Exotic spice, kiwi, star fruit and mineral aromas combine with creamy, wet stone and passion fruit flavors which gain depth on a lengthy finish.
Wine Advocate 90 points - Also outstanding, the smaller production 2011 Luminesce Estate Seven Hills Vineyard checks in as a blend of 67% Semillon and 33% Sauvignon Blanc that was barrel-fermented and aged for four months, on lees, in neutral French oak. It offers up fresh, pure aromas and flavors of citrus rind, white peach, honey blossom and lemon grass along with a medium-bodied, balanced palate that finishes with juicy acidity and solid focus and clarity. I like the richness here and this could age; nevertheless, I-d opt for drinking bottles in their fresh and vibrant youth. Drink now-2015. (Jun 2013)
Wine Spectator 90 points - This is vivid, generous and focused to a point, offering pear, orange cream and apricot flavors that linger deftly. Semillon and Sauvignon Blanc. Drink now. 1,060 cases made. –HS
(Mar 31 2013)
L’Ecole No. 41, the third winery to open in Walla Walla Valley in Washington State, was founded in 1983 by Jean and Baker Ferguson. Today it is owned and operated by their daughter and son-in-law, Megan and Martin Clubb. The estate fruit is grown at the acclaimed Seven Hills Vineyard which is co-owned with Leonetti Cellar and Pepper Bridge Winery. Established relationships with highly regarded Columbia Valley vineyards such as Klipsun, Bacchus, Dionysus, Milbrandt, Portteus, Fair Acre Farms, Wahluke Slope Vineyards and Willard Farms provide the rest of the fruit. Many of these vineyards were planted in the 1970’s or early 1980’s. The Semillon, Chardonnay, Merlot, Syrah and Cabernet Sauvignon are all barrel aged. A recently built concrete tilt barrel storage facility can accommodate as many as 2,000 oak barrels. All Walla Walla Valley vineyards are certified sustainable and certified Salmon Safe. Wine & Spirits named L’Ecole No. 41 Winery of the Year in its 2010 Annual Buying Guide. L’Ecole has received this honor eight consecutive times, placing them in Wine & Spirits Hall of Fame.
|(67% Semillon/33% Sauvignon), Whole clusters were gently pressed to tank and allowed to settle. The must was racked off its gross lees and fermented in neutral French oak with partial malolactic (30%). The wine aged on its fine lees for four months in barrel after which it was transferred to stainless steel.