L'Ecole No. 41 Merlot Columbia Valley 2002

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Winemaker's Notes:

Variety: 80% Merlot, 12% Cabernet Franc, 7% Cabernet Sauvignon, 1% Carmenere Vineyard: The Merlot in this blend is fr...

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  • W&S: 90

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    90

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  • WS: 87

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    87

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The wine is a lovely bright ruby color in the glass, with a nose of rich fruit, blackberries, cherries and plum accented by some Asian spice and va... Read more

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User Reviews for L'Ecole No. 41 Merlot Columbia Valley

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Snooth User: jtryka
3127991,997
4.00 5
12/17/2013

The wine is a lovely bright ruby color in the glass, with a nose of rich fruit, blackberries, cherries and plum accented by some Asian spice and vanilla. The taste is wonderfully fruit forward with rich berries plum and cherry flavors that transitions to wonderful flavors of black tea, dried herbs and chalk mid palate. The finish is wonderfully dry and mineral, with a last wisp of smokey black fruit at the end, with flavors reminiscent of the classic Bordeaux "funk" that we all know and love. see the full review on my blog here: http://allaloneonaplanetfullofpeople.blogspot.com/2013/12/2002-l-no-41-columbia-valley-merlot.html


Winemaker's Notes:

Variety: 80% Merlot, 12% Cabernet Franc, 7% Cabernet Sauvignon, 1% Carmenere Vineyard: The Merlot in this blend is from several premium vineyards including: our Estate Seven Hills Vineyard; Klipsun Vineyard; Pepper Bridge Vineyard; Dionysus; Wahluke Slope Vineyards; Milbrandt Vineyards; Portteus Vineyards; and Willard Family Farms. Small quantities of Seven Hills Vineyard Cabernet Franc, Cabernet Sauvignon and Carmenere were added to the blend for complexity. Harvest: The 2002 growing season was typical in most respects. An above average snow pack in the Cascades relieved the drought of 2001 and provided an adequate supply of water for irrigation. A cooler than normal spring held canopy growth in check, then a hot July surged us ahead in heat units. A slightly cooler August and September slowed fruit maturation for added hang-time. The fall remained sunny and dry and harvest commenced slightly on the early side. Technical: Harvest commenced in the second week of September and continued for the next ten days. Average Merlot ripeness was 24.8% Brix, with slightly lower acidity contributing to full-bodied and fruity flavors. Average acidity at harvest was 0.58 g/100 ml and 3.54 pH. Bottled 5,044 cases on February 23-24, 2004; pH 3.60, acid 0.69g/100ml, 14.1% alcohol by volume, <0.2% residual sugar Description:T TRich with spicy, aromatic aromas of nutmeg, clove and cinnamon, this Merlot shows ripe black plum, huckleberry and cranberry fruit, with notes of leather and sweet tobacco encased in a toasty, ripe black cherry 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 the fermentation was complete or we were otherwise satisfied with the level of tannin and flavor extract, the must was gravity fed into the press. After a gentle pressing, the wine was racked to tank and allowed to settle. The wine was then racked to 100% small oak barrels, with approximately 40% new, and was barrel aged 18 months with four rackings. The final blend was bottled unfined and unfiltered to preserve its natural flavors.

Variety: 80% Merlot, 12% Cabernet Franc, 7% Cabernet Sauvignon, 1% Carmenere Vineyard: The Merlot in this blend is from several premium vineyards including: our Estate Seven Hills Vineyard; Klipsun Vineyard; Pepper Bridge Vineyard; Dionysus; Wahluke Slope Vineyards; Milbrandt Vineyards; Portteus Vineyards; and Willard Family Farms. Small quantities of Seven Hills Vineyard Cabernet Franc, Cabernet Sauvignon and Carmenere were added to the blend for complexity. Harvest: The 2002 growing season was typical in most respects. An above average snow pack in the Cascades relieved the drought of 2001 and provided an adequate supply of water for irrigation. A cooler than normal spring held canopy growth in check, then a hot July surged us ahead in heat units. A slightly cooler August and September slowed fruit maturation for added hang-time. The fall remained sunny and dry and harvest commenced slightly on the early side. Technical: Harvest commenced in the second week of September and continued for the next ten days. Average Merlot ripeness was 24.8% Brix, with slightly lower acidity contributing to full-bodied and fruity flavors. Average acidity at harvest was 0.58 g/100 ml and 3.54 pH. Bottled 5,044 cases on February 23-24, 2004; pH 3.60, acid 0.69g/100ml, 14.1% alcohol by volume, <0.2% residual sugar Description:T TRich with spicy, aromatic aromas of nutmeg, clove and cinnamon, this Merlot shows ripe black plum, huckleberry and cranberry fruit, with notes of leather and sweet tobacco encased in a toasty, ripe black cherry 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 the fermentation was complete or we were otherwise satisfied with the level of tannin and flavor extract, the must was gravity fed into the press. After a gentle pressing, the wine was racked to tank and allowed to settle. The wine was then racked to 100% small oak barrels, with approximately 40% new, and was barrel aged 18 months with four rackings. The final blend was bottled unfined and unfiltered to preserve its natural flavors.

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