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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 66 notes) - hiding notes with no text | | | Tasted by wine4ever on 7/30/2022: Still delicious and just as good as the bottle I had 3 years ago. Fruit seems to be fading just a bit with more emphasis now on the earthy/dusty, minerals, dried herbs, and cocoa notes. There is still plenty of blackberries & plums on the nose and palate with overtones of baking spices as well. A lovely wine really, but then again, I like drier reds vs the sweet ones they tend to market to the general public. 92 (726 views) | | | Tasted by Butsch on 4/15/2022 & rated 97 points: Vivid cherry, licorice, starting to get the old raisin taste. Might have been brighter a few years ago but it rich and beautiful. I will drink my last one of this vintage soon. (809 views) | | | Tasted by Vinnut on 2/6/2020 & rated 92 points: Deep-dark reddish-purple in color with ever-so-slight clearing at the edges. Full, forward & fragrant nose of ripe fruit aromas of dark cherries, blackberries & plums with overtones of spice & floral notes, earthy/dusty, minerals, dried herbs, anise, some cocoa notes & a slight touch of vanilla in the background. Medium-full bodied with a very good concentration of well balanced & smooth textured, ripe fruit flavors of dark cherries, blackberries & plums with cocoa, herbs, spices, minerals, & a hint of vanilla. Long lingering finish. Drinks well at present with decanting & airing, but at 14 years of age, it is approaching its peak of development although it should hold onto its present plateau for several more years if cellared properly. A blend of 56% Cabernet Sauvignon, 34% Merlot & 10% Cabernet Franc from the Seven Hills Vineyard. (1681 views) | | | Tasted by Bill1100 on 8/4/2019 & rated 91 points: Last bottle, best of the lot. (1775 views) | | | Tasted by wine4ever on 5/25/2019 & rated 92 points: Drinking well. Smooth, long finish, well integrated. A very unique profile....definitely from Washington. Mix of Cab, Merlot, and Cab Franc. Quite complex. Dusty, earthy, chocolatey, and coffee nose. Similar on palate with also dark fruit (blackberry, plum and black currant) and lots of earth (herbs, mineral, underbrush). Medium-heavy, nicely balanced. Definitely more old world than new world. Drink now-2024 (1778 views) | | | Tasted by mdnewton on 4/21/2018 & rated 92 points: Lovely wine. Nice balance but starting to soften a bit. Drink up if you have it. (2100 views) | | | Tasted by Hansen73 on 5/2/2017 & rated 89 points: Light tannins, very mellow dark red fruit, smooth (2751 views) | | | Tasted by 8count on 10/23/2016 & rated 93 points: Drinking amazing now. No tannins, so finish up sooner than later. (2635 views) | | | Tasted by petermachtley on 5/18/2016 & rated 93 points: Better with age! (2977 views) | | | Tasted by Whine-oh on 8/30/2015 & rated 90 points: Pop and poured. Ready to go Washington cab from Walla Walla. In a good place now. Good balance between fruit in earth and structure. No major flaws. Went well with Callie-Ital cuisine. Drink or hold for near term. B (3666 views) | | | Tasted by memphishusky on 5/13/2015: Really drinking well. Very smooth and seems to have lots of life ahead. (3433 views) | | | Tasted by nav on 11/30/2014 & rated 90 points: op (3426 views) | | | Tasted by NEwino on 8/19/2014 & rated 91 points: Very nice Washington Cab that was a bit dry with lots of oak on the palate. Not very complex but a nice Mag to take to a party of not so established wine drinkers (3679 views) | | | Tasted by rrush on 1/26/2013 & rated 92 points: Leather, forest, spice and burnished softness for me in a well structured mid palate
The finish is shorter than I would have liked
Not much ripe fruit taste (3969 views) | | | Tasted by BrianT on 10/16/2012 & rated 91 points: Had it with Tri tip. Dark plum and dark cherry on the nose. Light oak, dark plum, lots of fruit. Also a hint of vanilla. Fine tannins. (5162 views) | | | Tasted by BornToRhone on 8/29/2012 & rated 90 points: Popped and poured - Color dark red but shows some aging. Nice dark fruit flavors of black cherry, cherry, and black rasberry with nuances of leather. Moderate to light acidity. Fine tannins which make it very drinkable right out of the bottle (use a glass instead). Finish centered around the fine tannis which lingers well into the minutes vs. seconds. Wine is very drinkable now but could become a bit flabby in about 5 years. Enjoy now to 4.9 years. (4804 views) | | | Tasted by W2WineGuy on 7/7/2012 & rated 90 points: Nice bourdeaux style wa red. Definitely in the "drink me" stage. Pretty much a pop and pour into decanter, then pour into glasses, did well (4292 views) | | | Tasted by Nbkat8 on 3/30/2012 & rated 92 points: Nice firm structure, smooth oak, dark blackberries, spice. Drinking extremely well right now (4281 