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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...
This fresh and vibrant Chenin Blanc shows highly expressive aromatics of passion fruit and orange blossom, with flavors of star fruit, tangerine and apple on a balanced, crisp mineral finish.
Over 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 Chenin Blanc was harvested in the cool, early morning hours and promptly delivered to the winery for immediate pressing. The fruit was gently whole-cluster pressed to minimize phenolics and solids. The settled juice was racked off the solids then fermented slowly in a stainless steel tank over an extended period of time at cool temperatures to yield rich and fruity flavors. Upon completion the fermentation was stopped by cold suppression and the wine was filtered.
The 2014 vintage was a repeat of the warm 2013 vintage with heat units nearly identical, and no unusual winter frost, pest, or disease pressure. Bud break was early, followed by a warm spring and relatively early bloom. Fruit set was near ideal. Slowing tactics were implemented such as delayed thinning and leafing to delay veraison and ultimately harvest. Temperatures cooled mid-August stretching out the hang-time to complete veraison. Berry size and berry count per cluster were slightly up resulting in healthy crop yields. Modest fall day-time temperatures and cool nights resulted in a rich and vibrant structure with bold color development. Overall warmer conditions delivered ample sugars and surprisingly strong acids, particularly in our higher elevation sites.