The Times - Serving Waitsburg, Dayton and the Touchet Valley

One of the oldest wineries in the region, Leonetti Cellars has produced a marvelous '09 merlot wine. Winemaker Gary Figgins expresses his winemaking philosophy: "Quality without Compromise." His hard work shows in this merlot, the Leonetti Cabernet Sauvignon and sangiovese red wines. All three wines produced from entrusted regional vineyards: Mill Creek Upland, Loess and Seven Hills Old Block; the vines grown and tended in a most sustainable manner.

About the merlot wine: The Leonetti '09 Merlot has an exquisite temperament. At a whopping 78 percent merlot, 13 percent cabernet sauvignon, 5 percent malbec, 3 percent cab franc; the wine is regal. Nose buried deep in the glass, a melding of violet and fresh allspice opens the senses. With first sip, a bright maceration of juicy triple berries swoosh the cheek, melding in well rounded tannins and an expressive long and winding tongue.

Honors: Year after year, this Walla Walla cellar sets the standard for valley merlots -- and for good reason. The '09 Leonetti Merlot is a social butterfly; whether swirled over conversation or paired with sumptuous foods. Gary Figgins, it's your deliberate manner in which you make your wines year after year that yours truly, Judith Henderson of Wine and Country Living honors you with 98 points of wine perfection! Congratulations Figgins Family.

Readers, until next week, "Eat Art Drink Imagination!"

Charcoal Salmon & Merlot Sauce

Serves 6

6 filets of salmon

1 teaspoon olive oil

¼ cup shallots chopped

2 tablespoons white sugar

2 tablespoons dark balsamic vinegar

½ cup merlot wine

4 tablespoons hot water

1 teaspoon cornstarch

1 cup vegetable broth

Grill salmon and plate. In a large skillet, add olive oil, shallots and sugar; sauté until tender. Add balsamic and merlot to de-glaze pan. Add cornstarch to hot water and whisk to dissolve; set aside. In the meantime, add vegetable broth to shallots and reduce by half. Whisk cornstarch into remaining sauce and cook until thickened. Nap grilled salmon filets in merlot sauce, pair a bottle of Leonetti '09 Merlot.

Hear Judith's quarterly recipe, photo and wine pairing at: www.chefjudithhenderson.com