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Frog's Leap Rutherford Cabernet Sauvignon ( 1.5 Liter Magnum) 1997

Cabernet Sauvignon from Napa Valley, California
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    Winemaker Notes

    I have just re-read the great book by John McPhee, Assembling California, in which there is a whole chapter dedicated to how the Napa Valley was formed geologically. As I look out my office window at the western hills of the Napa Valley and the few scant acres that comprise the Rutherford Bench it is easy to marvel at the confluence of massive geological events, time and pure coincidence that conspired to make our 1997 Rutherford.

    Converging tectonic plates, subduction zones, geosynclines, volcanic eruptions, huge alluvial washes and the five million years of daily weathering all for the single purpose of producing the unique gravelly loam soils ideal for cabernet sauvignon. Perhaps the surest sign of a wine of character is that it has the ability to transport you, captivate you and ultimately draw you back to its source of uniqueness.

    The 1997 Rutherford, with its high percentage of cabernet franc, has beautiful aromas of blackberries and earth. The flavors are fabulous, full of igneous chirts, franciscan sediments and millions of old alluvial pebbles. This is truly a wine of time and place. -John Williams, Winemaker

    Critical Acclaim

    Frog's Leap

    Frog's Leap

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    Frog's Leap, , California
    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.

    New York

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    An often-overlooked wine-producing state that has recently begun to garner widespread attention

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    An often-overlooked wine-producing state that has recently begun to garner widespread attention, New York trails significantly behind California and Washington in volume produced but is ahead of Oregon. The vast majority of its produce is dedicated to large-scale production of wines made from Vitis labrusca and French-American hybrid varieties, like the common table grape Concord. The quality of New York’s best wines, however, should not be underestimated. Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York, and Niagara Escarpment, which crosses over the borders into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are cold and can carry the risk of frost well into the growing season.

    The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi. Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from hybrid variety Vidal.

    ANC201121_1997 Item# 24457

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