2009 CABERNET SAUVIGNON
Napa Valley
THE BLEND 93% Cabernet Sauvignon 4% Merlot 3% Cabernet Franc
RELEASE DATE November 2011
RETAIL PRICE
$42.00
$35.90 Club Price
Quantity discount available
STATS
Harvested ~ September 7 – October 6. 24° brix. 13.7% alcohol. 6.3 gr/1 total acidity. 3.58 pH. Aged 21 months in French oak
A BRIEF HISTORY
Starting a winery in the Napa Valley meant that Frog’s
Leap would almost have to make a Cabernet Sauvignon at some
point. It took us only one year to realize this very simple
truth - Napa is perfectly suited to grow great Cabernet. The
rocky, fast draining soils of the Rutherford Bench, the misty,
late morning fog rolling in from the San Pablo Bay and that
ever-present California sun.
But what kind of Cabernet to make? There were the closed, tight
fisted, cough-and-hack Cabs of the late 70’s or the now
popular pick-late, sweet fruit, high alcohol wines of the early
21st century. Instead of chasing fads we simply learned from
the past, favoring the lessons passed on by generations of Bordeaux
winemakers and carried forward by Tchelistcheff, Daniel and
de Latour. Our attempt is not to emulate anyone, but rather
to avoid sacrificing the balance between Cabernet’s ripe
fruit character and its lean herbaceous side at the alter of
over-extraction and manipulation.
For 20 years now we have stuck by our principals and the resulting
style of wine. A Cabernet Sauvignon that is beautifully balanced
and drinkable when young, just as it is beautifully balanced
and drinkable when old. We believe, and hopefully you will see,
that wines that are built to impress rather than satisfy typically
do neither.
ABOUT THE WINE
Typically when speaking of Cabernet, and especially Cabernet from Rutherford, we speak of the black fruit flavors of blackberries, cassis, and black currants. With our 2009 release, however, we find a lot of our descriptors heading in the direction of red fruits–maybe even purple fruits–ripe plums, elderberries and ruby red cherries all with very supple tannins and lovely acidity. My thoughts immediately turn to cuisine: roast chicken, loin of pork or the braise of a young rabbit. I’m thinking 2009 Cabernet all the way.
WINEMAKERS
John Williams and Paula Moschetti
VINEYARDIST
Frank Leeds |
