L'Ecole No. 41 Red Bordeaux Blend Walla Walla Valley Apogée Pepper Bridge Vineyard 1997

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Winemaker's Notes:

Variety: 60% Merlot, 35% Cabernet Sauvignon, 5% Cabernet Franc This wine is 100% from Walla Walla’s Pepper Bridge Vin...

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User Reviews for L'Ecole No. 41 Red Bordeaux Blend Walla Walla Valley Apogée Pepper Bridge Vineyard

Ratings & Tags for L'Ecole No. 41 Red Bordeaux Blend Walla Walla Valley Apogée Pepper Bridge Vineyard

186422 Snooth User: tdlogan
rated this wine
5.00 5
05/26/2009

Winemaker's Notes:

Variety: 60% Merlot, 35% Cabernet Sauvignon, 5% Cabernet Franc This wine is 100% from Walla Walla’s Pepper Bridge Vineyard. A combination of site selection, sophisticated moisture monitoring at the vine root, and vertical Scott-Henry and Smart-Dyson trellis systems all work together to produce this exceptional Bordeaux blend. Harvest: Weather conditions for the 1997 growing season were near ideal, with normal heat unit accumulation for the Walla Walla Valley. A long mild fall resulted in a long “hang-time” between fruit veraison and harvest. Technical: Merlot - September 30, 1997, 23.9% Brix, 3.50 pH, 0.56 grams/100ml acidity Cabernet Sauvignon – Oct. 18, 1997, 23.3% Brix, 3.20 pH, 0.62 g/100ml acidity Cabernet Franc – Oct. 28, 1997, 22.9% Brix, 3.39 pH, 0.59 g/100ml acidity Bottled 682 cases July 14, 1999; pH 3.63, acid 0.67 g/100ml, 13.9% alcohol by volume, <0.2% residual sugar Description: This highly extracted wine is dark and dense, with seductive and intense aromas of spice and ripe black plum. On the palate, the rich blackberry fruit is integrated with soft vanilla and sweet tobacco on a long and lingering finish. Vinification: The grapes were gently crushed and destemmed into small one ton stainless steel fermenters. The must was fermented with Pasteur Red yeast and gently punched down by hand three times daily. After 12 days of maceration, the must was pressed to one bar and racked to tank. The wine was settled and racked to 70% French and 30% American oak barrels. The wine was racked four times, then bottled without being fined or filtered.

Variety: 60% Merlot, 35% Cabernet Sauvignon, 5% Cabernet Franc This wine is 100% from Walla Walla’s Pepper Bridge Vineyard. A combination of site selection, sophisticated moisture monitoring at the vine root, and vertical Scott-Henry and Smart-Dyson trellis systems all work together to produce this exceptional Bordeaux blend. Harvest: Weather conditions for the 1997 growing season were near ideal, with normal heat unit accumulation for the Walla Walla Valley. A long mild fall resulted in a long “hang-time” between fruit veraison and harvest. Technical: Merlot - September 30, 1997, 23.9% Brix, 3.50 pH, 0.56 grams/100ml acidity Cabernet Sauvignon – Oct. 18, 1997, 23.3% Brix, 3.20 pH, 0.62 g/100ml acidity Cabernet Franc – Oct. 28, 1997, 22.9% Brix, 3.39 pH, 0.59 g/100ml acidity Bottled 682 cases July 14, 1999; pH 3.63, acid 0.67 g/100ml, 13.9% alcohol by volume, <0.2% residual sugar Description: This highly extracted wine is dark and dense, with seductive and intense aromas of spice and ripe black plum. On the palate, the rich blackberry fruit is integrated with soft vanilla and sweet tobacco on a long and lingering finish. Vinification: The grapes were gently crushed and destemmed into small one ton stainless steel fermenters. The must was fermented with Pasteur Red yeast and gently punched down by hand three times daily. After 12 days of maceration, the must was pressed to one bar and racked to tank. The wine was settled and racked to 70% French and 30% American oak barrels. The wine was racked four times, then bottled without being fined or filtered.

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