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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.4 pts. and median of 93 pts. in 85 notes) - hiding notes with no text | | | Tasted by golfhawk on 12/18/2023 & rated 86 points: Has lost most of its life. Seems to be OTH in my opinion. (295 views) | | | Tasted by golfhawk on 7/19/2023 & rated 88 points: Very mature but fading. Has some fruit left but it is turning flabby. Drink up and lower your expectations. (510 views) | | | Tasted by tannictongue on 5/13/2023: Still drinking quite nicely, tannins have mellowed, time to finish up. (619 views) | | | Tasted by golfhawk on 4/10/2023 & rated 93 points: Excellent Leonetti that still had a bit of a tannic finish. Should be drank in the near term but could evolve over the next couple of years. (662 views) | | | Tasted by JCGuthrie on 10/3/2022 & rated 93 points: Cork split in half, but was able to save it with a Durand. Double decanted for sediment, with perhaps 45 minutes of slow O in the bottle. Upon opening this showed riper black fruits and bramble, with a hint of pruniness on the finish. But with air it evolved to show savory red and black fruits with hints of dried herbs, and the pruniness I noted initially completely disappeared. I really enjoyed this bottle. 92-93 range. (1209 views) | | | Tasted by chablis28 on 10/2/2022 & rated 93 points: I was very surprised by how much I liked this wine tonight! Its 15/16yrs btl age have done it well. This was served along-side several other domestic cabs from CA & Wa. I found it to have an extra gear of complexity and persistence. Very enjoyable. And I almost passed up on a pour??? 93+/94 Red of the night for me. Same btl as JGuthrie, rocknroller & Galewskj . (1118 views) | | | Tasted by rocknroller on 10/2/2022 & rated 91 points: Monthly Tasting Group: California and Washington Cabs/Syrah (Estelle, St. Paul, MN): Very dark red/purple color, 3mm clear edge. Drank a glass over 90 minutes. Drank this next to a '05 Corison Kronos. This bottle started out with a little burst on the nose, earthy and some classic fruit, to where initially I thought I favored the Leonetti. But this seemed to change quickly and seemed more rustic and austere in comparison. It seemed like this was just tiring. (1054 views) | | | Tasted by galewskj on 10/2/2022 & rated 93 points: Any CA or WA cabernet or syrah (Estrelle, St. Paul): JCGUTHRIE's bottle. This was a nuanced and complex cabernet. A bit darker profile that remained fresh throughout. I don't see this getting any better. (861 views) | | | Tasted by JCGuthrie on 2/17/2022 & rated 92 points: This bottle showed more depth and savory character than the last one. Very nice. (1003 views) | | | Tasted by JCGuthrie on 12/9/2021: Ripe brambly black and red fruit with fresh tobacco and scorched earth on the nose. More of the same on the palate, with distinct blackberry notes. Medium plus tannins. Some heat on the finish. A little more fruit forward than I typically like, but I'm ok that I have several more. Will be interesting to see how these evolve over time. (872 views) | | | Tasted by WineDoctors on 2/13/2021 & rated 93 points: Disagree with drink now. The fruit is still opulent. Inky. Blueberry preserves. Oscuro, clear, color to rim. Kind tannins. full bodied with medium acid. Still lots of life. (1948 views) | | | Tasted by Bladams13 on 1/24/2021: Typical Leonetti profile. It was smooth and balanced, but definitely more restrained than I’m accustomed to. This was my only bottle of this vintage and I much prefer the ‘05. No complaints just not a good QPR at this point IMO. Lots of sediment while decanting. I ended up dumping probably a couple ounces. Standing up the bottle for a day probably would have helped. (1830 views) | | | Tasted by enjoyvino on 9/21/2020 & rated 94 points: Opened at a restaurant with about a 1 hour decant. Wine was starting to really sing in the glass. Classic Leonetti nose of deep rich cassis, ripe plum, black fruit. Mouthfeel was fantastic, smooth, integrated with complex layers of fruit up front and mid palate. Medium finish with really nice soft tannins throughout. (1976 views) | | | Tasted by Don and Pam on 8/29/2020: this one got away from us. low in the cellar and only found in a major move...for sure drink now. NO reason to wait, we got lucky. not great but OK (1710 views) | | | Tasted by WineDoctors on 7/11/2020 & rated 94 points: fading to garnet. able legs. oscuro. ripe blueberry, jade cigar, fleeting oak. med +m acid, long finish. Delicious. (1771 views) | | | Tasted by wineismylife on 3/30/2020 & rated 93 points: WIML93
Tasted non blind.
Dark garnet color in the glass, clear looking throughout. Nose of violet, cassis, plum and black cherries. Flavors of Bing cherries, plums and raspberries. Medium to tart acidity, drying tannin, full boded. Drink now with some air. (1426 views) | | | Tasted by dbenglis on 6/13/2019 & rated 92 points: Good QPR. Still has aging potential. I enjoy this vineyard in the high desert. (1898 views) | | | Tasted by golfhawk on 5/27/2019 & rated 94 points: Outstanding. Decant for an hour and it was spectacular with a Bavette steak. (1596 views) | | | Tasted by tomlee on 4/29/2019 & rated 96 points: Bright crimson in color. 14.6% ABV. Absolutely gorgeous nose of creme de cassis, molten licorice, tobacco and Whitman Sampler box. Big, plush and concentrated. Layered and complex with silky fruit that glides across the palate. Flavors of black cherry, blackberry liqueur, smoke and currants. The finish is exceptionally long with a big shroud of fine grained tannins. Although approachable now this wine will certainly benefit from more time in the cellar. Best over the next 4-7 years. (1816 views) | | | Tasted by Daisy1995 on 3/16/2019 flawed bottle: It more than peaked, not really drinkable anymore. It probably wasn’t stored properly. (1649 views) | | | Tasted by rfras on 6/18/2017 & rated 93 points: Stylish, classy Cab with small amounts of other varietals blended in. Drinking really well right now. Deep red color with notes of blackberry and coffee flavors. Smooth satiny finish. (3559 views) | | | Tasted by MAXIMUM SATISFACTION on 7/15/2016 & rated 93 points: Like most younger Leonetti's they are better day 2. Unfortunately this only made it 3 hours in the decanter. Earthy notes with plenty of leather, coffee grounds, raspberry, and sweet tannins. Never really came around but has tons of structure and upward potential. (4203 views) | | | Tasted by pdemaio on 7/5/2016 & rated 92 points: Fun, but not overly complex. Easy to drink with lots going on. A crowd pleaser, if not a wower. (3913 views) | | | Tasted by msuwine on 5/6/2016 & rated 92 points: An impressive and well-aged Cabernet that is drinking near its peak right now. Dark purple in color, full in body, nose of mulberry and spice. Well-integrated and ripe tastes of plum, blackberry, leather, and graphite, with a thick and somewhat spicy finish. 14.6% alcohol. Blend of 79% Cabernet Sauvignon, 14% Merlot, 4% Cabernet Franc, and 3% Malbec. A classy wine. (4351 views) | | | Tasted by jackiefeld on 3/6/2016 & rated 90 points: Not a "Big Cab", instead very smooth. 79% Cabernet grapes sourced from multiple vineyard and the majority of the rest is Merlot. Really good wine. (4396 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Julia Harding, MW
JancisRobinson.com (1/21/2010)
(Leonetti Cabernet Sauvignon Walla Walla Valley Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2009, IWC Issue #147
(Leonetti Cellars Cabernet Sauvignon Walla Walla Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com 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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