Kuleto Frog Prince

Ratings:

95 Points, Wine Enthusiast Jan-2011
Vineyard Notes:

The Cabernet Sauvignons in our Vineyard Block Series take their names and are sourced from prized vineyard blocks and areas of the estate named by Pat. Each showcases the myriad flavors and structures expressed by this single varietal at our mountain estate. Adding to the complexity of these estate-grown wines is the fact that every year we benefit from early, mid-season, and late-ripening Cabernet Sauvignon, which contributes to a wide spectrum of appealing flavors. In addition, our diversity of soil types in combination with various rootstocks, training methods, exposures, orientations, and clones, consistently produce several different styles of wine. Colors range from vibrant, glowing red to almost paque purple; aromas from red peppercorn, flowers, and sweet dried herbs to black plum, black licorice, tar, and smoked meat; and structures from clean, bright, and focused to heavy, soft, and sweet. Some wineries need to source fruit from all over the valley to get this kind of diversity we have it all on our estate within five-minutes of the winery.
Winemaker Notes:

The 2006 vintage produced wines with intensely fresh avors and aromas. Vineyard blocks, wine lots, and individual barrels for Frog Prince were selected based on their strong resemblance to a Bordeaux blend from a ripe vintage; each component highlighted the strong varietal characteristics of Cabernet Sauvignon. Fruit aromas needed to be in balance with those of sweet herbs and tobacco. The mouth needed to be highly textural with rm tannin and juicy acidity. This is not your typical California fruit bomb and that is our goal. The 2006 Frog Prince delivers all of the above plus a super concentrated mouth-feel. It is a wine to decant and serve with your favorite lamb dish this winter.
Production:

289 cases 750mL

Region Description

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.