2006 Leonetti Walla Walla Valley Sangiovese
Robert Parker's Wine Advocate
The 2006 Sangiovese is dark ruby-colored with a fragrant nose of cigar box, damp earth and smoky black cherry. Supple, ripe, and intense on the palate, it has plenty of savory, spicy cherry fruit, some underlying structure, and exceptional length. (JM)
Held back for an extra year, this new Sangiovese from Leonetti was aged in 500 liter ovals. The vines are now a decade old, the flavors deep and dusty, with ripe and mature tannins and hints of coffee and anise. Good grip and focus, with a pure through-line and early suggestions of Brunello-like aging capability.
Polished, refined and open-textured, brimming with strawberry, raspberry and peppery floral flavors that flow easily through the long, expressive finish.
Stephen Tanzer's International Wine Cellar
Good bright red-ruby. Complex nose melds cherry, licorice, tar, leather, dried herbs and smoky oak. Sweet, concentrated and nicely fresh, with flavors of red berries, licorice, milk chocolate, smoke and wild herbs sexed up by a suggestion of exotic fruits. An enticing edge of acidity and firm tannins give this complex Sangiovese good backbone for further development. I appreciate this wine all the more, now that truly interesting Sangiovese from our West Coast seems to be dying out.
Wine & Spirits
Dark and savory, with a scent of rye and caramel, this wine has a plummy core of flavor that's grounded by firm oak tannins. Give it time to knit, then serve with an herb-crusted pork chop.
Add Sangiovese to the list of grapes that do remarkably well in Washington. Still a rarity, this wine has a nice nod to the textbook red fruit you'd expect from a Chianti, with hints of oiled leather and dusty earth, too. And like a Chianti or a Brunello, the tannins are firm now, in the wine's youth, and the acidity so exuberant it screams for food like a five-year-old.