Made in an elegant, old world style this wine offers notes of dense, dark fruit with flavors of cassis, dark cherry, plums, earth and savory herbs.
Wine Enthusiast 92 points - L’Ecole’s Walla Walla Cabernet has a soft-focus silkiness, an almost gauzy character. Behind that film is a wine tasting of wild berries, Bing cherries and fresh herbs, with light streaks of coffee and moist earth. Give this one plenty of decanting and the scrim lifts away and reveals a firm, beautifully balanced and nuanced wine. (Sep 2013)
Wine Spectator 90 points - Dense, richly textured and focused, layering the ripe cherry and spice flavors into a polished package that extends pleasantly onto the smooth finish. Best from 2014 through 2018.—H.S. (Jul 10 2013)
Founded in 1983 by Jean and Baker Ferguson, L’;Ecole No. 41 was the third winery to open in Walla Walla Valley, Washington. Today it is owned and operated by their daughter and son-in-law, Megan and Martin Clubb. The estate fruit is grown at the acclaimed Seven Hills Vineyard which is coowned with Leonetti Cellar and Pepper Bridge Winery. The remaining fruit is sourced from highly regarded Columbia Valley vineyards such as Klipsun, Bacchus, Dionysus, Milbrandt, Portteus, Fair Acre Farms, Wahluke Slope Vineyards and Willard Farms. Many of these vineyards were planted in the 1970’s or early 1980’s and all of the Walla Walla Valley vineyards are certified sustainable and Salmon Safe. The Semillon, Chardonnay, Merlot, Syrah and Cabernet Sauvignon are all barrel aged. In the fall of 2003, L’Ecole completed the construction of a new concrete tilt barrel storage facility that accommodates the current inventory of over 2,000 French and American oak barrels. For 11 consecutive years, Wine & Spirits Magazine has named L’Ecole No. 41 as Winery of the Year, and was inducted in their Hall of Fame.
|(100% Cabernet Sauvignon). A complex and elegant effort that reflects the diverse terroir found in the Seven Hills, Loess, Va Piano, Pepper Bridge, Ferguson Ridge and Yellow Jacket Vineyards. Each parcel was hand-picked, gently crushed into small 1.5 ton stainless steel fermentors for extended maceration. Post-fermentation, the must was gently pressed, settled, and racked to 100% small oak barrels (40% new). Aged for 22 months the wine was racked five times.