2005 CABERNET SAUVIGNON
Napa Valley
THE BLEND 87% Cabernet Sauvignon 9% Cabernet Franc 4% Merlot
PRODUCTION 11,400 cases
RELEASE DATE November 2007
STATS
Harvested ~ September 23 – October 24. 24.4° brix. 13.6% alcohol. 6.2 gr/1 total acidity. 3.69 pH
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
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 wine’s 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.
WINEMAKERS
John Williams and Paula Moschetti |
