Frogs Leap Zinfandel


After admiring the dark purple hues of the Zinfandel produced by Napa’s Frog’s Leap Winery you will begin to delight in its delicate aromas of ripe plum and red liquorice. Further flavorssome excavations may unearth subtle notes of black-cherry and hints of cardamom on the palate.

A full-bodied wine, with lush fruit, this Zinfandel is crafted in a classic field blend style with significant portions of Petite Sirah and Carignan added for both color and aroma.

Frog’s Leap Winery was founded in 1981 in Napa’s renowned Rutherford district, on a spot along Mill Creek known as the “Frog Farm”. It was here, sometime around the turn of the 20th century, that frogs were raised as a locally-sourced farmstead food item and sold to San Francisco restaurants at a whoppingly hopped-up price of $.33 a dozen.

Farmed organically since 1988, Frog’s Leap’s vineyards are cultivated without the use of irrigation which results in unusually intense and vibrant fruit. Their winemaking style is also notable for its focus on balance and sophistication. If possible, this Zinfandel should be cellared for several years to enhance its subtlety. It can then be paired with modestly-seasoned meats or seafood where a few aromatic herbs such as rosemary and sage can highlight, but not overpower the complexity of its wonderful fruit.