Napa Valley

Cabernet Sauvignon

Estate Grown Cabernet Sauvignon

United States

California

Frog's Leap Winery

Sauvignon Blanc

Chenin Blanc

Cabernet Sauvignon, Rossi Vineyard-House Block

Cabernet Sauvignon/Franc, Rossi Vineyard - Hilltop

Chardonnay

Merlot

La Grenouille Rougante "Pink"

Petite Sirah

Merlot, Red Barn Vineyard-110R

Cabernet Sauvignon, Navone Vineyard

Cabernet Sauvignon, Red Barn Vineyard-Office Block

Merlot, Rossi Vineyard-Ray's Block

Zinfandel, Gonzales Vineyard

Heritage Blend

Zinfandel

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 ÌÎÌÒRed Barn´. This noted ÌÎÌÒghost 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 thirty-fifth year of production, Winemakers John Williams and Paula Moschetti hand-craft an annual production of 60,000 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. 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.

Cabernet Franc

Carignan

Charbono

Petit Syrah

Petit Verdot

White

Red Blend

Rosé

No wine is more beloved, more treasured, more celebrated or more often drank at Frog’s Leap than Zinfandel. We often even have it in our coffee cups in the morning (we call it ‘red coffee’!). We’ve been making Zinfandel since our inception and we take enormous pleasure in opening bottles dating back 20 or even 30 years...still glorious in their development. But let us be clear, we are talking about our kind of Zinfandel...

Frog’s Leap Zinfandel: balanced, restrained, nuanced, subtle, and almost always under 14%
alcohol. If you are looking for a Zin to serve with wooly mammoth, or to put hair on your
chest, you’ve come to the wrong place. Those styles are for lesser vineyards and less seasoned winemaking. To make Zinfandel in the highest form takes great attention to detail in the growing, a constant vigilance during harvest and great care in the cellar. And it takes blending. Nay, not blending but co-fermentation. The secret to Frog’s Leap Zinfandels (once you get past the 40 year old dry farmed, perfectly situated vineyards) is that at the same time we harvest the Zin, we also harvest plantings of Petite sirah, Carignan, and Valdique and ferment them all in the same tank at the same time. This allows us to get the zinfandel grapes fully ripe, full of sugar and flavor and then using the other less sweet varietals to add color, flavor nuance while they reduce the overall alcohol content (think about it). Aged for 14 months in primarily American oak (very little new), the wine gains its strength through complexity and character rather than brute alcoholic strength.

Napa Valley

Frog's Leap Winery

California

2015

Estate Grown Cabernet Sauvignon

Release Price

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RS

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