• WS: 93

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L'Ecole No. 41 Red Bordeaux Blend Walla Walla Valley Apogée Pepper Bridge Vineyard 1999

Winemaker's Notes:

Variety: 50% Cabernet Sauvignon, 46% Merlot, 4% Cabernet Franc This wine is produced entirely from fruit grown at 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 work together to produce this exceptional Bordeaux blend. Harvest: The 1999 harvest was cooler than normal during the spring and summer, and by veraison we had commenced heavy fruit thinning to ensure ripeness. Unexpectedly, September and early October delivered an Indian summer, with unusually warm and dry sunny days, yet cool nighttime temperatures. The result was near ideal winemaking conditions, with high sugars and ripe fruit, balanced with high natural acidity Technical: Merlot – Oct 1, 1999, 23.6 % Brix, 3.59 pH, 0.52 grams/100ml acidity Cabernet Sauvignon – Oct 22, 1999, 24.0 % Brix, 3.23 pH, 0.71 g/100ml acidity Cabernet Franc –Oct 8, 1999, 24.2 % Brix, 3.46 pH, 0.59 g/100ml acidity Bottled 1,184 cases July 12, 2001; 3.61 pH, acid 0.64 g/100ml, 14.2% alcohol by volume, <0.2% residual sugar Description: Description: Brightly aromatic, this wine jumps out of the glass, with dark cherry, black plum, cocoa and cassis. Rich and forward at first, this wine has an enduring and elegant finish. Vinification: The handpicked grapes were gently crushed and destemmed into small, one-ton stainless steel fermenters. The must was fermented with Pasteur Red and Cepage Cabernet yeast and gently punched down by hand two to three times daily. At the ideal balance of tannin and fruit extraction, the must is gently pressed and transferred to tank to settle. The resulting wine is racked to 50% new French, 10% new American and 40% second & third year 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: jguild
7716726
5.00 5
06/26/2008

Pepper Bridge Vinyards has superb grapes and L 'Ecole does theses grapes right! Try this wine!


Snooth User: hightechrider
5623849
5.00 5
04/11/2008

Five glasses



Variety: 50% Cabernet Sauvignon, 46% Merlot, 4% Cabernet Franc This wine is produced entirely from fruit grown at 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 work together to produce this exceptional Bordeaux blend. Harvest: The 1999 harvest was cooler than normal during the spring and summer, and by veraison we had commenced heavy fruit thinning to ensure ripeness. Unexpectedly, September and early October delivered an Indian summer, with unusually warm and dry sunny days, yet cool nighttime temperatures. The result was near ideal winemaking conditions, with high sugars and ripe fruit, balanced with high natural acidity Technical: Merlot – Oct 1, 1999, 23.6 % Brix, 3.59 pH, 0.52 grams/100ml acidity Cabernet Sauvignon – Oct 22, 1999, 24.0 % Brix, 3.23 pH, 0.71 g/100ml acidity Cabernet Franc –Oct 8, 1999, 24.2 % Brix, 3.46 pH, 0.59 g/100ml acidity Bottled 1,184 cases July 12, 2001; 3.61 pH, acid 0.64 g/100ml, 14.2% alcohol by volume, <0.2% residual sugar Description: Description: Brightly aromatic, this wine jumps out of the glass, with dark cherry, black plum, cocoa and cassis. Rich and forward at first, this wine has an enduring and elegant finish. Vinification: The handpicked grapes were gently crushed and destemmed into small, one-ton stainless steel fermenters. The must was fermented with Pasteur Red and Cepage Cabernet yeast and gently punched down by hand two to three times daily. At the ideal balance of tannin and fruit extraction, the must is gently pressed and transferred to tank to settle. The resulting wine is racked to 50% new French, 10% new American and 40% second & third year barrels. The wine was racked four times, then bottled without being fined or filtered.

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