Frog's Leap, Rutherford, Napa Valley

Frog's Leap was founded by the Williams Family in 1981 on a spot along Mill Creek known as the Frog Farm. An old ledger revealed that around the turn of the century, frogs were raised on the property then sold for $.33 a dozen, destined no doubt, for the tables of Victorian San Francisco gourmets. Frog's Leap makes its home amongst 130 acres of vineyards in Rutherford at the historic Red Barn. This grand and welcoming building was built in 1884 as the Adamson Winery and renovated in 1994 as Frog's Leap's permanent home. Winemakers John Williams and Paula Siroky hand-craft an annual production of 50,000 cases comprised of Cabernet Sauvignon, Chardonnay, Leapfrögmilch, Merlot, Sauvignon Blanc, Rutherford and Zinfandel. Using the best of Napa Valley's organically grown 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." Frog's Leap has been a leader in organic farming techniques amongst high-end wineries in Napa for years. They understand that a healthy vineyard will produce healthy, and therefore flavourful and long-lived wines. To further their commitment to natural and responsible farming, the production facility is now LEED (Leadership in Energy and Environmental Design) certified, as well in 2002 they were certified "Organic" by CCOF, the California Certified Organic Farmers. In 2007 Wine & Spirits magazine named Frogs Leap Winery one of the Top 25 Cabernet producers in California over the last 25 years, and in October 2008 Wine & Spirits magazine named Frog's Leap as a 2008 Winery of the Year

Sauvignon Blanc 2007 This wine is made from 100 percent Sauvignon Blanc grapes and done in such a way that the alcohol is kept low, 12.7%, the acidity high, and the flavours crisp and refreshing. In fact, the only changes, in 25 years, to the way this wine is made have been in pursuit of a noble quest: to make a Sauvignon Blanc that is so indicative of the place in which it is grown that it could come from nowhere else. The 2007 Sauvignon Blanc opens with aromas of lemongrass, citrus blossoms and wet stone. The wine's deep connection to its Rutherford origin is revealed through the subtle flavours of minerality and stone. Crisp and taut on the palate, this Sauvignon Blanc's bright acid and low alcohol make it a wine of engaging and refreshing restraint. Try it with freshly shucked oysters or fish and chips. Either way...just try it!

Chardonnay 2007 The fruit for John Williams' Chardonnay comes mainly from the Carneros district of Napa Valley, with the remaining 21% from Oakville. He believes in letting the fruit express the soil, and so malolactic fermentation occurs in stainless steel as well as older French barriques. The winemakers' roles continue to be in the vein of a Zen Master, attempting to erase their signatures and let the purity of the wines origin shine through. The Frog's Leap Chardonnay eschews the heavy vanilla and buttery flavours typical of high-malolactic, high-alcohol wines. Instead, aromas of pear and melon give way to the lighter, more delicate aromas of peach blossoms and a slight floral note. The wine enters the palate cleanly and brightly with flavours of green apple, citrus, and a hint of vanilla balanced by the wine's acid, not to mention its racier mineral-and-slate essence. Fresh and vibrant, this Chardonnay finishes clean and tart, practically begging for the next sip - making it a great food wine.

Merlot 2005 The eastern side of the Rutherford appellation is lined with deep clay soils that are a great place to grow Merlot. The 2005 Frog's Leap Merlot is predominantly grown in these soils in the shadow of the Red Barn, yielding a wine of intensity and structure that needs no blending partner. With a deep garnet colour, the wine's varietal character is revealed by its classic aromas of cherry, blueberry and sage. Across the palate the wine's soft and plush texture is full of fruit flavours - ripe plums and red berries with underlying notes of cigar box and green tea that leads to a supple mouthfeel and persistent finish, all supported by polished tannins. "This Merlot comes down on the elegant side. It's not an opulent, hedonistic wine, but one of great structure and architecture. The cherry, berry, orange and herb tea flavours have an edge of dried herbs and tobacco. Distinguished, it should hold for a couple years." 90 points, Wine Enthusiast, Feb 1, 2008

Cabernet Sauvignon 2006 The best of wines come from the best of locations. The Napa Valley is renowned for producing spectacular classic Cabernet, especially those Cabernets that come from Rutherford. The 2006 Cabernet, with more than 75% Rutherford fruit, is a wine deeply reflective of its origin, profoundly influenced by this region's terroir. The layers are dramatic and engaging: deep, dark chocolate aromas and flavours, great structure and balance. The complement of Cabernet Franc brings wonderful drinkability and complexity. Frog's Leap 2006 Cabernet Sauvignon, a classic Napa Cabernet, the perfect expression of appellation. In the fall of 2007 Wine & Spirits magazine named Frog's Leap as one of the 25 best Cabernet Sauvignon producers in California over the last 25 years. They prasied the winery by saying, "John William's focus on organic and biodynamic viticulture has raised the recent releases from Frog's Leap, consistently among the most graceful Cabernets from Rutherford."

Zinfandel 2006 Winemakers John Williams and Paula Moschetti are aware that the monster Zins of the '70s are still in fashion. And just like fashion, they command monster prices based on their "big" alcohol, "big" flavours, and "big" bottles. But Frog's Leap Zin is different, you can't use this stuff to light your barbecue. Maybe it's that they found early inspiration from a different source - instead of reinventing Zinfandel, they looked to the past and the incredible Zins of the '40s and '50s. Those wines taught lessons that the old-timers knew. That field blends of Petite Sirah, Carignane, and Napa gamay all picked at ripeness (not as raisins) added colour, aromatics, and earthy complexity. In other words, the help of other varietals was needed to reveal the Zinfandel's grapes true flavours. These principles form the foundation of this wine today. 87% Zinfandel, 10% Petite Sirah, 3% Carignane. Intense aromas of wild berry and fresh fruit are punctuated by spices that include clove, cinnamon and white pepper. Lush layers of cherry and boysenberry fill the palate, while the nuances of oak and earth never overwhelm. The wine's bright acid and softer tannins offer a plush, lingering finish. Rich yet quaffable; the 2006 Zinfandel is a wine that both compliments a meal and is delicious on its own. "John Williams dry farms this organically grown Zin, which contributes to its restrained style and relatively low alcohol (13.5%). It comes off as taut claret; the fresh raspberry flavour takes on a pleasing shape as it wraps around scents of pine, herb and earth. The wine has the kind of transparency that makes room for food. Serve this with grilled quail. " 93 points, Wine & Spirits, June 2008

Rutherford 2005 "In the best vintages Frog's Leap Cabernet Sauvignon is magnificent - a wine of power and elegance suffused with cassis and vanilla flavours. The best part is the manner in which the wine builds on the palate to a peak of sweet pure flavour. As is true for top Napa Cabernets, there's a lot of structure and tannin here, so while drinkable now, this wine is generally built to age." Karen McNeil "A really delicious wine with pure balanced claret fruit." 4 stars, Decanter, Spurrier's standouts, August 2008

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All wines are available by the unmixed case to Licensees and Private Consumers, subject to availability.

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