Nestled up against the Blue Mountains on the Washington and Oregon border, the Walla Walla appellation was approved in 1984 and expanded in 2000. It is unique within Washington’s viticultural regions due to its warmer climate and proximity to the mountains. The combination of climate, soil and latitude create an ideal environment further enhanced by long sunshine hours, cold winters, and cool nights during harvest. L’Ecole No.41 was founded in 1983 by Jean and Baker Ferguson and is now run by their daughter and son-in-law, Megan and Marty Clubb. The schoolhouse after which the winery is named was built in 1915 in Frenchtown, a small community just west of Walla Walla whose own name is derived from the many French-Canadians who settled there in the early 1800’s and planted the original vineyards. The French name of the winery is in recognition of their efforts (the number 41 is the number of the precinct to which the school once belonged). As a traditional brick and mortar winery, we are engaged in growing and making 100% of our wines. Our focus is on terroir-driven, distinctive, and expressive wines. This is achieved by our 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. L’Ecole Logo Walla WallaToday we are at the forefront of sustainable farming in the Walla Walla Valley, notably with our Estate Ferguson and Estate Seven Hills vineyards. All of our Walla Walla Valley wines are made from grapes sourced from vineyards which are certified sustainable. L’Ecole has garnered national and international accolades over the years for producing superior quality wines. One of which we are most proud, being honored twelve consecutive years by Wine & Spirits Magazine as Winery of the Year, and becoming the second Washington winery inducted into its prestigious Hall of Fame.
Kirsch and candied spiced cherry are tinged with nutmeg, cinnamon, dried herbs and piquant cherry pit on a firm and appreciably astringent palate. But there is ample retention of primary juiciness which, along with the tannins, helps offset the candied and liqueur-like sweetness of fruit in its persistent finish.