From: Walla Walla, Washington, USA
Varietals: 81% Cabernet Sauvignon, 7% Petit Verdot, 5% Merlot, 4% Cabernet Franc, 3% Malbec
Taste and Critical Acclaim
Winemaker's Notes: Dark to the rim of the glass, the 2021 Cabernet has an intoxicating perfume of ripe plum and black cherry, graham cracker, crème brûlée, and cassis.The creamy texture is flawless with tannin and acid in perfect harmony. What the 2021 vintage lacked in yield, it utterly compensated for in quality. This wine is both handsomely built for the cellar and a challenge to not enjoy in its youth.
“This is an elegant red with aromas ranging from dried earth, sage and black olives to mulberries, mocha and peaches. It’s medium- to full-bodied, silky and refined, with firm yet seamless tannins. 81% cabernet sauvignon 7% petit verdot, 5% merlot, 4% cabernet franc and 3% malbec. Try from 2025.” —James Suckling, 95 points
“Made with the addition of 7% Petit Verdot, 5% Merlot, 4% Cabernet Franc and 3% Malbec, the 2021 Walla Walla Cabernet Sauvignon is a broad, structured and generously layered wine. It exhibits a full-bodied and complex profile with juicy freshness, fine-grained tannins and a dusty essence of dark red and black fruits. Ending with a plummy finish, this wine promises to evolve and drink even better in the coming years. The wine matured for 22 months in new and once-filled French oak barrels and neutral oval botti. A total of 35,292 bottles are ready for release.” —Anthony Mueller, The Wine Advocate, 95 points
Pairing: Structured, classically opulent, rich red wines from the US are benchmarks for iconic pairings. Dishes that feature dry-aged steaks (like dry-aged USDA prime ribeye), homemade burgers, grilled portobello’s, bacon-wrapped dates, roasts, and braises are all fantastic candidates for the perfect pair. We recommend serving the 2021 Leonetti Cellars Cabernet Sauvignon with a meal centered around Mark Bittman’s recipe for Slow-Braised Lamb Shanks, with roasted root veggies and mashed potatoes or polenta to soak up the juices leftover from cooking the lamb.
About. Started in 1978 by Gary Figgins in Walla Walla, WA, Leonetti Cellar is best known for their Cabernet Sauvignon wines, but also produce excellent Merlot. Today, the winery is run by Gary’s son Chris Figgins, the head winemaker, and his daughter Amy Figgins, who oversees operations.
“Many of you know that Leonetti Cellar was founded by my parents, Gary and Nancy Figgins, in 1977 as Walla Walla’s first commercial winery. What is far less understood is that the presence of our family in Walla Walla spans over a century long into the deep silt loam of this valley. My father was incredibly fortunate to know his grandparents, Francesco and Rosa Leonetti, quite well. I grew up making weekend trips the short distance down the old dirt road to the Leonetti farm they established in 1906. This is the same site where, with a few cuttings of Cabernet Sauvignon and Riesling, my father would come to plant his first commercial vineyard in 1974 and unknowingly establish an entire industry for our valley. Building off the inspiration he gleaned from his grandfather’s bubbling fermentations on the farm’s dirt floor basement, the only logical thing to do to honor his family’s roots would be to name the winery Leonetti Cellar. Through these experiences I acquired a certain perspective and reverence for our family heritage that guides me to this day.” —Chris Figgins
For some additional background on the winery, we’re sharing Jim Kershner’s HistoryLink.org essay, “Washington Wine History Interviews: Gary Figgins, Leonetti Cellar.”
