L'Ecole No. 41 Cabernet Sauvignon Columbia Valley 2001

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Winemaker's Notes:

Variety: 100% Cabernet Sauvignon Vineyard: This wine is a blend of several premium vineyards including: our Estate Se...

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  • WS: 91

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Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

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

Winemaker's Notes:

Variety: 100% Cabernet Sauvignon Vineyard: This wine is a blend of several premium vineyards including: our Estate Seven Hills Vineyard; Willard Family Farms; Klipsun Vineyard; Portteus Vineyards; Pepper Bridge Vineyard; Milbrandt Vineyard; and Bacchus. Most of these vines were planted in the 1970’s and early 1980’s. 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: This Cabernet Sauvignon was harvested beginning in mid-September for our warmer sites, and extending into mid-October for the cooler vineyards, averaging 24.4 % Brix, 3.59 pH, and 0.51 grams/100 ml acidity. Bottled 3,933 cases July 15-16, 2003; pH 3.72, acid 0.66 g/100ml, 13.9% alcohol by volume, <0.2% residual sugar Description: With a classic Cabernet nose, this highly integrated wine shows dark blackberry and herbal notes of mint and sage, with flavors of ripe plum, black cherry, and currants on an earthy toasty finish. Vinification: Each lot was 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 40% new oak and was barrel-aged 22 months with five rackings. The final blend was bottled unfined and unfiltered to preserve its natural flavors.

Variety: 100% Cabernet Sauvignon Vineyard: This wine is a blend of several premium vineyards including: our Estate Seven Hills Vineyard; Willard Family Farms; Klipsun Vineyard; Portteus Vineyards; Pepper Bridge Vineyard; Milbrandt Vineyard; and Bacchus. Most of these vines were planted in the 1970’s and early 1980’s. 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: This Cabernet Sauvignon was harvested beginning in mid-September for our warmer sites, and extending into mid-October for the cooler vineyards, averaging 24.4 % Brix, 3.59 pH, and 0.51 grams/100 ml acidity. Bottled 3,933 cases July 15-16, 2003; pH 3.72, acid 0.66 g/100ml, 13.9% alcohol by volume, <0.2% residual sugar Description: With a classic Cabernet nose, this highly integrated wine shows dark blackberry and herbal notes of mint and sage, with flavors of ripe plum, black cherry, and currants on an earthy toasty finish. Vinification: Each lot was 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 40% new oak and was barrel-aged 22 months with five rackings. The final blend was bottled unfined and unfiltered to preserve its natural flavors.

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