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Variety: 100% Cabernet Sauvignon This wine is a blend of three Walla Walla Valley vineyards: 63% Seven Hills Vineyard...Read more...
Food Pairings for L'Ecole No. 41 Cabernet Sauvignon Walla Walla Valley
These bottles of Washington State wine amuse me, but don't motivate me to go out and buy a supply. Maybe I treat them like experiments? I have had many many Cabs from this state and can honestly say, other than a stray here and there, they just don't spin my wheels. This one is no different. Maybe I am seeking Napa style from elsewhere?Tasted immediately and decanted. The color is a dark cherry cola. The nose reveals some soda pop and some very subdued red fruits. The palate shows the sweetness and slight vegetalness I have come to expect from the appellation. There is some dark cherrie and blackberry. Where's the currant/cassis? Where's the plush? Tannins resoved but that not alone is gonna pull this one out of the hole. Some chocolate and tar toward the finsh which is just ok.. Ho Hum sums it up. Now back to the Valley to the south.
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Variety: 100% Cabernet Sauvignon This wine is a blend of three Walla Walla Valley vineyards: 63% Seven Hills Vineyard, 27% Windrow, and 10% Pepper Bridge Vineyards. Harvest: The 1999 harvest was cooler than normal during the spring and summer and by veraison we had commenced heavy fruit thinning to ensure ripeness. Unexpectedly, September and early October delivered unusually warm and dry sunny days, yet extremely cold nighttime temperatures. The result was near ideal winemaking conditions, with high sugars and ripe fruit, balanced with higher than normal acidity. Technical: The fruit for this Cabernet Sauvignon was harvested in the second and third weeks of October, with the extended hang-time achieving ripe fruit flavors and sugar, and higher than normal acidity averaging 24.0% Brix, 3.33 pH, and 0.70 g/100ml acidity. Bottled 987 cases July 12, 2001; pH 3.66, acid 0.65 g/100ml, 13.9% alcohol by volume, <0.2% residual sugar: Description: The spicy aromas of this wine display pepper and earthy tones of leather and tobacco, with chewy flavors of cherry pie, baked cobbler, cassis, and currants on a velvety soft, yet balanced 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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