The 2023 L’Ecole No. 41 Chenin Blanc is a vibrant, aromatic expression from two of Washington’s oldest Chenin Blanc vineyards: Upland Vineyard on Snipes Mountain and Willard Farms in the Yakima Valley. Low yields from these 40+ year-old vines produced concentrated fruit with exceptional complexity, while the 2023 growing season delivered ideal ripening and bright natural acidity.
Appearance: Bright, crystalline pale straw with silver-green highlights.
Aroma: Intensely aromatic with white peach, Honeycrisp apple, Meyer lemon, honeysuckle, orange blossom, and fresh-cut hay, with subtle wet stone and chamomile undertones.
Palate: Medium-bodied with lively acidity, crisp green apple, white nectarine, citrus zest, quince, pear skin, and a delicate honeyed character. Light residual sugar rounds the mouthfeel, leading to a long, focused finish with lingering mineral and citrus notes.
Producer: L’Ecole No. 41, family-owned since 1983, Walla Walla Valley
Vineyards: Upland Vineyard (54%), Willard Farms (46%)
Vine Age: 40+ years (Upland), 45+ years (Willard)
Soil: Gravelly loess over ancient riverbed (Upland), sandy silt loam (Willard)
Winemaking: Whole-cluster pressed, cold stainless steel fermentation, 4 months sur lie aging with periodic stirring; small amount of residual sugar (0.5%) for balance
Philosophy: Preserve historic vineyards and showcase Washington’s terroir through nuanced, age-worthy Chenin Blanc
This Chenin Blanc balances vibrant fruit, lively acidity, and textural richness, making it versatile at the table or delightful on its own. Its aromatic complexity, flinty minerality, and subtle honeyed notes exemplify the best of Washington’s old-vine Chenin Blanc.
Vintage: 2023
Varietal: 100% Chenin Blanc
AVA: Columbia Valley, Washington
Alcohol: 13.5% ABV
Residual Sugar: 0.5% (5 g/L) – off-dry
Total Acidity: 6.8 g/L
pH: 3.18
Harvest Dates: September 15–27, 2023
Fermentation: Stainless steel, cold temperature (55–58°F)
Aging: 4 months sur lie
Bottling Date: February 2024
Production: 3,780 cases
Closure: Screwcap
Aging Potential: 2–4 years
Style: Bright, aromatic, medium-bodied, crisp, and versatile
Pairs beautifully with seafood such as ceviche, oysters, or grilled halibut, as well as spicier Asian dishes like Thai and Vietnamese cuisine. Also excellent with goat cheese, light poultry, summer salads with stone fruits, or richer pork dishes where acidity provides balance.
Serve chilled at 45–50°F (7–10°C) to highlight freshness and aromatic intensity. The wine will continue to develop honeyed complexity over 2–4 years with proper storage.
