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Frog's Leap Estate Grown Cabernet Sauvignon 2008

Cabernet Sauvignon from Napa Valley, California
  • WE92
  • W&S91
750ML / 13.7% ABV
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  • WW93
  • V93
  • V94
  • WW92
  • W&S91
  • WW93
  • WW92
  • W&S93
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  • W&S92
  • WE91
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750ML / 13.7% ABV

Winemaker Notes

The 2008 Rutherford is sure to be a classic with intense black fruit, plenty of "Dust" and a seductive, plush texture that promises a long and luxurious future. This is a wine to pair with roasted leg of lamb or, if you can resist, one that will develop gracefully in the cellar for many years to come.

Critical Acclaim

All Vintages
WE 92
Wine Enthusiast
A lovely Cabernet, dry and dustily tannic, with a complex array of flavors. The black cherries and cola are accompanied by firm mineral and earthy notes that make this strikingly different from your typical fruit-forward Cabernet, but then, the alcohol is a modest 13.7% by volume. All indications are of ageability. Could age at least eight years in the cellar. Cellar Selection
W&S 91
Wine & Spirits
Supple and stylish, this is a rich blend of cabernets sauvignon and franc from the Rutherford Bench. The tannins are round and chocolately, providing a cocoa-like dusting over the fruit, and a sweet Christmas spice scent to frame it. This needs time to evolve past its concentrated flavors toward greater detail.
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Frog's Leap

Frog's Leap

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Frog's Leap, California
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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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RPT93805408_2008 Item# 114750