Leonetti Reserve 2006 Front Label
Leonetti Reserve 2006 Front LabelLeonetti Reserve 2006  Front Bottle Shot

Leonetti Reserve 2006

  • RP97
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750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

The best barrels from an entire vintage earn the right to become part of the Leonetti Reserve blend, which is simply our finest effort every year we produce it. This year all three of our estate vineyards had shining stars that contributed to the blend. For the first time, Malbec from Loess Vineyard makes an appearance. Thsi year's Reserve is once again just monumental. While still tight today (as you'd expect at this young age), the nose has a beautiful medley of plums and black fruits, blackberry puree, very ripe bloddy bing cherries, dried rose petals and a whiff of smoke and cedar. While being very big, dense and long in the finish, the palate impression is perfectly balanced and plush, with an incredible glycerin mouthfeel. I'm terrifically proud of this wine, and confident you will agree it stands comfortably amongst the finest Bordeaux-varietal red wines in the world.

Blend: 75% Cabernet Sauvignon, 12% Petit Verdot, 11% Malbec, 2% Merlot

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
The flagship 2006 Reserve was raised in new French oak for 22 months. It is made up of 75% Cabernet Sauvignon, 12% Petit Verdot, 11% Malbec, and 2% Merlot. Opaque purple/black in color, it exhibits aromas of rose petal, dried fruits, spice box, incense, black currant, and blackberry. Suave, velvety, elegant and powerful, all it needs is another 6-8 years in the cellar to reveal its full potential.
WS 93
Wine Spectator
Firm and a bit gritty in texture, this is dense with black cherry, currant and black olive flavors, then opens up and soars, lingering impressively and expressively on the solid finish. Cabernet Sauvignon, Petit Verdot, Malbec and Merlot.
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Leonetti

Leonetti Cellar

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Leonetti Cellar, Washington
Leonetti Cellar Winery Image
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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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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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

DBT98108_2006 Item# 98108

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