Chris Camarda launched Andrew Will Winery with the inaugural 1989 vintage, and he has spent the last three decades producing some of Washington's most well-respected wines. In 2013, Chris was joined by Will who is now in charge of the winemaking, but the focus has not changed: structured, elegant, and age worthy, the wines reflect a singular voice that has never adjusted to chase scores or suit trends. They source from some of the best sites in Washington State: Champoux Vineyard in Horse Heaven Hills AVA, Two Blondes in Yakima Valley AVA, and Ciel du Cheval on Red Mountain AVA. The fruit is harvested all by hand and transported by truck and then ferry boat to Vashon Island, just off Seattle, where the winery and cellar are now located. All of the wines are treated more or less the same in the cellar. All fruit is 100% destemmed, fermented with native yeasts in stainless steel tank, and aged in mostly neutral French oak with 25-35% new oak. Production is around 4500 cases/year
