Frog's Leap Rutherford, Napa Valley Cabernet Sauvignon 2020

The 2021 Estate Grown Cabernet Sauvignon is a wine with all the hallmarks of the legendary Cabernets of Rutherford: deep, cassis-currant aromas, the classic notes of Rutherford Dust, earthen flavors of cedar and black olive, and a velvety, plush mouthfeel.

Amid the endless ink spilled, points bestowed, and hype created around Cabernet in Rutherford, it’s easy to lose focus on a simple question: why grow Cabernet Sauvignon? For Frog’s Leap, the answer is clear. When grown with care and made with honesty, Cabernet is capable of the highest expression of terroir.  

Cabernet’s beauty lies in its incredible aromatic range as well as the famous power supplied by its ample tannin and acidity. The Frog's Leap Cabernet seeks to express every element of this aromatic constellation —- flavors ranging from black fruit to savory herbs and everywhere in between: dried sage, flowers, pepper, earth, olive, mocha, graphite, tobacco and cedar, with no single aroma seeking to dominate the others.

Frog's Leap limits their plantings of Cabernet to benchland soils that provide the ideal balance of drainage and soil fertility; less than one-third of the acreage meets their standards for Cabernet. Thirty-one distinct picks across three estate vineyards enable them to take full advantage of the site-to-site expressiveness supplied by their commitment to dry farming. Their expert in-house vineyard team navigates the interplay of sunlight and shade on the grapes that is crucial to preserving natural acidity. In the cellar, moderate extraction and judicious use of new oak complement a balanced, restrained approach to Cabernet that enables it to transcend all the noise around the variety, and simply taste like home.

Since 1981 Frog's Leap has sought to make wines of intent in Napa Valley, and they are proud to have two generations (of several families) working side by side in their vineyards and cellar. Their winemaking approach reflects many old world techniques. Beginning with a deep and abiding emphasis on viticulture, they also favor natural yeast fermentations, minimal use of S02, restricted use of finings or filtrations, no supplemental additions or flavoring agents.

First certified by California Certified Organic Farmers (CCOF) in 1988, Frog’s Leap has chosen to farm organically for nearly four decades, secure in the knowledge that healthy soils produce healthy vines, and that healthy vines produce vibrant, flavorful fruit.