Leonetti is one of the most famous small wineries in the Pacific Northwest - and perhaps in the nation. The Walla Walla, Wash., winery's Cabernet Sauvignons, Merlots, and Sangioveses have received lofty ratings by international wine media and are ranked as some of the best in the world.
Gary Figgins, who founded the tiny winery 22 years ago, admits his operation has a cult-like following because his wines are sold primarily to a mailing list of customers during one whirlwind weekend in the spring. Furthermore, 1,500 more people want to get on the mailing list so they, too, can buy Leonetti wines.
Your allocation is a bottle (of more if you wish) of one of the following:
'06 Leonetti Cabernet Sauvignon Reserve ($168) This is probably the iconic wine from the Pacific Northwest - it's not cheap, but honestly, this is one of the best wines that I purchase for myself. "The nose has a beautiful medley of plums and black fruits, blackberry puree, very ripe bloody bing cherries, dried rose petals, and a whiff of smoke and cedar. While being very big, dense, and long in the finish, the palate impression is perfectly balancedand plush, with an incredible glycerin mouthfeel." - (Winemaker notes)
Robert Parker Wine Advocate - 97 points each for 2003, 2004, 2005 vintages - 2006 review will be out in late 2009
'06 Leonetti Cabernet Sauvignon ($96) " Dense saturated color. The initial nose is blueberry compote, blackberries, and a whiff of pine resin and sawdust behind the class Cabernet note of cassis. The wine changes dramatically, with additional layers of aromas, including tobacco, more black fruits, and vanilla reveailing themselves. The palate of this wine is gorgeous, with a lust, mouth-coating texture.The wine finishes with an endless glycerin sweetness for which Leonetti wines are known. "(Winemaker notes)
Robert Parker Wine Advocate - 95 points each for 2003 and 2004; 94 points for 2005 vintage - 2006 review will be out in late 2009
'06 Leonetti Sangiovese ($75) From the winemaker: "Our Sangiovese is our finest since we began producing this varietal in 1995. Since then we've really fallen in love with the variety and the wines it produces. Our Sangiovese is a very dark wine with an intensely fruit driven nose, and elements of strawberries, dust, roses, tar, charcoal, and wood. This is a serious Sangiovese with long-term aging potential."
Robert Parker Wine Advocate - 93 points for '05; 90 points for '04; and 92 points for the '03 vintage - 2006 review will be out in late 2009
'07 Leonetti Merlot ($96) Winemaker notes: "One of the most complex aromas I've ever seen on any merlot. Exploding out of the glass are ripe red fruits, candle wax, violet and other floral aromas, caramel, graham crackers, and a puree of bramle fruits. The wine has laser precision and is quite structured for merlot - and while drinking great now, will reward a few yeras of aging."
Robert Parker Wine Advocate - 91 points for the '06; 94 points for '05 and '04; 95 points for '03 - '07 review will be out in late 2009
Recipe: Roast Lamb Shoulder
This rustic roast of a lesser cut of meat is the perfect thing to drink with a big Leonetti cabernet. It is funny that as we have more and more demands on our time, foods that require long cooking have become the foods of indulgence and luxury. The long cooking melts the fat and connective tissue into the meat and gives this dish a rich full mouth feel that nicely softens the fine grain tannins of the Leonetti. Enjoy!
* 6-pound lamb shoulder, cut by butcher into 4 very thick chops, about 1 1/2 pounds each
* 2 celery ribs, cut in 1-inch chunks (about 2 cups)
* 2 medium carrots, cut in 1-inch chunks (about 2 cups)
* 2 medium onions, cut in large chunks (about 3 cups)
* 3-inch piece cinnamon stick
* 6 garlic cloves, crushed and peeled
* 4 small branches fresh rosemary
* 8 fresh sage leaves
* 1/2 teaspoon coarsely ground black pepper
* 1 teaspoon coarse sea salt or kosher salt, or more to taste
* 2 cups dry white wine
* 1/3 cup red wine vinegar
* cup extra-virgin olive oil
* 3 cups light stock (chicken, turkey, or vegetable broth), or more if needed
Trim most of the fat from the chops, leaving only a very thin layer on the outside surfaces. With your fingers, pull apart each chop, roughly in half, along the natural break lines between the muscles.
Put the meat in a large bowl with all of the remaining ingredients except the stock. Toss well to distribute all the seasonings, and submerge the meat in the marinade. Seal the bowl with plastic wrap, and refrigerate for 24 hours. Turn the meat occasionally.
