After admiring the dark purple hues of this Zinfandel produced by Napa’s Frog’s Leap Winery enjoy delicate aromas of ripe plum and red liquorice. You’ll find notes of black-cherry and even hints of cardamom on the palate
Full-bodied, with lush fruit, this wine is made in a classic field blend style with significant portions of Petite Sirah and Carignan added the Zinfandel for color and aromatics.
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. if possible this Zinfandel should be cellared for several years in order to enhance its subtlety. It can then be paired with modestly-seasoned meats or seafood such as wild salmon, where aromatic herbs such as rosemary and sage can highlight, but not overpower, the complexity of its fruit.