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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.6 pts. and median of 92 pts. in 127 notes) - hiding notes with no text | | | Tasted by tannictongue on 5/4/2024: Still drinking beautifully, but it’s probably time to finish up what you have. I’ve got one bottle left. (52 views) | | | Tasted by Barakahn on 4/9/2024 & rated 94 points: In it's drinking window now, but will not improve with age (185 views) | | | Tasted by golfhawk on 12/18/2023 & rated 91 points: Still holding on but not much left in this one. Has some structure but the fruit is starting to fade. (498 views) | | | Tasted by tannictongue on 11/12/2023: Peaked. Drink last bottle NLT 01/24 (619 views) | | | Tasted by golfhawk on 12/22/2022 & rated 93 points: Very well balanced that has softened over the years. Don’t see this getting any better but. Old still last a year or two. (1686 views) | | | Tasted by Nbkat8 on 12/23/2021 & rated 95 points: Excellent. I don't think it gets much better than it is now. Super silky smooth, great resolved flavors all melded together seamlessly. Very Mature. Only caution is be careful with the cork, it is soft and will disintegrate on you. (3053 views) | | | Tasted by hiker_guy on 5/16/2021: Cork disintegrated on opening, The Durant helped a lot. No cork bit contamination.
Reviewed at 1.5 hour mark open. No decant.
Nose shows lots of oak notes. Vanilla, oak spice, high toned and quite attractive.
Palate is silky smooth with nicely integrated oak and fruit. Really at peak for my palate. Dark fruit integrated with the vanilla spice oak. Long finish that brings you back for more.
Served with a rare T-Bone steak and it was nicely paired.
Would buy again. (3796 views) | | | Tasted by Nbkat8 on 3/14/2021 & rated 94 points: Not the finesse and power of the incredible 03 but this is a very solid vintage. It needs a good decant and it took a while to show, but then it garnered the famous Leonetti integrated oak traits and fine tannins. Silky mouthfeel with a long finish. (4266 views) | | | Tasted by Somm David T on 12/31/2020 & rated 95 points: I have worked with Master Somm’s that would call this Napa Cabernet. If I wasn’t so familiar with Leonetti, I would too!!!
Happy New Year!
Crazy good with Prime Rib, Au Gratins & caramelized cooked carrots. Stupidly good.
Still youthful. Shows its best in 8-10 years.
The things that gives it away that it’s from Walla Walla are; its round, juicy, grapiness, (with age), moist clay & particularly its volcanic ash. (4653 views) | | | Tasted by ClassicSchleg on 12/6/2020: Wonderful. Could have gone a few more years. Cork was I good shape but loose (almost pushed it into the bottle) (3507 views) | | | Tasted by WizardNeedsFood on 1/16/2020 & rated 93 points: Drinking very well. 1H decant. Rich red fruit, cassis, some graphite, some herbs. Great acidity, integrated tannins, and smooth mouthfeel. Medium to long finish. Still has a lot of life but very good now. (3123 views) | | | Tasted by tomlee on 12/15/2019 & rated 95 points: Bright crimson in color. 14.6% ABV. Stunning nose of black fruits, licorice, scorched earth and leather. Plush, rich and silky. Tremendous structure and concentration. Currants, cassis, black raspberry, chocolate and espresso on the palate. The finish is long and seamless with fine grained tannins. Exceptional Cabernet but I expect nothing less from Leonetti. Best over the next 2-3 years. (2600 views) | | | Tasted by enjoyvino on 9/28/2019 & rated 93 points: Very nice aged Leonetti with a deep rich cab nose. On the palate the wine unfolds nicely with a lot of red fruit and wood notes up front, well integrated flavors and a nice super smooth mouthfeel with some nice rounded tannins on the long finish. (2440 views) | | | Tasted by srh on 6/28/2019: Friday Tasting Group: "Killer Bar" (#03 for me): "New World" Theme (Vintage Wines Ltd., San Diego, CA): 83% C.S., 8% Merlot, 4% Carmenere, 3% C.F., & 2% Malbec from the Mill Creek Upland, Loess (Estate), Seven Hills, & Pepper Bridge Vyds, ALL Walla Walla Valley; "Aged in new & 2nd fill FR & AM oak barrels for 22 mos;" 2,754 cases produced.