Heat the oven to 425°F. Arrange the meat chunks in the roasting pan, spread the marinade all around them, and pour in the stock. Cover the pan with a tent of aluminum foil, and press it firmly against the sides. Pierce a few slits in the foil as steam vents.
Roast for 2 to 2 1/2 hours, basting and turning the meat every 30 minutes or so. After the first hour, remove the foil, and continue roasting uncovered. As the pan liquid evaporates and the meat starts to caramelize, baste and turn more frequently. If the meat seems to be drying quickly, reduce the oven temperature. When the meat is very tender and nicely browned all over, and the pan juices have reduced by half, remove the pan from the oven and transfer the meat chunks to a warm platter.
To make the sauce, mash all the vegetables in the roasting pan, using a potato masher or a big spoon. Stir the pan juices around the sides and bottom of the pan to deglaze all the tasty caramelized bits. Pour everything into a sturdy wire-mesh sieve set over a bowl or large measuring cup. Press on the vegetables, releasing their juices, and force them through the sieve, scraping the pure into the bowl to thicken and flavor the sauce. Skim the fat from the surface, and adjust the seasoning to taste.
When you are ready to serve, pour about half the sauce into a large skillet, along with the lamb pieces and any meat juices in the platter. Heat slowly to a simmer, turning the meat over and over until it is heated through. Return the meat to the platter, and drizzle over it the thickened sauce from the skillet. Serve right away, passing the remaining sauce at the table.
This rustic roast of a lesser cut of meat is the perfect thing to drink with a big Leonetti cabernet. It is funny that as we have more and more demands on our time, foods that require long cooking have become the foods of indulgence and luxury. The long cooking melts the fat and connective tissue into the meat and gives this dish a rich full mouth feel that nicely softens the fine grain tannins of the Leonetti. Enjoy!
* 6-pound lamb shoulder, cut by butcher into 4 very thick chops, about 1 1/2 pounds each
* 2 celery ribs, cut in 1-inch chunks (about 2 cups)
* 2 medium carrots, cut in 1-inch chunks (about 2 cups)
* 2 medium onions, cut in large chunks (about 3 cups)
* 3-inch piece cinnamon stick
* 6 garlic cloves, crushed and peeled
* 4 small branches fresh rosemary
* 8 fresh sage leaves
* 1/2 teaspoon coarsely ground black pepper
* 1 teaspoon coarse sea salt or kosher salt, or more to taste
* 2 cups dry white wine
* 1/3 cup red wine vinegar
* cup extra-virgin olive oil
* 3 cups light stock (chicken, turkey, or vegetable broth), or more if needed
Trim most of the fat from the chops, leaving only a very thin layer on the outside surfaces. With your fingers, pull apart each chop, roughly in half, along the natural break lines between the muscles.
Put the meat in a large bowl with all of the remaining ingredients except the stock. Toss well to distribute all the seasonings, and submerge the meat in the marinade. Seal the bowl with plastic wrap, and refrigerate for 24 hours. Turn the meat occasionally.
Heat the oven to 425°F. Arrange the meat chunks in the roasting pan, spread the marinade all around them, and pour in the stock. Cover the pan with a tent of aluminum foil, and press it firmly against the sides. Pierce a few slits in the foil as steam vents.
Roast for 2 to 2 1/2 hours, basting and turning the meat every 30 minutes or so. After the first hour, remove the foil, and continue roasting uncovered. As the pan liquid evaporates and the meat starts to caramelize, baste and turn more frequently. If the meat seems to be drying quickly, reduce the oven temperature. When the meat is very tender and nicely browned all over, and the pan juices have reduced by half, remove the pan from the oven and transfer the meat chunks to a warm platter.
To make the sauce, mash all the vegetables in the roasting pan, using a potato masher or a big spoon. Stir the pan juices around the sides and bottom of the pan to deglaze all the tasty caramelized bits. Pour everything into a sturdy wire-mesh sieve set over a bowl or large measuring cup. Press on the vegetables, releasing their juices, and force them through the sieve, scraping the pure into the bowl to thicken and flavor the sauce. Skim the fat from the surface, and adjust the seasoning to taste.
When you are ready to serve, pour about half the sauce into a large skillet, along with the lamb pieces and any meat juices in the platter. Heat slowly to a simmer, turning the meat over and over until it is heated through. Return the meat to the platter, and drizzle over it the thickened sauce from the skillet. Serve right away, passing the remaining sauce at the table.
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