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Leonetti Cabernet Sauvignon 2010

Cabernet Sauvignon from Walla Walla Valley, Columbia Valley, Washington
  • RP97
  • WE94
  • W&S91
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Winemaker Notes

Saturated dark ruby to the rim. The 2010 Cabernet has a tremendously pleasing nose of mixed berries, creme brulee, cassis, baking spices, and cinnamon. There is truly an exceptional purity to the nose that makes me close my eyes when I place my nose inside to focus on this chimera in a glass. The palate is tightly wound yet plush, having simply perfect balance and length. There is a lot of ripe tannin here, but not a rough edge to be found. After 5 days open, the wine continues to develop and display remarkable purity of fruit.

Blend: 76% Cabernet Sauvignon, 12% Merlot, 8% Petit Verdot, 4% Carmenere

Critical Acclaim

RP 97
The Wine Advocate

More serious, edgy and structured, the spectacular 2010 Cabernet Sauvignon checks in as a blend of 76% Cabernet Sauvignon, 12% Merlot, 8% Petit Verdot and 4% Carmenere that spent 22 months in new and neutral French oak. Layered, pure and complex, with ethereal spice-laced black currant and blackberry fruit, singed herbs, coffee and floral notes on the nose, this full-bodied, impeccably balanced 2010 has phenomenal purity of fruit, a great mid-palate and masses of finely polished, perfectly ripe tannin that coat the palate. Brilliant on all accounts, it will live to see its 25th birthday in fine form. Drink now-2035.
Rating: 97+

WE 94
Wine Enthusiast

All Leonetti wines are 100% estate-grown fruit, mixing Seven Hills, Mill Creek Upland and Loess vineyard grapes. The 2010 Cabernet Sauvignon includes 12% Merlot, 8% Petit Verdot and 4% Carmenère in the blend. Young and chewy, with a hint of herbaceousness, this shows lovely balance and a mix of raspberry, black cherry, cassis, coffee and cacao. It’s a young, deep and powerful wine that will certainly reward cellaring. Cellar Selection.

W&S 91
Wine & Spirits

Another 2010 Walla Walla wine for which the predominant note is ‘potential.’ Dark currant and mocha scents are given a gentle kneading from a calfskin glove. The flavors feel poised but hardly ready, with a dusty earthiness and grip on the back end. For all that, it feels like a complete wine in the wings.

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Leonetti

Leonetti Cellar

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Leonetti Cellar, , Washington
Leonetti
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.

Yakima Valley

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Often considered to be the heart of Washington wine country, the Yakima Valley is a sub-AVA of the vast Columbia Valley. The first AVA established in Washington, it is home to some of the state’s most established wineries, and contains three smaller sub-regions: Rattlesnake Hills, Red Mountain, and Snipes Mountain. The climate here is cooler than the rest of the Columbia Valley, making the Yakima Valley ideal for growing white varieties.

Chardonnay is the most planted grape here, followed closely by Riesling—both made in a wide range of styles depending on the warmth of the vineyard site. Because of the cooler climate, Merlot outnumbers darker-fruited, more tannic Cabernet Sauvignon here—an anomaly for Washington viticulture—and takes on characteristics of sweet red fruit with a supple texture, and sometimes notes of chocolate and mint. Yakima Valley Syrah is earthy and savory, complemented by a wide range of berry flavors from red to black.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious 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's typically blended to soften tannins and add complexity. In warmer regions like California 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 revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

STC499043_2010 Item# 115600

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