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Frog's Leap Cabernet Sauvignon is a beautifully balanced expression of Rutherford in California's Napa Valley, combining ripe blackcurrant and dark cherry fruit with cedar, wild herbs and distinctive savoury complexity. Its fine-grained tannins and refreshing acidity deliver the structure and depth expected of serious Cabernet Sauvignon without excessive heaviness or oak.
Produced from certified organic, dry-farmed estate vineyards, it reflects Frog's Leap's commitment to traditional, restrained winemaking and authentic vineyard character.
An excellent choice for customers who appreciate elegant, age-worthy Cabernet Sauvignon, particularly those seeking the depth of Napa Valley with greater freshness, finesse and food-friendly balance.
Tasting Notes:
Nose: Expressive blackcurrant, dark cherry and ripe plum aromas, complemented by cedar, dried herbs, subtle tobacco and an appealing earthy, savoury character.
Palate: Concentrated and beautifully balanced, with layers of cassis, black cherry and dark plum supported by fresh acidity and finely textured tannins. Subtle oak adds complexity without overwhelming the fruit, while distinctive herbal and earthy notes bring depth and character. Structured and elegant rather than excessively ripe or heavy.
Finish: Long, dry and persistent, with lingering dark fruit, cedar and savoury spice, accompanied by the fine, gently dusty tannins traditionally associated with Rutherford Cabernet Sauvignon.
About
Frog's Leap Cabernet Sauvignon is a distinguished red wine from Rutherford, one of Napa Valley's most celebrated areas for Cabernet Sauvignon. It combines the concentration and depth of Californian Cabernet with an elegant, restrained style inspired by the region's great traditional wines.
Founded in 1981 by John Williams and Larry Turley, Frog's Leap has become particularly respected for its commitment to organic viticulture, dry farming and winemaking that allows vineyard character to take precedence over excessive ripeness or oak influence.
The estate's Cabernet Sauvignon is produced from carefully selected Rutherford vineyards, where gravelly soils and favourable growing conditions contribute to wines with ripe black fruit, savoury complexity and distinctive tannin structure. A small proportion of Cabernet Franc adds further aromatic character and complexity.
Unlike some richer, more heavily oaked Napa Valley Cabernets, Frog's Leap emphasises freshness, balance and elegance alongside concentration. Its fine tannins, vibrant acidity and restrained oak character make it particularly rewarding with food and give it the structure required for graceful bottle ageing.
It is an excellent choice for customers seeking a serious, traditionally styled Napa Valley Cabernet Sauvignon, whether for a special meal, a thoughtful gift or further development in the cellar.
Winemaking: The grapes are harvested from certified organic, dry-farmed estate vineyards and fermented with careful temperature management and restrained extraction to preserve freshness and develop fine tannins. Indigenous yeasts contribute to fermentation, followed by natural malolactic fermentation and maturation in French oak barrels. The proportion of new oak and length of maturation vary between releases, but the emphasis remains on integrating structure and complexity without masking the wine's distinctive Rutherford character.
Vineyards: Frog's Leap sources its estate Cabernet Sauvignon from vineyards on the Rutherford bench in Napa Valley, where well-drained gravelly loam soils provide favourable conditions for Cabernet Sauvignon. The vines are certified organically grown and dry-farmed without supplemental irrigation, encouraging deep root development and naturally balanced growth. Warm days and cooler nights help produce ripe fruit while preserving the acidity and structure essential to the wine's elegant style.
Food Pairing
An excellent partner for roast beef, ribeye steak, beef Wellington and herb-crusted lamb, particularly dishes featuring rosemary, thyme or rich savoury sauces. Its fresh acidity and structured tannins also complement venison, roast veal, wild mushrooms and mature hard cheeses. For younger bottles, decanting before serving can help soften the tannins and reveal greater aromatic complexity.
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