• WS: 91

    Wine Spectator Score

    91

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L'Ecole No. 41 Cabernet Sauvignon Columbia Valley 2001

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.

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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
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe


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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