Deep ruby color; French oak, dark and red fruits, blackberry, cedar, pencil lead, black tea, baking spice on the nose; flavors repeat the aromatics; dark cherry, blackberry, blackcurrant, raspberry, vanilla on the palate.
Dry; medium, fine-grained tannins nicely integrate with acidity and tasty-with-a-slight-edge mouthfeel. Blend of a parade of dark Bordeaux fruits—50% cabernet sauvignon, 16% merlot, 16% cabernet franc, 9% petit verdot, 9% malbec. Medium-plus body. Elegant oak from fermenting in small French barrels, 40% new, for 22 months. Engagingly long finish that evolves while it persists. 14.5% ABV
L’Ecole white label wines, such as this one, focus on place. Production, therefore, is limited—1,200 cases of this vintage. In contrast, L’Ecole black label “Heritage” wines focus on expressing grape variety and typically have three times the production.
Baker and Jean Ferguson founded the winery in 1983 in the Walla Walla Valley, just the third winery in the Valley. It is housed in the historic Frenchtown School, which appears on the label (L’Ecole is French for “school”). L’Ecole wines focus on quality from Washington State and the Walla Walla Valley. The Ferguson’s daughter, Megan, and her husband, Marty built on the Ferguson’s legacy. A third generation, Riley and Rebecca, participate in the winery today.
The website notes: “Our focus is to produce ultra-premium, distinctive wines that reflect the unmistakable typicity of Washington State and the unique terroir of our Walla Walla Valley vineyards. We are engaged in growing and making 100% of our wine. Each bottle is handcrafted with a commitment to quality in the vineyards and the winery. More than three decades of winemaking experience, ongoing investments in our Walla Walla Estate Ferguson and Seven Hills Vineyards, and long-term relationships with many of the most prominent vineyards in Washington State are central to our well-known reputation for quality and consistency across our wine portfolio.”
Marty and Megan Clubb are co-owners. Marty is the managing winemaker. Wine & Spirits magazine has recognized L’Ecole as a Top 100 winery for 15 consecutive years. In 2014, Decanter praised their 2011 Estate Ferguson as the best Bordeaux in the world.
Very old vines are a key to L’Ecole success. Many were planted in the 1970s and 1980s. Winery literature notes: “Meticulously managed to L’Ecole specifications, we farm the same vineyards and specific blocks of fruit each year with the goal of achieving the highest level of quality. These efforts contribute significantly to the trustworthy reputation of our wines vintage after vintage.”
L’Ecole No. 41 Perigee Seven Hills Vineyard, Walla Walla Valley 2018 delivers L’Ecole’s signature dark fruit and cedar framed by excellent structure. Elegant finish. Pair with red meats; pasta dishes with red sauce; barbecue; lamb; veal. Very versatile, could work with ham and poultry. Cheese—hard cows’ milk cheese; comté; brie; camembert; chèvre goat cheese. $61-65
