L'Ecole No. 41 Perigree 2003

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Premium Wine & Spirits
Buffalo, NY (2,200 mi)
USD 49.99
750ml
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Bright red-ruby. Redcurrant, minerals, baking spices and toasty oak on the complex, inviting nose, with hints of tobacco and game. Sweet, dense and... Read more

Ruby-red. Complex nose offers redcurrant, tobacco, minerals, coffee and sexy smoky, nutty oak; this smells more like French than American oak. Suav... Read more

This is the debut vintage of Perigee, a blend of cabernet sauvignon (57%), merlot (37%) and cabernet franc from Seven Hills Vineyard. Marty Clubb p... Read more

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User Reviews for L'Ecole No. 41 Perigree

External Reviews for L'Ecole No. 41 Perigree

External Review
Source: Premium Wine & Spirits
05/19/2011

Bright red-ruby. Redcurrant, minerals, baking spices and toasty oak on the complex, inviting nose, with hints of tobacco and game. Sweet, dense and lush but with firm spine. The cherry and mineral flavors are complemented by sexy oak tones. Finishes with firm, fine tannins and noteworthy persistence. This should evolve well in bottle.


External Review
Source: Premium Wine & Spirits
05/19/2011

Ruby-red. Complex nose offers redcurrant, tobacco, minerals, coffee and sexy smoky, nutty oak; this smells more like French than American oak. Suave and juicy in the mouth, with lively acids giving a penetrating quality to the red fruit and tobacco flavors. Sweet and rich but light on its feet. This expands well to coat the palate on the persistent, firm finish, which features suave tannins and a late note of licorice. A very classy blend.


External Review
Source: Premium Wine & Spirits
09/27/2011

This is the debut vintage of Perigee, a blend of cabernet sauvignon (57%), merlot (37%) and cabernet franc from Seven Hills Vineyard. Marty Clubb presents it as a counterpoint to Apogee, his blend from Pepper Bridge, ten miles away. Tasted side-by-side, the flavors highlight the different soil and exposition at the two vineyards. Perigee, which grows on a hillside of wind-blown loess, gives a savory wine. Its hints of soy, beefsteak tomato, cassis and red cherry all nail it as textbook Walla Walla. The savory flavors build power allied with complexity and generous, almost succulent length. Elegant now, this will only improve with age. Or decant and serve with crown roast.


External Review
Source: Premium Wine & Spirits
05/19/2011

Supple, broad and generous with its green olive-scented black currant and herb flavors, lingering nicely on the fine-grained finish. Cabernet Sauvignon, Merlot and Cabernet Franc. Best from 2007 through 2013.


External Review
Source: Premium Wine & Spirits
05/19/2011

Spicy, herbal flavors dominate in this firm red, with just enough black fruit behind it to keep it honest through the tarry finish. Needs time to round out, but it feels like a step down from previous vintages. Cabernet Sauvignon, Merlot and Cabernet Franc. Best from 2007 through 2012.


External Review
Source: Premium Wine & Spirits
Vintage: 1941 01/03/2012

Supple, broad and generous with its green olive-scented black currant and herb flavors, lingering nicely on the fine-grained finish. Cabernet Sauvignon, Merlot and Cabernet Franc. Best from 2007 through 2013.


External Review
Source: Premium Wine & Spirits
Vintage: 1941 01/03/2012

Ruby-red. Complex nose offers redcurrant, tobacco, minerals, coffee and sexy smoky, nutty oak; this smells more like French than American oak. Suave and juicy in the mouth, with lively acids giving a penetrating quality to the red fruit and tobacco flavors. Sweet and rich but light on its feet. This expands well to coat the palate on the persistent, firm finish, which features suave tannins and a late note of licorice. A very classy blend.


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