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Leonetti Merlot 2012

Merlot from Walla Walla Valley, Columbia Valley, Washington
  • WE94
  • RP94
14.5% ABV
  • WS93
  • RP93
  • RP93
  • WS91
  • WE91
  • WE92
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14.5% ABV

Winemaker Notes

The wine is dark and saturated. In the glass, the wine explodes with an ethereal, complex nose of cinnamon, plum, pomegranate, clove, and a hint of spring pine forest. On the palate, the wine has delicious fresh ripe fruit, reminiscent of berry pie filling. Incredible richness but with a stunning levity that lifts.

Critical Acclaim

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WE 94
Wine Enthusiast
Leonetti’s Merlot is the only wine among their four annual releases to debut a year early. It’s a good thing with this wine, which is smooth and packed with rich black-cherry and cassis fruit flavors. Also in the blend are small amounts of Cabernet Sauvignon, Cabernet Franc and Petit Verdot. The tannins are slightly granular, and soaked with cocoa flavor, giving it a pleasingly dark, toasty edge.
RP 94
Robert Parker's Wine Advocate
The 2012 Merlot, which was already in bottle at the time of this tasting, offers an elegant, yet sexy style, with gorgeous black raspberry and creme de cassis fruit, toast, dried spices and licorice, with hints of background tobacco and green herbs, all emerging from the glass. Medium to full-bodied, plump, pure and layered, with a fabulous texture and a big finish, it’s a beautiful wine to drink over the coming decade or more
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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.

The home of Port—perhaps the world’s most popular after-dinner drink, the Douro region of Portugal is one of the world’s oldest delimited wine regions, established in 1756. Less well-known but often of excellent quality are the region’s dry table wines, both red and white. The vineyards of the Douro, set on the slopes surrounding the Douro river (known as the Duero in Spain), are among the steepest in the world, necessitating the use of terraces in much of the region. This often requires grapes to be harvested by hand—a labor-intensive process. The climate here is Mediterranean, with hot, dry summers and cold winters. There are three sub-regions of the Douro—Baixo Corgo, the mildest and wettest, Cima Corgo, where many of the best producers are situated, and Douro Superior, the hottest and driest. The best sites, typically with schist-based soils, are reserved for Port production, while table wines are usually grown on granite.

While more than 100 indigenous varieties are approved for wine production in the Douro, there are five primary grapes that make up most Port and table wines. Touriga Nacional is the finest of these, prized for its deep color, tannic and concentrated structure, and floral aromatics. Along with Touriga Nacional, Tinta Roriz (Spain's Tempranillo) helps to provide the backbone to these wine and adds bright acidity and red fruit flavors. Touriga Franca and Tinta Barroca help round out the blend with their soft, supple textures. Tinta Cão, a fine but low-yielding variety, is rarely planted but still highly valued for its ability to produce excellent, complex wines. Rosé Port and table wines are produced from the same varieties, while whites are generally crisp, mineral-driven blends of Arinto, Viosinho, Gouveio, Malvasia Fina, and an assortment of others.

RPT08471404_2012 Item# 130346

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