Due to the exceptional quality of Cabernet Sauvignon fruit grown in this region, L'Ecole Nº 41 has been producing this full-bodied varietal since 1989. In style, we pick and ferment our Cabernet Sauvignon similarly to the Merlot, with small lot fermentations punched down by hand to control tannin and phenolics. It is aged 22 months in French and American oak barrels. In contrast to the Merlot, the Cabernet is slower to develop in its youth, but has incredible aging potential 10 to 15 years after bottling. We produce two Cabernet Sauvignons: Columbia Valley Cabernet Sauvignon (first vintage 1989); Walla Walla Valley Cabernet Sauvignon (first vintage 1997).