L'Ecole No. 41

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Country of Origin: USA
Location: Walla Walla Valley, Washington
People: Megan & Marty Clubb, Owners | Marty Clubb & Mike Sharon, Winemakers

Items

L'Ecole No. 41 2018 Chardonnay, Columbia Valley New! Login AG 87 In Stock
L'Ecole No. 41 2018 Old Vine Chenin Blanc, Columbia Valley Login AG 89 In Stock
L'Ecole No. 41 2017 Semillon, Columbia Valley Login WS 88 JD 87 In Stock
L'Ecole No. 41 2016 Cabernet Sauvignon, Columbia Valley Login WS 90 AG 90 In Stock
L'Ecole No. 41 2016 Cabernet Sauvignon, Walla Walla Valley Login AG 91 In Stock
L'Ecole No. 41 (375 ml) 2017 Merlot, Columbia Valley Login In Stock
L'Ecole No. 41 2016 Merlot, Columbia Valley Login JD 90 WS 89 AG 89 In Stock
L'Ecole No. 41 2016 'Frenchtown' Red Wine, Columbia Valley Login AG 88 <1 Case
L'Ecole No. 41 2017 'Frenchtown' Red Wine, Columbia Valley Login AG 88 <1 Case
L'Ecole No. 41 2015 'Perigee' Estate Bordeaux Blend, Seven Hills Vineyard, Walla Walla Valley Login AG 92+ JD 94 In Stock
L'Ecole No. 41 2016 Ferguson Vineyard, Walla Walla Valley Login JD 95 AG 95 In Stock
L'Ecole No. 41 2017 Syrah, Columbia Valley Login <1 Case
L'Ecole No. 41 2018 Syrah, Columbia Valley Login On Order



Social Media
Twitter: @lecole41
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L'Ecole No. 41 YouTube

L’Ecole No. 41 is an institution in Walla Walla. It was the third winery to open in the region (1983), and only the 20th in the state. They have won the prestigious Winery of the Year in Wine and Spirits magazine a whopping 14 consecutive times (2002-2015). They have become one of the most prominent and visible Walla Walla Valley wineries with national and international distribution. As a traditional brick and mortar winery, they are engaged in growing and making 100% of their wines. Their focus is on terroir-driven, distinctive, and expressive wines. This is achieved by their nearly thirty years of winemaking experience combined with dedicated, long-term relationships with some of the oldest and most proven vineyards in the Walla Walla and Columbia Valleys. They are at the forefront of sustainable farming in the Walla Walla Valley, notably with their Estate Seven Hills Vineyard. All of their Walla Walla Valley wines are made from grapes sourced from vineyards which are certified sustainable and Salmon Safe.

Marty Clubb owns L’Ecole No. 41 with his wife Megan. This second generation, family-owned artisan winery, located in the historic Frenchtown School depicted on their label, was founded in 1983 by Megan’s parents, Jean and Baker Ferguson. Marty Clubb took over winemaking in 1989.

Marty’s ongoing dedication and commitment to the Washington state wine industry is evident in his many leadership roles. Marty, along with his partners Norm McKibben and Gary Figgins, were early viticulture pioneers in the Walla Walla. In 1997 they began the expansion of the original 20-acre Seven Hills Vineyard to the 230 acres it is today. Marty is currently President and Director of the Washington Wine Institute and is one of two board members from Washington State for WineAmerica. He was instrumental in the founding of the Walla Walla Valley Wine Alliance and served as its president for six years. Marty worked with other industry pioneers in the development of the Walla Walla Community College Center for Enology and Viticulture. He earned a chemical engineering degree from Texas A&M University.

All L'Ecole wines are vegan. No egg whites or fish by-products are used in fining.

Jeb Dunnuck 4/5/2018
"Winemakers Marty Clubb and Mike Sharon are behind this impeccably run estate, which is one of the few in Washington that sees good distribution in the United States. Their entry-level wines are always impeccably made and great values, and their top tier releases can compete with the best of Washington State."


Wine Advocate 6/30/2017
"Winemakers Marty Clubb and Mike Sharon (Mike joined the estate in 2006) continue to keep this Walla Walla based estate firing on all cylinders, and they’re a great reference point for the State of Washington. This report focused on their 2014s, and the lineup is stacked with quality and value."


