Frog's Leap Estate Grown Cabernet Sauvignon (375ML half-bottle) 2011

Cabernet Sauvignon
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    Frog's Leap Estate Grown Cabernet Sauvignon (375ML half-bottle) 2011 Front Label
    Frog's Leap Estate Grown Cabernet Sauvignon (375ML half-bottle) 2011 Front Label

    Product Details


    Varietal

    Producer

    Vintage
    2011

    Size
    375ML

    ABV
    13.3%

    Features
    Green Wine

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    Somm Note

    Winemaker Notes

    It is cliche perhaps that the very best wineries show their colors in a difficult vintage. Frog's Leap is very proud to offer its 2011 Cabernet Sauvignon as Exhibit 1 in that discussion. Classically proportioned, deeply fragrant, beautifully balanced, this wine is only just now beginning to show its promise. Aromatics of black currant and cigar box are followed by rich flavors of plum and green tea. The perfect partner to complement your Cote de Boeuf, in the short term, but will delightfully accompany your Stilton for many years to come.

    77% Cabernet sauvignon, 14% Cabernet Franc, 9% Merlot

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    Frog's Leap

    Frog's Leap

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    Frog's Leap, California
    Frog's Leap John & Rory Williams Winery Image

    Frog's Leap is a family-owned winery dedicated to sustainable principles and committed to producing wines with balance, restraint and respect for terroir. Frog's Leap makes its home amongst 200 acres of vineyards in Rutherford at the historic ‘Red Barn’. Founded by John Williams in 1981, Frog’s Leap continues to be family-owned and operated. As the owner and winemaker, John has made every vintage for over four decades. Frog’s Leap has earned an enviable reputation for our sincere dedication to sustainable principles and our commitment to handcrafting wines. This noted ‘ghost winery’ was built in 1884 as the Adamson Winery and renovated in 1994 as Frog's Leap's permanent home. A handsome bi-level barrel chai completes the state-of-the-art winemaking facility and guests are received in the warm and welcoming LEED-certified hospitality center.

    Now in its fourth decade of production, Winemakers John and Rory Williams hand-craft Sauvignon Blanc, Chardonnay, Zinfandel, Merlot, and an Estate-Grown Rutherford Cabernet Sauvignon. Using the best of Napa Valley's organically grown, dry- farmed grapes and the most traditional winemaking techniques, Frog's Leap strives to produce wines that deeply reflect the soils and climate from which they emanate. Thoughtfully shepherding both natural and earned resources, Frog’s Leap consistently returns more than it takes from the environment.

    First certified by California Certified Organic Farmers (CCOF) in 1988 Frog's Leap has been a leader in the industry for decades. Fundamentally, organic farming means that if you take from the soil, you must return to the soil in equal measure. In the case of regenerative farming – a practice firmly embraced by Frog's Leap – you must return to the soil in greater measure than you take. Using a traditional approach to winemaking Frog’s Leap’s intention is to craft wines that are deeply reflective of the influences from which they emanate. Frog’s Leap makes wine of balance and restraint, with respect for the natural expression of the vine. The winery relies on techniques such as crop rotation, green manure, compost and biological pest control to maintain soil productivity and control pests on a farm. Organic farming excludes the use of manufactured fertilizers and pesticides, plant growth regulators and genetically modified organisms. Organic farming involves mechanical weed control (via cultivating or hoeing) rather than herbicidal weed control.

    Frog's Leap presents a relaxed approach to enjoying wine. An easy hospitality and warm sense of humor is juxtaposed with a more serious sensibility when making wine. The wines produced range from Cabernet Sauvignon and Chardonnay to Zinfandel and Sauvignon Blanc. The winery has quite the line up to offer and hope you’ll try one of these delicious wines that harmoniously combine quality, sustainability and value.

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    CNC467115_2011 Item# 128631

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