Andrew Will 'Ciel du Cheval Vineyard' Red Blend 2020

Winemaking

Andrew Will is known for a meticulous, vintage-driven approach to Bordeaux-style blending in Walla Walla Valley. The winery prioritizes vineyard selection and minimal intervention in the cellar, allowing the site's character to guide the final blend rather than imposing a house style. Each vintage is crafted with restraint and precision, favoring structure and age-worthiness over immediate extraction.

Tasting Notes

This Ciel du Cheval blend opens with layered dark fruit aromatics—cassis and ripe plum supported by a whisper of oak spice and minerality. On the palate, the wine reveals excellent balance and refinement: blackberry and cedar notes unfold over a core of graphite and subtle earth, while the tannins are firm yet gracefully integrated rather than aggressive. The finish extends with impressive length, holding a sophisticated interplay of dark fruit and savory mineral detail that lingers with poise.

Producer

Andrew Will has established itself as a serious producer within Walla Walla, known for sourcing from distinguished single vineyards rather than pursuing high volume. The estate works closely with growers who share its commitment to quality, and the winemaking philosophy emphasizes restraint and respect for terroir. This selective approach allows the winery to craft wines that express their specific sites with clarity and depth.

Terroir

Ciel du Cheval Vineyard sits in the heart of the Walla Walla Valley, a region renowned for its Bordeaux varietals and continental climate. The vineyard benefits from warm, dry growing seasons moderated by elevation and evening breezes from the Blue Mountains, while its well-drained soils—composed of silt, sand, and gravel with underlying basalt—encourage deep root development and complex mineral expression. These conditions produce wines with excellent structure and aging potential.

Food Pairings

Pair this wine with a pan-seared duck breast finished with a cherry gastrique and roasted root vegetables—the wine's structured tannins and dark fruit will complement the rich, savory bird. It's equally at home with a straightforward grilled ribeye with smoked sea salt, or a more refined beef short rib braise with mushrooms and thyme, where its minerality cuts through the richness with elegance.