N: Smoke slightly atop toast with notes of cherries & undertones of pyrazines; Intensity lurking
P: MF, poss Med, body; NICE, ALMOST swtish frt met by an astringent pucker which stays in touch with the init frt as it seamlessly evolves into a LONG, beautifully BALANCED finish with a tangy/swtness to the dusty tannnins. May still improve for a couple of yrs, then approach its 25th? 14.6% ABV; My EXC+/Exceptional-. 96 pts & "Cellar Selection" WE @ $80, 95 Vinous (Tanzer), 94 WA, & 92 WS. (2686 views) | | | Tasted by KVM on 6/13/2019: Dark red with pale edge. Oak is charred and there is also dark berries on the nose. Hugely fruity, concentrated, intense with a mineral edge. The oak is integrated. Finish is shorter than the concentration would lead you to anticipate. (2373 views) | | | Tasted by mbo1 on 11/3/2018 & rated 94 points: Decanted for an hour and a half. Red fruit and herbal notes. I would put this on a similar level as a 2nd or 3rd growth quality St. Estephe Bordeaux. Very good and very enjoyable. Definitely has quite a bit of life left. Still a pretty killer wine at this point. (2329 views) | | | Tasted by tcosgriff on 9/18/2018 & rated 94 points: Purple color with a bouquet and flavor of blackberries and vanilla with hint of raspberries. Tannins integrated but wine a bit tighter than the last bottle. Overall good balance with a moderate finish. Pleasant wine. (2228 views) | | | Tasted by golfhawk on 9/15/2018 & rated 92 points: Still a little young as the tannins hid some of the black fruits. I will wait for the next bottle and I think it could last another decade. (1966 views) | | | Tasted by bajayngo on 11/1/2017: Bday bdx blind tasting - Although it showed well considering it's company I was a little put off by the awkward acidity and a bit of magic marker but it did balance out with time and was very pretty with beautiful florals. (3605 views) | | | Tasted by Motz on 10/29/2017 & rated 92 points: Wine Two in a single blind flight of five Old and New World 2005 Bordeaux and tributes.
The bouquet featured the appealing perfume of a fine Washington tribute wine, though not especially of Cabernet Sauvignon. Solid, quite polished on the palate, perhaps excessively so, as the wine lacked tannin. Guessed this as Wine Three, the 2005 Andrew Will Ciel du Cheval Red Wine, on account of its perfumed, yet non-variety indicative bouquet, and overall lack of power.
It is holding together well, and it should continue to do so for another five to seven years, maybe ten. Wholly enjoyable now and unlikely to improve 92-93. (3610 views) | | | Tasted by Tannic Monster on 9/8/2017 & rated 93 points: Drinking beautifully now. No signs of age. Classic cabernet characteristics with plenty of dark and red fruit, plush mouth feel and a long finish. (3098 views) | | | Tasted by wiscgrad on 8/27/2017 & rated 95 points: decanted for about an hour. this is gorgeous wine that i never would have guessed is 12 y.o. no bricking of any kind. these is a 20+ year wine easy. would love to check back on this guy in a 5-8 years. (2869 views) | | | Tasted by tomlee on 3/27/2017 & rated 96 points: Dark crimson in color. 14.6% ABV. Sexy nose of red fruits, graphite, coffee and toasty oak. Medium body with great structure and an elegance that is second to none. Cherries, currants, cassis and mint on the palate. The finish is exceptionally long with the silkiest of tannins. Breathtaking Cabernet Sauvignon from a wonderful vintage. Drink over the next 4-8 years. (4152 views) | | | Tasted by Wine G on 3/9/2017 & rated 92 points: This bottle is 2005 and today is 2017... I popped this thinking I need to get to it, might be on the down slope.
Appearance and color is very nice and representative ... minor cloudiness... 9/10
Nose is fantastic. I mean real gorgeous bouquet , classic cassis, dark cherry, baking spice and pine needles some fresh cut wood. Strong in a good way. 19/20
Taste is fruit forward but balance not over kill. You smell the oak more than taste it. Heavy cherry scent , good acidity. This is going strong for a 2005! Nice medium-solid lingering finish. 18-19/20.