views) | | | Tasted by GA_Seattle on 1/6/2012: Mystery Wine and blind cab/merlot blend tasting in Cristalla Wine Club (3923 views) | | | Tasted by glimmerglass1 on 6/7/2011 & rated 92 points: Rich and dark. Wonderful fruit and silky mouthfeel with moderate tannins and very nice finish. A good quality cellaring wine. (4058 views) | | | Tasted by Bill1100 on 4/25/2011 & rated 91 points: Excellent the second day. Drank part of the bottle after letting it breathe for about an hour which really opened it up, but it was far better the second day. I didn't decant the wine - just left it in the bottle. The color is beautiful and dark, the nose superb with lots of dark fruit. Good with a prime NY strip the first night and really good with chicken parmesan the next day. I'll buy more if I see it offered. (4080 views) | | | Tasted by Saul on 4/10/2011 & rated 89 points: popped and poured, at first was quite dissapointed as there was a lingering sour taste, but left aone for a little and this wine really came around. (3970 views) | | | Tasted by gdenton on 2/20/2011 & rated 90 points: Very nice. Need more (4265 views) | | | Tasted by Saul on 12/10/2010 & rated 89 points: good wine, decanted and drank without any food. Very cherry and spice, with an obvious oak intertwining, but not over the top. Nice wine, always consistent (4377 views) | | | Tasted by xboomer on 12/6/2010 & rated 91 points: Very good. Even better the second day. (4503 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Julia Harding, MW
JancisRobinson.com (1/21/2010)
(L'Ecole No 41, Perigee Walla Walla Valley Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2009, IWC Issue #147
(l'Ecole No. 41 Perigee Estate Seven Hills Vineyard Red Wine Walla Walla Valley) Subscribe to see review text. | By Sean Sullivan
Washington Wine Report (7/7/2010)
(L’Ecole No. 41 Perigee Seven Hills Vineyard Walla Walla Valley) An appealing, aromatic nose with red currant, cherries, raspberries, and red vines along with a touch of earth. Nicely put together on an elegantly structured palate. 56% Cabernet Sauvignon, 34% Merlot, 10% Cabernet Franc. Seven Hills Vineyard. Aged 22 months in small oak barrels (50% new). 14.4% alcohol. 1,627 cases produced. **** points | By Richard Jennings
RJonWine.com (10/14/2009)
(L'Ecole No. 41 Perigee Estate Seven Hills Vineyard) Berry, caramel, oak nose; berry, plum, spice palate; medium finish 91 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and Washington Wine Report and RJonWine.com. (manage subscription channels) |
| L'Ecole No. 41 Producer website2006 L'Ecole No. 41 Perigee Estate Seven Hills Vineyard2006 Perigee Blend: 56% Cabernet Sauvignon, 34% Merlot, 10% Cabernet FrancRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Washington Washington Wine Commission | Credit to Washingtonwine.org for this article
Washington Wine
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Wineries
With 30,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. Primarily grown on their own root stocks, the vines produce grapes of consistent quality, resulting in strong vintages year after year. While its focus is on Chardonnay, Riesling, Merlot, Cabernet Sauvignon and Syrah, the region also produces a wide range of other spectacular whites and reds.
Growers
Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Many of them have received scores of 90 and above from the major wine media. Overall this is a higher percentage than other leading wine regions.
Regions
As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources.
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Varieties
Washington produces more than 20 wine grape varieties - a ratio of 56 percent white to 44 percent red. As the industry matures and experiments, it finds many grape varieties that thrive throughout Washington's microclimates. There are more than 16,000 vineyard acres of red wine varieties statewide.
History & Vintages
Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally. New acreage and wine varietals are being planted and new wineries are opening at a remarkable pace. Washington State is recognized as a premium viticultural region around the world.
State Facts
Washington's wine industry generates more than $3 billion to the state economy. It employs more than 14,000 people, directly and indirectly, with projections to add nearly 2,000 more jobs by 2006. In terms of tax revenues accrued to the state and federal government, wine grapes are among the highest tax generators of any agricultural crops. Furthermore, Washington wine tourism attracts nearly two million visitors annually contributing to the positive growth of local and regional economies.
Washington State - the perfect climate for wine = ideal growing conditions, quality wines, business innovation, lifestyle, and social responsibility. All are key elements of this world-class wine industry.
