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Figgins Estate Red Wine 2010

Bordeaux Red Blends from Walla Walla Valley, Columbia Valley, Washington
  • RP97
0% ABV
  • RP94
  • WE93
  • JS93
  • WS90
  • RP94
  • WW94
  • WE93
  • WS92
  • RP96
  • WE94
  • WW94
  • WS94
  • W&S90
  • WE94
  • RP93
  • WS90
  • WE98
  • RP96
  • WS92
  • W&S90
  • RP94
  • WE92
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Winemaker Notes

Intoxicating aromas of cinnamon, dried flowers, baking spices, and blackberry puree. Not as immediately sexy and appealing as the voluptuous 2009 but exhibiting all of the same charactersitics of Figgins Estate Vineyard with more classic structured backbone and long term attractiveness.. This vintage shows amazing purity of fruit and aromatics, balanced by the structure and acidity of a cool vintage, with an immaculate finish to both the weather and the wine.

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
On another level, the 2010 Estate Red Wine is something to behold! A blend of mostly Cabernet Sauvignon – yet with smaller portions of Merlot and Petit Verdot – aged in 75% new and 25% 1-year-old French oak barrels for 20 months, it has a decidedly dark fruit profile with Pauillac-like aromas of black raspberry, creme de cassis, coffee bean, graphite, mineral and toasted bread all emerging from the glass. Deep, rich and layered, with a full-bodied, concentrated and structured feel on the palate, it fleshes out beautifully with air and is up there with the creme de la creme of the vintage and region. It needs 2-3 years of bottle age (or more) and will have 20-25 years of evolution. Drink 2016-2035. Coming from an estate vineyard that’s located on the eastern edge of the Walla Walla Valley, off of Mill Creek Road and at an elevation of roughly 1,750 feet, these wines are made by Chris Figgins (of Leonetti) and show classic profiles. As the score suggests, this is one producer not to miss!
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Figgins

Figgins

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Figgins, Walla Walla Valley, Columbia Valley, Washington
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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.

Walla Walla Valley

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Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years and is home to both historic wineries and younger, up-and-coming producers.

The Walla Walla Valley, a Native American name meaning “many waters,” is located in southeastern Washington; part of the appellation actually extends into Oregon. Soils here are well-drained, sandy loess over Missoula Flood deposits and fractured basalt.

It is a region perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of red berry, black olive, smoke and fresh earth. Cabernet Sauvignon and Merlot create a range of styles from smooth and supple to robust and well-structured. White varieties are rare but some producers blend Sauvignon Blanc with Sémillon, resulting in a rich and round style, and plantings of Viognier, while minimal, are often quite successful.

Of note within Walla Walla, is one new and very peculiar appellation, called the Rocks District of Milton-Freewater. This is the only AVA in the U.S. whose boundaries are totally defined by the soil type. Soils here look a bit like those in the acclaimed Rhône region of Chateauneuf-du-Pape, but are large, ancient, basalt cobblestones. These stones work in the same way as they do in Chateauneuf, absorbing and then radiating the sun's heat up to enhance the ripening of grape clusters. The Rocks District is within the part of Walla Walla that spills over into Oregon and naturally excels in the production of Rhône varieties like Syrah, as well as the Bordeaux varieties.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

STC844649_2010 Item# 125811