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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 84 pts. and median of 86 pts. in 21 notes) - hiding notes with no text | | | Tasted by Alzola on 3/17/2019: Great with corned beef (1386 views) | | | Tasted by bajayngo on 5/30/2018: Had a previous note from 2009 that this was over the hill (although it was a gift sample from an already opened bottle) So this was a surprise to be showing so well 9yrs later. Pretty barrel notes with plenty of red fruits, anise, herbs, celery seed and dusty cellar. Very cool! (1741 views) | | | Tasted by Bmcmasters on 6/17/2016: Consumed with Chris Derek's and his wife Wendy. Still held up all right. Great on the nose. Light bodied. Mid-palate was also light, but fruity. The finish was a little underwhelming. (2707 views) | | | Tasted by dmwold on 9/1/2014: Past its peak and declining. Still interesting, but not special any longer. Drink up if you've got any left. (3753 views) | | | Tasted by lirvingham on 5/9/2013 & rated 93 points: Really loving the older Leonetti's lately. Tasting very well right now. Opaque, but still lively. Nose contained terrific depth. Paired wonderfully with a dinner at Altura in Cap Hill. (4372 views) | | | Tasted by markellen.foodies@gmail.com on 7/3/2012 & rated 92 points: @ Roy & Geri Liemer's w family. Decanted drank beautifully. Excellent fruit for an 11 yr old American Sangiovese. Tasted very similar to the 08 Fontodi Vigna del Sorbo! (3919 views) | | | Tasted by jc510 on 7/8/2010: Another great bottle of wine, that has out lasted the age estimate. (4362 views) | | | Tasted by bajayngo on 4/13/2009: quick note from a shared 2oz pour. Seemed over the hill with raisin, walnuts some florals but was leaning towards port flavors. Bottle might have been open for a while but fun to taste 3 vintages of this. (2981 views) | | | Tasted by Vinsant on 4/13/2009: Tasted just a little sip. Very tired, may have been a bottle that had been opened awhile. Some port like flavors as well as cherries, tobacco, and leather. Went ok with some pizza. (3787 views) | | | Tasted by David J Cooper on 2/18/2009: Medium red. A bit funky and aged on the nose. The funk blew off and left notes of cherry and vanilla. Sweet and short on the finish. Someone noted apple pie/spice notes. Not me. A tired wine that may have been mediocre on it's best day. (2415 views) | | | Tasted by godx on 2/17/2009 & rated 85 points: WineFanatic Washington Offline (Vancouver, BC): Tasted blind - Medium ruby, bricking. Light earthy nose with some underlying red fruits. Sweeter red fruit flavours. While this wine is probably past its peak, I enjoyed it. Drink up. Good. (2627 views) | | | Tasted by jc510 on 8/26/2008 & rated 90 points: Good structure, murky color, ripe but not to big, with a medium finish. (2212 views) | | | Tasted by no leashes on 1/17/2008 & rated 91 points: Quite nice American sangiovese, my bottle was not nearly over the hill as some others have indicated. A hint of sweet berry, some vanilla and nice cherry and earth flavors. Smooth texture and nice balance. While not over the hill, I would drink it now as it is not getting any better. (2483 views) | | | Tasted by wineboat on 11/4/2007 & rated 81 points: very close to being over-the-hill, had expected it to be- still hung in there, wish I had had it earlier when it might have mmade a better showing. (2494 views) | | | Tasted by WST on 8/9/2006 & rated 87 points: Still nice, not over-the-hill as one might expect. Not very Sangiovese-like but very enjoyable. Leonetti oak a fine foil for the dense red fruit. We liked it much better than those posting the previous community tasting notes. (3024 views) | | | Tasted by kain on 10/21/2005 & rated 84 points: Didn't hold up well to air at all. If you have a bottle, drink it now. First glass was very good, subsequent glasses (within the hour) lost anything special and this became just a very drinkable wine. (3851 views) | | | Tasted by EricBe on 12/21/2004 & rated 84 points: Not bad. Some of of the Leonetti Sangioveses I've had have been terrific--lots of "brown spices" (clove, cinnamon, etc.) which make them fascinating, but this one was just, kinda, well, there. Not bad, perfectly drinkable, complemented the spaghetti just fine, just nothing to stand out and say "yum." (3427 views) | | | Tasted by Mark on 11/8/2004 & rated 70 points: The Leonetti opens up dense with fruit and unmistakable oak, and earthy characteristic in the background. Give it a few hours, and it loses a lot of it's vibrant fruit and the earth component comes front and center. Actually, a better description would be rich, black garden soil. As a score for the wine, I'd give the wine an 86, but read on.
On a "inexcusable" note, the bottle was filled with several grape skins. There is absolutely nothing worse than taking a sip of wine only to find yourself chewing on a 3 year old grape skin. The word disgusting comes to mind. I have never, in 12 years of drinking wine, found grape skins in a bottle - this is not sentiment, but borderline moldy, solid, intact skins. I absolutely don't get it, this is inexcusable, any mediocre winemaker is capable of racking the skins out of the wine. I make wine, and I'm very certain that my skins don't make it past the primary sieve on the presser and not into the barrel. Even then, I still have two years to rack out the skins before they make it to bottle time. Thankfully, this was may last bottle of the Sangio, I wonder how many other Leonetti's have trash at the bottom of the bottle? (3497 views) | | | Tasted by SadEdjo on 8/1/2004: definite wood & dark cherry. but is it good sangio? (2317 views) | | | Tasted by JasonD on 5/29/2004 & rated 59 points: Italian tasting – tasted twice, once after an hour then again after about 5 hours. Opened nicely with dark fruits and of course the typical Leonetti oak and was enjoyable 88pts. 5 hours later, OAK, nothing else, this could be a barrel sample that was just put into a new barrel! Undrinkable. (3365 views) |
| 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.SangioveseSANGIOVESE: (Pronounced "sahn-joh-vhe-se").
Sangiovese - Italy's claim to fame, the pride of Tuscany. Traditionally made, the wines are full of cherry fruit, earth, and cedar. It produces Chianti (Classico), Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso, and many others. Sangiovese is also the backbone in many of the acclaimed, modern-styled "Super-Tuscans", where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting a wine primed for the international market in the style of a typical California cabernet: oaky, high-alcohol, and a ripe, jammy, fruit-forward profile.[16]
Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, also known under the historical synonym name Sangioveto, used for standard Chianti Classico DOC wines. Old vine derived wine is often used in the better versions, needing several years ageing to reach peak. A third clone, Morellino, is used in a popular wine blend with the same name found in the southern part of the province. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas. Among the available clonal versions are R6 and R7, derived from the Montalcino region of Italy, having average productivity/ripening and producing small berries on medium size clusters. R10 and R24 are well-recommended. R23, listed as deriving from the Emilia-Romagna region, has good vigor with medium-small clusters with earlier ripening. R102 derives from the Montepulciano region and reported to have average vigor with moderate productivity that results in higher sugar levels and good acidity from medium-small berries on medium-small clusters. Has synonym name of Nielluccio where grown in Corsica.USAAmerican 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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