2017 Frog's Leap, Sauvignon Blanc, Rutherford, Napa Valley, California, USA

2017 Frog's Leap, Sauvignon Blanc, Rutherford, Napa Valley, California, USA

Product: 20171122112
 
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2017 Frog's Leap, Sauvignon Blanc, Rutherford, Napa Valley, California, USA

Description

Frog’s Leap, in the heart of Rutherford Napa was established in the early 1980s by legendary winemaker John Williams. He was an advocate of dry farming and sustainability in Napa long before it was cool and trendy, and – as a result – his vineyards and wines have been reaping the rewards of this attention to detail for many years.

Lemon in colour, with gold hints, the nose offers aromas of grapefruit, melon, citrus and hints of thyme. The palate has energy combined with zesty acidity, with a weight that you would expect from a warm climate origin. With the alcohol and fruit in perfect balance, this is excellent as an apéritif or with food. Drink now to 2021.
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About this WINE

Frog's Leap

Frog's Leap

Frog's Leap Winery in Napa Valley, California was founded in 1981 on a spot along Mill Creels known as the Frog Farm. An old ledger revealed that around the turn of the century frogs were raised there and sold for $.33 a dozen, destined no doubt, for the tables of Victorian San Francisco gourmets.

Frog's Leap Winery is happily ensconced at the historic Red Barn property in Rutherford. This grand and Welcoming building was originally built as a winery in 1884. It is now not only home to some of the Napa Valley's best wines but also to what has to be the wine world's best motto - "Time's fun when you're having flies!"

A strong commitment to sustainable agriculture on the part of Frog's Leap's vineyards complements the winery's goal: to have fun making elegant wines with superb balance: a crisp and vivacious Sauvignon Blanc, a spicy and engaging Zinfandel, a classic Napa Valley Cabernet Sauvignon, a rich barrel-fermented Carneros Chardonnay, and a supple, fruit-filled Merlot.

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Sauvignon Blanc

Sauvignon Blanc

An important white grape in Bordeaux and the Loire Valley that has now found fame in New Zealand and now Chile. It thrives on the gravelly soils of Bordeaux and is blended with Sémillon to produce fresh, dry, crisp  Bordeaux Blancs, as well as more prestigious Cru Classé White Graves.

It is also blended with Sémillon, though in lower proportions, to produce the great sweet wines of Sauternes. It performs well in the Loire Valley and particularly on the well-drained chalky soils found in Sancerre and Pouilly-Fumé, where it produces bone dry, highly aromatic, racy wines, with grassy and sometimes smoky, gunflint-like nuances.

In New Zealand, Cloudy Bay in the 1980s began producing stunning Sauvignon Blanc wines with extraordinarily intense nettly, gooseberry, and asparagus fruit, that set Marlborough firmly on the world wine map. Today many producers are rivalling Cloudy Bay in terms of quality and Sauvignon Blanc is now New Zealand`s trademark grape.

It is now grown very successfully in Chile producing wines that are almost halfway between the Loire and New Zealand in terms of fruit character. After several false starts, many South African producers are now producing very good quality, rounded fruit-driven Sauvignon Blancs.

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