WallaWalla Cabernet Sauvignon - L’Ecole N° 41

WallaWalla Cabernet Sauvignon - L’Ecole N° 41The WallaWalla Cabernet Sauvignon - L’Ecole N° 41 appears in the glass with a dense, radiant ruby red color and a hint of purple at the rim. From the first swirl, a multi-layered bouquet rises that immediately captivates. Ripe blackcurrant and juicy blackberry meet dark cherry, accompanied by nuances of plum and forest berries. After a short time, the nose develops a fine, noble spiciness. Notes of freshly ground coffee, dark chocolate, and cedarwood mingle with hints of tobacco leaf. Delicate lavender and a touch of dried rose add elegant floral accents. Behind this shimmers a cool, slightly mineral note, typical of high-quality Cabernet Sauvignon from the Walla Walla Valley. On the palate, the WallaWalla Cabernet Sauvignon - L’Ecole N° 41 shows a powerful yet precise presence. The dark berry fruit feels dense and clear, supported by a juicy, firm acidity. The tannins are ripe, fine-grained, and silky, yet give the wine impressive structure and length. In the mouth, ripe cassis, blackberry, and dark cherry meet a hint of blueberry. Notes of espresso, cocoa, mocha, and delicately toasted wood emerge. Tobacco, cedarwood, a touch of vanilla, and a bit of licorice complete the aromatic spectrum. The body feels full, dense, and concentrated, yet never heavy, remaining vibrant and focused. The style of this Cabernet Sauvignon clearly reflects the character of New World wines from Washington State, but with a distinct focus on elegance and balance. The 18 months in small barriques shape the structure without overshadowing the fruit. This creates an exciting interplay of juicy fruit, fine spice, and refined oak notes. The Walla Walla Valley in the northwest of the USA strongly influences the character of this wine. Sun-drenched days meet cool nights, allowing the grapes to develop ripe aromas while retaining freshness. The soils often show a mix of gravel, loess, and volcanic subsoil, contributing to a precise, slightly spicy profile. These conditions give the wine power, tension, and depth. The typical aromas that come to the fore when enjoying this Cabernet Sauvignon can be ideally summarized as follows: Dark fruits such as blackberry, blackcurrant, and dark cherry Spicy components of tobacco, cedarwood, and licorice Roasted notes of coffee, espresso, and dark chocolate Floral nuances of lavender and dried rose Fine mineral freshness with a cool structure The WallaWalla Cabernet Sauvignon - L’Ecole N° 41 is aimed at connoisseurs who appreciate depth, structure, and complexity. For quick orientation to the strengths of this wine, the following list is helpful: Intense dark berry fruit with clear definition Firm yet ripe tannins for impressive structure Refined interplay of oak, spice, and roasted aromas Long, lingering finish with plenty of drive on the palate Elegant, modern style from Washington with a focus on terroir On the finish, this Cabernet Sauvignon shows a long, dense aftertaste. Cassis, blackberry, and dark cherry remain present, accompanied by tobacco, mocha, and a fine, spicy oak note. A hint of graphite and herbs rounds off the finale and lends the wine depth and character. Production of the WallaWalla Cabernet Sauvignon from L’Ecole N° 41 The grapes for this wine come from selected sites in the Walla Walla Valley in the state of Washington. The climate shows marked temperature differences between day and night. The warm days ensure ripe, concentrated fruit, while the cool nights preserve structure and acidity. The soils contain gravel, sand, and volcanic subsoil, encouraging the vines to root deeply and develop concentrated grapes. The Cabernet Sauvignon variety reveals its great potential in this region. It delivers intense dark fruit, along with pronounced yet refined tannins and impressive length. The grapes, harvested selectively, are brought to the cellar of L’Ecole N° 41. The harvest date aims for ripe aromas with lively acidity, giving the wine both power and freshness. After harvesting, gentle processing follows. The berries are destemmed into the fermentation vessels and undergo controlled maceration. During this phase, the cellar master carefully extracts color, tannin, and aromas from the grape skins. The temperature is kept moderate so that the bouquet and fruit remain clear and precise. After fermentation, the young wine matures for 18 months in small 225-liter barriques. Part of the barrels is made of French oak, partially complemented by barrels of other origins. This wood imparts subtle toasted aromas, vanilla, coffee, and cedarwood without masking the typical Cabernet fruit character. During maturation, the wine rests on the fine lees, which are occasionally stirred. This gives it additional body, depth, and texture. The tannins become creamier, and the palate gains more polish without losing tension. Malolactic conversion adds further harmony and gently rounds off the acidity structure. L’Ecole N° 41 places great value on precise, terroir-driven wines with a clear signature. T...