Winemaker Notes
This fresh and vibrant Chenin Blanc shows highly expressive aromatics of pink grapefruit, passion fruit, petrol, and citrus blossom with flavors of tangerine and yellow apple on a crisp mineral finish.
Professional Ratings
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James Suckling
A fresh and clean chenin with aromas and flavors of sliced apples and lemons. Medium-bodied, dry and firm. Shows crispness and brightness. Drink now.
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Robert Parker's Wine Advocate
From vines planted in the 1970s, the 2016 Chenin Blanc Old Vines wafts from the glass with aromas of yellow apple, lanolin and citrus oil, framed by light reduction. On the palate, it's medium-bodied, glossy and succulent, with lovely texture and concentration, bright acids and a pure, mouthwatering finish. This is quintessential Chenin, and to deliver this degree of character for such a modest price is impressive indeed!
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Wine Enthusiast
L'Ecole has been carrying the banner for Washington Chenin high since 1987. Coming from vineyards planted in 1978 and 1979, the aromas are fresh and lively, with notes of sliced pear, passion fruit, flower and apple. The palate is full in feel and redolent with fruit flavors that sail on the finish. It's a one-wine charm offensive.
Best Buy
Unquestionably one of the most diverse grape varieties, Chenin Blanc can do it all. It shines in every style from bone dry to unctuously sweet, oaked or unoaked, still or sparkling and even as the base for fortified wines and spirits. Perhaps Chenin Blanc’s greatest asset is its ever-present acidity, maintained even under warm growing conditions. Somm Secret—Landing in South Africa in the mid 1800s, today the country has double the acreage of Chenin Blanc planted compared to France. There is also a new wave of dedicated producers committed to restoring old Chenin vines.
A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!
Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.
Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.