This reliable producer of ripe, fleshy Semillon has made a good, crisp version in this difficult vintage. Green apples and tart pears offer a slight hint of honeysuckle, but the juicy acidity is the main component here. Barrel fermentation adds just a touch of toast.——P.G.(4/1/2012)—— 89

Blended with 17% Sauvignon Blanc, this lovely Semillon is exceptionally fragrant, satiny and rich, with fleshy, ripe fruits and just a hint of toast. A warm streak of caramel enlivens the finish, which lingers gracefully and fills the palate with delicious flavors of apples and spicy pears.——P.G.(12/1/2010)—— 91

In the beginning years, L’Ecole was well known for its Semillon. It continues to do a fine job with this varietal as demonstrated by the 2008 Semillon Columbia Valley (which contains 11% Sauvignon Blanc). Fifty percent of the wine was barrel-fermented sur lie in seasoned oak for several months, the other half in stainless steel. Light straw-colored, it offers up aromas of citrus, melon, spring flowers, and baking spices. Round, savory, and lively on the palate, this medium-bodied, nicely balanced wine will provide pleasure over the next 1-2 years. L’Ecole No. 41, under the leadership of Marty Clubb, is one of Walla Walla’s pioneers, the third modern day winery in the Valley. Over the years the winery has prospered, outgrown the namesake schoolhouse, and now is about to outgrow the charming label which may have contributed to its fame. Be that as it may, L’Ecole now produces about 35,000 cases with distribution in all 50 states and abroad. Despite the expansion, quality has remained consistently excellent as has pricing, no doubt the main reason why L’Ecole seems to have survived the recession without too much pain.Tel. (509) 525-0940; www.lecole.com