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Figgins Estate Red Wine 2009

Bordeaux Red Blends from Walla Walla Valley, Columbia Valley, Washington
  • WE98
  • RP96
  • WS92
  • W&S90
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Winemaker Notes

The wine shows beautiful dark ruby color to the rim. It exhibits an incredible purity of black and blue fruits, speckled with a potpourri of heirloom rose petals, earth and balsa wood. On the palate the wine has massive amounts of sumptuous fruit as if derived from a berry compote reduction, incredible length, cleansing acidity, and an absolutely seamless finish.

Critical Acclaim

WE 98
Wine Enthusiast

The second release of Figgins—a single wine produced by Leonetti's Chris Figgins—is astonishing. Tasted in a lineup of exceptional Walla Walla reds, it outshined them all. It's a sophisticated blend of Cabernet Sauvignon, Petit Verdot and Merlot, from the Figgins Vineyard, with gorgeous aromas of flowers, spices and black fruits. Seamless and long, complex and forceful without being overpowering, it can stand alongside top tier Bordeaux costing four or five times as much.
Editors' Choice

RP 96
The Wine Advocate

Bottled in July of last year and comprising a roughly 60-40 Cabernet Sauvignon-Merlot blend (Petit Verdot didn't make the cut this year due to the late frost), Figgins' 2009 Estate Red is stunningly scented with perfumed essence of iris and violet as well as ripe dark berries and high-toned, resinous green herbs and geranium. The effect is like Merlot contributing Chartreuse liqueur! (Is this a sweet spot to plant that grape or what?) The palate combination of seamless high ripeness and satiny polish with levity, billowing inner-mouth florality and sheer energy is utterly uncanny, and the finish is so juicy you’ll need a napkin. If you've visited the site, it's hard not to imagine its airy openness reflected here in liquid form.

WS 92
Wine Spectator

Fresh and vibrant, this is juicy with blackberry, currant and rose petal flavors on a lively, focused frame. This has density without extra weight, finishing with refined tannins, lingering enticingly. Cabernet Sauvignon, Petit Verdot and Merlot.

W&S 90
Wine & Spirits

2009 Walla Walla Valley Estate Red A blend of cabernet, merlot and petit verdot, this is powerfully rich and dark. It leads with a ripe scent of plum and seems even riper on the palate, with a richness approaching the heady depth of Amarone. It has the big shoulders to merit some cellar time before serving it with roast veal.

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Figgins

Figgins

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Figgins, , Washington
Figgins
Figgins was born from a vision to transform a phenomenal vineyard site, into a singular, estate grown non-varietal red wine blended from Cabernet Sauvignon, Petit Verdot, and Merlot. The goal from the beginning has been to most highly elevate the potential of this special site through viticultural and winemaking wisdom.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

STC988122_2009 Item# 119556

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