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.
The winery is currently producing about 30,000 cases annually. Our Semillon, Chardonnay, Merlot, Syrah and Cabernet Sauvignon are all barrel aged, creating a significant demand for barrel storage. In the fall of 2003, we completed the construction of a new concrete tilt barrel storage facility that accommodates our current inventory of over 2,000 French and American oak barrels.
In the spring of 2004, we planted 1.3 acres of Cabernet Sauvignon next to the winery. We are pleased to provide visitors the opportunity to observe a working vineyard.
Vinexus - Infinity of Wine Duitsland This Estate Syrah is a blend of three different blocks of Syrah from Seven Hills Vineyard. Planted with the Phelps clone, each block contributes unique characteristics from these site aspects: 40% from B26 (north) 36% from B27 (south terrace) and 24% from B11 (west). L’Ecole Nº 41 is a partner in the 200 acre Seven Hills Vineyard, along with Pepper Bridge Winery and Leonetti Cellar. Harvest: 2003 will be recorded as the warmest vintage on record in the last 20 years and, for quality, this was good news! A mild, cool spring helped the vines recover from some slight winter injury in October of 2002. July and August were extremely warm, keeping berry size and cluster weights down, which produced lower yields. These conditions resulted in vibrantly fruity whites, and deep, rich extraction in the reds. A one-day rain in early September brought with it cooler weather, extending harvest and hangtime for improved fruit flavors and intensity. Technical: The Syrah was harvested beginning on September 15th for the south facing Block 27 and finished over the subsequent few days with the cooler aspects of Block 26. Average composition was 25.3% Brix, 3.75 pH and 0.49 grams /100 ml acidity. Bottled 1,241 cases February 25, 2005 " 3.82 pH, acid 0.61 grams/100ml, 14.9% alcohol by volume, <0.2% residual sugar Description: This Seven Hills Vineyard Estate Syrah was hand-harvested ultra-ripe, with jammy dark plum, dense blackberry, and elegant meaty flavors. Loaded with perfumed spice and mint aromas, this wine is packed with concentration and unrelenting intensity. Vinification: Each lot was hand harvested ripe and gently crushed into one-ton stainless steel fermenters. The must was inoculated with yeast and punched down by hand during fermentation to maximize fruit extraction. When fermentation was complete or we were otherwise satisfied with the level of tannin and flavor extract, the must was gravity fed into the press. After a gentle pressing, the wine was racked to tank and allowed to settle. The wine was then racked to 100% small oak barrels, with approximately 50% new oak, and was barrel aged 18 months with four rackings. The final blend was bottled unfined and unfiltered to preserve its natural flavors.