L'Ecole No. 41 Sémillon Columbia Valley Barrel Fermented 2005
Variety: 86% Semillon, 14% Sauvignon Blanc Vineyards: This wine is a blend of several premium vineyards including: 28% Klipsun Vineyard; 26% Rosebud Vineyard; 14% Double River Ranch; 10% Seven Hills Vineyard; 10% Phil Church Vineyard; 8% Stillwater Creek Vineyard; and 4% Les Collines 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 cool 2005 spring provided perfect conditions for balanced tissue regeneration and canopy growth on the heels of the hard 2004 winter. Additional thinning efforts were required to balance cluster development and fruit uniformity after a cooler fruit set in June. Normal summer sunshine and heat units lead into an awesome late season ripening period, with intense sunshine and little or no rain. The overall season crop load was lower than normal, at 2 ½ to 3 tons per acre. Our traditional cool, long harvest resulted in fabulous fruit quality, with bright clean aromatics and acidity in the whites, and vibrant extraction and rich color in the red wines. Technical: Harvest began in mid-September at Klipsun, a warmer Red Mountain vineyard, and Rosebud, one of our principal Semillon vineyards on the Wahluke Slope. Both Seven Hills Vineyard and Double River Ranch in Walla Walla were harvested the first week of October, followed shortly by some of our other cooler sites such as Phil Church and Stillwater Creek. Average ripeness was 24.6 Brix, 0.52g/100ml acidity, and 3.53 pH. Bottled 4,047 cases June 12-13th, 2006; 3.42 pH, acid 0.59 g/100ml, 14.3% alcohol by volume, <0.2% residual sugar Description:T TRemarkably brilliant with vibrant crisp acidity, this wine shows fragrant citrus and orange blossom aromas, with apricot, peach, lychee nut, and lemon honeysuckle flavors on a mineral-rich finish.T 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 50% 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.
Gleaming golden color. Aromas of toasted bread, pear, and butterscotch. Butterscotch, vanilla, and pear flavors. Round and rich, with good mouthfeel. Have had with a variety of dishes, but best with smoked turkey and macaroni/cheese.
Food Pairings for L'Ecole No. 41 Sémillon Columbia Valley Barrel Fermented
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