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Leonetti Sangiovese 2000

Sangiovese from Walla Walla Valley, Columbia Valley, Washington
  • WE91
0% ABV
  • RP92
  • RP93
  • WS91
  • WE91
  • WE93
  • RP92
  • RP90
  • RP92
  • RP91
  • WE91
  • WS91
  • RP92
  • WE92
  • W&S91
  • WS91
  • WS92
  • RP92
  • RP93
  • WE91
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Winemaker Notes

Beautiful dark ruby color. A distinctive bright nose of red and dried fruits, including cherry, with cedar shaving undertones. The wine is very alive on the palate with vibrant acidity, a great middle mouth feel, and a complex finish.

Critical Acclaim

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WE 91
Wine Enthusiast
Walla Walla wineries are turning out some pretty delicious Sangiovese these days, and Leonetti always seems to lead the pack. This is plenty tannic, stuffed with rich cherry fruit and nuanced with leather and tobacco. Really pretty with soft tannins and lots of sweet cherry flavor.
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Leonetti

Leonetti Cellar

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Leonetti Cellar, Walla Walla Valley, Columbia Valley, 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.

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. It is home to both historic wineries and younger, up-and-coming producers. Though it is cooler and wetter than most of Washington State’s viticultural areas, irrigation from the Columbia River is still common, though some vineyards on the rainier eastern end of the AVA are able to dry farm.

The conditions in the Walla Walla Valley are perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of black olives, smoke, bacon fat, and fresh earth. Cabernet Sauvignon and Merlot are produced in a range of styles from smooth and supple to tannic and structured. White varieties are a relative rarity here. Sauvignon Blanc is sometimes blended with Sémillon in the style of Bordeaux white blends, resulting in a richer, rounder version take on the variety. Plantings of Viognier are minimal, but often quite successful.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

MRJLEONETTI_2000 Item# 120535