Nose
Ferguson’s flavor profile is distinctly influenced by its volcanic basalt soil. This richly structured wine offers complex aromas of espresso, chocolate, and dark mineral–laced fruit.
Palate
Layers of wild blackberries and focused tannins integrate with flint and graphite on the palate. Structured and intense, Ferguson’s concentrated natural acidity leads to a powerful and lingering finish.
Growing Conditions
L'Ecole's Estate Ferguson Vineyard is a stunning, high elevation site overlooking a panoramic view of the Walla Walla Valley. With 30 planted acres, vines are rooted in fractured basalt rock from 15-million-year-old ancient lava flows overlaid with a thin layer of wind-blown loess. The vineyard is Certified Sustainable and Certified Salmon-Safe.
Harvest
The 2017 vintage was moderate in heat units and produced spectacular quality and balance normally associated with such seasonal conditions. A cool, wet spring delayed bud break until early April allowing the vines to fully recover from a hard prior winter. Bloom occurred in early June in line with the long-term average. July and early August were slightly warmer than normal suppressing berry growth and yields. Late September was cooler than normal. This slowed fruit maturation, pushing most of harvest into October. Our beautiful Indian summer brought plentiful sunshine in October. Warm days and cool night temperatures produced an ideal balance of flavor development, acid retention, and mineral notes in the majority of wines. A near-perfect vintage in the door.
Bottling
Bottling Date: July 15, 2019
Winemaking
Each lot was hand-harvested ripe and gently crushed into 1.5 and 5 ton open-topped stainless steel fermenters. Gentle handling of the fruit through punch down cap management and gravity assisted movements were utilized throughout the entire winemaking process. The wine was cleanly racked entirely to small French oak barrels, 50% new, with four rackings over 22 months.
