2009 Andrew Will Pinot Noir

Hello friends. We have a jaw-dropping wine today, a collaboration between Oregon and Washington exemplars, a Supergroup if you will (well, a Supergroup more like these guys than like these guys.

This wine was offered to me as an exclusive, and I bit: I purchased every available bottle. My understanding was that, prior to this, the wine had only been sold to the Andrew Will mailing list and to a few select restaurants; never through retail channels. A quick click on wine-searcher does show one other retailer in North Carolina stocking the wine. It’s a bit more expensive, but those of you on the east coast might consider it for the savings in shipping costs.

When I first tasted this wine, I almost spit it out (well, eventually I always spit out samples, but you know what I mean). A lot of Washington winemakers play around with Oregon Pinot fruit, usually to lackluster effect. But this was dynamite.

“Where did you guys source the grapes?” I asked.

“Archery Summit” came the response.

“Oh.”

Yes, *that* Archery Summit, the “Rolls-Royce of Oregon Pinot Noir” (Wine Spectator), whose Archery Summit Estate Pinot Noir runs a cool $150.

Rarely will I tag a $40+ Pinot Noir with the “value” label, but this gets it: where else can you taste this fruit at this tariff?

A quick word on style, because this is clearly Archery Summit fruit, and that means big (I don’t mean the alcohol, which is a moderate 13.8%; just the fruit). Many of the Pinots we offer tend towards the leaner side of the spectrum; this is not one of them. This is closer to California than it is to Burgundy, more about power and richness and overt deliciousness.

The aromatics are wild – dark and beautiful, existing somewhere in a middle ground between Pinot Noir and Syrah: black cherry, forest floor, beef jerky, and this soaring marine element: a pastiche of seaweed and oyster shell. It’s deeply compelling stuff; hard to pull your nose out of the glass. All that complexity continues on the palate, and the texture is so supple, so velvety, that a quick swoon is the only reasonable response. As the savory, umami-filled finish lingered and lingered, I was left with only one question: why doesn’t Chris Camarda make this every year?

Please limit order requests to 6 bottles, and we’ll do our best to fulfill all requests. As I mentioned, the wine is already in the warehouse and available for immediate pickup or shipping during the autumn shipping window.

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