New Customers Save $20 off $100+* with code AUGUSTNEW
New Customers Save $20* with code AUGUSTNEW
*For new customers only. Order must be placed by 8/31/2017. The $20 discount is given for a single order of $100 or more excluding shipping and tax. Some exclusions may apply. Promotion code does not apply to certain Champagne brands, Riedel glassware, gift certificates, fine and rare wine and all bottles 3.0 liters or larger. Promotion does not apply to corporate orders. No other promotion codes, coupon codes or corporate discounts may be applied to order. Not valid on Bordeaux Futures.
Leonetti Cabernet Sauvignon 2007
The 76% Cabernet Sauvignon is melded with 17% Merlot, 4% Carmenère, and 3% Malbec, creating a stunningly dense, polished, tight wine. It’s light years away from the Leonetti’s of the 1980s—compact and loaded with black fruits, pepper, fresh herbs, rock, earth, toast and smoke. It’s so tight that it’s almost impossible to dissect. It needs time—a lot of time
The 2007 Cabernet Sauvignon (76%) also contains 17% Merlot, 4% Carmenere, and 3% Malbec. It was aged for 22 months in a mix of new and used French oak. The nose displays herbs, olives, Asian spices, coffee/mocha, a hint of balsamic, black currant, and blackberry. This leads to a savory, intense, incipiently complex Cabernet that will benefit from 5-7 years of additional cellaring to show its full potential. It will be in its prime from 2015 to 2027.
Like most of the Leonetti cabernets in the last few vintages, this is wound as tight as a drum at first pour. There's just a whiff of black cherry, a hint of tomato leaf and brown herbs. The flavors will need years to develop, but what's there is classic and deep, the juicy black fruit freshened by a touch of evergreen like a Blue Mountain breeze. For the cellar.
Bright, deep medium ruby. Complex nose offers cassis, mocha, minerals, licorice and menthol, lifted by pepper and herb nuances. Sweet, suave, rich and smooth but initially unforthcoming, with flavors of cassis, chocolate, herbs and licorice; a distinct minerality contributes to the wine's backward impression. The broad, long finish features strong building tannins and a serious backbone for aging. A very tricky wine: I tasted two different bottles in Walla Walla that lacked the normal verve of this bottling, but I was unable to follow them with extended aeration. This third bottle, tasted in New York, got better and better with air, becoming more harmonious and sophisticated while gaining in energy. This should be cellared for at least five or six years.
Firm in texture, with orange-scented red berry and red pepper flavors mingling effectively and persisting nicely against the tannins. This develops a sense of refinement on the long, medium-weight finish. Best from 2012 through 2017. 2,953 cases made.
Home to the world’s most powerful wines made from the Nebbiolo grape...
Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.
Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.
Responsible for some of the most cerebral and age-worthy wines in the world...
Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.
In the Glass
Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.
Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.
If you love Barolo and Barbaresco but can’t afford to drink them every night, you can try the more wallet-friendly, earlier-drinking Langhe Nebbiolo. But Piedmont’s best-kept secret is the northern part of the region, where outstanding earthy and rustic versions of the variety (known here as “Spanna”) are produced in Ghemme and Gattinara.