Leonetti Sangiovese 2007
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Robert Parker's Wine Advocate
The medium purple-colored 2007 Sangiovese (which contains 14% Syrah) spent 22 months in mostly neutral French oak. It offers up a nose of spicy cherries and strawberries. On the palate it displays savory, spicy fruit, elegance, a vibrant acid structure, and several years of aging potential. Give it 3-4 years to fully blossom and drink it through 2022.
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Wine Enthusiast
Bone dry, toasty, forward, and tart. The flavors orient themselves around a bright core of blueberry fruit. The Sangiovese grape's natural acidity gives structure and support; the fruit and oak are perfectly balanced. A strong streak of licorice and smoke weaves through the finish.
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Wine Spectator
Supple, generous and deliciously floral, with a core of ripe cherry, rhubarb and wet earth flavors that linger easily on the finish. This has intensity without extra weight. Drink now through 2014. 633 cases made.
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Wine & Spirits
Dusty, plummy and assertively red-fruited, this estate-grown sangiovese has a red plum scent and that classic tinge of brick dust and safe. Its flavors aren't particularly complex but they're pleasantly firm, the finish framed by oak, with a structure that suggests serving with lamb.
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Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
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.