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Frog's Leap Cabernet Sauvignon 2012

The Experience

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Braised loin of pork with sorel mushroom sauce

The Oddbins Take

If you want a proper pork pie, you get it from Melton Mowbray. If you want a handmade alpaca-wool scarf, you get it from Peru. If you want a world-class Cabernet Sauvignon, you go the Médoc in Bordeaux, Coonawarra in Australia or Rutherford Bench in the Napa Valley. OK there are many other places too, but these names stand as benchmarks of quality. Frog’s Leap’s founder John Williams wanted a piece of the Rutherford pie and, following a decade-long pursuit, by Jove he got it. Now that he has it, he is seriously making the most out of it. Topped up with Cabernet Franc and Merlot, this Cabernet Sauvignon has the gorgeous ‘Rutherford Rust’ minerality, earthy warmth and intensity that make this region’s wines so desirable.

The Vital Statistics

AVA California
Can Be Drunk Now - Will Evolve Over the Next 10 Years
Bottle Size
Regular - 750ml
Residual Sugar
2 g/l
Alcohol Units

In stock



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The Style

Cabernet Sauvignon (89%), Cabernet Franc (8%), Merlot (3%)
Light Full bodied
Dry Sweet

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  • Frog's Leap Cabernet Sauvignon American Wine
Frog's Leap Cabernet Sauvignon American Wine

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For decades, it was John Williams’ goal to produce a Rutherford AVA, estate-grown Cabernet Sauvignon. Inspired by the early Cabernets of Inglenook and Beaulieu Vineyard, they have spent the past 20 years finding, farming and obtaining highly sought after land in Rutherford—with particular attention to the Rutherford Bench—to pursue their dream and perfect our craft.

It began with the acquisition of the Red Barn Vineyard in 1994 – prime real estate that provided John with 40 acres of soil perfectly suited to growing Merlot and Cabernet Sauvignon and a century-old facility. Following their move to Rutherford, their longtime viticulturist Frank Leeds agreed to a partnership between Frog’s Leap and his family’s Chavez Leeds Vineyard. Situated on the iconic Rutherford Bench, it gave John’s team its first real taste of how complex and connected dry-farmed, organically-grown Cabernet Sauvignon from this area could be. Finally, in 2007, they purchased the historic Rossi Vineyard located in the very heart of the Rutherford Bench. This 50 acre vineyard was purchased by the Rossi family in 1906 and is located only a stone’s throw away from the two vineyards that originally inspired them. Now mostly planted to Cabernet Sauvignon and Cabernet Franc, the Rossi Vineyard completed the picture by yielding high quality Rutherford grapes for an all estate-grown Cabernet Sauvignon.

Believing that a grapevine should be grown in healthy soil that supports all the nutrient needs of the plant, Frog's Leap has been farming organically since 1988. They also believe that most of the great and historic wines of the world have been made from non-irrigated grapevines and, to that end, Frog’s Leap farms all of its vineyards without irrigation. They believe that it is the winemaker’s role to simply stand back and let the natural beauty of the grapes show through.

Made in the classic in tradition of Rutherford Cabernets, this wine superbly reflects the distinct blackberry, cassis aromas of Cabernet Sauvignon layered with the dusty, earthy aromas of Rutherford. The plush mouthfeel and velvety tannins are balanced by bright acidity. Brilliantly structured, this is a wine for the ages with decades of drinking pleasure. If you are tempted to open now, allow the wine to open a bit and it will surely delight. If patience allows, keep it for 7-10 years in the cellar and you will feel so much more rewarded. They recommend searching for some morel mushrooms to put in a sauce, alongside a braised loin of pork to pair with this beauty.