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Variety: 100% Cabernet Sauvignon This wine is predominantly a blend of two Walla Walla Valley vineyards (85%): 56% Se...Read more...
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.
Food Pairings for L'Ecole No. 41 Cabernet Sauvignon Walla Walla Valley
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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