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L'Ecole No. 41 Sémillon Columbia Valley Barrel Fermented 2002

Winemaker's Notes:

Variety: 88% Semillon, 12% Sauvignon Blanc Vineyard: This wine is a blend of several premium vineyards including: 29% Yakima Bend Ranch; 20% Klipsun Vineyard; 20% Charbonneau Vineyard; 15% Fries Desert Wind Vineyard; 9% from our Estate Seven Hills Vineyard; and 7% Vanessa’s Vineyard. Winemaker Comments: “Few Semillons show their richness and complexity as those produced in Washington State. Our cool harvest nights help to ensure crisp natural acidity, making this a wonderful food pairing wine. Try it with a goat cheese appetizer, spicy seafood, or your traditional Thanksgiving turkey and dressing.” 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: Harvest began September 15th for the Klipsun Vineyard Sauvignon Blanc at 24.9% Brix followed shortly by the Klipsun Vineyard Semillon on September 17th at 23.9% Brix. The balance of the Semillon was harvested from late September to mid-October at an average 23.5% Brix, 0.56 g/100ml acidity, and 3.56 pH. Bottled 2,849 cases; July 24-25, 2003; 3.32 pH, acid 0.67 g/100ml, 14.2% alcohol by volume, <0.2% residual sugar Description: Remarkably brilliant and buoyed by crisp acidity, this wine shows layers of melon and apple with spicy floral notes of orange blossom and honeysuckle. Vinification: The fruit was lightly whole-cluster pressed to tank and allowed to settle. The juice was then racked off the solids into mostly second and third year French oak barrels where 65% of the wine was aged sur lie for six months. Malolactic fermentation was introduced in barrel, resulting in a rich mouthfeel and a creamy full finish.

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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

Variety: 88% Semillon, 12% Sauvignon Blanc Vineyard: This wine is a blend of several premium vineyards including: 29% Yakima Bend Ranch; 20% Klipsun Vineyard; 20% Charbonneau Vineyard; 15% Fries Desert Wind Vineyard; 9% from our Estate Seven Hills Vineyard; and 7% Vanessa’s Vineyard. Winemaker Comments: “Few Semillons show their richness and complexity as those produced in Washington State. Our cool harvest nights help to ensure crisp natural acidity, making this a wonderful food pairing wine. Try it with a goat cheese appetizer, spicy seafood, or your traditional Thanksgiving turkey and dressing.” 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: Harvest began September 15th for the Klipsun Vineyard Sauvignon Blanc at 24.9% Brix followed shortly by the Klipsun Vineyard Semillon on September 17th at 23.9% Brix. The balance of the Semillon was harvested from late September to mid-October at an average 23.5% Brix, 0.56 g/100ml acidity, and 3.56 pH. Bottled 2,849 cases; July 24-25, 2003; 3.32 pH, acid 0.67 g/100ml, 14.2% alcohol by volume, <0.2% residual sugar Description: Remarkably brilliant and buoyed by crisp acidity, this wine shows layers of melon and apple with spicy floral notes of orange blossom and honeysuckle. Vinification: The fruit was lightly whole-cluster pressed to tank and allowed to settle. The juice was then racked off the solids into mostly second and third year French oak barrels where 65% of the wine was aged sur lie for six months. Malolactic fermentation was introduced in barrel, resulting in a rich mouthfeel and a creamy full finish.

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