Frog's Leap Cabernet Sauvignon 2019

Region and Vineyards

The Frog's Leap Cabernet Sauvignon is crafted from grapes grown in the prestigious Rutherford appellation of Napa Valley. Rutherford is celebrated for its "Rutherford Dust," a term that describes the unique terroir imparted by the region’s gravelly, sandy, and loamy soils. These soils, coupled with the warm days and cool nights typical of Napa Valley, create an ideal environment for producing high-quality Cabernet Sauvignon.

The vineyards contributing to this wine include the Red Barn Vineyard, the Chavez-Leeds Vineyard, and the Rossi Vineyard, all of which are certified organic and dry-farmed. The meticulous care given to these vineyards ensures that the grapes express the purest characteristics of their terroir. The Rossi Vineyard, a historic site acquired in 2007, is particularly notable for its contribution to the wine’s distinctive flavor profile​​​​.

Winemaking

The Frog's Leap Cabernet Sauvignon is a blend of 93% Cabernet Sauvignon and 7% Cabernet Franc. The winemaking process emphasizes minimal intervention, with fermentations initiated by native yeasts and lasting between 7 to 10 days. Open hose pump-overs were performed three times daily to ensure gentle extraction of color and tannins.

The wine was aged for 20 months in French oak barrels, with about 23% new oak, which added subtle complexity without overwhelming the fruit. Natural malolactic fermentation was completed in the barrel, and the wine underwent five rackings to clarify and stabilize it before bottling​​​​.

Tasting Notes

• Color: Deep ruby red, indicating a wine of substantial concentration.
• Aroma: The nose reveals a classic Rutherford bouquet of cassis-currant, black fruit, and the signature Rutherford Dust. Additional notes of cedar, black olive, and subtle hints of mocha add complexity.
• Palate: On the palate, the wine is full-bodied and balanced, showcasing flavors of red cherry, plum, spice, tobacco, and mocha. The tannins are fine-grained, providing a velvety texture and a long, lingering finish reminiscent of rough velvet​​.

Did you know?

Did you know? The term "Rutherford Dust" was popularized by legendary winemaker André Tchelistcheff, who believed that the unique terroir of Rutherford contributed to a distinct, dusty tannin quality in its Cabernet Sauvignons. This characteristic has become a hallmark of wines from this appellation, and this vintage of Frog's Leap Cabernet Sauvignon embodies this tradition​​.

Wine Pairing Ideas

• Grilled Ribeye Steak: The robust tannins and complex flavors of the wine complement the rich, savory profile of a grilled ribeye.
• Roasted Lamb with Rosemary: The earthy and herbaceous notes in the wine enhance the flavors of roasted lamb seasoned with rosemary.
• Mushroom Risotto: The wine's earthy undertones and balanced acidity pair well with the umami-rich flavors of mushroom risotto.
• Aged Cheddar Cheese: The creamy texture and sharpness of aged cheddar cheese are balanced by the wine's fine-grained tannins and complex fruit flavors.

History of Frog's Leap Estate

John Williams, a former dairy farmer from upstate New York, moved to Napa Valley with a vision to produce wines that truly reflect their origins. He founded Frog’s Leap Winery in 1981, naming it whimsically after a reference to Stag's Leap Wine Cellars and in homage to the frogs that once inhabited the area.

From the beginning, Williams emphasized organic farming and sustainable practices. By 1988, Frog’s Leap had already transitioned to organic viticulture, becoming one of the first wineries in Napa Valley to be certified by the California Certified Organic Farmers (CCOF). This commitment to organic farming has only deepened over the years, with the winery now encompassing approximately 200 acres of organically farmed vineyards.

Williams’ philosophy is rooted in the belief that great wines are made in the vineyard, not the winery. This approach means minimal intervention in the winemaking process, allowing the natural characteristics of the grapes and the terroir to shine through. Over the past four decades, Frog’s Leap has become synonymous with wines of balance, elegance, and a true sense of place​​​​​​.

Region and Vineyards

Frog's Leap Winery is situated in the heart of Napa Valley, with vineyards spread across Rutherford, St. Helena, and Redwood Valley. These regions are renowned for their unique microclimates and diverse soil compositions, which contribute to the complexity and quality of the wines produced.

• Rutherford: Known for its iconic "Rutherford dust," this area offers a mix of alluvial fan soils composed of gravelly loams. These well-draining soils are ideal for growing Cabernet Sauvignon and other Bordeaux varietals. The Rutherford vineyards benefit from a combination of warm days and cool nights, promoting optimal ripening conditions for the grapes.

• St. Helena: The vineyards in St. Helena are planted on gravelly soils that provide excellent drainage and stress the vines just enough to produce concentrated flavors. This region's Mediterranean climate, characterized by hot summers and mild winters, is perfect for cultivating Zinfandel, Sauvignon Blanc, and other varietals that thrive in these conditions.

• Redwood Valley: Located in Mendocino County, this area is known for its cooler climate and sandy alluvial loams. The Ricetti Vineyard in Redwood Valley is particularly noted for its old-vine Carignane, which adds structure and acidity to Frog’s Leap wines.

All Frog’s Leap vineyards are dry-farmed, a practice that conserves water and encourages deep root growth, leading to healthier vines and more intensely flavored grapes. This method, combined with organic farming practices, ensures that the wines produced are a true reflection of their terroir​​​​​​.

Wine Range

Frog’s Leap produces a variety of wines, each crafted with a focus on natural ripeness and minimal intervention in the winemaking process. Their wine range includes:

• Frog's Leap Sauvignon Blanc: Known for its crisp, refreshing acidity and stone fruit flavors, this wine is fermented and aged in stainless steel tanks and concrete eggs to preserve its aromatic freshness.
• Frog's Leap Zinfandel: Inspired by classic field blends, the Zinfandel is co-fermented with Petite Sirah and includes a notable addition of Carignane for structure and acidity. This results in a wine with vibrant fruit aromas and a claret-like elegance.
• Frog's Leap Estate Cabernet Sauvignon: This wine showcases the deep, black fruit and "Rutherford dust" characteristic of the region, with a structure that balances great acidity and lush flavors.
• Frog's Leap Merlot: Grown on rich, clay loam soils in Rutherford, Frog's Leap Merlot exhibits aromas of damp earth and flavors of bright plum and red berries with a supple texture.
• Frog's Leap Chardonnay "Shale and Stone": This Chardonnay is fermented in new French oak for a few days before being aged in specially-insulated steel tanks, resulting in a wine with minerality, stoniness, and a matchstick quality​​​​.

Did you know?

Frog’s Leap Winery is not only a leader in organic farming but also in sustainable practices. The winery has been 100% solar-powered since 2005 and houses Napa Valley's first LEED-certified winery building, complete with a geothermal heating and cooling system. These efforts reflect the winery’s commitment to environmental stewardship and sustainable viticulture​​​​.