External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2003
2002
2001
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.4 pts. and median of 91 pts. in 60 notes) - hiding notes with no text | | | Tasted by DaneM on 4/24/2022: 1.5L.
Exactly what I was hoping this would develop into. Nose is mature and expressive, palate is blue and black fruit, oak and tannins fully resolved, a delight with 1 hour in decanter and still improving at the end of the evening. (932 views) | | | Tasted by Winiac on 3/24/2022 & rated 93 points: Nice bouquet of herbs and dry berries. Ripe and sweet fruit with good acidity and freshness. It has not only endured the time in the bottle well, but also has nicely developed secondary, and pleasant flavors. Drink soon. (858 views) | | | Tasted by dofzin on 12/25/2021 & rated 88 points: Decanted, light sediment. Garnet red, hints of figs, cherries, spices, smoke. Medium finish. Still drinking well. (907 views) | | | Tasted by hiker_guy on 10/26/2021: Needed air to open up. Was starting to hit on all cylinders about 2 hours after opening.
Nose of spice, dark fruit, touch of cola. Nice complexity.
Palate is smooth, rich and nicely broad in the mouth.
Finish is medium long.
Enjoyed it.
Would buy again. (1016 views) | | | Tasted by lewisrise on 12/19/2020 & rated 90 points: Blackberry with a Coco finish (1112 views) | | | Tasted by rakasome on 5/27/2019 & rated 93 points: After 10 years in the bottle, this was crazy good. Almost black. I gave it an hour in a decanter with a swirl now and then. Drank over a 3 hour period and it seemed to relax. Last time I drank one was 2 years ago. Always amazes me that something picked 12 years ago and bottled around 10 years ago can be so bold. Last l'Ecole bottle of any variety with the old school house label. (1186 views) | | | Tasted by bugdoced on 11/24/2017 & rated 91 points: last bottle left at thanksgiving feast
held up well and made walla walla proud
still youthful and worth opening a bottle if you have a bunch (1824 views) | | | Tasted by WAWINEFAN on 5/12/2017 & rated 91 points: Holding up well. Very nice - smooth and still has some complexity. (1836 views) | | | Tasted by DaddyNeedsPow on 2/19/2016 & rated 87 points: Pretty boring, unless you're a fan of oak. (2558 views) | | | Tasted by WAWINEFAN on 7/25/2015 & rated 91 points: Opened and immediately decanted. Drank about 30 minutes later. Beautiful floral nose. Full body with a long full finish. Well balanced. Yum (2730 views) | | | Tasted by domco on 5/2/2015: From C... Bold. Dark fruits, cherry, a little tart. (2513 views) | | | Tasted by hiker_guy on 4/14/2015: Disappeared quickly before any review possible. Nice wine. (2208 views) | | | Tasted by bugdoced on 1/29/2015 & rated 89 points: TIGHT AND STILL SOME BITTERNESS AFTER 2 DAYS
NEEDS MORE TIME TO SOFTEN AND EXPRESS ITSELF (2083 views) | | | Tasted by aidyl on 9/6/2014 & rated 88 points: 60% Cab Sauv, 30% Merlot, 6% Malbec, and 4% Cab Franc, aged 22 months in 50% new French oak. Pop & pour. This blend is more spicy than fruity, which was a bit of a surprise, although part of that could be that it might still need some additional cellar time. Cinnamon and clove on the nose with a touch of dark fruit, the attack was primarily mint and spice rather than ripe fruit, although the mid palate had plenty of cherry liqueur. The tannins were still noticeable as this was a surprisingly dry wine with a long lingering finish of earthy leather and pepper. Slightly more austere than I was expecting from a L'Ecole, but still good. I still have 1 more bottle of this vintage, so it will be interesting to see if it gets any better after another year or so. (1844 views) | | | Tasted by lewisrise on 7/11/2014 & rated 90 points: Big thick legs with a deep crimson glow. Nose of black pepper and cedar. Dark fruit with a hint of glycerin on the finish. Decanted for an hour and a half and was still a little tight. (1801 views) | | | Tasted by krhaugh on 3/10/2014 & rated 92 points: Decanted about 1 hour. Color was deep and dark and the fruit was big and bold but in reviewing past tasting notes, I don't think this has done much in the past year. I think it is at its maturity so I would recommend drinking up if you have it. Starting