• WS: 92

    Wine Spectator Score

    92

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  • ST: 88

    Stephen Tanzer Score

    88

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L'Ecole No. 41 Red Bordeaux Blend Walla Walla Valley Apogée Pepper Bridge Vineyard 2003

Winemaker's Notes:

Variety: 47% Cabernet Sauvignon, 45% Merlot, 5% Malbec, 3% 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: 2003 will be recorded as the warmest vintage on record in the last 20 years and, for quality, this was good news! A mild, cool spring helped the vines recover from some slight winter injury in October of 2002. July and August were extremely warm, keeping berry size and cluster weights down, which produced lower yields. These conditions resulted in vibrantly fruity whites, and deep, rich extraction in the reds. A one-day rain in early September brought with it cooler weather, extending harvest and hang-time for improved fruit flavors and intensity. Technical: Cabernet Sauvignon – Oct. 3-7, 2003; 24.2% Brix, 3.24 pH, 0.59 g/100ml Merlot – Sept. 15-23, 2003, 24.6% Brix, 3.56 pH, 0.45 grams/100ml acidity Malbec – Oct 7, 2003, 23.6% Brix, 3.76 pH, 0.40 g/100ml Cabernet Franc – Oct 4, 2003, 24.8% Brix, 3.59 pH, 0.43 g/100ml acidity Bottled 1,857 cases July 14, 2005; 3.59 pH, acid 0.68 g/100ml, 13.9% alcohol by volume, <0.2% residual sugar: Description: Boldly aromatic, this wine has spicy aromas of nutmeg and clove and earthy hints of sweet tobacco and leather on a luscious fruit packed dark chocolate, mint and cherry finish.. Vinification: The handpicked grapes were gently crushed and de-stemmed 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 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. P

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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

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Variety: 47% Cabernet Sauvignon, 45% Merlot, 5% Malbec, 3% 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: 2003 will be recorded as the warmest vintage on record in the last 20 years and, for quality, this was good news! A mild, cool spring helped the vines recover from some slight winter injury in October of 2002. July and August were extremely warm, keeping berry size and cluster weights down, which produced lower yields. These conditions resulted in vibrantly fruity whites, and deep, rich extraction in the reds. A one-day rain in early September brought with it cooler weather, extending harvest and hang-time for improved fruit flavors and intensity. Technical: Cabernet Sauvignon – Oct. 3-7, 2003; 24.2% Brix, 3.24 pH, 0.59 g/100ml Merlot – Sept. 15-23, 2003, 24.6% Brix, 3.56 pH, 0.45 grams/100ml acidity Malbec – Oct 7, 2003, 23.6% Brix, 3.76 pH, 0.40 g/100ml Cabernet Franc – Oct 4, 2003, 24.8% Brix, 3.59 pH, 0.43 g/100ml acidity Bottled 1,857 cases July 14, 2005; 3.59 pH, acid 0.68 g/100ml, 13.9% alcohol by volume, <0.2% residual sugar: Description: Boldly aromatic, this wine has spicy aromas of nutmeg and clove and earthy hints of sweet tobacco and leather on a luscious fruit packed dark chocolate, mint and cherry finish.. Vinification: The handpicked grapes were gently crushed and de-stemmed 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 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. P

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