MikeL's Guide to WA Wineries
L'Ecole No. 41 - Wines

The Wines: (Fall 1996)

Semillon: One of the winery's trademark wines. The grapes are picked late in the season when the varietal's unique character is fully developed, then the wine is barrel fermented to dryness and oak-aged on the lees up to six months in new French oak. Malolactic fermentation in the spring rounds out the richness of the wine.

Chardonnay: The Chardonnay is made in the traditional Burgundian style, barrel fermented to dryness, with malolactic fermentation and sur lie aging to develop its rich flavors.

Walla Viola: (Chenin Blanc): These grapes are picked earlier in the season when acid levels are high, then cold fermented for three months to retain a lively fruity character.

Merlot: The winery's other trademark wine. L'Ecole's Merlots are unfined and only lightly filtered, made in a traditional Bordeaux style including small lot fermentations with the skins being punched down during fermentation. Such intense extraction from the fruit results in big, flavorful and full-bodied wines. Grapes are purchased from local distinguished vineyards, including Sagemoor Farms, Don Graves, Yakima Bend Ranch, Seven Hills, and Pepper Bridge Farms. The wines are aged up to 18 months in French and American oak barrels, and then furthered bottle aged before release.

Cabernet Sauvignon: This wine is produced in a similar Bordeaux style to the Merlot. It is aged 22 months in French and American Oak barrels.

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