to see a slight decline in the Wow factor. (2024 views) | | | Tasted by W2WineGuy on 1/11/2014 & rated 91 points: Very nice wine, well integrated, not overpowering on nose or taste, smooth and silky. In a good spot (2234 views) | | | Tasted by Sasha Dog on 12/31/2013 & rated 89 points: - Brick color - Nice balance from nose to finish. (2027 views) | | | Tasted by krhaugh on 6/24/2013 & rated 94 points: It has been over a year and half since I last tasted this 07 Apogee. I felt it was very good then but needed some cellar time. WOW! This wine has really matured and was very, very good. Decanted about 1 hour. Color was deep and dark and the fruit was big and bold. The Cab rules the day in this blend and when paired with a NY Strip, the wine is even better. Hints of cinnamon and spice, lightly earthy and smoky with a little pepper on the end. If this gets any better in the future, you have a real gem on your hands. (2285 views) | | | Tasted by merryberry on 6/16/2013 & rated 92 points: Dark glistening ruby (despite the minor amount of sediment). Mature nose of spice, bramble, leather, and crushed blueberries. Full bodied, currents, tart black cherries, solid tannins, dark chocolate, a bit of heat, and a long finish. Wonderful with or without food. (1970 views) | | | Tasted by tarheel17 on 3/5/2013 & rated 91 points: tasted 1 hour after opening.
nose: almost briny blackberry, I would not say that the nose was a selling point - seemed muted and a touch alcoholic, though not unpleasant
palate: The fruit was tasty, acid was med-high, and the finish was lengthy. I did not find anything out of balance as did previous tasters - in fact, this wine is quite composed. Fuller body than Cadence, it had similar nuance, though less complexity of flavor: nothing really veered from the blackberry and plum skin essence. Nonetheless it was quite nice. I believe this is my first from this producer (a gift). (2513 views) | | | Tasted by What I'm Drinking Now on 10/17/2012 & rated 91 points: This was text book Washington cab featuring all the hallmarks of this still underrated region. The inky red hue of his medium to full bodied wine emitted intensely ripe plum and mild floral notes. On he palate, blue fruit emerged with a fig like finish. This wasn't a spectaculAr wine but it was far better then many $30 cabs I have had. Cheers! (2443 views) | | | Tasted by GlenviewGSW on 9/18/2012 & rated 86 points: Just not very well balanced. Somewhat thin on the palate with an out of balance acidity that doesn't balance out (2457 views) | | | Tasted by GA_Seattle on 5/2/2012 & rated 91 points: Perfectly enjoyable wine, but in my experience with Apogee, this is currently only showing hints of what is to come with a few more years of bottle age. It has the fruit (still tightly wound), acidity and texture to develop into a fine wine with time. Some of the best Apogee bottles I've had have been 8-10 years post vintage, I fully-expect 2007 to fit this mold. (2532 views) | | | Tasted by TashNYC on 11/26/2011 & rated 92 points: In VA/DC, with Erich, Leanne and Christian -- and with Jen, Sue (and Rex briefly):
Some lovely dark fruit flavors, spice, cocoa and tannins.
thanks to Christian H for sharing this lovely wine with us. He tasted it at the winery. (2986 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2010, IWC Issue #153
(l'Ecole No. 41 Apogee Red Wine Pepper Bridge Vineyard Walla Walla Valley) Subscribe to see review text. | By Sean Sullivan
Washington Wine Report (7/7/2010)
(L’Ecole No. 41 Apogee Pepper Bridge Vineyard Walla Walla Valley) Prototypic Walla Walla aromas of earth, spice, herbal notes, and high-toned cherry along with a touch of milk chocolate. Elegant on the palate with soft tannins and restrained oak influence. Finish goes on and on. 60% Cabernet Sauvignon, 30% Merlot, 6% Malbec, 4% Cabernet Franc. Give two years. 60% Cabernet Sauvignon, 30% Merlot, 6% Malbec, 4% Cabernet Franc. Aged 22 months in small oak barrels (approximately 50% new). 14.5% alcohol. 1,630 cases produced. **** points |
NOTE: Scores and reviews are the property of Vinous and Washington Wine Report. (manage subscription channels) |
| L'Ecole No. 41 Producer websiteRed 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. |
|
