Leonetti Sangiovese 2013
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Robert
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Robert Parker's Wine Advocate
The best example of this variety I tasted in just about every vintage, the 2013 Walla Walla Sangiovese offers real density and depth of fruit, as well as lots of black cherry, cedary spice, chocolate and leafy, herb-like aromas and flavors. Aged 22 months in once used French oak barrels, it has a seamless, if not voluptuous texture, no hard edges and a great finish. Drink it over the coming 8-10 years.
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Wine Enthusiast
The aromas of earth, herb, cranberry, cherry and barrel tones are light and subdued. The flavors are tart and brambly, with the tannins needing some time to stretch their legs.
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Wine Spectator
Dark and dense, featuring spicy overtones to the black cherry, raspberry and meaty flavors. Finishes evocatively, with a fine layer of crisp tannins. Best after 2017. 865 cases made.
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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.