Frogs Leap Rutherford Cabernet Sauvignon
- Last Updated:
- 12/12/2022 09:14:23
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Crafted in the most traditional and natural ways, the 2005 Frog's Leap Cabernet
Sauvignon delivers a soft texture, ripe fruit and a deep connection to its soils
all with an alcohol level below 14%. Aromas of currant and blackberry
combine with a warm spice tone right out of the glass. Flavors of dried black
fruits pick up on the palate with added, subtle touches of cedar, leather and a
hint of black olive. The wines resolved tannins and integrated oak allow for a
mouth-feel that is soft yet lean with a long finish that is carried by the bright,
natural acid of the fruit.
This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.