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Variety: 48% Cabernet Sauvignon, 48% Merlot, 4% Cabernet Franc Vineyard: Pepper Bridge Vineyard This vineyard, plante...Read more...
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Food Pairings for L'Ecole No. 41 Red Bordeaux Blend Walla Walla Valley Apogée Pepper Bridge Vineyard
Variety: 48% Cabernet Sauvignon, 48% Merlot, 4% Cabernet Franc Vineyard: Pepper Bridge Vineyard This vineyard, planted in the terraced remnants of ice-age flood deposits, is one of the Walla Walla Valley’s most reputable vineyards. Apogee was the first wine produced from this vineyard and shows its characteristic spicy, bold and dark fruit flavors with a rich structure, well-integrated tannins and a long finish. Proprietary Name: Apogee is the point in the orbit of the moon that is the greatest distance from the earth; the farthest point or apex. This name reflects all that we were trying to accomplish with the wine, reaching the ultimate in quality. Harvest: The 2002 growing season was typical in most respects. An above average snow-pack in the Cascades relieved the drought of 2001 and provided an adequate supply of water for irrigation. A cooler than normal spring held canopy growth in check, then a hot July surged us ahead in heat units. A slightly cooler August and September slowed fruit maturation for added hangtime. The fall remained sunny and dry and harvest commenced slightly on the early side. Technical: Merlot – Sept. 12, 2002, 24.8% Brix, 3.58 pH, 0.55 grams/100ml acidity Cabernet Sauvignon – Sept 26, 2002, 24.6% Brix, 3.50 pH, 0.61 g/100ml Cabernet Franc – Oct 7, 2002, 25.1% Brix, 3.57 pH, 0.53 g/100ml acidity Bottled 1,611 cases July 15, 2004; 3.67 pH, acid 0.65 g/100ml, 14.4% alcohol by volume, <0.2% residual sugar: Description: Boldly aromatic, this wine has spicy aromas of nutmeg and clove, earthy hints of sweet tobacco and leather, and luscious fruit flavors of black cherry, cranberry and cassis. Vinification: The handpicked grapes were gently crushed and de-stemmed 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 was gently pressed and transferred to tank to settle. The resulting wine was aged 22 months in 100% small oak barrels with approximately 60% new oak. The wine was racked five times, then bottled unfined and unfiltered to preserve its natural flavors.
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