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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 120 notes) - hiding notes with no text | | | Tasted by ChrisinCowiche on 11/6/2023 & rated 90 points: Seemed a bit old, but opened up over an hour to show more stuffing. Good fruit if muted, tannins fully integrated. Time to drink up imo. (458 views) | | | Tasted by Brian Glas on 7/13/2023 & rated 91 points: Dark berry fruit. Cocoa. Soft tannins. Long smooth finish (565 views) | | | Tasted by jfkwines on 2/19/2023 & rated 89 points: Fading. IMHO (847 views) | | | Tasted by mouton45 on 9/27/2022 & rated 93 points: A big hit at tonight's wine group dinner at Two Chefs. We follow a double blind format, but no one initially figured out this was 100% merlot from one of Washington State's premier producers. From my notes: Dark color in the glass, Rich tobacco-y nose. Silky and elegant on the palate. Very concentrated, Had a long finish. Chris Figgins said it should hold up well at least until 2028. FWIW, this went perfectly with our fourth course - oxtail ravioli........
Simply put, the 2008 more than held its own against a diverse array of top-notch reds, including a 1945 Ducru Beaucalliou -- an incredible treat (gracias Luis): this is a 77-year-old Bordeaux from one of the vintages of the century that delightfully is still hanging in there, has discernably sweet fruit left, but hardly any tannins. The other two reds also were excellent - a 2004 Clio and a 2002 premier cru red burgundy. Rounding out our night was a 1995 Taylor (before it became Taylor-Fladgate) for the dessert course. (Thanks again, Luis) (1126 views) | | | Tasted by jberger_ on 12/7/2021 & rated 92 points: Drank after short decant.
On the nose, slight bit of menthol, blue fruits, mocha.
On the palate, moderately weighted fruit with well integrated tannins and acidity. Fruit picked up some weight longer it remained in the glass.
Very nice and in its drinking window, and I suspect it will remain there for 5+ years. (2063 views) | | | Tasted by Easter Everywhere on 4/18/2021: drink up soon (2379 views) | | | Tasted by golfhawk on 2/14/2021 & rated 90 points: Not sure what it has left. Became real flat as the night went on. I would drink what you have soon. (2573 views) | | | Tasted by TwoSmoochies on 1/10/2021 & rated 91 points: Decanted fpr 2 hours which helped integrate it (2477 views) | | | Tasted by jfkwines on 10/11/2020: Gave it an hour of air, not sure what this has left. Some heft but not as fruit present as hoped for a Merlot. Held up to a New York strip ok and beat out a a Washington Blend in preference. No score given. (2282 views) | | | Tasted by johnnyo on 9/13/2020 & rated 94 points: Quite delicious. It took a couple of hour to really open up. Rich black cherry, red plum, baking spice and tobacco. Nice long finish with ripe tannins and ample acidity. (1794 views) | | | Tasted by johnnyo on 8/8/2020 & rated 92 points: Drinking beautifully right now. (1618 views) | | | Tasted by mshellow on 5/14/2020 & rated 89 points: Enjoyed it. Good. Not much else to say. (1718 views) | | | Tasted by tomlee on 3/13/2020 & rated 94 points: Dark crimson in color. 14.3% ABV. 100% Merlot from Estate Vineyards. Spellbinding nose of black fruits, anise, smoke and leather. Medium to full bodied. Impeccable balance. Plush and concentrated. Currants, cassis liqueur, chocolate and baking spices on the palate. Tremendous length on the finish with a mouthful of silky, fine grained tannins. As good as domestic Merlot gets. Remarkably this wine will age well for another 2-4 years. (1898 views) | | | Tasted by tunaguy on 9/21/2019 & rated 92 points: still very primary with a lovely mix of dark fruits, vanilla, and herbs. should improve with more time in the bottle. went great with prime filets (1975 views) | | | Tasted by wineismylife on 6/15/2019 & rated 93 points: WIML93
Tasted non blind.
