Leonetti Cellar

Gary and Nancy Figgins founded Leonetti Cellar in 1977 as the first commercial winery in the Walla Walla Valley. The name refers to Gary's maternal grandparents, Francesco and Rosa Leonetti, who established a farm on the site in 1906. Gary was a machinist by trade but began planting commercial vines on the family homestead in 1974 after being inspired by his grandfather's home winemaking. Today, the estate remains family owned and is operated by the founders' children, Chris and Amy Figgins, under the parent company Figgins Family Wine Estates. Chris Figgins officially joined the business in 1996 and took over as head winemaker from his father in 2001, while Amy Figgins manages business operations and strategic planning.

The winery operates an estate grown model, sourcing fruit from several distinct vineyard sites within the Walla Walla Valley. These locations include the Leonetti Old Block, Mill Creek Upland, Loess, Holy Roller, and Serra Pedace. Most of these sites feature deep silt loam soils, often referred to as loess, which characterize the hillside geography of the region. Viticultural practices prioritize soil health through the use of cover crops throughout the year and mechanical weed control instead of herbicides to maintain biological balance. In the cellar, Chris Figgins employs traditional techniques such as aging in French oak barrels. For certain varietals like Sangiovese, the winery uses large neutral oval Botti to preserve varietal character and structure without excessive wood influence.

Leonetti Cellar is known for its Cabernet Sauvignon and Merlot, which helped establish the reputation of Washington wine on a national level. The 1978 Cabernet Sauvignon, the winery's first commercial vintage, received significant recognition when it was named the top Cabernet in the United States by a national publication. The producer also focuses on Italian varietals, specifically Sangiovese and Aglianico, which are rare for the Pacific Northwest region. A Reserve blend dominant in Cabernet Sauvignon is produced using selected barrels from each vintage. Most production is allocated to a private mailing list that has historically maintained a long waiting period for new members. The winery does not operate a public tasting room and releases its wines only once per year to its membership base.