LCBO Vintages Release
In 1981, Frog’s Leap introduced their first Sauvignon Blanc to the world: “The 1981 Frog’s Leap Sauvignon Blanc is what we feel a Sauvignon Blanc should be. It is a dry wine of substantial scale that carries itself well, as it retains a delicacy to complement food, not overwhelm.” The New York Times dubbed it “a Prince of a Wine”, and it’s reputation was off. It hasn’t veered much from its original ideals.
Today, this wine is still made from 100% Sauvignon Blanc grapes in a way that keeps alcohol low, acidity high, and flavours crisp and refreshing. The only changes they’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.
Since 2002, the wine has been made exclusively from dry-farmed, organically-grown vineyards. Through the years, winemaking experience has taught Frog’s Leap that less interference in the cellar is a good thing. The less hands meddle, the more beautiful the wine becomes.
2016 continued a succession of vintages deeply affected by the ongoing, widespread drought throughout California. This meant (particularly in Frog’s Leap’s dry-farmed vineyards) that the vines have had to reach deeper and deeper into the soil in search of the water and nourishment they need. The intensity and concentration from these vintages has been remarkable.
The beautiful aromatics of the Frog’s Leap Sauvignon Blanc brings great excitement to the wine. Peach blossom and white flower give way to a light, slatey aroma. This wine spent a fair bit of time on its fine fermentation lees, and there is significant evidence of that in the depth of its flavours. Chill, pour generously, and make this your wine of the summer.