• WS: 87

    Wine Spectator Score

    87

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  • ST: 88

    Stephen Tanzer Score

    88

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Santa Rosa Fine Wine USD 45.00 750ml

L'Ecole No. 41 Cabernet Sauvignon Columbia Valley 1997

Winemaker's Notes:

Variety: 92% Cabernet Sauvignon, 8% Merlot This wine is a blend of several premium Columbia Valley vineyards, including Sagemoor’s Bacchus and Dionysus, Portteus, Willard Farms, and Windrow in Walla Walla. Harvest: Weather conditions for the 1997 growing season were near ideal, with slightly above average heat unit accumulation. A long mild fall resulted in a long “hang-time” between fruit veraison and harvest, contributing to excellent flavor and color development. Technical: The majority of this Cabernet Sauvignon was harvested between mid-October and Halloween, and averaged 22.8% Brix, 3.33 pH, and 0.64 grams/100 ml acidity. Bottled 1,680 cases July 28, 1999; pH 3.54, acid 0.68 g/100ml, 13.5% alcohol by volume, <0.2% residual sugar Description: Description: This wine has inviting aromas of dried fruit and blackberry jam with spicy tones of mint and clove. The flavors are rich and integrated with black cherry, currant, tobacco, and a hint of sweet chocolate. Vinification: Each vineyard lot was harvested ripe and gently crushed into one ton stainless steel fermenters. The must was inoculated with Pasteur Red yeast and punched down by hand during fermentation to maximize fruit extraction. The must and resulting wine were not pumped, but gravity fed into the fermentation bins and subsequently into the press. After a light pressing to one bar, the wine was racked to tank and allowed to settle for one week. The wine was then racked to 100% small oak barrels, with approximately 40% new oak. The oak profile was 2/3 French and 1/3 French coopered American 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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L'Ecole No 41:
L'Ecole Nº 41 has been producing premium, handcrafted varietal wines in the Walla Walla Valley since 1983 in the historic Frenchtown School in Lowden, Washington. Within this web site you will discover: Our rich history and longevity in making wines in the Walla Walla Valley Our dedication to making premium varietal wines from some of Washington's finest vineyard sites Our commi... Read more
L'Ecole Nº 41 has been producing premium, handcrafted varietal wines in the Walla Walla Valley since 1983 in the historic Frenchtown School in Lowden, Washington. Within this web site you will discover: Our rich history and longevity in making wines in the Walla Walla Valley Our dedication to making premium varietal wines from some of Washington's finest vineyard sites Our commitment to superior vineyard management and environmentally sustainable vineyard practices Our desire to provide our valuable customers with a unique, quality experience year after year Thank you for the opportunity to share our story. Read less

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Variety: 92% Cabernet Sauvignon, 8% Merlot This wine is a blend of several premium Columbia Valley vineyards, including Sagemoor’s Bacchus and Dionysus, Portteus, Willard Farms, and Windrow in Walla Walla. Harvest: Weather conditions for the 1997 growing season were near ideal, with slightly above average heat unit accumulation. A long mild fall resulted in a long “hang-time” between fruit veraison and harvest, contributing to excellent flavor and color development. Technical: The majority of this Cabernet Sauvignon was harvested between mid-October and Halloween, and averaged 22.8% Brix, 3.33 pH, and 0.64 grams/100 ml acidity. Bottled 1,680 cases July 28, 1999; pH 3.54, acid 0.68 g/100ml, 13.5% alcohol by volume, <0.2% residual sugar Description: Description: This wine has inviting aromas of dried fruit and blackberry jam with spicy tones of mint and clove. The flavors are rich and integrated with black cherry, currant, tobacco, and a hint of sweet chocolate. Vinification: Each vineyard lot was harvested ripe and gently crushed into one ton stainless steel fermenters. The must was inoculated with Pasteur Red yeast and punched down by hand during fermentation to maximize fruit extraction. The must and resulting wine were not pumped, but gravity fed into the fermentation bins and subsequently into the press. After a light pressing to one bar, the wine was racked to tank and allowed to settle for one week. The wine was then racked to 100% small oak barrels, with approximately 40% new oak. The oak profile was 2/3 French and 1/3 French coopered American 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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