frogs leap zinfandel
$27.99 $33.99 Save $6.00 (17%)
NowiNeismorebeloved,more treasured, more celebrated or more often drank at Frog’s Leap thanZinfandel. We often even have it in our coffee cups in the morning (we call it ‘red coffee’!). We’ve beenmaking Zinfandel since our inception and we take enormous pleasure in opening bottles dating back 20or even 30 years...still glorious in their development. But let us be clear, we are talking about our kind ofZinfandel...Frog’s Leap Zinfandel: balanced, restrained, nuanced, subtle, and almost always under 14% alcohol. If youare looking for a Zin to serve with wooly mammoth, or to put hair on your chest, you’ve come to the wrongplace. Those styles are for lesser vineyards and less seasoned winemaking. To make Zinfandel in the highestform takes great attention to detail in the growing, a constant vigilance during harvest and great care in thecellar. And it takes blending. Nay, not blending but co-fermentation. The secret to Frog’s Leap Zinfandels(once you get past the 40 year old dry farmed, perfectly situated vineyards) is that at the same time weharvest the Zin, we also harvest plantings of Petite sirah, Carignan, and Valdique and ferment them all in thesame tank at the same time. This allows us to get the zinfandel grapes fully ripe, full of sugar and flavor andthen using the other less sweet varietals to add color, flavor nuance while they reduce the overall alcoholcontent (think about it). Aged for 14 months in primarily American oak (very little new), the wine gains itsstrength through complexity and character rather than brute alcoholic strength.If you know Frog’s Leap Zinfandels, you are in tune with what great accompaniment they make with all kindsof food and how they positively beg you to get out the barbeque. If you don’t know our zins, it is very likelyyou have given up in despair in finding a drinkable example. Welcome back.