Variety: 92% Cabernet Sauvignon, 8% Cabernet Franc Vineyard: This wine is a blend of three Walla Walla Valley vineyar...Read more...
Food Pairings for L'Ecole 41 Walla Walla Valley Cabernet Sauvignon
The color is a rich, deep ruby color, and the nose is a wonderful blend of earthiness, oak, offsetting a sweet spiciness, that's a blend of cassis, cherry and blackberry, balancing out the spice of cinnamon and dark chocolate. The taste is remarkable, with flavors of ripe fruit coming through despite the age, which are quickly overtaken by notes of cocoa powder and cherry cola, leading to a wonderful bit of mint and cedar with a hint of earthiness, and a classic flavor of rich, dark chocolate that is so characteristic of Walla Walla wines. The finish is very long, dry and smooth, and after a decade, the tannins are still very well structured and vibrant, which is a perfect complement to the overall lush mouthfeel of this wine. See my full review on my blog: http://allaloneonaplanetfullofpeople.blogspot.com/2012/10/2001-lecole-no-41-walla-walla-cabernet.html
Variety: 92% Cabernet Sauvignon, 8% Cabernet Franc Vineyard: This wine is a blend of three Walla Walla Valley vineyards: 74% from our Estate Seven Hills Vineyard; 15% Windrow Vineyard; and 11% Pepper Bridge Vineyard. L’Ecole Nº 41 is a partner in the 200 acre Seven Hills Vineyard along with Pepper Bridge Winery and Leonetti Cellar Harvest: The single word descriptor for the 2001 vintage is “consistency”. A mild spring led into near ideal fruit set in June. Warm temperatures remained consistent throughout July and August, without any adverse heat. As a result, veraison came on earlier than expected based on heat units, and we plunged into harvest in early September. We processed about half of our total production in the two weeks starting September 7th. Milder temperatures slowed the remaining harvest, with Cabernet hanging on until mid-October. Technical: The fruit for this Cabernet Sauvignon was harvested in the middle of September, averaging 24.2% Brix, 3.55 pH, and 0.52 g/100ml acidity. Bottled 1,533 cases July 16, 2003; pH 3.74, acid 0.64 g/100ml, 13.9% alcohol by volume, <0.2% residual sugar Description: With rich structure and dark fruit flavors, this wine shows ripe plum, black cherry and cocoa, with savory herbal notes on a balanced toasty finish. Vinification: Each vineyard lot was hand harvested ripe and gently crushed into one-ton stainless steel fermenters. The must was inoculated with yeast and punched down by hand during fermentation to maximize fruit extraction. When fermentation was complete or we were otherwise satisfied with the level of tannin and flavor extract, the must was gently pressed. After settling, the wine was racked to 100% small oak barrels, with approximately 50% new oak and then barrel aged 22 months with five rackings. The final blend was bottled unfined and unfiltered to preserve its natural flavors.
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