|
This family-run estate and original “cult” winery of Washington has consistently achieved the perfect blend of power and finesse with unrivaled purity of fruit due to their commitment to quality without compromise. Chris Figgins continues the work his parents began in 1974 with the same inspiration and passion. The 2012 are spectacular! Please call or email your orders. |
|
| Happy to Offer
2012 Leonetti Cellar Walla Walla Sangiovese $492 6pack 94 Points Wine Advocate "The finest vintage of this cuvee to date, the 2012 Walla Walla Sangiovese exhibits brilliant black cherry, dusty spice, leather and crushed herb-like qualities to go with a medium to full-bodied, layered, exceedingly pure profile on the palate. The blend here is 80% Sangiovese, 12% Syrah and 8% Aglianico, all of which spent 22 months in neutral puncheons and oval botti. I’ve no doubt this will continue to evolve nicely for at least another decade." |
| 2012 Leonetti Cellar Walla Walla Cabernet Sauvignon $732 6pack 96 Points Wine Advocate "The 2012 Walla Walla Cabernet Sauvignon is similar to the Reserve, yet slightly more elegant and streamlined at present. Made from 89% Cabernet Sauvignon, 6% Merlot, 3% Cabernet Franc and 2% Petit Verdot that spent 22 month in new and once-used French oak, it exhibits terrific aromatics of leafy herbs, spring flowers, violets, lead pencil shavings and ample cassis and black raspberry-style fruit. Full-bodied, seamless and perfectly balanced, with a stacked mid-palate and building tannin, it’s another candidate for short-term cellaring and will have 2-3 decades of overall longevity.” |
| 2012 Leonetti Cellar Walla Walla Reserve $1080 6pack 98 Points Wine Advocate "One of the wines of the vintage, the 2012 Walla Walla Reserve is an incredible wine that could rival the 2010 down the road. A blockbuster blend of 76% Cabernet Sauvignon, 10% Malbec, 8% Petit Verdot and 6% Merlot, it’s overflowing with notions of cassis, plum, licorice, toasted spice and asphalt-like aromas and flavors. Big, inky, massively concentrated and structured, with a serious lashing of tannin, it pushes on the ripeness scale, yet stays lively, pure and focused, with killer length on the finish. Aged 22 months in new and once used French oak barrels and puncheons, it will be approachable in 3-4 years, and keep for three decades." |
| | | View this email online if it doesn't display correctly |
|
|
|
|
