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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 89 pts. in 59 notes) - hiding notes with no text | | | Tasted by petec-s on 5/7/2019 & rated 91 points: As per previous note. Very enjoyable. (1833 views) | | | Tasted by jkcooper on 2/10/2019 & rated 90 points: Opened up with a 30 minute decant. Drinking very nicely now. A good weeknight cab (1895 views) | | | Tasted by rakasome on 6/6/2018 & rated 93 points: This has sat in my cellar for 6 years and was fabulous. Probably good for 2 more at least. Bold, fruity, not at all acidic. Just a lucious taste treat. Drank with scallops, filets, and saute'd morrells. My my. (2264 views) | | | Tasted by Michael Baskett on 1/8/2018 & rated 91 points: Dark purple rim, opaque.
Nose: Cabernet, Merlot hidden in the background. Slight cheesy scent, beef blood, plum, celery, some scent I can't quite put a name on, yet reminds me of a nice beef broth/vegetable soup/squid ink soup/Italian wedding soup with celery, carrots and ample beef stock. I just can't name it. Frankly I'm a bit surprised at how well developed this is compared to the 2005 Chateau Pavie I just put into my notes a few minutes ago. Far better developed and much more pleasing at this date. More balanced and integrated than the Pavie.
Taste: Cabernet at a most certain developmental stage, if you know what I mean. Cabernet, celery, cranberry sauce and just a hint of beef blood in the background. (2573 views) | | | Tasted by Laurent73 on 11/26/2017 & rated 92 points: Good lenght. Surprised by how much the wood was integrated and provided complex notes of old cedar. Smooth and ready now. (2736 views) | | | Tasted by petec-s on 11/24/2017 & rated 91 points: Tasty fruit bomby and very drinkable. Faint hint of Rutherford dust too. (1607 views) | | | Tasted by hay5819 on 11/12/2016: Delicious. Heavy bodied and full flavored. (717 views) | | | Tasted by DaveICT on 9/18/2016 & rated 92 points: Deep plum, vanilla and cedar with a long finish. Awesome bottle! (1573 views) | | | Tasted by corkscrews on 9/12/2016 & rated 90 points: A nose of dark fruits and spices, dark garnet in color. A medium to full bodied red, with blackberry, currants, licorice and spice on long finish, drinking well now. www.winelx.com (1431 views) | | | Tasted by diana.jill on 6/12/2015 & rated 93 points: Gets her and Scott brought (2600 views) | | | Tasted by Life At Your Leisure 🍷 on 5/17/2015 & rated 90 points: Dark purple color turning violet at the rim with a nose of dark berries, tobacco, smoke, and dried herbs. The palate is dry, full-bodied with a silky texture. Flavors of blackberry, espresso, smoked meat, black tea. Very attractive, balanced, well-structured and brightly acidic with a persistent intensity that follows through a long finish with dusty tannins. Lovely wine. Drink now with 30 minutes decant until 2025. (2399 views) | | | Tasted by Aldhib on 3/27/2015 & rated 92 points: well structured with dark fruits balanced by tannins. (2630 views) | | | Tasted by egd584 on 7/17/2014 & rated 87 points: Easy to drink and plenty of body. A little too much fruit to be a favorite Cabernet. More tannins and earthiness would be welcome. (3190 views) | | | Tasted by TheDarkPrince on 2/20/2014 & rated 86 points: I was disappointed with this wine. The nose resembled a typical Napa cab, however, the palette was the point of departure. Stewed dark fruits such as plums and blueberries were evident, but they were framed by a tartness on the finish that detracted from the wine. I'll try it again in 24hrs, but I don't expect the wine to evolve to a better place.
Given the price I paid for it ($35), I could have paid $20 on something else and got a much better bottle. I have had a similar experience with this winery in the past. This is the last time I will purchase Frog's Leap wine.
:0) (3614 views) | | | Tasted by PT insurgent on 1/16/2014: WSET Level 3; 1/13/2014-1/17/2014 (WSET School, London): Pronounced nose of blackcurrant, cherry, raspberry, floral, vanilla.
Intense palate, high acid, med+ tannin: pepper, cherry, cedar, blackcurrant, chocolate.
Very good wine. (2682 views) | | | Tasted by petec-s on 1/11/2014 & rated 89 points: Young obviously, big nose, liquorice Summer fruits, herbs/ polished mouthfeel/ very good and ripe tannins/ 14% 89 points now but more in time. (89-92) (2941 views) | | | Tasted by milliskins on 1/2/2014 & rated 89 points: Nice wine. Moderate aromas and palette. Dark stone fruits (plum, pluot), some cedar notes and light oak. Medium body, soft subtle tannins. Nice wine, but not great QPR (2824 views) | | | Tasted by henrygjeffreys on 10/17/2013: n - very clarety, green peppers
light body, some tannin
fragrant, more green pepper
creamy finish
needs time
not sure if this is really elegant or maybe just a bit underpowered
probably a bit of both
nice though, in a simple claret sort of way (2693 views) | | | Tasted by lifeattable on 9/18/2013: Vintage Imports Tasting (World Cafe Live, Philadelphia): I must say I prefer the Merlot, but this is still well-made. Good balance of oak and fruit, some peppers on the nose. Could use a few years. (3227 views) | | | Tasted by Dochowie on 4/13/2013 & rated 91 points: Tasted over the course of an evening started out with fruit forward gust of cassis. As the night wore on notes of plum and cherry emerged followed by a trace silky finish of vanilla. (3039 views) | | | Tasted by Double-A on 2/19/2013 & rated 90 points: Currant, cherry, mineral and floral nose. Firm with solid fruit and grainy tannins. Very good focused finish.
4/5 (586 views) | | | Tasted by flydcjets on 12/28/2012 & rated 85 points: Tight and tart even after decanting for 20 minutes. (3027 views) | | | Tasted by Wine Gent on 11/18/2012: Tour - Napa 2012; 11/16/2012-11/19/2012 (Napa, CA): 93 pct cab, 6 cab franc, 1 merlot. Sharp taste of meat and chemical with sweet finish. Very disappointed with all Frogs Leap wines tasted in this flight. $42-over priced! Tasted at Frogs Leap on Napa trip. (3670 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, Vintage Retrospective: The 2010 Napa Valley Cabernets (May 2020) (5/1/2020)
(Frog's Leap Cabernet Sauvignon Napa Valley Red) Subscribe to see review text. | By Panel Tasting
Decanter, Californian Cabernet 2010 (10/10/2018)
(Frog's Leap, Cabernet Sauvignon, Napa Valley, Rutherford, California, USA, Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/10/2013)
(Frog's Leap Cabernet Sauvignon Napa Valley Red) Subscribe to see review text. | By David Lawrason
WineAlign (2/27/2013)
(Frog's Leap Cabernet Sauvignon, Napa Valley red) Subscribe to see review text. | By John Szabo, MS
WineAlign (2/20/2013)
(Frog's Leap Cabernet Sauvignon, Napa Valley red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Decanter and JancisRobinson.com and WineAlign. (manage subscription channels) |
| Frog's Leap Producer websiteCabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Napa ValleySt. Helena |
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