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Date Printed: 7/14/2014
Frog's Leap Napa Valley Sauvignon Blanc 2009
Frog's Leap Napa Valley Sauvignon Blanc 2009
(search item no. 104460)
green wine


PRICE ON 7/14/2014: $17.99

ratings pedigree (past vintages):
2011 Wine & Spirits rating: 88 points
2010 Wine & Spirits rating: 93 points
2004 Wine Enthusiast rating: 90 points
2002 Wine & Spirits rating: 91 points

Winemaker's Notes:

Crisp, bright, refreshing: three words that capture the essence of the 2009 Frog's Leap Sauvignon Blanc. Classic aromas of lemongrass, white flowers and subtle mineral notes are your introduction, followed by flavors of grapefruit, lemon zest and delicate white peaches. The wine's connection to its Rutherford roots is underscored with subtle flavors of wet stone. Lean and lively, the wine's low alcohol and balanced acid make for a totally engaging and pleasurable experience.

The 1981 Frog's Leap Sauvignon Blanc is what we feel a Sauvignon Blanc should be. It is a dry wine of substantial scale that carries itself well, as it retains a delicacy to compliment food, not overwhelm." These are the words that we chose to introduce our Sauvignon Blanc, and in fact, our winery to the world. Dubbed a "Prince of a Wine" by the New York Times in 1982, this wine set a course that hasn't veered much from its original ideals. Today this wine is still made from 100 percent Sauvignon Blanc grapes and done so in such a way that the alcohol is kept low, the acidity high, and the flavors crisp and refreshing. In fact, the only changes we've made along the way have been in pursuit of a noble quest: to make a Sauvignon Blanc that is so indicative of the place in which it is grown that it could come from nowhere else.

Each of the Sauvignon Blancs Frog's Leap has made during the past few years embodies the fine-tuning we've done along this journey. A little Semillon was added to the blend in 1992 but was taken out a few years later. The wine became 100 percent stainless-steel fermented and aged in the late '90s. It began to carry the Rutherford appellation in 2001. And in 2002 it began to be made exclusively from dry-farmed, organically grown vineyards. From all of this we have learned a simple lesson: the less we interfere in the cellar with the perfectly grown clusters, the more beautiful the wine becomes.

My Notes:

Additional wines from Frog's Leap:

About Frog's Leap:

Frog's Leap is an iconic California winery dedicated to organic farming, sustainable living and quality wines. Situated in the Rutherford appellation of Napa Valley, Frog’s Leap produces wine under the leadership of John Williams, a former dairy farmer from New York who created the winery in 1981.

John Williams grew up in Western New York and originally attended Cornell University to extend his studies as a dairyman. A fortuitous work-study program at Taylor Wine Company and a few bottles of wine later, John entered the Enology and Viticulture Masters Program at UC Davis. Following Davis, he returned to the Finger Lakes as the start-up winemaker at Glenora Wine Cellars. Taking inspiration from his first Napa Valley winemaking post in the cellars of Stag's Leap, John began making wine commercially in 1981 and named the new operation "Frog's Leap."

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. Frog's Leap produces some of Napa Valley's finest wines and, undoubtedly, has one of the wine world's best mottos: "Time's Fun When You're Having Flies."

The wines produced range from Cabernet Sauvignon and Chardonnay to Zinfandel and Sauvignon Blanc. We have quite the line up to offer so we hope you’ll try one of these delicious wines that harmoniously combine quality, sustainability and value.

First certified by California Certified Organic Farmers (CCOF) in 1988 Frog's Leap has been a leader in the industry for over two decades. 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.