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

Avg Price: $49.00
PVA Nominee
3.53 5 0.5
Add
0 reviews
+My Wines

My Wines

Save in My Wines

Add to Wishlist

My Cellar

List It
Edit

Winemaker's Notes:

Variety: 47% Cabernet Sauvignon, 45% Merlot, 5% Malbec, 3% Cabernet Franc Vineyard: Pepper Bridge Vineyard This viney...

Read more...
  • ST: 88

    Stephen Tanzer Score

    88

    Close
  • WS: 92

    Wine Spectator Score

    92

    Close
  • + Wine critic

    Submit a Critic Score

    Score:

    Name of Critic:

    Close
Pairings Wine & Flowers
Tacoma, WA (27 mi)
USD 49.00
750ml
Buy Now
Pairings Wine & Flowers
Tacoma, WA (27 mi)
USD 100.00
1500ml
Buy Now
Set your rating:
Save

Examples: Value Wine, Would Recommend, For the Cellar, Etc...

All Prices

Shipping to:

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

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

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

Photos

+ Add Image

Best Wine Deals

See More Deals »







Snooth Media Network