Top 100 Wineries of the Year by Wine & Spirits
2019, 2015, 2014, 2013, 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004, 2003, 2002

Reviews

  • L'Ecole 2016 'Frenchtown' Red Wine, Columbia Valley
    Vinous
    Rating: 88 (11/15/2018)

    Very spicy aromas of cassis, licorice and fresh herbs. Supple and distinctly spicy, with enough supporting sweetness of berry fruit to support its licorice and herb elements. Finishes with a fine dusting of tannins and good length. This would make a good by-the-glass pour for a restaurant.
  • L'Ecole 2015 'Perigee' Estate Bordeaux Blend, Seven Hills Vineyard, Walla Walla Valley
    Vinous
    Rating: 92+ (11/15/2018)

    Penetrating perfume of cassis, licorice, chocolate, herbs and tobacco, plus a cedary note that's typical of the site and a hint of blackberry from the Petit Verdot. Chewy, very rich wine with terrific inner-mouth energy and subtle violet, laurel and rose petal lift from the Cabernet Franc. The longest and most palate-staining of these 2015 reds to this point, with the late-arriving tannins coating the teeth without turning dry. Marty Clubb mentioned that this wine historically was from the highest or the oldest block in Seven Hills but that with more sites to choose from today, he now has more options for making this wine.
  • L'Ecole 2015 'Perigee' Estate Bordeaux Blend, Seven Hills Vineyard, Walla Walla Valley
    Jeb Dunnuck
    Rating: 94 (4/5/2018)

    The 2015 Estate Perigee Seven Hills Vineyard checks in as a blend of 56% Cabernet Sauvignon, 16% Merlot, 14% Cabernet Franc, and the rest Malbec and Petit Verdot, aged 22 months in 40% new French oak. It sports a deep purple color as well as terrific notes of ripe plums, violets, blueberries, incense and lead pencil. Pure, beautifully concentrated, layered and elegant, it's another beautiful wine from this team that's made in good quantities.
  • L'Ecole 2017 Semillon, Columbia Valley
    The Wine Spectator
    Rating: 88 (3/31/2019)

    Crisp and vibrant, with lemon, beeswax and spice flavors. Drink now.
  • L'Ecole 2017 Semillon, Columbia Valley
    Jeb Dunnuck
    Rating: 87 (4/11/2019)

    The 2017 Semillon (there's 15% Sauvignon Blanc in the blend) was barrel fermented and aged all in French oak. This medium gold-colored effort has some caramelized citrus, honeysuckle, and brioche characteristics, medium body, good purity, and a clean, crisp finish. It's well-made, easy-drinking, and unquestionably enjoyable.
  • L'Ecole 2016 Ferguson Vineyard, Walla Walla Valley
    Jeb Dunnuck
    Rating: 95 (4/11/2019)

    Incorporating the most Cabernet Sauvignon of the three top tier releases, the 2016 Estate Ferguson Ferguson Vineyard is 62% Cabernet Sauvignon, 26% Merlot, and the balance Cabernet Franc and Malbec, all aged in 50% new barrels. It's a full-bodied, powerful wine that has a distinct salinity and a marine-like note in its red and black fruits, spice, crushed rocks, and cedar aromas and flavors. Full-bodied, concentrated, and structured, it nevertheless has the charming, balanced, layered style of the vintage front and center. It too has good acidity and is going to benefit from 3-4 years of bottle age.
  • L'Ecole 2016 Merlot, Columbia Valley
    Jeb Dunnuck
    Rating: 90 (4/11/2019)

    The 2016 Merlot checks in as a blend of 78% Merlot, 16% Cabernet Franc, and 3% each of Malbec and Petit Verdot. It's a charmer from this team that has loads of fruit and richness as well as balance, and offers lovely dark fruits and leafy herb aromas and flavors. With no hard edges and a great finish, it's a smoking value to drink over the coming 7-8 years.
  • L'Ecole 2016 Merlot, Columbia Valley
    The Wine Spectator
    Rating: 89 (7/31/2019)

    Offers a lively structure, with black cherry, tarragon and toasted spice flavors that build tension toward a slight bite of tannins. Best from 2020 through 2026.
  • L'Ecole 2016 Cabernet Sauvignon, Columbia Valley
    The Wine Spectator
    Rating: 90 (7/31/2019)

