-to-consumer relationships.
- Multiple 95+ point scores from Parker, Suckling, and Wine Spectator
- Strong collector demand with reliable appreciation trajectory
- Limited distribution maintains exclusivity and quality control
Terroir & Winemaking Philosophy
Andrew Will's success derives from meticulous vineyard selection combined with non-interventionist winemaking that respects fruit character. The winery sources from premium Walla Walla Valley sites including Seven Hills, Champoux, and Waterbrook—vineyards chosen for their specific soil composition, exposure, and fruit quality. Chris Camarda employs extended barrel aging (typically 18-24 months in French oak), careful oak selection, and minimal manipulation to allow each vineyard's character to express naturally.
- Sources from carefully selected premium Walla Walla Valley vineyards
- Extended French oak aging emphasizes refinement over power
- Minimal intervention winemaking philosophy maintains fruit integrity
Andrew Will Cabernet-based blends display elegant restraint with complex layering: primary black currant and dark cherry fruit underpinned by subtle herbaceous Cabernet Franc character and structured tannins. Mid-palate reveals secondary notes of dark chocolate, graphite minerality, and dried herbs that evolve with bottle age. The signature Andrew Will profile emphasizes finesse and balance rather than extraction or oak dominance, with wines developing secondary tobacco, leather, and earth notes after 5-10 years in bottle.