The 2006 Champoux Vineyard is made up of 57% Cabernet Sauvignon, 35% Cabernet Franc, and 8% Merlot. Purple-colored, it sports an aromatic array of wood smoke, pencil lead, cinnamon, clove, black currant and blackberry. This leads to a mouth-filling wine bordering on opulence. Rich, ripe, and impeccably balanced, it has the stuffing to evolve for 6-8 years and should offer prime drinking from 2013 to 2026. Andrew Will, located on Vashon Island, a short ferry-ride from Seattle, is where Chris Camarda fashions his blended, Bordeaux-style wines. These 2006s were reviewed in Issue 177 prior to their release along with the 2005s. I retasted the 2006s at the winery in May, 2009 and report on them again because they are the current releases. I was shown the 2007s of these four wines from a vintage Camarda considers “a super year”. In each case, the 2007 is superior to its 2006 counterpart.Tel. (206) 463-9227; www.andrewwill.com

Cedary and tight, this young, sappy wine has exceptional concentration and weight. Big and a bit blocky, it lacks the feminine grace of the Ciel du Cheval bottling, but compensates with pure power and expression of terroir. Fruit flavors of dense berry and cherry are beautifully managed. Delicious now, it’s a wine to age and enjoy for up to a decade. ——P.G.(8/1/2009)—— 92