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Frog's Leap Estate Grown Cabernet Sauvignon (375ML) 2015

Cabernet Sauvignon from Rutherford, Napa Valley, California
  • V94
  • WW92
  • W&S91
0% ABV
  • WW93
  • WW92
  • W&S93
  • D93
  • W&S92
  • WE92
  • W&S91
  • WE91
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4.0 11 Ratings
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4.0 11 Ratings
0% ABV

Winemaker Notes

This is a classically structured Cabernet that is the result of a decades-long pursuit to obtain vineyards on the Rutherford Bench. The 2015 certainly fills all of the requirements of succeeding in the lineage of the Estate Grown Cabernets but it does it with a little twist.

The 2015 is a remarkable wine: rich, deep mocha aromas, superb balance, with very long and deep flavors. Is the Merlot contributing? We think yes. Please wait 10 years to open and even then give it an hour in the decanter. Can’t wait? Grill a well-aged N.Y. strip and serve simply with a peppery arugula salad.

Blend: 78% Cabernet Sauvignon, 13% Merlot, 9% Cabernet Franc

Critical Acclaim

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V 94
Vinous
The 2015 Cabernet Sauvignon is a gorgeous wine, not to mention a tremendous value. It is also the kind of wine that is easy to overlook in a universe of turbo-charged Napa Valley Cabernets. But that would be a mistake. The 2015 is dark and ample on the palate, with a bit more textural richness than normal because of the unique conditions of the year. Succulent black cherry, plum, lavender, spice and new leather all flesh out in the glass, but it is the wine's exceptional balance that makes the deepest impression. Even better, this is one of the very finest values in Napa Valley Cabernet Sauvignon readers will come across. Don't miss it.
WW 92
Wilfred Wong of Wine.com
Finely balanced with just the right amount of muscle, the firmly structured 2015 Frog's Leap Cabernet Sauvignon exhibits lovely currants and savory spices in the flavors. Pair it with a grilled duck salad. (Tasted: November 20, 2017, San Francisco, CA)
W&S 91
Wine & Spirits
John Williams and his team at Frog’s Leap built their Rutherford Estate cabernet program on three vineyards: Red Barn (surrounding the winery), Chavez Leeds (in partnership with viticulturist Frank Leeds’s family) and the Rossi Ranch, 50 acres of prime real estate on the Rutherford Bench west of Highway 29, a property the winery purchased in 2007. This blend includes 13 percent merlot from Rossi, which fills out the wine and polishes the bitter, earthy tannins of cabernet, making this a fat, luscious vintage to serve with filet mignon.
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Frog's Leap

Frog's Leap

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Frog's Leap, Rutherford, Napa Valley, 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.

Rutherford

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The Rutherford sub-region of Napa Valley centers on the town of Rutherford and covers some of Napa Valley’s finest vineyard real estate, spanning from the Mayacamas in the west, to the Vaca Mountains on the other side of the valley.

Inside of the Rutherford AVA, bordering the Mayacamas, is a stretch of uplands called the Rutherford Bench. (These bench lands technically run the length of Oakville as well). Mountain runoff creates deep, well-drained, alluvial soils on the bench, giving vine roots plenty of reason to permeate deep into the ground. The result is wine with great structure and complexity.

Rutherford Cabernet Sauvingons and Bordeaux Blends are recognized widely for their enticing fragrances of dusty earth and dried herbs, broad and juicy mid-palates and lush and fine-grained tannins. The sub-appellation claims some of the valley’s most prized vineyards today, namely Caymus, Rubicon and Beckstoffer Georges III.

It is also home to Napa’s most influential and historic personalities. Thomas Rutherford, responsible for the appellation's name, made serious investments here in grape growing and wine production between the years of 1850 to 1880. Gustave Niebaum purchased a large swath of land and completed his winery in 1887, calling it “Inglenook.” Today this remains the oldest bonded winery in California. Georges Latour founded Beaulieu Vineyard in 1900, making it the oldest continuous winery in the state. Latour also hired the famous enologist, André Tchelistcheff, a man credited for single-handedly defining the modern Napa winemaking style.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is now the world's most planted grape variety. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

HNYFGLCSN15B_2015 Item# 348693