# Estate Grown Cabernet Sauvignon (2017)

- **Producer:** Frog's Leap
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Cabernet Franc
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.8%
- **Average price:** €65
- **When to drink:** Now or Later
- **Serving temperature:** 15–16 °C
- **Aromas & flavours:** blackcurrant, black cherry, red cherry, red plum, cedar, chocolate, earth, tobacco, leather

## About this wine

The Frog's Leap Estate Grown Cabernet Sauvignon 2017 is a red wine from Rutherford, Napa Valley, USA. Produced by Frog's Leap, it is primarily made from Cabernet Sauvignon with a touch of Cabernet Franc. The grapes are sourced from the producer's three estate vineyards on the Rutherford Bench, known for their gravelly soils. Frog's Leap is dedicated to organic and dry-farming practices. The winery's long-term vision led to the establishment of this estate-grown bottling, aiming for a classic, ageworthy style inspired by historic Rutherford producers. The 2017 vintage reflects the unique conditions of its year, including the impact of regional wildfires, while maintaining the wine's integrity.

## Interesting facts

- The wine is a testament to Frog's Leap's 20-year journey to acquire key Rutherford vineyards.
- It embodies the sought-after 'Rutherford Dust' character.
- Frog's Leap exclusively uses organic and dry-farming methods.
- The 2017 vintage faced wildfires but maintained its quality.

## Food pairing

The wine's medium-plus tannins and body are well-suited to complement the richness of red meats like beef and lamb, while its balanced acidity cuts through fattier cuts. Savory notes and earthy undertones in the wine will harmonize with dishes featuring mushrooms, herbs, and root vegetables. Hard, aged cheeses offer a similar savory intensity that matches the wine's structure.

## Wine making process

The winemaking process for Frog's Leap Estate Grown Cabernet Sauvignon emphasizes minimal intervention to showcase the vineyard's character. Grapes are sourced from estate vineyards on the Rutherford Bench. Following harvest, the wine undergoes fermentation with a focus on moderate extraction. It is then aged for 20 months in French oak, with a careful approach to new oak usage. The winery's commitment to organic and dry-farming viticulture underpins the entire production, aiming for a balanced, ageworthy, and classically styled Cabernet Sauvignon.