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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.6 pts. and median of 94 pts. in 84 notes) - hiding notes with no text | | | Tasted by Casablanca77 on 4/28/2024 & rated 95 points: Wow. What a wine! Had this with a Ribeye and it was truly outstanding. The aromas are of plum, black cherry with some herbs. This is dark in color with high acidity and smooth tannins. The flavors are of blackberry, black raspberry and dark chocolate on an incredible lengthy finish. This is just entering its primary drinking window and will stay that way for a while. (44 views) | | | Tasted by gmbdds on 12/25/2022 & rated 94 points: Structured with dark fruit and anise. Unfolds and changes. A class act and fine wine. (1849 views) | | | Tasted by Grinner on 11/5/2022 & rated 95 points: The Nearly Annual Lyon 10 Year Retro Tasting #24, Wines of Washington (Lyon Again, Eugene, OR): This was somehow familiar, but I haven't bought Leonetti in 15 years (Thanks Joe/Kyla for this one). Great texture, but on a very solid base. Currants, black plum, coffee, earth/ stone, and oak that linger like a political ad (but this was pleasant!). 95+ down to 93+ on day 2. Now- 2027. (1804 views) | | | Tasted by Bryan49 on 6/11/2022 & rated 94 points: Drank with Reverse Seared NY Strip steaks cooked over post oak & lump charcoal.
Dark fruit, velvety tannins, lush mouthfeel. Notes of cedar, earth & smoke. Long finish. Drinking beautifully. (2189 views) | | | Tasted by wmccone54 on 4/17/2022 & rated 94 points: Enjoyed at a family Easter cookout with grilled Fajitas, etc. Nicely balanced, great fruit concentration, lengthy finish, and lots of complexity. Drinking really well at this juncture. (2150 views) | | | Tasted by Tosti-Lane on 1/25/2022 flawed bottle: I think this was a heat spoiled bottle, disappointing, little fruit, a bit ascerbic. Based on other notes here, I’ll chalk it up to bottle variation. (2725 views) | | | Tasted by krhaugh on 10/3/2021 & rated 94 points: Wine continues to mature. No rough edges. Still time if cellared properly but drinking very well right now. (2191 views) | | | Tasted by shorty01 on 9/14/2021 & rated 91 points: Not as focused and balanced as I had expected. However, it did have lush fruit. But, for my palate it was a bit flabby. (2033 views) | | | Tasted by Dman51 on 8/8/2021: Drank W/Carol & Tim (1919 views) | | | Tasted by JElk on 11/23/2020 & rated 93 points: Coravin. Not a huge WA fan, but know people love this bottle. Drinking really well right now. (3525 views) | | | Tasted by Lemari on 10/3/2020 & rated 97 points: Ruby red, youthful color for its vintage. Medium+ classic cab nose. Truffle, pencil led, black fruits and balanced French oak evolve and persist for ~ minute, but grew noticeably shorter after 3 hours. Sensational cabernet with ample longevity remaining. (3029 views) | | | Tasted by ddmhunter on 7/28/2020 & rated 94 points: Has aged beautifully, still holding to some medium tannins which I enjoy (2835 views) | | | Tasted by domco on 3/20/2020: A little underwhelmed to be honest. Disjointed is probably the best way to describe in my mind... here's the fruit, here's the oak, here's the booze. Maybe just too young. Have another vintage or two, maybe i'll sit on those for a few more years but not sure I'll keep actively buying. (3072 views) | | | Tasted by krhaugh on 1/13/2020 & rated 94 points: Decanted >2 hours. It has been more than 2 years since last tasting this vintage. The wine is maturing nicely. Very smooth but with some “Cabby” edge to it. Big red fruit, hints of smoke & earth. Really enjoyed this bottle. (3263 views) | | | Tasted by sophiesmom on 12/26/2019 & rated 93 points: Opened two hours before prime rib Christmas dinner...delicious (2461 views) | | | Tasted by Lemari on 10/4/2019 & rated 95 points: Ruby-garnet color, medium nose. Suggest short decant. Finishes with lengthy parade of classic cab markers-black fruits, cassis and currant with green olive, chocolate & sawdust notes. Enjoy now thru 2025. (2811 views) | | | Tasted by stevetsukuno on 9/14/2019: Gift to Damian for helping to negotiate fabrication costs (2612 views) | | | Tasted by Jamesgold on 6/29/2019 & rated 96 points: Drinking really well. (2600 views) | | | Tasted by Don and Pam on 12/15/2018 & rated 95 points: tasting perfectly right now (3281 views) | | | Tasted by forcumba on 12/9/2018 & rated 95 points: This wine was incredible, started with some appetizers and ultimately paired with some NY Steak. It opened up within about an hour and was continuing to open up when it was unfortunately gone! Consumed over about 4 1/2 hours after opening an hour prior. Tasted against the 2012 Doubleback and this one gets a slight edge. It opened up a little earlier and developed wonderfully throughout the evening. (2970 views) | | | Tasted by Mark1npt on 6/9/2018 & rated 96 points: An hour of air at room temp and this wine blossoms. Dark fruit, briar nose, dark ruby in the glass, clean entry with a noticeable pickup in weight with air time. Light to start out, medium to heavy an hour later. Tannins are still very prevalent, acidity is still biting. Black fruit is smoothing out nicely. This still has a nice long life ahead of it. By far the best Washington state wine I've ever had. Thank you, Reiner! (4317 views) | | | Tasted by markcic on 4/29/2018 & rated 92 points: Too Young even with an hour and a half decant. Dark fruit on the nose. Blackberry and Dark Cherry on the palate with hints of dried spices. A long smooth finish. Give this few years in the cellar and you will be hitting a 94/95. (3283 views) | | | Tasted by gpritsch on 1/1/2018 & rated 93 points: Love it. (4047 views) | | | Tasted by jeffal66 on 9/22/2017 & rated 94 points: Outstanding and on the edge of decadent. Pitch dark, intense and deep flavor, impressive acid and restraint. Easy enough to drink on its own. Brilliant wine. I would revisit in three years. (4031 views) | | | Tasted by Wedge on 8/27/2017 & rated 87 points: The absolute most disappointing $100 I've ever spent. Not corked...but drab nose with pedestrian tasted. Purchased at Capital Cellars, Granite Bay. (3808 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 Jeb Dunnuck
JebDunnuck.com, Washington Versus Bordeaux (1/10/2018)
(Leonetti Cellar Cabernet Sauvignon Walla Walla Valley) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (12/1/2016)
(Leonetti Cabernet Sauvignon Walla Walla Valley Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, Washington Turns Up the Heat (Nov 2015) (11/1/2015)
(Leonetti Cellar Cabernet Sauvignon Washington) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and JebDunnuck.com and 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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