• WS: 89

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Hookonwine USD 39.95 750ml

L'Ecole No. 41 Cabernet Sauvignon Walla Walla Valley 2000

Winemaker's Notes:

Variety: 100% Cabernet Sauvignon This wine is predominantly a blend of two Walla Walla Valley vineyards (85%): 56% Seven Hills Vineyard; and 29% Windrow Vineyard. L’Ecole Nº41 is a partner in the 150-acre vineyard expansion at Seven Hills Vineyard, along with Pepper Bridge Winery and Leonetti Cellars. Harvest: A mild warm spring led into a beautiful summer with higher than normal heat unit accumulation, culminating in an early veraison. As hoped, fall brought cooler weather slowing fruit maturity and allowing for extended hang time into October. The 2000 vintage has delivered outstanding wines with excellent color and fruit extraction and well-balanced flavors and acidity. Technical: The fruit for this Cabernet Sauvignon was harvested in the first weeks of October, with the extended hang-time achieving ripe fruit flavors and normal acidity averaging 23.7% Brix, 3.31 pH, and 0.65 g/100ml acidity. Bottled 1,188 cases July 12, 2002; pH 3.70, acid 0.66 g/100ml, 13.9% alcohol by volume, <0.2% residual sugar. Description: The dark fruit flavors of this wine show ripe plum, black cherry, cassis, and sweet cocoa, with nicely balanced tannins and rich structure on a toasty 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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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
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.

View Recipe


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Variety: 100% Cabernet Sauvignon This wine is predominantly a blend of two Walla Walla Valley vineyards (85%): 56% Seven Hills Vineyard; and 29% Windrow Vineyard. L’Ecole Nº41 is a partner in the 150-acre vineyard expansion at Seven Hills Vineyard, along with Pepper Bridge Winery and Leonetti Cellars. Harvest: A mild warm spring led into a beautiful summer with higher than normal heat unit accumulation, culminating in an early veraison. As hoped, fall brought cooler weather slowing fruit maturity and allowing for extended hang time into October. The 2000 vintage has delivered outstanding wines with excellent color and fruit extraction and well-balanced flavors and acidity. Technical: The fruit for this Cabernet Sauvignon was harvested in the first weeks of October, with the extended hang-time achieving ripe fruit flavors and normal acidity averaging 23.7% Brix, 3.31 pH, and 0.65 g/100ml acidity. Bottled 1,188 cases July 12, 2002; pH 3.70, acid 0.66 g/100ml, 13.9% alcohol by volume, <0.2% residual sugar. Description: The dark fruit flavors of this wine show ripe plum, black cherry, cassis, and sweet cocoa, with nicely balanced tannins and rich structure on a toasty 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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