Dark garnet color in the glass, clear looking throughout. Beautiful nose of lavender, Kirsch, dark chocolate and a hint of mixed exotic spices. Flavors of raspberries, boysenberries and dried plum. Tangy acidity, medium tannin, full bodied. Drink soon. (2226 views) | | | Tasted by Vino Me on 5/18/2019 & rated 91 points: This was the first 100% Merlot wine Leonetti made since 2000. 2008 was an excellent vintage in Washington. Bought this on sale for $40. 265 cases were made. Uncorked but not decanted 3 hours before drinking. Deep purple color. Tasted younger than 11 years old. This had quite a bit of grip with tighter tannins. Earthy red fruit with underbrush and leather notes. 91 points. (5336 views) | | | Tasted by gesusser on 2/13/2019 & rated 93 points: Getting better with age and decanting. Most enjoyable (2058 views) | | | Tasted by cincybt on 11/16/2018 & rated 93 points: An hour in, it totally peacocked and became a greater version of itself. Lots of finesse with smoke, dried herbs, black cherry and cedar. This one aged with grace. (2009 views) | | | Tasted by PMHouser on 10/17/2018 & rated 94 points: Wonderful, everything was in balance and just right; does not get much better than this. (1750 views) | | | Tasted by khunchris on 8/22/2018 & rated 94 points: this is singing right now. Very balanced. really good juice (2036 views) | | | Tasted by Night Train on 7/11/2018 & rated 92 points: Opened about an hour before tasting. Nice, complex nose. All sorts of things on the palate - plums, cherries, herbs, tobacco, etc., etc. Fairly rich, but not like a Napa parfait. Very good finish. Well balanced - sleek, polished, refined, and sophisticated. Probably at its peak. (1961 views) | | | Tasted by gesusser on 7/7/2018 & rated 91 points: Ok merlot.... A bit disappointing given It's price point (1835 views) | | | Tasted by tomlee on 6/25/2018 & rated 94 points: Dark red in color. 14.3% ABV. 100% Merlot from Estate Vineyards. Stunning nose or red fruits, creosote, violets and molten licorice. Big, dense and full bodied with a virtual cascade of flavors. Raspberry liqueur, cocoa powder and currants and cassis on the palate. The finish is exceptionally long and sweet with ever so silky tannins. Leonetti is in the conversation for best domestic Merlot and this particular vintage is incredibly appealing. Drink over the next 3-5 years. (1859 views) | | | Tasted by gesusser on 3/7/2018 & rated 91 points: Nice smooth merlot...opened and short decant..sealed and reopened..and finished tonite (1954 views) | | | Tasted by Rezy13 on 2/20/2018: Tuesday Night Double Blind $40+ (Alpharetta, GA): Dark core with maroon rim; chocolate, cherries, meaty, oak, currants, nutty, green pepper; drying tannin, clay, earth, currants, tannic, black cherry, lower acid, high toned, brandy warmth, restrained a bit, some more freshness on back along with alcohol; ok. (2163 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, Merlot, Columbia Valley, Walla Walla Valley, Washington, USA, Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2010, IWC Issue #153
(Leonetti Cellars Merlot Walla Walla) Subscribe to see review text. | By Sean Sullivan
Washington Wine Report (4/16/2010)
(Leonetti Cellar Merlot Walla Walla Valley) This is the first time Leonetti Cellar’s Merlot has been 100% variety since the 2000 vintage, a reflection of winemaker Chris Figgins’ confidence in the fruit from this vintage. A complex nose with silky oak aromas mixed with bittersweet chocolate, earth, black licorice, and red and black fruit. Tightly wound at present on the palate with abundant cherry fruit and lithe tannins. Give two to three years. 100% Merlot. Loess, Seven Hills, Pepper Bridge, and Mill Creek Upland vineyards. Aged 15 months in new and used French oak. **** points |
NOTE: Scores and reviews are the property of Decanter and Vinous and Washington Wine Report. (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.MerlotMerlot is a dark blue–colored wine grape variety, that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle, the French name for the blackbird, probably a reference to the color of the grape. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.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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