92+ (2922 views) | | | Tasted by Bandonista on 3/4/2017 & rated 93 points: Beautiful wine. Impeccably balanced with suave tannins. Drinking well now. Enjoy (2887 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Owen Bargreen
Decanter, Leonetti producer profile (6/19/2020)
(Leonetti Cellar, Cabernet Sauvignon, Columbia Valley, Walla Walla Valley, Washington, USA, Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2008, IWC Issue #141
(Leonetti Cellars Cabernet Sauvignon Walla Walla Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and Vinous. (manage subscription channels) |
| Leonetti Cellar Producer website
For more than 30 years, the Figgins Family has been producing wines of consistently high quality at Leonetti Cellar, which was bonded in 1977 by Founders Gary and Nancy Figgins. What started as Gary’s vision to make world-class wines in Walla Walla has turned out to be a true American success story. Today, Leonetti Cellar produces some of the most sought after wines in the world.Cabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Washington Washington Wine Commission | Credit to Washingtonwine.org for this article
Washington Wine
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Wineries
With 30,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. Primarily grown on their own root stocks, the vines produce grapes of consistent quality, resulting in strong vintages year after year. While its focus is on Chardonnay, Riesling, Merlot, Cabernet Sauvignon and Syrah, the region also produces a wide range of other spectacular whites and reds.
Growers
Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Many of them have received scores of 90 and above from the major wine media. Overall this is a higher percentage than other leading wine regions.
Regions
As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources.
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Varieties
Washington produces more than 20 wine grape varieties - a ratio of 56 percent white to 44 percent red. As the industry matures and experiments, it finds many grape varieties that thrive throughout Washington's microclimates. There are more than 16,000 vineyard acres of red wine varieties statewide.
History & Vintages
Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally. New acreage and wine varietals are being planted and new wineries are opening at a remarkable pace. Washington State is recognized as a premium viticultural region around the world.
State Facts
Washington's wine industry generates more than $3 billion to the state economy. It employs more than 14,000 people, directly and indirectly, with projections to add nearly 2,000 more jobs by 2006. In terms of tax revenues accrued to the state and federal government, wine grapes are among the highest tax generators of any agricultural crops. Furthermore, Washington wine tourism attracts nearly two million visitors annually contributing to the positive growth of local and regional economies.
Washington State - the perfect climate for wine = ideal growing conditions, quality wines, business innovation, lifestyle, and social responsibility. All are key elements of this world-class wine industry.
Vintages
"2008 and even more so 2010 and 2011 were cool, even cold vintages (think: 2002 in the Barossa) without the extreme ripeness, extract and higher alcohol that had become the norm in the state’s post 1995 world. 2008 was manageable but the duo of 2010/2011 nearly caused a “great depression” in Washington State." - Jon RimmermanColumbia Valley Columbia Cascade Winery Association
The Columbia Valley AVA lies mostly in Washington state, with a small section in Oregon. The Cascade Range forms its western boundary with the Palouse regions bordering the area to the east. To the north, the Okanogan National Forest forms a border with the AVA and Canada. It encompasses the valleys formed by the Columbia River and its tributaries, including the Walla Walla River, the Snake River, and the Yakima River. The Columbia valley stretches between the 46th parallel and 47th parallel which puts it in line with the well known French wine growing regions of Bordeaux and Burgundy. The northern latitude gives the areas two more hours of additional daylight during the summer growing season than wine regions of California receive. The volcanic and sandy loam soil of the valley offers good drainage and is poor in nutrients, ideal in forcing the vine to concentrate its resources into the grape clusters.Walla Walla ValleyThe name translates as easily as it rolls off the tongue: Walla Walla. Many Waters. To the earliest Native tribes, the many waters came from the nearby Blue Mountains and gathered to form the Walla Walla River on its way to join the Columbia to the west. The waters flowed first; however, into a fair-sized Valley carved in the mountain's foothills, and bordered in part by the terrain of what is known as the Columbia Plateau. Tribal members knew the Valley's generally milder climate could maintain their people in winter villages. There were lush wild grasses which could sustain horses and attract game from the winter snows of the nearby