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L'Ecole 41 Walla Walla Valley Cabernet Sauvignon 2008

Cabernet Sauvignon from Walla Walla Valley, Columbia Valley, Washington
  • WS93
Ships Wed, Aug 2
Limit 12 bottles per customer
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Currently Unavailable $29.99
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Winemaker Notes

#41 Wine Spectator Top 100 of 2011

Its elegant, old world structure and dense, dark fruit flavors show blackberry and plum with flavors of cassis, dark cherry, earth and savory herbs on a beautifully balanced finish.

This wine is a blend of five prestigious vineyard sites representing three unique soil types in the Walla Walla Valley. The diversity of soils exemplified in this elegant Cabernet Sauvignon results in added complexity, richness, and balance reflective of the vineyards... View More

Critical Acclaim

WS 93
Wine Spectator

Firm, focused and dense, with blackberry, cherry, sandalwood and grilled rosemary flavors, coming together seamlessly on the long, vivid finish. Drink now through 2018. 2,333 cases made.

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L'Ecole 41

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L'Ecole 41, , Washington
L'Ecole 41
L'Ecole No 41, a family owned vineyard, has been producing premium handcrafted varietal wines since 1983 in the historic Frenchtown School in Lowden, Washington. Having been founded by Jean and Baker Ferguson, the winery is now owned and operated by their daughter and son-in-law, Megan and Martin Clubb. Martin has been the general manager and winemaker since 1989.

In 1984, shortly after the first 1983 vintage was resting in barrel, Jean and Baker Ferguson, the founders,... View More

Known mainly for bold reds, crisp whites, and distinctive sparkling and fortified wines...

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Known mainly for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albarino and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.