2007 Leonetti Walla Walla Valley Cabernet Sauvignon

SKU #1055028 97 points Wine Enthusiast

 *Cellar Selection* The 76% Cabernet Sauvignon is melded with 17% Merlot, 4% Carmenère, and 3% Malbec, creating a stunningly dense, polished, tight wine. It’s light years away from the Leonetti’s of the 1980s—compact and loaded with black fruits, pepper, fresh herbs, rock, earth, toast and smoke. It’s so tight that it’s almost impossible to dissect. It needs time—a lot of time. (PG)  (8/2010)

94 points Robert Parker's Wine Advocate

 The 2007 Cabernet Sauvignon (76%) also contains 17% Merlot, 4% Carmenere, and 3% Malbec. It was aged for 22 months in a mix of new and used French oak. The nose displays herbs, olives, Asian spices, coffee/mocha, a hint of balsamic, black currant, and blackberry. This leads to a savory, intense, incipiently complex Cabernet that will benefit from 5-7 years of additional cellaring to show its full potential. It will be in its prime from 2015 to 2027. (JM)  (8/2010)

94 points Wine & Spirits

 2007 Walla Walla Valley Cabernet Sauvignon Like most of the Leonetti Cabernets in the last few vintages, this is wound as tight as a drum at first pour. There's just a whiff of black cherry, a hint of tomato leaf and brown herbs. The flavors will need years to develop, but what's there is classic and deep, the juicy black cherry fruit freshened by a touch of evergreen like a Blue Mountain breeze. For the cellar.  (10/2010)

92 points Stephen Tanzer's International Wine Cellar

 Bright, deep medium ruby. Complex nose offers cassis, mocha, minerals, licorice and menthol, lifted by pepper and herb nuances. Sweet, suave, rich and smooth but initially unforthcoming, with flavors of cassis, chocolate, herbs and licorice; a distinct minerality contributes to the wine's backward impression. The broad, long finish features strong building tannins and a serious backbone for aging. A very tricky wine: I tasted two different bottles in Walla Walla that lacked the normal verve of this bottling, but I was unable to follow them with extended aeration. This third bottle, tasted in New York, got better and better with air, becoming more harmonious and sophisticated while gaining in energy. This should be cellared for at least five or six years. (ST)  (12/2010)

91 points Wine Spectator

 Firm in texture, with orange-scented red berry and red pepper flavors mingling effectively and persisting nicely against the tannins. This develops a sense of refinement on the long, medium-weight finish. Best from 2012 through 2017. (HS)  (10/2010)

K&L Notes

This Cab comes from a handful of vineyards in Washington's Walla Walla Valley, a hot bed for Bordeaux varietals. The wine is deep and concentrated from color to aroma and onto the palate. Blueberry pie and a hint of pine dominate the nose, which is a little closed right now because of the wine's youth. With some air, secondary aromas of cassis, blackberry and tobacco start to unfurl their aromatic wings. The wine's mouthcoating texture, viscosity and sweet fruit just hint at what's to come. Cellar this for a few years and be swept away.

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Varietal:

Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.
Country:

United States

- When people consider domestic wine, they normally think about the state of California. The fine viticultural Region within California, including the Napa Valley, Sonoma, Santa Cruz Mountains, Mendocino and Santa Barbara, are capable of growing grapes of world-class quality. But there's plenty of fabulous wine coming from other states, too. Oregon, Washington and New York are also causing eyebrows (and glassware) to be raised around the world. Click for a list of bestselling items from the United States.
Sub-Region:

Washington

- Washington has become one of the most important wine producing states in the United States, and development continues to grow rapidly. In 1969, when California was exploding as a wine producer, Washington had only two wineries, but by 2000 that number had passed 100. Most of Washington's grape crop goes to uses other than wine. Merlot and Chardonnay have been the most successful in Washington. It's interesting to note that Washington's prime wine regions are located at 46° north, along the same latitude as the legendary French wine districts of Bordeaux and Burgundy. During the summer, Washington averages more than two hours more sunlight each day compared to California.