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Ross Andrew Winery

Ross Andrew Winery Ross Andrew Mickel, Winemaker A Seattle-area native, Ross’ path to wine production began on a 1996 fly-fishing trip with Canlis Restaurant heir, Mark Canlis. It was during this afternoon on the river where Mark asked Ross if he had any interest in learning about wine from the restaurant perspective – and he jumped at the opportunity to learn from the best in the Northwest. There are few (if any) restaurants that can match the history, class, service and knowledge about fine dining and wine like the team at Canlis. So, while working under Canlis Master Sommelier Rob Bigelow, Ross soon realized that wine was going to be his life’s journey. And it was from here that he launched into traveling the globe (Australia, South America, Europe and South Africa) to learn all he could about food and wine. Upon returning home and realizing it was time to get something going, he landed a harvest job as cellar rat at Washington State icon winery DeLille Cellars which was immediately followed by a vintage at one of Australia’s leading wineries, Rosemount Estate. Returning to the US, Ross was hired at arguably one of Washington’s most highly allocated and respected producers, Betz Family Winery where he spent nearly a decade helping craft some of Washington State’s most sought after wines under Master of Wine (one of 225 on this globe we call Earth), Bob Betz. It was under the guidance and support of Bob and Cathy Betz that Ross and his family started Ross Andrew Winery in 1999. Three barrels became fifteen, then thirty and now nearly 125 barrels of red wine rest peacefully in our cellar each vintage. Along the way the winery has developed relationships with the state’s most reputable and attentive growers from which our wines are crafted. Ross has also been hired to exact the skills he honed at Betz Family and Ross Andrew Winery as winemaker for Grand Reve/Force Majeure winery, where he’s earned scores of 97 and 98 points more than once from the wine industry’s leading periodicals. Included is a 97 point accolade from Wine Spectator, for a Red Mountain Cabernet Sauvignon, the highest rating ever given to a Washington State Cabernet Sauvignon.

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18512 142nd Avenue NE, Woodinville, WA, US, 98072 Email: info@rossandrewwinery.com
Phone: 425-485-2720 Web: www.rossandrewwinery.com
Fax: 206-267-5251
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Products



  Columbia Valley Cabernet Sauvignon
(A blend of 79% Cabernet Sauvignon and 21% Merlot). The 2001 vintage marked our third vintage and another in the string of great harvests that have fallen upon Washington. The grapes for this wine came from the Alder Ridge, Boushey and Hedges vineyards. These three vineyards have very distinct profiles and each brings something special to the blending table. These differences allow us to craft a wine that is representative of both its sources and the vintage. In the glass, you’ll notice the deep red color and the intense bouquet. Aromatically, the wine opens with cassis, blackberry and a trace of earth. With some time in the glass the wine begins to express hints of black cherry, leather and black olives. The long finish is punctuated with roasted coffee, smoke and peat. The wonderful balance between fruit, mouth-feel and structure not only suggests that this wine will be an incredible match with food now, but will age nicely over the next few years.
  Columbia Valley Cabernet Sauvignon
(83% cabernet sauvignon and 17% merlot) Deep ruby-red. Aromas of black cherry, cocoa powder, musky espresso and smoky oak; a bit blacker in character than the 2001. Then denser, sweeter and larger-scaled, as well as more structured and backward. Again, the wine's boysenberry, plum and chocolate flavors show a rather restrained sweetness. A step up in complexity from the 2001 bottling. Finishes long and firm, with a late hint of woodsmoke. Ross Andrew notes that this wine contains a higher percentage of fruit from the cooler Boushey Vineyard, which typically ripens its fruit at a lower alcohol level. Still, this wine is a bit higher in alcohol than the 2001 (13.9 vs. 13.8%), but with a lower pH (3.7 vs. 3.8).
  Columbia Valley Cabernet Sauvignon
  Columbia Valley Merlot
  Syrah Merlot

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