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Leonetti Cabernet Sauvignon 2011

  • RP95
  • WE92
  • W&S91
750ML / 14.2% ABV
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750ML / 14.2% ABV

Winemaker Notes

Poured initially out of the bottle, the 2011 Cabernet Sauvignon presents dark black fruit, cedar and classic Left bank Bordeaux nose of fruit, saddle leather and earth. It's sizably masculine mouthfeel has great length. Sweet fruit and gorgeously balanced. this wine has amazing cellaring capabilities and will reward the patient drinker.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
Across the board, Chris’s 2011s are more linear and supple than the 2010s, without the back-end level of depth or concentration found in that vintage. Already complex and up-front, without the density found in the 2010, the 2011 Cabernet Sauvignon is still gorgeous. Loaded with leafy tobacco, cassis, saddle leather and mineral aromas and flavors, it is ripe, rounded and has sweet tannin on the finish.

Range: 93-95 Points

WE 92
Wine Enthusiast
Though labeled Cabernet, it's a full-on, four-grape Bordeaux-style blend. It sports a classic Cabernet nose, dusty, smoky, with cherry tobacco, forest floor and a whiff of barnyard. The fruit remains tart and showing a fair amount of acidity; the tannins stiff and the mouthfeel tight but sensual. Give this one until 2017 to pull itself together.
W&S 91
Wine & Spirits
The aromas in this stately cabernet draw a nice line between judicious oak and dark red cherry fruit. With air more classic Walla Walla aromatics—cedar, sun-dried tomato, tobacco leaf—emerge. The cabernet flavors deepen to cassis on the palate, with a force that seems driven and shaped by polished oak. Cellar, then serve with a New York strip. (2,758 cases)
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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.

DDWDB730011_2011 Item# 130338