2008 Frogs Leap Cabernet Sauvignon


Wow, that is a busy picture. We’ve got a Christmas tree, a Cosmo, more Christmas lights, poinsettias, a piece of cow still mooing, and most importantly a fantastic bottle of wine. Seriously if you’ve never had a bottle of any of the “Leap” California cabs you are missing out. These are the 3 “Leap” cabs I’m talking about:

Stags’ Leap Wineries

Stag’s Leap Wine Cellars

Frog’s Leap Winery

You’ll notice there are two “Stag” locations in California but don’t get them mixed up, they are very different. In fact they even sued each other over the names of the wineries! You’ll notice the apostrophe is after the “s” in Stags’ Leap Wineries…that was the end result in the lawsuit…money well spent I’m sure. We have yet to review either of them but I can assure you we’ve tried them and they are fantastic….and there more bottles of each waiting for us in the cellar. All their basic bottles cost between $40-$60 with the reserve and estate bottles anywhere from $100-$300.

California cabernet has been on a roll for the past 11 years, their last bad vintage was in 2000. I personally have found 2004 and 2007 to be my favorites.  Let’s talk about the 2008 Frog’s Leap:

colonelgrape: 91. A tie with MobyGrape! This is seriously an excellent wine however I think the 2009 Groth Cabernet (CG 92, MG 88) is ever so slightly superior. Big everything: tannis, acidity, fruit, and body. Dark fruit flavors of blackberry, plum, and black cherry pop out throughout the sip. It’s not overdone though, you can drink this cab alone but I think you’re crazy if you do. What you need here is exactly what’s in the picture: a deliciously rare piece of cow…preferably fatty cow such as ribeye. The tannis will cut right through the fat leaving your palate happy throughout the meal. I can’t stress eating these cabs with steak enough…it’s meant to be. Also, this is a personal preference, but if your meat is cooked more than the bite in this picture you are doing it wrong.

MobyGrape: 91. Couldn’t be more pleased with an old cab standby.  As usual, we busted out the cab for a ribeye and potato night, and it didn’t disappoint.  And guess what?  It tasted like a cab.  Tanniny (I know the Colonel will say fruity, and maybe it tasted a bit more fruity than say Groth) and just dry enough to make you want more.  For a real treat get a nice fatty bit of steak and have it with the wine, it’ll be a little wine cow party in your mouth.  Just don’t bother trying to kiss the bottle and turn it into a prince, the wine’s better.

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