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Frog’s Leap employs a well-honed method of cold-soaking the Petite Sirah component before blending it into fermenting Zinfandel after ten days, preserving the fruit’s vibrancy and enhancing the wine’s refined character. A touch of Carignane contributes acidity and structure, complemented by maturation primarily in small concrete tanks. The result is a richly flavored, harmonious, and fresh wine, ideal chilled during summer, yet robust enough to age gracefully for decades. This blend consists of 81% Zinfandel, 10% Petite Sirah, and 9% Carignane.
Mouthwatering and delicious with crisp acidity and a driving finish, this wine offers a pleasing range of flavors including mixed cherries, cranberries, warming spices and savory accents. Both friendly and beguiling, it has pleasing approachability and depth. Firm while moderate tannins and mouthwatering acidity create a palate-cleansing accompaniment to a wide range of foods.
Rory Williams reports that dry farming through the third drought year in a row held yields down by 20 percent. The Frog’s Leap team encouraged freshness in the wine by cold-soaking petite sirah and adding it to the fermenting zinfandel; they also aged most of the lot in concrete. The wine presents a rustic sense of old-time Napa, along with a seamlessly integrated structure. It’s clean and direct, with firm, blue-black fruit that lasts long past each sip.