91pts James Suckling

Juicy and polished, this offers crushed dark berries, blue flowers, black olives and crushed herbs. Medium- to full-bodied with fine tannins and vivid acidity, finishing sleek and vivid. Drink or hold.

Tasting Notes

The 2022 flashes ripe pomegranate, candied Bing cherry, overripe peach and cranberry sauce aromas, which mix with savory notes of tobacco, black tea, rose and cedar—this wine is super expressive aromatically and really fun! The danger in hot years is always on the palate, as heat can wreak havoc with tannin structures. 

Drink now or cellar for 10, 20 or 30 years… the 1989 is currently drinking fine. 

About the Wine

For decades, it has been our goal to produce a Rutherford AVA, estate-grown Cabernet Sauvignon. Inspired by the early Cabernets of Inglenook and Beaulieu Vineyard, we’ve spent the past 20 years finding, farming, and obtaining highly sought-after land in Rutherford—with particular attention to the Rutherford bench—to perfect our craft. Years of effort with organic viticulture, dry farming and minimal cellar intervention yield a wine that could not be produced outside of the 10 square miles that define its appellation.

Cabernet’s beauty lies in its incredible aromatic range as well as the famous power supplied by its ample tannin and acidity. Our Cabernet seeks to express every element of this aromatic constellation—flavors ranging from black fruit to savory herbs and everywhere in between: dried sage, flowers, pepper, earth, olive, mocha, graphite, tobacco and cedar, with no single aroma seeking to dominate the others. Cabernet Franc helps to both draw out this dynamic varietal character from the Cabernet Sauvignon and add dimension to its power. Its inclusion is a hallmark of our blend.  

Winery Notes

Frog's Leap is a family-owned winery dedicated to sustainable principles and committed to producing wines with balance, restraint and respect for terroir. Frog's Leap makes its home amongst 200 acres of vineyards in Rutherford at the historic ‘Red Barn’. Founded by John Williams in 1981, Frog’s Leap continues to be family-owned and operated. As the owner and winemaker, John has made every vintage for over four decades. 

Now in its fourth decade of production, Winemakers John and Rory Williams hand-craft Sauvignon Blanc, Chardonnay, Zinfandel, Merlot, and an Estate-Grown Rutherford 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. Thoughtfully shepherding both natural and earned resources, Frog’s Leap consistently returns more than it takes from the environment.

Sustainable

Organic