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Leonetti Cabernet Sauvignon 1999

Cabernet Sauvignon from Walla Walla Valley, Columbia Valley, Washington
  • WS93
  • WE92
  • RP90
0% ABV
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  • JS97
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  • WS93
  • WE93
  • RP93
  • WS93
  • WS90
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  • WS94
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Winemaker Notes

Critical Acclaim

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WS 93
Wine Spectator
Rich and ripe, packed with beautiful currant and berry flavors, framed with superfine tannins that let the fruit and subtly spicy overtones linger effortlessly on the long finish.
WE 92
Wine Enthusiast
This is the winery's first nonreserve Cabernet from 100% Walla Walla fruit. It’s a subtle style shift: more floral qualities, more finesse, a mix of red fruits and a light hint of bell pepper. Tannins are soft but substantial; in the mouth, flavors extend and include interesting herb and leaf nuances. The core of ripe fruit is there and firmly in place; the tannins are showing a bit of stem right now and the oak is hiding.
RP 90
Robert Parker's Wine Advocate
The rich, highly expressive aromas of the 1999 Cabernet Sauvignon Walla Walla Valley burst from the glass with cassis, spiced oak, jammy blackberries, candied plums, smoke, grilled toast, and juniper berries. Medium to full-bodied, it coats the taster's palate with Italian Roma tomatoes, red cherries, assorted dark fruits, and countless spices. This lush wine, a blend of 89.5% Cabernet Sauvignon, 8.4% Merlot, and 2.1% Petit Verdot, is dense, concentrated, and reveals loads of tannin in its finish.
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Leonetti

Leonetti Cellar

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Leonetti Cellar, Washington
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Exclusive production of Cabernet Sauvignon and Merlot have been the hallmark of Gary Figgins' Leonetti Cellar winery in the suburbs of Walla Walla. Grapes from his own vineyard and from other nearby properties are used to create these rich and robust varietal wines. The attractive new winery building made of native stone houses barrel storage and fermenting tanks.
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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.

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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines.

In the Glass

High in color, tannin and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

LSB126562_1999 Item# 126562