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L'Ecole 41 Walla Walla Valley Cabernet Sauvignon 2010

Cabernet Sauvignon from Walla Walla Valley, Columbia Valley, Washington
  • WE92
  • RP91
  • WS90
  • W&S90
14% ABV
  • W&S91
  • WS92
  • WE91
  • RP91
  • W&S90
  • W&S93
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  • WW91
  • RP90
  • WE92
  • RP90
  • WS93
  • WE93
  • WS92
  • RP91
  • W&S92
  • W&S94
  • WS92
  • W&S90
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14% ABV

Winemaker Notes

With an elegant, old world structure, this sophisticated Cabernet shows pretty aromas of dark fruit, earth, and baking spices. A robust core of blackberry and plum with notes of current and sweet tobacco are framed with polished tannins on a rich, harmonious finish.

Critical Acclaim

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WE 92
Wine Enthusiast
L'Ecole's Walla Walla Cabernet has a soft-focus silkiness, an almost gauzy character. Behind that film is a wine tasting of wild berries, Bing cherries and fresh herbs, with light streaks of coffee and moist earth. Give this one plenty of decanting and the scrim lifts away and reveals a firm, beautifully balanced and nuanced wine.
RP 91
Robert Parker's Wine Advocate
Showing more depth, richness and structure, the 2010 Cabernet Sauvignon Walla Walla Valley is a medium to full-bodied, concentrated 100% Cabernet Sauvignon that comes from a number of vineyards in the Walla Walla Valley. Black cherry, black currant, tobacco, earth, asphalt and crushed stone-like aromas all emerge from the glass, and on the palate, it has a dense, chewy mouthfeel and ample tannin. In need of 2-3 years of bottle age, it will drink nicely for upwards of 10-15 years. Drink 2015-2025.
WS 90
Wine Spectator
Dense, richly textured and focused, layering the ripe cherry and spice flavors into a polished package that extends pleasantly onto the smooth finish.
W&S 90
Wine & Spirits
Classic Walla Walla scents of cedar frond and Mexican chocolate give way to an inky, concentrated set of fruit flavors—black plum bordering on cassis. The toasted espresso feel to the tannins suggests a pairing with pepper-crusted lamb.
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L'Ecole 41

L'Ecole 41

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L'Ecole 41, Walla Walla Valley, Columbia Valley, Washington
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Founded in 1983 in the Walla Walla Valley, L’Ecole No 41 is one of Washington State’s most iconic and oldest family-owned wineries. Housed in the historic Frenchtown School depicted on our label, we have earned international acclaim for producing distinctive wines of the highest quality. We craft ultra-premium wines that re?ect the unmistakable typicity of Washington State and the unique terroir of our Walla Walla Valley vineyards.

Growing and making 100% of our wines, each bottle is handcrafted with a commitment to quality in the vineyards and the winery. More than three decades of winemaking experience, ongoing investments in our Walla Walla Estate Ferguson and Seven Hills Vineyards, and long term relationships with many of the most prominent vineyards in Washington State are central to our well-known reputation for quality and consistency across our wine portfolio. These tenets will continue to sustain L’Ecole well into the future. 

L’Ecole is one of the most honored wineries in Washington State. We are proud to be recognized by Wine & Spirits Magazine as a Top 100 Winery of the Year for fourteen consecutive years. In 2014, Decanter awarded our 2011 Estate Ferguson the International Trophy for Best Bordeaux Blend in the World! In 2016, the 2013 Ferguson won the International Trophy for Best New World Bordeaux Blend from the Six Nations Wine Challenge.



Walla Walla Valley

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Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years. It is home to both historic wineries and younger, up-and-coming producers. Though it is cooler and wetter than most of Washington State’s viticultural areas, irrigation from the Columbia River is still common, though some vineyards on the rainier eastern end of the AVA are able to dry farm.

The conditions in the Walla Walla Valley are perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of black olives, smoke, bacon fat, and fresh earth. Cabernet Sauvignon and Merlot are produced in a range of styles from smooth and supple to tannic and structured. White varieties are a relative rarity here. Sauvignon Blanc is sometimes blended with Sémillon in the style of Bordeaux white blends, resulting in a richer, rounder version take on the variety. Plantings of Viognier are minimal, but often quite successful.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

GZT10038969_2010 Item# 124001