Frog's Leap Estate Grown Cabernet Sauvignon 2007 Front Label
Frog's Leap Estate Grown Cabernet Sauvignon 2007 Front Label

Frog's Leap Estate Grown Cabernet Sauvignon 2007

  • WE91
750ML / 13.6% ABV
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750ML / 13.6% ABV

Winemaker Notes

In 1996 we introduced our first offering of the Rutherford and the 2007 vintage stands proudly in that tradition as a wine of distinct purpose, origin and taste. In this wine the "Rutherford Dust" produces aromas of black berry and sweet tobacco. Flavors of currant and cherry meld with touches of cedar, vanilla and olive tapenade across the palate. The mouth-feel is plush and velvety, marked by fine-grain tannins and a long finish. This is a wine that enhances everything from the arrival of the first guest through the clearing of the cheese course.

93% Cabernet Sauvignon, 7% Cabernet Franc

Critical Acclaim

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WE 91
Wine Enthusiast
Frog's Leap strove for elegance above power in this modulated, ageworthy wine. Tasted against bigger, riper Cabs, it's almost lean, with herb-infused red cherry, violet and mineral flavors, wrapped into complex tannins. The alcohol is a refreshingly low 13.6%. This is a connoisseur’s wine, and it should develop for 10–15 years in a proper cellar.
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Frog's Leap

Frog's Leap

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Frog's Leap, California
Frog's Leap Winemaker John 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. Originally founded by the Williams Family in 1981 on a spot along Mill Creek known as the Frog Farm, today Frog's Leap makes its home amongst 200 acres of vineyards in Rutherford at the historic ‘Red Barn’. 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 Williams, Paula Moschetti and Rory Williams hand-craft an annual production of 65,000 cases comprised of Sauvignon Blanc, Chardonnay, Zinfandel, Merlot, and an estate-grown 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.

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.

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. 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.

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Napa Valley

Cabernet Sauvignon

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One of the most prestigious wines of the world capable of great power and grace, Napa Valley Cabernet is a leading force in the world of fine, famous, collectible red wines. Today the Napa Valley and Cabernet Sauvignon are so intrinsically linked that it is difficult to discuss one without the other. But it wasn’t until the 1970s that this marriage came to light; sudden international recognition rained upon Napa with the victory of the Stag’s Leap Wine Cellars 1973 Cabernet Sauvignon in the 1976 Judgement of Paris.

Cabernet Sauvignon undoubtedly dominates Napa Valley today, covering half of the land under vine, commanding the highest prices per ton and earning the most critical acclaim. Cabernet Sauvignon’s structure, acidity, capacity to thrive in multiple environs and ability to express nuances of vintage make it perfect for Napa Valley where incredible soil and geographical diversity are found and the climate is perfect for grape growing. Within the Napa Valley lie many smaller sub-AVAs that express specific characteristics based on situation, slope and soil—as a perfect example, Rutherford’s famous dust or Stags Leap District's tart cherry flavors.

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WBO30079258_2007 Item# 109149

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