{"title":"Andrew Will","description":null,"products":[{"product_id":"andrew-will-cabernet-sauvignon-2018","title":"Andrew Will Cabernet Sauvignon 2018","description":"\u003cp\u003e\u003cstrong\u003eAndrew Will Cabernet Sauvignon 2018\u003c\/strong\u003e is a 100% varietal Cabernet Sauvignon from Washington's Columbia Valley, bottled at 13.5% ABV in a standard 750ml format. Sourced entirely from the legendary Champoux Vineyard—widely regarded as one of the finest Cabernet sites in Washington State—this vintage showcases the precision and restraint that have defined Andrew Will's vineyard-designate program for decades.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 13.5%  |  Origin: Columbia Valley, Washington  |  Vintage: 2018  |  Vineyard: Champoux  |  Producer: Andrew Will Winery\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAndrew Will Winery is one of Washington State's most respected producers, with a long track record of single-vineyard Cabernet Sauvignon bottlings from the Columbia Valley's top sites. Champoux Vineyard, in which Andrew Will holds a co-ownership stake alongside Quilceda Creek, Powers, and Woodward Canyon, sits in the Horse Heaven Hills and has supplied fruit to some of the state's most acclaimed wines for generations. For the 2018 vintage, grapes were hand-harvested and destemmed, then fermented with wild yeast in stainless steel tanks. The wine aged for 22 months in French oak, with 25% new barrels, and was bottled unfined and unfiltered to preserve the full character of the vineyard.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Red currant leads the way, followed by layered impressions of mulberry and dark plum. Deeper in the glass, subtle notes of tobacco leaf, cedar, and red flowers emerge alongside hints of brown baking spices.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e Medium-bodied on entry, the wine moves with a juicy, youthful energy before compressing on the mid-palate to reveal its complexity. Ripe black cherry skin, dusty black raspberry, and crème de cassis mingle with bright, succulent acidity. Fine-grained tannins provide structure without heaviness, keeping everything taut and precise.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Clean and defined, with lingering echoes of leafy tobacco, cedar, and earthy dark fruit. The acidity carries through to the close, leaving a fresh, mineral impression that invites another sip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Serve Andrew Will 2018\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis Cabernet is best enjoyed at cellar temperature, around 60–65°F. Decanting for 30 to 45 minutes helps open the more reticent aromatics and lets the tannins soften. Given its medium body, bright acid structure, and layered complexity, this is a wine built for the dinner table rather than cocktail mixing. It pairs naturally with grilled or roasted red meats, braised dishes, and aged cheeses where its tannin structure and fruit intensity can shine.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003ePairing with a prime dry-aged ribeye or rack of lamb\u003c\/li\u003e\n\u003cli\u003eGifting a serious Washington State wine collector\u003c\/li\u003e\n\u003cli\u003eCellaring for mid-term aging (drink now through 2030)\u003c\/li\u003e\n\u003cli\u003eFeaturing in a comparative tasting of top Columbia Valley Cabernets\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Andrew Will 2018 Cabernet taste like?\u003c\/strong\u003e It is a medium-bodied Cabernet Sauvignon dominated by ripe dark cherry, mulberry, and plum, balanced by bright acidity, fine-grained tannins, and undercurrents of tobacco, cedar, and earth.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Andrew Will 2018 compare to Quilceda Creek Cabernet Sauvignon?\u003c\/strong\u003e Both wines source fruit from the acclaimed Champoux Vineyard in Washington's Horse Heaven Hills, and the two wineries are co-owners of the site. Where Quilceda Creek typically produces a richer, more powerfully structured Cabernet, Andrew Will's 2018 leans toward medium body, bright acidity, and a more restrained, terroir-driven expression of the vineyard.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Andrew Will 2018 good for cellaring?\u003c\/strong\u003e Yes—its firm tannin backbone, bright acidity, and concentrated fruit suggest it will develop nicely over the next several years, though it is already expressive and enjoyable when decanted today.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Andrew Will Cabernet made?\u003c\/strong\u003e Andrew Will Winery is based in Washington State, and this Cabernet Sauvignon is produced from grapes grown exclusively in Champoux Vineyard, located within the Columbia Valley AVA.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Andrew Will 2018?\u003c\/strong\u003e Grilled lamb chops work well against the wine's cedar and earthy notes. Braised short ribs complement its dark fruit depth. A charcuterie board with aged Comté or Gruyère picks up on the baking-spice nuances. Mushroom risotto highlights the earthy, savory side of the palate. Herb-crusted beef tenderloin mirrors the wine's tobacco-leaf aromatics.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Andrew Will 2018 come in?\u003c\/strong\u003e The standard release is a 750ml bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Andrew Will 2018 worth the price?\u003c\/strong\u003e Andrew Will positions as a premium Washington Cabernet producer, and the 2018 Champoux Vineyard bottling sits firmly in the upper tier of the state's single-vineyard wines—competitive in quality with offerings that often command significantly higher prices.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Andrew Will 2018?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe defining advantage of this wine is its vineyard source. Champoux is arguably the most storied Cabernet site in Washington State, and Andrew Will's status as co-owner ensures direct control over viticulture and fruit selection. The decision to ferment with wild yeast and bottle without fining or filtration preserves a transparent sense of place that many competitors in the region sacrifice for polish. At 13.5% ABV, this is a Cabernet that favors balance and tension over extraction—a profile that stands apart in a market where higher-alcohol, fruit-forward wines dominate. For collectors and enthusiasts tracking Washington's best vineyard-designate Cabernets, the 2018 vintage represents a focused, age-worthy snapshot of Champoux at its most precise.\u003c\/p\u003e","brand":"Andrew Will","offers":[{"title":"Default Title","offer_id":44837585813673,"sku":"26076","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/ANDREW-WILL-CABERNET-SAUVIGNON-2011__79927.jpg?v=1730487318"}],"url":"https:\/\/theliquorbarn.com\/collections\/andrew-will.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}