About this winery

A family-owned business, L'Ecole Nº 41 was founded by Jean and Baker Ferguson. Today, the winery is owned and operated by their daughter and son-in-law, Megan and Martin Clubb. Built in 1915, the schoolhouse is located in historic Frenchtown, a small community just west of Walla Walla, Washington. Frenchtown derived its name from the many French-Canadians who settled the valley during the early 1800s. Legend has it, these men of French descent were raising grapes and producing wine. By the...

See the L'ECOLE NO. 41 detail page for more information on this brand

Product notes

2011 continued the cool year La Nina weather pattern experienced on the West coast the past two years. While this presented some viticultural challenges, by the end of harvest we were smiling, with another promising quality vintage in hand. Pre-mature low temperatures around Thanksgiving caused some bud and tissue damage in some vineyards, resulting in reduced harvest yields, in some vineyard sites. Total impact was minimal in most locations.

A cool and wet spring set the stage for a significantly later than normal bud break with bloom occurring in late June, early July. Near normal July and early August fruit development surged with warmer late August and early September weather during veraison. We aggressively crop thinned and opened canopies to ensure full ripeness knowing we had a cooler growing season on our hands. A prolonged and typical October Indian summer stretched out the growing season, allowing us to reach full maturity at all vineyard sites. Higher natural acidity, longer hang-time and concentrated fruit from low yields resulted in brilliant color, flavor intensity and overall balance.

Production notes

Nearly 30 years of meticulous vineyard management and winemaking experience are fundamental to the quality of our wines and reputation for excellence. We are engaged in growing and making 100% of our wines.

The grapes were harvested in the cool early morning hours and promptly delivered to the winery for immediate pressing. The fruit was whole-cluster pressed to tank and allowed to settle. The juice was then racked off the solids into mostly neutral tight-grained French oak, then barrel fermented. 50% of the wine was aged sur lie for several months.

Few Semillons show their richness and complexity as those produced in Washington State. Our cool harvest nights help to ensure crisp natural acidity, making this a wonderful food pairing wine.

Tasting notes

Remarkably brilliant with vibrant fruit and balanced acidity, this wine shows fragrant citrus blossom and honey aromas, with pretty layers of lemon bar, apricot and key-lime expanding on a balanced finish.