L’Ecole No. 41 Winery in Walla Walla

By Linda Kissam, “Food, Wine & Shopping Diva”

Washington State features 1,000 wineries located across 19 AVA’s. I tasted several different wines from Washington on my private three-month boat

summer. Some wines offered more than others. Five L’Ecole wines stood out for me.

For someone who loves exploring the flavors and textures found in the glass, L’Ecole is a real find. The price point is reasonable and the dedication to quality comes through with each sip. On Big Blend Radio: Travel writer Linda Kissam and Constance Savage, General Manager & COO of L’Ecole ° 41 Winery. Watch here in the YouTube player or download the podcast on PodBean.

L’Ecole says right on its website that it’s “known for producing reliable, superior quality wines crafted for richness and complexity, vintage after vintage.” There’s a duality in that quote that I find fascinating. On one hand, it says to me that this winery focuses on producing wines that are consumer-friendly in taste and wallet, and are consistent over vintages. On the other hand, there are the words “superior quality” that suggest some of the wines will be more expensive, with a focus on quality. I’d say both are true and this is what makes these wines so approachable.

L’Ecole is one of the pioneers of the Washington State wine scene, which, with every passing decade grows in importance both domestically and internationally. It was founded in 1983 in Walla Walla Valley. They are now, by far, the most prominent and well-known winery there. Their focus is on terroir-driven wines that reflect the typicity of Washington State and the Walla Walla Valley. You’ll understand that completely after tasting their wines. There is a definite taste of place in each wine and they are appropriate for everyone from the novice to serious oenophiles. Lower-priced Columbia Valley wines (generally around $16-$25) are in black labeled bottles. Estate-grown Walla Walla wines (generally around $22-$75) have white labels.

Winemaker’s Comments: Washington State’s climate and soil are ideally suited to maximize the varietal characteristics of Syrah. Crafted from some of the earliest Walla Walla Valley Syrah plantings, this wine manifests old-world attributes of earth and spice, in combination with the new world profile of bold, expressive fruit.

violet, and licorice. The palate is layered with flavors of white pepper, juicy plum, floral spirits, mocha, cinnamon, and ripe black fruit. The style is substantial yet silky, finishing with a tasty flavor-filled mouthful. Blend: 80% Syrah, 18% Grenache, 2% Mourvedre Pairing: Stuffed Mushrooms, Pizza or Lamb, Cherry Pie

Expect intricate layers of raspberry, plum, and black cherry. If you give this wine time to really open up, you will be greeted by hints of crushed roses, flint, and cedar. On the palate, this full bodied Merlot showcases with flavors of macerated berries, minerals, coffee, a hint of chocolate cake, and baking spices. The finish ends with a satisfying firm-tannin permanence. This is one you can lay down until 2030 or so. Blend: 80% Merlot, 14% Cabernet Franc, 4% Malbec, 2% Petit Verdot Pairing: Aged Cheeses, Sausage Dish, Dark Berry Dessert

Winemaker’s Comments: This wine is a blend sourced from prestigious vineyard sites representing four unique soil types in the Walla Walla Valley, 50% of which are L’Ecole’s Estate vineyards. Its old-world structure, dense dark fruit flavors, and elegant tannins exemplify the best of Walla Walla.

You might want to get two of these. One you can open now but know that it needs time to open up appropriately. I’d give it 60 minutes minimum. It’s a young wine showing good potential. The other one could lay down for 2-3 years. It’s fun to compare and contrast.

Characteristic nose of blueberries, black plums, oak, vanilla, tobacco, dark coffee, earth, herbs, and dark chocolates. Full-bodied with medium acidity. Dry on the palate with tannins, blackberries, black currants, plums, cooked cherries, oak, vanilla, herbs, spices, dark chocolates, coffee, earth, light vegetables, and tobacco

leaf. Quite a bit of complexity going on. It finishes with a bit of green vegetables and flavorful red fruits.

100% Cabernet Sauvignon grapes sourced from a variety of top-notch vineyards and aged for 18 months in French oak barrels (35% new). 14.5% alcohol by volume. Pairing: Carpaccio, Duck, Bittersweet chocolate

Winemaker’s Comments: Some of the very best Chardonnays in Washington State are grown in the slightly cooler growing conditions of the Yakima Valley and in the northern latitudes of the Columbia Valley. The Schmitt and Oasis Vineyards (both in Yakima Valley) provide nice tropical fruit notes, while Evergreen Vineyard (latitude 47 on the Columbia River) contributes crisp acidity and minerality.

I am not a big fan of Chardonnay, but this one captured my attention with its distinct aromas of dried mango, grilled peach, and honeysuckle. Slightly creamy in the mouth, I would consider this one presenting fresh, with big flavors of ripe pear and apple. Nice long finish. Swirl this one and the aromas draw you into the glass, with notes of apple, and stone fruits. An agreeable sense of acidity ties it all together. Pairing: Crab Cakes, Chicken with Tangerines, Strawberry Shortcake.

This old vine, crisp, and aromatic Vouvray-style Chenin Blanc was a big favorite on the boat at a welcome dinner. Think New World wine with a touch of France. Open now and enjoy.

Pale lemon in color with a golden hue, it is a standout from the first swirl. Notes of white flowers, citrus, tangerines, honey, peaches, and green apples greet you. In the mouth, tropical flavors of kiwi and guava as well as quince and flinty notes. This is an exceedingly interesting and tasty wine, its complexity leads to a vibrant finish. Medium in body and acidity. Perfect to serve to novice and experienced wine drinkers. Good by itself or with food.

The grapes come from the Willard Farms, Upland, and Phil Church vineyards, each planted in 1979. 13.5% alcohol by volume.

Check out the two food and L’Ecole No. 41 wine pairing recipes courtesy of “Washington Wine and Food: A Cookbook” by Julien Perry and Kyle MacLachlan, on BlendRadioandTV.com.

Linda Kissam ‘Food, Wine & Shopping Diva’ is a professional travel, food, and wine writer who specializes in easy, breezy destination stories sharing her favorite things about the places she visits. Visit www.AllInGoodTaste.info PAGE 82

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