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

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.

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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

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

Add your review
Snooth User: tdlogan
18642214
5.00 5
05/26/2009

Five glasses



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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