Vintages
"2008 and even more so 2010 and 2011 were cool, even cold vintages (think: 2002 in the Barossa) without the extreme ripeness, extract and higher alcohol that had become the norm in the state’s post 1995 world. 2008 was manageable but the duo of 2010/2011 nearly caused a “great depression” in Washington State." - Jon RimmermanColumbia Valley Columbia Cascade Winery Association
The Columbia Valley AVA lies mostly in Washington state, with a small section in Oregon. The Cascade Range forms its western boundary with the Palouse regions bordering the area to the east. To the north, the Okanogan National Forest forms a border with the AVA and Canada. It encompasses the valleys formed by the Columbia River and its tributaries, including the Walla Walla River, the Snake River, and the Yakima River. The Columbia valley stretches between the 46th parallel and 47th parallel which puts it in line with the well known French wine growing regions of Bordeaux and Burgundy. The northern latitude gives the areas two more hours of additional daylight during the summer growing season than wine regions of California receive. The volcanic and sandy loam soil of the valley offers good drainage and is poor in nutrients, ideal in forcing the vine to concentrate its resources into the grape clusters.Walla Walla ValleyThe name translates as easily as it rolls off the tongue: Walla Walla. Many Waters. To the earliest Native tribes, the many waters came from the nearby Blue Mountains and gathered to form the Walla Walla River on its way to join the Columbia to the west. The waters flowed first; however, into a fair-sized Valley carved in the mountain's foothills, and bordered in part by the terrain of what is known as the Columbia Plateau. Tribal members knew the Valley's generally milder climate could maintain their people in winter villages. There were lush wild grasses which could sustain horses and attract game from the winter snows of the nearby Blues, or from the giant high plateau that becomes desolate and dangerous during the cold season. The rolling terrain and numerous watersheds offered protection from nature and other hazards of the day. Here the water was plentiful and full of fish and seldom froze, even in the coldest years. The meadows were wonderful places to gather with other people to trade, compete and celebrate treaties. Compared to the region around them, the Walla Walla Valley was a safe refuge from the treacherous conditions which can often be found during the winter for hundreds of miles around. In this unique growing region, most of the earliest records of grapes and winemaking reference the Italians who had immigrated here in the mid to late 1800's and who brought with them their tradition of growing, making and drinking wine. Vines with these origins still exist in the Valley today. The first post-prohibition winery was Blue Mountain Vineyards. It was bonded in 1950 by the Pesciallo family where they produced Black Prince and other Italian varietal wines for a period of several years before succumbing to economics and climate. To the wine world of today, Walla Walla has become know for the quality and style of its red wines, especially Cabernet Sauvignon and Merlot with Syrah gaining notoriety in recent years. In the1970's, the pioneers of today's wine community began to think similar thoughts: that the Walla Walla Valley, with its long history of fruit growing, moderate climate, wine-making heritage, and interesting terrain might just be a place to grow vines and make wine on a commercial scale. These pioneers of the region applied for and received approval of the Walla Walla Valley as a unique American Viticultural Area (AVA) in 1984. It was the third in Washington State and also includes a portion of land in Oregon. In the time leading to the recognition of the appellation, four wineries had been bonded starting with Leonetti Cellar, and shortly thereafter, Woodward Canyon. L'Ecole Nº 41 and Waterbrook soon followed. In addition to the smaller vineyards that were being planted, the Valley's first large-scale, commercial vineyard Seven Hills was established. By the time the BATF recognized the Walla Walla Valley AVA, the Valley was beginning to gain attention from within the wine industry, as well as attracting publicity from journalists and media outside the region. The foundation for today’s industry had been laid and the benchmark for quality had been set. In addition, fruit from the area was now being harvested and a baseline for understanding the local growing conditions was being constructed. Every few years another winery would join the fold and take up the challenge of producing the highest quality wine and the growing of outstanding fruit. Seven Hills Winery and Patrick M. Paul each got their start during this time. More vines were added, although acreage increases were small each year. The industry was small and everyone knew everyone else involved, while the welcome mat remained out for any newcomers. Growers and winemakers alike regularly shared time in the cellar or at the table and together learned more about wines and vines. By 1990 there were just six wineries and the Valley's grape acreage stood at perhaps 100 acres. The total collective production of wine was microscopic by any measure, but it was the quality that was being noticed by many inside and outside the trade. As the tiny trickle of wine produced in the Walla Walla AVA began to flow to the outside world, a "wine renaissance" was beginning to happen globally. The Pacific Northwest had staked a claim in this new wine world and as people learned about the region, they also began to hear about Walla Walla. This interest spread rapidly to those with Walla Walla connections. The early 1990s saw the planting of more vines and the establishment of another large-scale vineyard, Pepper Bridge. At the same time, a group of local investors, working closely with the Napa based Chalone Wine group, laid the foundation for Canoe Ridge Vineyard, the Valley's first winery supported in part by a major outside investor. As the industry has grown, many new wineries have gotten their start in the arms of an established winery. Waterbrook Winery's modern production facility started the trend, sharing space, equipment, and any help needed. Other wineries also adopted “extra guests,” a practice that has helped form close, personal relationships throughout the local industry. By the turn of the new century, the Walla Walla Valley wine industry had 22 wineries and 800 acres of grapes. In the year 2000 the AVA had been expanded back to the original boundaries proposed in the1984 application. The year 2000 also saw the formation of the Walla Walla Valley Wine Alliance with 100% of the Valley's wineries and 98% of the Valley's planted acreage represented. Today, more than 60 Walla Walla Valley wineries and more than 1,200 acres of Walla Walla Valley grapes contribute to the ever growing, international acclaim garnered by the wines of this newly-emerging region of Washington State. |
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