All Rutherford Valley floor, organic, dry farmed vineyards used to make Frog’s Leap Sauvignon Blanc. Steel tank fermented and aged. Lees contact during its short rest in tank before bottling. Harvest spanned early August to early September: perfectly ripe grapes, not raisins, with bright acidity = lower alcohol, refreshing, crisp and multi-layered white wine. Smell and taste fresh mango, slightly green pineapple, lime zest, passionfruit and a spoonful of lemon crème brulee (and creamy texture) from its lees contact. It’s like Loire Valley SB visits Napa Valley for some fun in the sun.
I am so glad to have tasted the current releases of Frog’s Leap recently. They are so consistent in their quality and purpose, they can seem dull if you stop paying attention. The vineyard’s the thing at Frog’s Leap. On a 1 to 100 scale of vineyard geek-ness (in the most flattering use of the word GEEK), Frog’s Leap is a 99.6. It’s certified organic and dry farmed vineyards 100% at Frog’s Leap. The wines are typically subtle, layered and expressive like a book reading. Listen to classic jazz with them. Rock & Roll is too much.
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