L'Ecole No. 41 Red Bordeaux Blend Walla Walla Valley Apogée Pepper Bridge Vineyard 2000

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Winemaker's Notes:

Variety: 57% Merlot, 39% Cabernet Sauvignon, 4% Cabernet Franc This wine is produced entirely from fruit grown at Wal...

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Hookonwine
Richland, WA (2,200 mi)
USD 99.95
1500ml
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User Reviews for L'Ecole No. 41 Red Bordeaux Blend Walla Walla Valley Apogée Pepper Bridge Vineyard

Winemaker's Notes:

Variety: 57% Merlot, 39% Cabernet Sauvignon, 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: A mild warm spring led into a beautiful summer with higher than normal heat unit accumulation, culminating in an early veraison. As hoped, fall brought cooler weather slowing fruit maturity and allowing for extended hang time into October. The 2000 vintage delivered outstanding wines with excellent color and fruit extraction and well-balanced flavors and acidity. Technical: Merlot – Sept. 19, 2000, 25.1 % Brix, 3.53 pH, 0.56 grams/100ml acidity Cabernet Sauvignon – Oct 3, 2000, 24.5 % Brix, 3.45 pH, 0.44 g/100ml acidity Cabernet Franc – Oct 15, 2000, 24.8 % Brix, 3.60 pH, 0.44 g/100ml acidity Bottled 1,259 cases July 12, 2002; 3.63 pH, acid 0.67 g/100ml, 14.2% alcohol by volume, <0.2% residual sugar Description: Description: Dark and chewy, this bold aromatic wine has spicy aromas of nutmeg and clove, with sweet mint, tobacco, dark cherry, plum, and blackberry flavors. Vinification: The handpicked grapes were gently crushed and destemmed into small, oneton 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 unfined and unfiltered to preserve its natural flavors.

Variety: 57% Merlot, 39% Cabernet Sauvignon, 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: A mild warm spring led into a beautiful summer with higher than normal heat unit accumulation, culminating in an early veraison. As hoped, fall brought cooler weather slowing fruit maturity and allowing for extended hang time into October. The 2000 vintage delivered outstanding wines with excellent color and fruit extraction and well-balanced flavors and acidity. Technical: Merlot – Sept. 19, 2000, 25.1 % Brix, 3.53 pH, 0.56 grams/100ml acidity Cabernet Sauvignon – Oct 3, 2000, 24.5 % Brix, 3.45 pH, 0.44 g/100ml acidity Cabernet Franc – Oct 15, 2000, 24.8 % Brix, 3.60 pH, 0.44 g/100ml acidity Bottled 1,259 cases July 12, 2002; 3.63 pH, acid 0.67 g/100ml, 14.2% alcohol by volume, <0.2% residual sugar Description: Description: Dark and chewy, this bold aromatic wine has spicy aromas of nutmeg and clove, with sweet mint, tobacco, dark cherry, plum, and blackberry flavors. Vinification: The handpicked grapes were gently crushed and destemmed into small, oneton 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 unfined and unfiltered to preserve its natural flavors.

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