I am pumped that more high-quality Washington state wines are making their way to North Carolina these days. You won't find a better value than Will Camarda's Involuntary Commitment.
It's just $19.99 and 20% off by the bottle through September 20th!
"Involuntary Commitment is easily one of the best values in Washington State." - Vinous Media - 92 points
This Cabernet Franc (44%), Merlot (30%), and Cabernet Sauvignon (26%) blend is crafted with grapes from some of the most prized and prestigious vineyards in the Valley. You can certainly smell and taste that pedigree as this one gets some air to it -- it also turns quite complex and savory. A lot going on here for less than $20....
Chris Camarda has built something very special at Andrew Will Winery over the past 25 years. A highly talented and intuitive winemaker and viticulturist, Camarda's approach has always "favored modest alcohol and elegance over flamboyance," said the Wine Advocate, and I second that opinion. These days, Chris is joined in the cellars by his son Will, and Will is proving to be quite a formidable vigneron himself.
Chris and Will Camarda, father and son, and co-winemakers at Andrew Will.
Will runs the show at Involuntary Commitment, but I'm sure Chris "checks on things" from time to time : ) Whatever the case, this is just lovely, and it possesses that classic Andrew Will style. I love the pleasant and integrated funk that this wine exhibits. There's delicious and ripe red and dark berry fruit up front, but it's the "secondary stuff" that seriously piques my interest. I'm talking violet, cracked peppercorn, mint, damp earth, and dried herbs.
This is all offered up on a juicy, fine-grained, and fresh palate with ripe tannin and mouthwatering acidity. Delicious, interesting, and value-priced -- 3 traits that rarely come together in sub-$20 domestic red wine. They do in this one!
I love drinking it by itself, but it's that savory edge that runs through this one that gets me thinking about food to have with it. I'm thinking grilled lamb chops, liberally seasoned with black pepper, garlic, and rosemary. Sounds good, doesn't it?
