Leonetti Cellar Sangiovese, Walla Walla Valley, USA

萊昂內提桑嬌維塞干紅葡萄酒

點擊次數：7056

Possessing a deep, dark expression, the 2018 Walla Walla Sangiovese opens to generous notes of black cherry, dark, dusty plum and nuances of dried herbs. Medium to full-bodied, it displays an undercurrent of bright acidity before the densely weighted wine sits on the mid-palate, showing some oak essence and dusty red flower tones. The wine concludes with a long, chewy finish that will remain food-friendly for years to come. 10,689 bottles were produced. The wine spent 22 months in a mix of new and used French oak barrels with some botti.

Dark ruby in color, the 2017 Walla Walla Sangiovese has high-toned red fruit aromas with lush cherry skin, red plum, cherry blossom and touches of black raspberry with soft oak spices that lift the nose. Medium to full-bodied, the wine is ripe with robust dark red fruits that coat the palate with a subtle spice that lingers through the mid-palate, showcasing a balanced structure. There is a slight lift of elevated alcohol along with mouthwatering, energetic acidity and a tannic edge on the long, lingering finish that makes this wine food-friendly. This isn't your average Chianti Classico; instead, it's Sangiovese turned up to 11!

The rich, red-fruited 2016 Walla Walla Sangiovese is a more robust style of Sangiovese. The nose wafts with subtle savory tones and complex earthy aromas of forest floor and fallen black raspberries. Medium-bodied in the mouth, the wine shows a good line of acidity through to the back end, exuding a tart black cherry and mineral core over soft red spices. It ends with thoughtfully balanced tannins, food-friendly acidity and lingering oak tones, which add to the complexity on the finish. Just over 900 cases were made.

The 2015 Walla Walla Sangiovese exhibits promising aromas of red berries, dried herbs, cedar and baked soil that scream Sangiovese. On the palate, it's medium-bodied, with an attractively supple attack and a good core of juicy, bright fruit, but firm, hard tannins clamp down on the finish, rendering the wine inscrutable. It's hard to imagine that even extended cellaring will temper its structural assertiveness, and I suspect this isn't going to go down as a benchmark rendition of this typically impressive cuvée.

One of the best examples of this variety, the 2014 Walla Walla Sangiovese (it includes 5% Aglianico) offers textbook Sangiovese notes of black cherry, spice, sappy herbs and a hint of rose petal. Medium to full-bodied, silky, and seamless it has beautiful polish and elegance, and while I’d happily drink bottles today, I suspect it will keep for a decade or more.