One of the more fascinating processes to watch in a winery is the act of bottling the wine, arguably the last step before the vintner bids goodbye to what quite literally were the fruit of his labor. Although the process is highly automated, there are many complexities involved – plus, there is a great deal to watch.
Join us as we visit with Martin Clubb at this Walla Walla, Washington winery and see first hand what the process is all about.
Founded in 1983 by Jean and Baker Ferguson in Walla Wall, Washington, the L’Ecole Nº 41 winery is now owned and operated by their daughter and son-in-law, Megan and Martin Clubb. So, where did they get a name like that? Well, L’Ecole Nº 41 is French for “the school” and it is located in district number 41. Built in 1915, the schoolhouse is located in historic Frenchtown, a small community just west of Walla Walla. Frenchtown derived its name from the many French-Canadians who settled the valley during the early 1800s. Legend has it, these men of French descent were raising grapes and producing wine, and was chosen to salute these pioneer viticulture efforts. By the 1860s, nurseries, vineyards and winemaking had become a part of the regions’ growing economy.
Practicing sustainable farming, non-interventionist practices in the winery, L’Ecole is currently producing about 30,000 cases annually of Semillon, Chardonnay, Chenin Blanc, Merlot, Cabernet Sauvignon, Apogee & Perigee, and Syrah. Join us as we visit with Martin Clubb in the vineyard, to see what sustainable farming is all about.
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