Frog's Leap Napa Valley Rutherford Sauvignon Blanc 2016 Organic
First certified by CCOF in 1988, Frog's Leap has been a leader in the industry for over two decades. 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 several years embodies the fine-tuning we've done along this journey. The wine became 100 percent stainless-steel fermented and aged in the late '90s. As of 2001, it has carried the Rutherford appellation. And in 2002 it began to be made exclusively from dry-farmed, organically grown vineyards. All of this has taught us one simple lesson: the less we interfere in the cellar with the perfectly grown clusters, the more beautiful the wine becomes.
From the Winery: This certainly is the case with our 2016 Sauvignon Blanc. Intense aromas of white flowers with hints of ripe peach literally fill the glass and elevate your expectation of the crisp, minerally flavors to follow. Certainly ready to enjoy now but I believe a little patience—perhaps a few months or a year—will yield a wine that can hold its own with any of the great aromatic whites of the world. I’m saving a bottle for next fall’s crop of porcini mushrooms roasted with some nice stuffed quail. 12.9% Alc.
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