Starting a winery in the Napa Valley meant that Frog’s Leap would almost have to make a Cabernet Sauvignon at some point. It took us only one year to realize this very simple truth - Napa is perfectly suited to grow great Cabernet. The rocky, fast draining soils of the Rutherford Bench, the misty, late morning fog rolling in from the San Pablo Bay and that ever-present California sun. But what kind of Cabernet to make? There were the closed, tight fisted, cough-and-hack Cabs of the late 70’s or the now popular pick-late, sweet fruit, high alcohol wines of the early 21st century. Instead of chasing fads we simply learned from the past, favoring the lessons passed on by generations of Bordeaux winemakers and carried forward by Tchelistcheff, Daniel and de Latour. Our attempt is not to emulate anyone, but rather to avoid sacrificing the balance between Cabernet’s ripe fruit character and its lean herbaceous side at the alter of over-extraction and manipulation. For 20 years now we have stuck by our principals and the resulting style of wine. A Cabernet Sauvignon that is beautifully balanced and drinkable when young, just as it is beautifully balanced and drinkable when old. We believe, and hopefully you will see, that wines that are built to impress rather than satisfy typically do neither.

Tasting notes

Elegant and refined, the Cabernet Sauvignon opens with aromas of rich black fruit laced with hints of dried herbs. The wine’s deep connection to the soil is reflected in flavors of cassis, plum and black berries which are complemented by the essence of truffle, cedar and tobacco. Soft tannins and well integrated oak are balanced with a fine acidity to create a finish that will linger well after the last course has been cleared.