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Frog's Leap, Rutherford Concrete Aged Soil Selection Sauvignon Blanc, 2024

White Wine from California, United States
$59.99
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This is Sauvignon Blanc grown in the same Rutherford soils that produce Napa's great Cabernets, then fermented and aged entirely in concrete eggs, with no stainless steel and no oak. It started as an experiment: a single 500-gallon egg filled with fruit from the Old Cane block, planted in 1981. Frog's Leap now runs nine eggs. In 2024 the lots stayed on their original lees for 11 months without racking, with malolactic blocked to keep the acidity. They went into bottle unfiltered just before the next harvest, which gives the wine a texture and grip you won't find in a typical steel-tank Sauvignon. The fruit comes from seven blocks across Rutherford, on soils from Adobe clay to gravelly loam and deep river loam, and the vines average 29 years old. The 2024 season was even and warm with almost no serious heat spells, so this vintage is a little fruitier and more open than the 2023 without losing its minerality. If you think Napa only does Cabernet, try this serious white. It drinks well now and will hold for up to a decade.

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More about Frog's Leap

John Williams and Larry Turley started this in 1981 on 700 cases of Sauvignon Blanc. Now they farm 200 acres of certified organic vineyard in Rutherford—100% solar-powered, dry-farmed, grown the way wine should be. Pinot Noir, Chardonnay, Zinfandel, Cabernet: balance and restraint, every bottle.

Wine Details

  • Grape Variety

    Sauvignon Blanc

  • Vintage

    2024

  • Size

    750ml

  • Farming Practice

    Sustainable

  • Style

    Rich

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Ceviche or crudo with lime; grilled shrimp with salsa verde; roast chicken with lemon and fresh herbs; warm goat cheese salad; oysters on the half shell; Vietnamese summer rolls with lots of herbs.

Tasting Profile

Expect Rutherford Sauvignon Blanc with citrus, white peach and melon, a stony minerality and no oak influence. Concrete and long lees ageing typically give it a rounder, gently grippy texture, while blocked malolactic keeps the acidity bright and the finish dry and clean. Think closer to a Loire Sauvignon than a grassy New Zealand one.

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