After admiring the dark purple hues and the delicate aromas of ripe plum and red liquorice, you’ll find black-cherry and even hints of cardamom on the palate when you sip the lovely Zinfandel produced by Napa’s Frog’s Leap Winery
Full-bodied, with lush, mouth-filling fruit, the wine is made in the classic field blend style with significant portions of Petite Sirah and Carignan added to enhance the core flavor of the Zinfandel.
The winery was founded in 1981 in Napa’s renowned Rutherford district, on a spot along Mill Creek known as the “Frog Farm”. There, sometime around the turn of the twentieth century, frogs were raised in order to be sold to San Francisco restaurants for $.33 a dozen.
Farming organically since 1988, Frog’s Leap cultivates all of its vineyards without irrigation resultung in unusually intense and vibrant fruit. Their winemaking style is also notable for its focus on balance and sophistication. This Zinfandel should ideally be cellared for several years in order to enhance its subtlety. It can then be paired with modestly-seasoned meats, fowl, or fatty fish where aromatic herbs can highlight, but not overpower, the complexity of its fruit.