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L'Ecole No. 41 Wines

Founded in 1983 by Jean and Baker Ferguson, the family-owned L’Ecole No. 41 Vineyards is the third-oldest winery in the Walla Walla Valley. The name, “L’Ecole,” is French for “school,” a nod to the former 1900s schoolhouse—which is located in school district 41—the Fergusons remodeled into the present winery. L’Ecole No. 41 is renowned for producing terroir-driven wines, with Cabernet Sauvignon, Chardonnay, Merlot, Sémillon and Syrah constituting the bulk of production. For a full list of the winery’s rated wines, check out our L’Ecole No. 41 Wine Ratings.

Showing items 1 through 8 of 122
95
points

L'Ecole No. 41 2008 Seven Hills Vineyard Cabernet Sauvignon (Walla Walla Valley)

  • Editors' Choice
  • Online Exclusive
  1. $60
From the oldest block of the estate’s Seven Hills Vineyard, this pure Cabernet opens with intense aromas of mountain fruit. Bramble, light herb, cement, black cherry and cassis combine in a polished, elegant wine that probes deeply into the palate. Flavors abound—cassis, coffee, licorice and more.  — P.G.  (11/1/2011)
94
points

L'Ecole No. 41 2008 Cabernet Sauvignon (Walla Walla Valley)

  • Cellar Selection
  1. $37
Top 100 Cellar Selections 2011
Fragrant with smoky red fruits, this tight, young, pure Cabernet Sauvignon brings a generous mix of raspberry, pomegranate and cherry fruit into play. The firm and supple tannins are folded in seamlessly, with hints of iron, coffee and chocolate.  — P.G.  (11/1/2011)
93
points

L'Ecole No. 41 2006 Seven Hills Vineyard Estate Perigee Red (Walla Walla Valley (WA))

  • Editors' Choice
  • Online Exclusive
  1. $50
From the oldest vines in the Seven Hills vineyard, this Bordeaux blend is 56% Cabernet Sauvignon, 34% Merlot and 10% Cabernet Franc. It’s dusty, earthy and complex, with strong scents and accents of coffee, chicory and dark chocolate. Lush, layered and seductive, it displays rich black fruits, firm acids, ripe tannins and fine balance throughout.  — P.G.  (11/1/2009)
93
points

L'Ecole No. 41 1998 Barrel Fermented Sémillon (Columbia Valley (WA))

  • Best Buy
  1. $15
If this isn’t among the tastiest, most exciting American-made white wines, then what is? An absolute grand slam. Huge stone-fruit and banana aromas and flavors. From an excellent vintage, it’s wonderful to drink as an aperitif. Gorgeous oak notes from the barrel fermentation. (With 11% Sauvignon Blanc.) Best Buy.  — M.S.  (4/1/2000)
93
points

L'Ecole No. 41 2003 Fries Vineyard Sémillon (Washington)

  • Editors' Choice
  1. $20
Another classic edition of L’Ecole’s best Semillon. Big, fresh, and bursting with ripe and delicious fruit. Green apples and pears and bright, toasty tropical flavors are perfectly meshed, and the wine fills out in the mid-palate; then sails into a thoroughly satisfying, lingering finish.  — P.G.  (4/1/2005)
93
points

L'Ecole No. 41 2008 Seven Hills Vineyard Estate Merlot (Walla Walla Valley)

  • Cellar Selection
  • Online Exclusive
  1. $37
L’Ecole is one of the three partners in the Seven Hills vineyard, and sources its grapes from some of the oldest vines. The blend includes 10% Cabernet Sauvignon and 10% Cabernet Franc, tight and spicy at first, then opening into a deeply flavored, brambly wine with a vivid mix of berry and stone. Firm tannins anchor it solidly and the overall structure suggests it…  — P.G.  (11/1/2011)
93
points

L'Ecole No. 41 2001 Fries Vineyard Sémillon (Washington)

  • Editors' Choice
  • Online Exclusive
  1. $20
From an excellent source that has traditionally provided L’Ecole’s best Semillon . The wine is so big, so bursting with ripe and delicious fruit, yet perfectly balanced and complex, that it makes you wonder: why doesn’t anyone else do this with Semillon.? It’s flat out stunning, revelatory.  — P.G.  (9/1/2004)
93
points

L'Ecole No. 41 1999 Seven Hills Vineyard Sémillon (Walla Walla Valley (WA))

  • Editors' Choice
  1. $22
This is an almost magically delicious, ripe, alcoholic wine which packs plenty of punch but carries its weight with confidence and authority. Walla Walla’s great 1999 grapes seem to effortlessly achieve an unbelievable balance of ripe, tropical fruit and firm, bracing acids. Add eight months in a mix of new and second-year French oak and you have a star. Editors’ Choice.  — P.G.  (6/1/2001)
Showing items 1 through 8 of 122