2012 Figgins Estate Red

Year: 2012
Appellation: Walla Walla Valley
Country: USA-Washington
Wine Spectator: 94
Wine Advocate: 96+
Vinous Media: 92+
Wine Enthusiast: 94
Red Wine
Alcohol by Volume: 14.7%
Price :
$89.95

"Taut, focused, generous and distinctive, splaying out plum, currant, espresso and spice flavors against nippy tannins. Comes into sharp focus as the meaty, complex finish lingers. Cabernet Sauvignon, Merlot and Petit Verdot. Best from 2017 through 2022. 2,646 cases made.–HS " (WS)

"The Figgins 2012 Estate Red Wine is flat-out knockout stuff. Layered, gorgeously concentrated, full-bodied, and balanced, this Cabernet Sauvignon-dominated blend gives up sensational notes of cassis, black raspberry toasted bread and sweet spice on the nose. Ultra-pure, elegant and silky, it has the texture to drink nicely today, yet will age effortlessly for two decades or more. Coming from the higher elevation, eastern edge of Walla Walla (1500-1750 feet above sea level), it spent 22 months in 70% new French oak and 30% in once used barrels. This is one of the top Cabernets coming out of Washington and readers should not miss it." (WA)

"(aged in 70% new French, the rest once-used, for 22 months and bottled in June of 2014; from a vineyard planted in 2006 up Mill Creek Road in the foothills of the Blue Mountains at 1,500 to 1,750 feet; from a crop level of about three tons to the acre): Bright red-ruby. Aromas of cassis, black cherry and cocoa powder convey a cool medicinal reserve; much blacker than Chris Figgins's Leonetti Reserve. Juicy and firm, showing excellent acid cut to the flavors of red and darker fruits, spices and herbs. Tightly wound and solidly tannic today, this wine will require patience. A second bottle of equal quality showed a more tactile texture and more of a blue-fruit character." (VM)

"Closed-up at present, this aromatic brooder has notes of red and black fruit, scorched earth and herbs, along with a floral top note. It has a mountain-fruit profile of firm, chewy tannins, tart acids and dense flavors. Time in the cellar is required to fully appreciate it. Let it be until at least 2020 but it should have a good 15 years beyond that." (WE)