Blues, or from the giant high plateau that becomes desolate and dangerous during the cold season. The rolling terrain and numerous watersheds offered protection from nature and other hazards of the day. Here the water was plentiful and full of fish and seldom froze, even in the coldest years. The meadows were wonderful places to gather with other people to trade, compete and celebrate treaties. Compared to the region around them, the Walla Walla Valley was a safe refuge from the treacherous conditions which can often be found during the winter for hundreds of miles around. In this unique growing region, most of the earliest records of grapes and winemaking reference the Italians who had immigrated here in the mid to late 1800's and who brought with them their tradition of growing, making and drinking wine. Vines with these origins still exist in the Valley today. The first post-prohibition winery was Blue Mountain Vineyards. It was bonded in 1950 by the Pesciallo family where they produced Black Prince and other Italian varietal wines for a period of several years before succumbing to economics and climate. To the wine world of today, Walla Walla has become know for the quality and style of its red wines, especially Cabernet Sauvignon and Merlot with Syrah gaining notoriety in recent years. In the1970's, the pioneers of today's wine community began to think similar thoughts: that the Walla Walla Valley, with its long history of fruit growing, moderate climate, wine-making heritage, and interesting terrain might just be a place to grow vines and make wine on a commercial scale. These pioneers of the region applied for and received approval of the Walla Walla Valley as a unique American Viticultural Area (AVA) in 1984. It was the third in Washington State and also includes a portion of land in Oregon. In the time leading to the recognition of the appellation, four wineries had been bonded starting with Leonetti Cellar, and shortly thereafter, Woodward Canyon. L'Ecole Nº 41 and Waterbrook soon followed. In addition to the smaller vineyards that were being planted, the Valley's first large-scale, commercial vineyard Seven Hills was established. By the time the BATF recognized the Walla Walla Valley AVA, the Valley was beginning to gain attention from within the wine industry, as well as attracting publicity from journalists and media outside the region. The foundation for today’s industry had been laid and the benchmark for quality had been set. In addition, fruit from the area was now being harvested and a baseline for understanding the local growing conditions was being constructed. Every few years another winery would join the fold and take up the challenge of producing the highest quality wine and the growing of outstanding fruit. Seven Hills Winery and Patrick M. Paul each got their start during this time. More vines were added, although acreage increases were small each year. The industry was small and everyone knew everyone else involved, while the welcome mat remained out for any newcomers. Growers and winemakers alike regularly shared time in the cellar or at the table and together learned more about wines and vines. By 1990 there were just six wineries and the Valley's grape acreage stood at perhaps 100 acres. The total collective production of wine was microscopic by any measure, but it was the quality that was being noticed by many inside and outside the trade. As the tiny trickle of wine produced in the Walla Walla AVA began to flow to the outside world, a "wine renaissance" was beginning to happen globally. The Pacific Northwest had staked a claim in this new wine world and as people learned about the region, they also began to hear about Walla Walla. This interest spread rapidly to those with Walla Walla connections. The early 1990s saw the planting of more vines and the establishment of another large-scale vineyard, Pepper Bridge. At the same time, a group of local investors, working closely with the Napa based Chalone Wine group, laid the foundation for Canoe Ridge Vineyard, the Valley's first winery supported in part by a major outside investor. As the industry has grown, many new wineries have gotten their start in the arms of an established winery. Waterbrook Winery's modern production facility started the trend, sharing space, equipment, and any help needed. Other wineries also adopted “extra guests,” a practice that has helped form close, personal relationships throughout the local industry. By the turn of the new century, the Walla Walla Valley wine industry had 22 wineries and 800 acres of grapes. In the year 2000 the AVA had been expanded back to the original boundaries proposed in the1984 application. The year 2000 also saw the formation of the Walla Walla Valley Wine Alliance with 100% of the Valley's wineries and 98% of the Valley's planted acreage represented. Today, more than 60 Walla Walla Valley wineries and more than 1,200 acres of Walla Walla Valley grapes contribute to the ever growing, international acclaim garnered by the wines of this newly-emerging region of Washington State. |
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