Merlot Month

Merlot Month: L'Ecole Columbia and Walla Walla Valleys Merlot 2018October is the 9th annual global Merlot Month, and what better way to celebrate than with the grape that put L’Ecole on the map in 1983. Therefore, we opened two 2018 wines crafted by L’Ecole: white-label Walla Walla Valley Estate Merlot and black-label Columbia Valley Merlot. However, these two are very different, and not just their price point. First, they come from different vineyards. Next, they feature unique blends. Above all, they are both delicious. Read on for details.

Continue reading

L’Ecole Syrah

LEcole Syrah by the LakeGetting ready to barbecue? Pick up a bottle of L’Ecole Syrah Columbia Valley 2018. Sure, most people think about refreshing white wine during this warm weather. And if you want to start your evening with a white, go for it. But once you fire up the grill, open this beautiful L’Ecole Syrah. It’s an easy-drinking crowd pleaser and only costs $25. Consequently, with ribs or a bacon blue-cheese burger, this Syrah is amazing. So what are you waiting for? Run, don’t walk, to grab a bottle for a BBQ before summer is over! Read on for more details.

Continue reading

L’Ecole Luminesce

L'Ecole LuminesceL’Ecole Luminesce, Estate Seven Hills Vineyard, is a beautiful, award-winning, Sémillon/Sauvignon Blanc blend that is always popular at the third-oldest winery in Walla Walla. And it’s a perfect wine to take on a picnic, lakeside or wherever you head this summer. So fill your picnic basket with charcuterie, aged white cheddar, deviled eggs and a baguette, grab a bottle of L’Ecole Luminesce 2020, and let’s go! But wait – first, here’s more information about this lovely Bordeaux-style white blend.

Continue reading

Barbecue Reds

Barbecue RedsAh, summer! That is to say, it’s grilling season, and time for that special pairing of Barbecue Reds. So fire up the BBQ and bring out your favorite red wines. For example, Cabernet Sauvignon, Cabernet Franc, Malbec, Syrah and Bordeaux-style blends complement ribs, juicy hamburgers or steaks. Likewise, don’t forget the reds such as Pinot Noir that pair so well with salmon, halibut or swordfish barbecued on cedar planks. For example, here are some BBQ Reds that we’ve tasted recently from Washington, Oregon and California. Further, we also enjoyed some other tasty reds from around the world.

Continue reading