2007 SAUVIGNON BLANC
Rutherford ~ Napa Valley
THE BLEND 100% Sauvignon Blanc 100% Rutherford
PRODUCTION 20,000 cases
RELEASE DATE April 2007
STATS
Harvest ~ August 30 - September 13. 21.7° brix at harvest. 12.7 % alcohol. 3.25 pH. 6.7 gr/L total acidity. 100% stainless steel fermented
A BRIEF HISTORY
“The 1981 Frog's Leap Sauvignon Blanc is what we feel
a Sauvignon Blanc should be. It is a dry wine of substantial
scale that carries itself well, as it retains a delicacy to
compliment food, not overwhelm.” These are the words that
we chose to introduce our Sauvignon Blanc, and in fact, our
winery to the world. Dubbed a “Prince of a Wine”
by the New York Times in 1982, this wine set a course that hasn't
veered much from its original ideals. Today this wine is still
made from 100 percent Sauvignon Blanc grapes and done so in
such a way that the alcohol is kept low, the acidity high, and
the flavors crisp and refreshing. In fact, the only changes
we've made along the way have been in pursuit of a noble quest:
to make a Sauvignon Blanc that is so indicative of the place
in which it is grown that it could come from nowhere else.
Each of the Sauvignon Blancs Frog's Leap has made during the
past few years embodies the fine-tuning we've done along this
journey. A little Semillon was added to the blend in 1992 but
was taken out a few years later. The wine became 100 percent
stainless-steel fermented and aged in the late '90s. It began
to carry the Rutherford appellation in 2001. And in 2002 it
began to be made exclusively from dry-farmed, organically grown
vineyards. From all of this we have learned a simple lesson:
the less we interfere in the cellar with the perfectly grown
clusters, the more beautiful the wine becomes.
ABOUT THE WINE
The 2007 Frog's Leap Sauvignon Blanc opens with aromas of lemongrass, citrus blossoms and wet stone. The wine's deep connection to its Rutherford origin is revealed through the subtle flavors of minerality and stone. Crisp and taut on the palate, this Sauvignon Blanc's bright acid and low alcohol make it a wine of engaging and refreshing restraint. Try it with freshly shucked oysters or fish and chips. Either way...just try it!
WINEMAKERS
John Williams and Paula Moschetti |
