A Mother's Day consumption, had with New York steak and Molasses and Chipotle steak sauce. Complimented well, with notes or dark fruit, chocolate, and a hint of cedar. 3 hour decant helped balance the tannins. Many years left.
Drank this tonight before the custom allocation order window opens for the next vintage. Short decant after pouring through Vinturi, and a good swirl or two in the decanter. Note taken about 2.5 hours after opening. The nose has an herbal note to it, maybe green tea. Dark fruit: blackberry, plum, cassis. Finish is gritty, with white pepper and oak.
I wasn't impressed with the Sangiovese of this year, and was apprehensive about opening this. I'm happy to say that it's lovely. It needs to air, and I gave it at least an hour, and it was worth doing so. The coffee and smoke notes were especially interesting. I see others that gave it four hours, and I may try that with the next bottle. It certainly lives up to the name.
After letting it sit overnight, and having another glass, I was (happily) amazed, and have updated the rating to reflect it. This is what Cabernet Sauvignon should aspire to.
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(Leonetti Cellar Cabernet Sauvignon Walla Walla Valley) Aromatically locked up at present with scorched earth, black cherry, and toasty spices. The palate is intense, rich, weighty, and structured with equal parts power, and grace with a firm grip of tannins that occasionally run a touch dry and cranberry like tartness. Needs more time to develop but has a long life in front of it. 76% Cabernet Sauvignon, 12% Merlot, 8% Petit Verdot, and 4% Carmenere. Seven Hills, Mill Creek Upland, and Loess vineyards. Aged 22 months in French oak. 2,330 cases produced. Sample provided by winery.
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