Frog's Leap Napa Valley Sauvignon Blanc 2016

  • 94 Wilfred
    Wong
  • 92 Wine
    Spectator
  • 92 Wine &
    Spirits
3.8 Very Good (57)
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Frog's Leap Napa Valley Sauvignon Blanc 2016 Front Bottle Shot
Frog's Leap Napa Valley Sauvignon Blanc 2016 Front Bottle Shot Frog's Leap Napa Valley Sauvignon Blanc 2016 Front Label

Product Details


Varietal

Region

Producer

Vintage
2016

Size
750ML

ABV
12.8%

Features
Green Wine

Your Rating

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Somm Note

Winemaker Notes

The beautiful aromatics of the 2016 Frog’s Leap Sauvignon Blanc brings great excitement to the wine. Peach blossom and white flower give way to a very light slatey aroma that is a perfect introduction to the crisp minerally flavors. This wine spent a bit more time on its fermentation lees than is usual and there is significant evidence for this in the depth of its flavors. Capable of holding up to a wide variety of culinary options, but particularly good with some fresh, briny oysters.

Professional Ratings

  • 94
    COMMENTARY: Ever since this wine debuted in 1981, I became an instant fan of the Frog's Leap Sauvignon Blancs. The 2016 vintage is as good as the wine has ever been. It is fresh, racy-good, and redolent of pure dried citrus fruit. The wine's slight wildness—The French would say "sauvage," and this is a beautiful thing for it brings purity to mind. TASTING NOTES: Vibrant straw, green color; bright citrus peel, tension-packed minerality, and dried herbs in the aromas and flavors; medium bodied, excellent bite on the palate; dry, racy acidity, well-balanced; bright citrus and herbs flavors, frisky aftertaste. Pair it with lime-accented ceviche. (Tasted: February 6, 2018, San Francisco, CA)
  • 92
    Richer and more unctuous than most recent releases of sauvignon from Frog’s Leap, this wine still holds its freshness over the course of several days. John Williams and his team farm organically, without irrigation, which resulted in a particularly concentrated wine in 2016. Its flavors transform from lime and beeswax toward passion fruit, with hints of toast from long aging on the lees. Clean and lasting, the flavor and texture would complement roast arctic char or other rich fish.
  • 92
    Richer and more unctuous than most recent releases of sauvignon from Frog’s Leap, this wine still holds its freshness over the course of several days. John Williams and his team farm organically, without irrigation, which resulted in a particularly concentrated wine in 2016. Its flavors transform from lime and beeswax toward passion fruit, with hints of toast from long aging on the lees. Clean and lasting, the flavor and texture would complement roast arctic char or other rich fish.

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Frog's Leap

Frog's Leap

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Frog's Leap, California
Frog's Leap John & Rory Williams Winery Image

Frog's Leap is a family-owned winery dedicated to sustainable principles and committed to producing wines with balance, restraint and respect for terroir. Frog's Leap makes its home amongst 200 acres of vineyards in Rutherford at the historic ‘Red Barn’. Founded by John Williams in 1981, Frog’s Leap continues to be family-owned and operated. As the owner and winemaker, John has made every vintage for over four decades. Frog’s Leap has earned an enviable reputation for our sincere dedication to sustainable principles and our commitment to handcrafting wines. This noted ‘ghost winery’ was built in 1884 as the Adamson Winery and renovated in 1994 as Frog's Leap's permanent home. A handsome bi-level barrel chai completes the state-of-the-art winemaking facility and guests are received in the warm and welcoming LEED-certified hospitality center.

Now in its fourth decade of production, Winemakers John and Rory Williams hand-craft Sauvignon Blanc, Chardonnay, Zinfandel, Merlot, and an Estate-Grown Rutherford Cabernet Sauvignon. Using the best of Napa Valley's organically grown, dry- farmed grapes and the most traditional winemaking techniques, Frog's Leap strives to produce wines that deeply reflect the soils and climate from which they emanate. Thoughtfully shepherding both natural and earned resources, Frog’s Leap consistently returns more than it takes from the environment.

First certified by California Certified Organic Farmers (CCOF) in 1988 Frog's Leap has been a leader in the industry for decades. Fundamentally, organic farming means that if you take from the soil, you must return to the soil in equal measure. In the case of regenerative farming – a practice firmly embraced by Frog's Leap – you must return to the soil in greater measure than you take. Using a traditional approach to winemaking Frog’s Leap’s intention is to craft wines that are deeply reflective of the influences from which they emanate. Frog’s Leap makes wine of balance and restraint, with respect for the natural expression of the vine. The winery relies on techniques such as crop rotation, green manure, compost and biological pest control to maintain soil productivity and control pests on a farm. Organic farming excludes the use of manufactured fertilizers and pesticides, plant growth regulators and genetically modified organisms. Organic farming involves mechanical weed control (via cultivating or hoeing) rather than herbicidal weed control.

Frog's Leap presents a relaxed approach to enjoying wine. An easy hospitality and warm sense of humor is juxtaposed with a more serious sensibility when making wine. The wines produced range from Cabernet Sauvignon and Chardonnay to Zinfandel and Sauvignon Blanc. The winery has quite the line up to offer and hope you’ll try one of these delicious wines that harmoniously combine quality, sustainability and value.

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Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. White wines from Napa Valley are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific wine characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth red wines with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Napa Valley wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

HNYFGLSBC16C_2016 Item# 184656

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