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Variety: 86% Semillon, 14% Sauvignon Blanc Vineyards: This wine is a blend of several premium vineyards including: 32...Read more...
Food Pairings for L'Ecole No. 41 Sémillon Columbia Valley Ice Wine
Variety: 86% Semillon, 14% Sauvignon Blanc Vineyards: This wine is a blend of several premium vineyards including: 32% Rosebud Vineyard; 23% Phil Church Vineyard; 21% Patterson Vineyard; 19% Klipsun Vineyard; and 5% Fries Desert Wind 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: While we encountered a number of challenges with the hard 2004 winter, we were pleasantly surprised by the enduring quality of many of the older vineyards. At most sites, a larger number of buds were left to make up for the winter bud damage. More focused viticultural management was required to tame these canopies, including multiple labor passes for shoot thinning and yield balance. Late summer ripening delivered up excellent quality despite lower than normal yields, a staunch reminder that sometimes the best vintages are cultivated from less than ideal growing conditions. Technical: Harvest began in early September at Klipsun, a warmer Red Mountain vineyard, followed two weeks later by our two principle Wahluke Slope vineyards, Fries Desert Wind Vineyard and Rosebud Vineyard. Chateau Ste. Michelle helped us with the addition of some older Patterson Vineyard Semillon and we also harvested a few tons from the older Phil Church Vineyard in the Rattlesnake Hills. Average ripeness was 24.1 Brix, 0.55g/100ml acidity, and 3.45 pH. Bottled 4,065 cases June 8-10th, 2005; 3.34 pH, acid 0.60 g/100ml, 14.3% alcohol by volume, <0.2% residual sugar Description: Remarkably brilliant and buoyed by crisp acidity, this wine shows citrus, pear, and lychee nut, with spicy floral aromas and viscous honeysuckle flavors on a flinty mineral finish. 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.
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