L'Ecole No 41 Semillon Columbia Valley 2020 750 ML
SKU: NL130600
Product Details
Brand: | L'Ecole No 41 |
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Country: | United States |
Region: | Washington |
Appellation: | Columbia Valley |
Grapes Varietal: | Semillon |
Wine Type: | Still |
Wine Style: | White |
Vintage: | 2020 |
Size: | 750 ML |
Collections:2020, 750 ML, All Collection, All collection exclude no deals, Columbia Valley, Semillon, Still, United States, Washington, Washington, White, Wine, Wine
Tags: 0, 0.13, 2020, 750 ML, Columbia Valley, L'Ecole No 41, Semillon, Still, United States, Washington, White, Wine
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Refreshing and richly textured, this expressive Semillon shows vibrant kiwi, honeysuckle, and melon notes set against a spicy, citrus peel character. On the palate, it is supple and flavorful, replete with flavors of quince, fig, and stone fruit, persisting to a balanced, succulent finish.\n \n Producer Information\n L'Ecole No. 41 is a family-owned Washington wine producer in Lowden, just to the west of Walla Walla city. L'Ecole produces wines from a wide range of grape varieties, although the company is best known for its wines made from Cabernet Sauvignon, Merlot, Syrah and Sémillon. The estate was founded in 1983 by Baker and Jean Ferguson with the winery located in an old schoolhouse, built in 1915, for which L'Ecole No. 41 is named (l'ecole being French for school). Here, L'Ecole cultivate 30 hectares (74 acres) of estate vineyards planted on a ridge of basalt-based soils. The estate is named Ferguson vineyard in honor of the company founders. The L'Ecole wine portfolio features varietal wines from mulitple AVAs including Columbia Valley, Yakima Valley and Horse Heaven Hills. However, the flagship range is The Vineyard Collection constituting age-worthy Bordeaux blends sourced from the oldest and most distinguished vineyards within the company's holdings. In the winery, transfer of juice and wine is powered by gravity to aid the preservation of phenolics and prevent excess oxidation. Fermentation takes place in small stainless steel fermenters to ensure thorough cap management and maximum control over ferment temperatures.