David Rosenthal is the director of winemaking at L’Ecole № 41 in Walla Walla, WA. He leads all vineyard and winemaking activities for the winery, working closely with Owner & Managing Winemaker Marty Clubb and Chief Operating Officer Ryan Pennington. Over the course of his distinguished career, David has been responsible for some of the most popular and highly rated wines in Washington. David worked his first harvest in Napa Valley in 2001 and was immediately captivated by the winemaking process. After Napa, he moved to Washington to begin working for Chateau Ste. Michelle, eventually ascending to Head White Winemaker. There he continued the storied tradition of exceptional winemaking, adding to an extensive list of high-scoring wines and accolades. Over the years, David has had the opportunity to work with leading wineries in Australia, New Zealand, and Oregon, but Washington has always been home. David is a board member of the Washington Wine Technical Group and a frequent Wine & Spirit Education Trust (WSET) instructor. Media Inquiries: Ben Dimitri ben@lecole.com | www.lecole.com
What’s the ONE THING most unique & memorable about your winery brand?
I’ve worked with wineries of all sizes around the world, each shaped by its own perspective and challenges. L’Ecole No 41 stands out for its authenticity and long-term commitment to doing things the right way. Founded by the Ferguson family, with over 160 years in the Walla Walla Valley, the estate is built for longevity. For more than 40 years, the winery has met challenges in the vineyard, cellar, and market with persistence and attention to detail.
Our approach is hands-on and precise, grounded in the belief that great wine comes from time, care, and consistency. We also prioritize genuine hospitality, welcoming guests into a community built around sharing wine, food, and connection.
We grind, we hustle, and we aim to achieve pinpoint precision in everything we do because we are passionate about wine. We do it as it should be done. We put in the hard work, and I can’t think of anything more authentic than that.
Describe how and what you’d do with your winemaking career or winery business if you were not constrained. Sky’s the limit!
If there were no constraints, I would cherry-pick grapes from all over the world and make them in my own winery. Riesling from Ürziger Würzgarten, Pinot Noir from the Dundee Hills, Chardonnay from Margaret River, etc., etc. There are so many amazing varietals, regions, and vineyards that I would love to actually make instead of just drinking.
And since we are living in this fantasy universe, I would also have a magic winery where every tank was always full, barrels never needed to be topped, packaging never showed up late, and good help was easy to find.
What is the One Wine most emblematic of your brand and winemaking style? Tell us its story.
The most emblematic wine of L’Ecole is the Old Vine Chenin Blanc. Founded in 1983, the winery has long championed Chenin Blanc—a variety widely planted in Washington in the 1970s and ’80s for its resilience and versatility, and a personal favorite of co-founder Jean Ferguson.
Our Old Vine Chenin Blanc comes from three vineyards planted in 1979, which we’ve sourced since 1987, reflecting our commitment to long-term grower relationships and established sites.
L’Ecole has always focused on crisp, aromatic white wines, producing more whites than most wineries of its size. This dry-style Chenin Blanc highlights the variety’s floral and fruit character and reflects its growing resurgence. Stay tuned, the Chenin Blanc review is coming soon!
Bonus Question: What are your wholehearted convictions related to the wine business?
I wholeheartedly believe that we need to start talking more about wine culture and less about the wine business. Wine reflects the culture around it. Varietals were grown and laws were put into place in Europe as a reflection of the food and culture associated with the people living in those places. Across the world, grape harvest is a communal moment every single year that brings people together to work so they can literally enjoy the fruits of their labor the rest of the year. Wine is shared during religious ceremonies, celebrations, and everyday gatherings. The more we talk about the wine business with consumers, the less personal it gets. We need to continue to make wine personal and stress its importance on a cultural level.