Winemaker Chris Camarda

Chris Camarda grew up in a large family in the Queen Ann neighborhood in Seattle where he attended Seattle Prep and the University of Washington. It was in his mother’s basement that he first began making wine in 1987. Two years later, he started Andrew Will Winery, naming the wine for his son Will and nephew Andrew.  Andrew Will is celebrating its 25th Anniversary this year, 2014.

Chris developed his interest and passion for wine after working in the Seattle restaurant business for more than 20 years. He is self-taught as a winemaker; relying on books and constant tasting as well as in the early years seeking advice from other winemakers he respected such as David Ramey and Gary Figgins.

Initially, the winery consisted of 900 square feet of rented industrial space in Seattle.  In the early days, everything was done by hand from shoveling grapes into crushers, to labeling and delivering the wine. In 1994, the winery and its 36 barrels of wine moved to Vashon Island where Chris built his home and the winery on 5 acres.

In the early years, Chris focused on the single varietals Merlot and Cabernet Sauvignon, sourcing fruit from a number of vineyards in the Columbia Valley as well as Walla Walla.

Yet, as Chris developed his style of winemaking over the years, he chose to focus on the primacy of the vineyard over variety. He was in the forefront among Washington vintners to make single estate blends; each wine a different makeup of the Bordeaux varietals.  His wines are named for the vineyards from which the fruit is sourced.

“I believe that an individual piece of property can form a signature – an identity – and it is that face that is the focus of my winemaking. We are trying to let the vineyards reveal themselves,” he says.

Over the years Chris has pared down the number of vineyards he works with. His now focuses on three vineyards in the Columbia Valley.

These vineyards include Chris’s own 32 acre estate Two Blondes in Zillah, first planted in 2000 and named for his late wife Annie who was blonde and the wife of their silent partner, also a blonde.  Despite being 3 hours away from the winery, Chris is involved in the planting and development of the vineyard.

The other two vineyards which provide fruit for Andrew Will are Champoux Vineyard of which Andrew Will is part owner and Ciel du Cheval Vineyard where Chris has sourced fruit from his very first vintage.

Andrew Will case production remains at 5000 with no plans to expand.  Despite the small production, Andrew Will wines are distributed throughout the country as well as abroad. In addition to the blends, the winery also produces small lots of other wines such Sangiovese and Syrah on the Cuvee Lucia and Annie Camarda labels. These wines are named to honor his daughter and late wife.

Chris is emphatic that he is first and foremost a Washington winemaker.  As he puts it, “We are not Napa and we are not Bordeaux.” He adds,  “I believe that if Washington is ever to be considered a great wine region we need to establish the characteristics of our geographical areas and the characteristics of each vineyard in those areas.”

In the spirit of the collegiality found among Washington’s wine community, Chris is a generous host to aspiring winemakers. Those that take the ferry out to Vashon Island, witness the passion Chris has not only for wine but art and music, as well.

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For banquet and meeting room information, please contact:
Andrea Miller
Director of Catering
604-488-8640
amiller@tcclub.com

Megan Powell
Catering Sales Manager
604-488-8605
mpowell@tcclub.com


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Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

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Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

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Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

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Dress Code: Smart Casual

Unless otherwise specified, all areas of the Club, including the Grill Room, 1892, Cuvée Wine Bar, patios and private function rooms have a dress code of smart casual. Smart casual attire includes collared or turtle neck shirts, golf or knee length shorts, and dress pants. Similar attire is required for ladies. Denim is acceptable provided a collared shirt is worn and denim is of a solid colour with no fading, tears or patches.

All footwear is to be clean and smart. Casual thong footwear is not permitted outside of the fitness centre.

Lions Pub

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1892 Bistro

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FRESH SHEET
Wednesday, November 22, 2017

DAILY SOUP
Golden Beet & Vegetable
7

MEMBERS’ SPECIAL
Shrimp Caesar Wrap
soup, salad or fries
15
MEMBERS’ SALAD
Cajun Chicken & 3 Bean Salad
sautéed mushrooms, scallions, bacon, egg
grainy mustard vinaigrette
18

FEATURED ENTRÉE
Sage & Gruyere Stuffed Chicken Breast
mashed potatoes, broccolini, carrots
mushroom sauce
22

SWEET TREATS

Carrot Cake
cream cheese icing, carrot ribbon
pineapple caramel sauce
9

New York Cheesecake
lemon curd, graham crumble,
raspberry coulis
9

Peanut Butter Bar
candied peanuts,
dark chocolate mousse, caramel
9

Apple Spice Cake
toffee sauce, ice cream, walnut snap
9

 

Wine Club

Stay tuned for next quarter's wine club!





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