L'Ecole No. 41 Cabernet Sauvignon Columbia Valley 1996

Previously available for: $1.00
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Winemaker's Notes:

Variety: 100% Cabernet Sauvignon This wine is a blend of three Walla Walla Valley vineyards: 40% Seven Hills Vineyard...

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  • WS: 92

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User Reviews for L'Ecole No. 41 Cabernet Sauvignon Columbia Valley

Winemaker's Notes:

Variety: 100% Cabernet Sauvignon This wine is a blend of three Walla Walla Valley vineyards: 40% Seven Hills Vineyard, 40% Windrow, and 20% Pepper Bridge Vineyards. Description: This wine shows complex aromas of eucalyptus, mint, and berry fruit with undertones of vanilla and custard. Its well balanced acidity and fruit show naturally soft tannins with black cherry and dried berry fruit with a long coffee and chocolate 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. The must and resulting wine were gravity fed into the fermentation bins and subsequently into the press. After a gentle pressing, the wine was racked to tank and allowed to settle. The wine was then racked to 100% small oak barrels, with approximately 60% new oak. The wine was barrel aged 22 months with five rackings and the final blend was bottled unfined and unfiltered to preserve its natural flavors.

Variety: 100% Cabernet Sauvignon This wine is a blend of three Walla Walla Valley vineyards: 40% Seven Hills Vineyard, 40% Windrow, and 20% Pepper Bridge Vineyards. Description: This wine shows complex aromas of eucalyptus, mint, and berry fruit with undertones of vanilla and custard. Its well balanced acidity and fruit show naturally soft tannins with black cherry and dried berry fruit with a long coffee and chocolate 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. The must and resulting wine were gravity fed into the fermentation bins and subsequently into the press. After a gentle pressing, the wine was racked to tank and allowed to settle. The wine was then racked to 100% small oak barrels, with approximately 60% new oak. The wine was barrel aged 22 months with five rackings and the final blend was bottled unfined and unfiltered to preserve its natural flavors.

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