    Precise and well-built, with elegantly expressive black cherry, dusty dried herb and spice flavors that linger toward polished tannins. Drink now through 2026. 6,600 cases made.
  • L'Ecole 2018 Old Vine Chenin Blanc, Columbia Valley
    Vinous
    Rating: 89 (12/3/2019)

    Aromas of pear, licorice, honey and flowers lifted by citrus zest. A penetrating, cool-fermented style of Chenin Blanc, offering tightly wound, uncompromisingly dry flavors of grapefruit, honey and flowers. Strong acidity extends the finish. Owner Marty Clubb told me that the winery changed the style of this wine about five years ago and that the last two vintages have been bone-dry.
  • L'Ecole 2018 Chardonnay, Columbia Valley
    Vinous
    Rating: 87 (12/3/2019)

    White peach, citrus zest, orange blossom and a touch of spices on the fresh if subdued nose. Brisk and clean but a tad skinny on the middle palate, with very dry flavors of white stone fruits, herbs, menthol and white pepper. Shows an umami salinity and softened a bit with air but doesn't have the concentration or persistence of the 2017 version.
  • L'Ecole 2017 'Frenchtown' Red Wine, Columbia Valley
    Vinous
    Rating: 88 (12/3/2019)

    Dark aromas of blueberry, blackberry, licorice, menthol and peppery herbs are lifted by a touch of minerality. Dark berry and licorice flavors are accented by a faint greenness and framed by harmonious acidity. Bone-dry and very easy to drink, this blend relies more on its acidity than on its dusty, slightly edgy tannins for shape and structure. Clubb told me that he "doesn't grow any vineyards with the idea that they will end up in this wine." Rather, he makes it from "hard-pressed fractions from multiple vineyards and declassified wines," adding that he looks for a fruity, fresh style with very little new oak. Although he bottles it early, he holds the finished wine for a full year before releasing it.
  • L'Ecole 2016 Merlot, Columbia Valley
    Vinous
    Rating: 89 (12/3/2019)

    Cool aromas of plum, dark chocolate, tobacco leaf and licorice, plus a faint weedy quality; very Merlot! A step up in texture from the 2017 Frenchtown Red, conveying a slightly smoky character and a distinctly cool edge to its flavors of berries, plum, licorice and graphite. Ripe acidity nicely frames the middle palate. Finishes with substantial dusty tannins and good savory length. Almost 30% of this wine came from Seven Hills, as nowadays more of the Ferguson Merlot is going into L'Ecole's Estate Merlot bottling.
  • L'Ecole 2016 Cabernet Sauvignon, Columbia Valley
    Vinous
    Rating: 90 (12/3/2019)

    Cassis, plum, blueberry, graphite and smoky oak on the nose, plus hints of dusty sage and tobacco leaf. More easygoing in style than the Cabernet Franc Seven Hills (in spite of possessing sound acidity), with its supple flavors of dark fruits, spices and herbs in harmony from the outset. Finishes with refined tannins and rising berry persistence. This very well balanced Cabernet is drinkable right now as its fruit is in the foreground today.
  • L'Ecole 2016 Cabernet Sauvignon, Walla Walla Valley
    Vinous
    Rating: 91 (12/3/2019)

    Deeper and darker on the nose than the Columbia Valley Cabernet, conveying a medicinal reserve to its aromas of kirsch, menthol, licorice, violet and smoky oak. Then big, sweet and rich on the palate, conveying a captivating savory complexity to its flavors of blackberry, boysenberry, minerals, licorice and spices. Like the Columbia Valley Cabernet, this wine benefits from very firm acidity (6.7 grams per liter). Finishes with building sweetness and serious tannins for a slow evolution in bottle.
  • L'Ecole 2016 Ferguson Vineyard, Walla Walla Valley
    Vinous
    Rating: 95 (12/3/2019)

    Aromas of blackberry, dark chocolate, musky tobacco and pungent minerality are lifted by a floral note, plus a hint of brown spices that may come from some iron in the soil (basalt decays into clay, notes Clubb, and here the clay is red and rich in iron). Boasts lovely inner-mouth sweetness and silkiness of texture, with its purple and black fruit flavors lifted by spices and showing a superb light touch. Perhaps most impressive on the wonderfully spreading back end, where the suave tannins are totally buffered by the wine's mid-palate material (Clubb does a gentler extraction for this fruit, as the berries are tiny and thick-skinned, and typically come in with the highest natural acidity of any of the winery's sites in Walla Walla Valley.)