Frog's Leap Zinfandel 2020

Region and Vineyards

Frog's Leap Zinfandel is sourced from the Napa Valley, particularly from the vineyards in St. Helena, a sub-region known for its ideal grape-growing conditions. The majority of the grapes come from the White Barn and Molinari vineyards, which are situated on the gravelly soils of the large alluvial fan that defines this appellation. These soils, combined with the region's Mediterranean climate, provide excellent drainage and optimal conditions for Zinfandel, fostering a balance of ripeness and acidity.

In addition to these primary vineyards, some grapes are sourced from Ricetti Vineyard in Redwood Valley, known for its gravelly-sandy alluvial loams, which contribute to the complexity and structure of the wine. The vineyards are certified organic and dry-farmed, emphasizing sustainability and the natural expression of the vine​​.

Winemaking

Frog's Leap Zinfandel is a blend of 85% Zinfandel, 9% Petite Sirah, and 6% Carignane. The grapes were harvested between August 25 and September 25, 2020, under very dry and moderate conditions that turned hot during harvest. The Petite Sirah was picked first and cold-soaked for over a week before being combined with the Zinfandel during fermentation. This process helped to lower the fermentation temperature and enhance the phenolic profile of the wine.

This vintage features a higher-than-usual amount of Carignane, selected from some of the best old-vine sections. The wine was aged 55% in small concrete cubes and the remaining 45% in oak barrels for 10 months, with no new oak used. This approach preserves the wine's freshness and emphasizes its natural fruit and spice characteristics​​.

Tasting Notes

• Color: Deep ruby red, indicative of its rich concentration.
• Aroma: Exuberant fruity aromas of blackberry, plum, and raspberry are complemented by hints of spice, herbs, and a touch of earthiness.
• Palate: On the palate, the wine is balanced and fresh, with flavors of ripe red fruits, pepper, and a subtle smokiness. The tannins are smooth and well-integrated, leading to a long, satisfying finish. The presence of Carignane adds a lively acidity and brightness to the blend​​.

Did you know?

The Frog's Leap Zinfandel is notable for its use of concrete cubes in the aging process, which enhances the wine's purity and freshness by allowing gentle oxygenation without imparting additional flavors from the oak. This method, combined with the high percentage of Carignane, results in a Zinfandel that is both vibrant and capable of aging gracefully​​.

Wine Pairing Ideas

• Barbecue Ribs: The wine's robust fruit flavors and balanced acidity complement the smoky, savory notes of barbecued ribs.
• Roasted Pork Loin with Herbs: The fresh and spicy profile of the Zinfandel pairs well with the aromatic herbs and tender texture of roasted pork loin.
• Grilled Vegetables: The wine's bright acidity and fruitiness enhance the natural sweetness and char of grilled vegetables, such as bell peppers and zucchini.
• Spicy Sausage Pizza: The Zinfandel's bold flavors and smooth tannins balance the spiciness and rich toppings of a sausage pizza.

History of Frog's Leap Estate

John Williams, a former dairy farmer from upstate New York, moved to Napa Valley with a vision to produce wines that truly reflect their origins. He founded Frog’s Leap Winery in 1981, naming it whimsically after a reference to Stag's Leap Wine Cellars and in homage to the frogs that once inhabited the area.

From the beginning, Williams emphasized organic farming and sustainable practices. By 1988, Frog’s Leap had already transitioned to organic viticulture, becoming one of the first wineries in Napa Valley to be certified by the California Certified Organic Farmers (CCOF). This commitment to organic farming has only deepened over the years, with the winery now encompassing approximately 200 acres of organically farmed vineyards.

Williams’ philosophy is rooted in the belief that great wines are made in the vineyard, not the winery. This approach means minimal intervention in the winemaking process, allowing the natural characteristics of the grapes and the terroir to shine through. Over the past four decades, Frog’s Leap has become synonymous with wines of balance, elegance, and a true sense of place​​​​​​.

Region and Vineyards

Frog's Leap Winery is situated in the heart of Napa Valley, with vineyards spread across Rutherford, St. Helena, and Redwood Valley. These regions are renowned for their unique microclimates and diverse soil compositions, which contribute to the complexity and quality of the wines produced.

• Rutherford: Known for its iconic "Rutherford dust," this area offers a mix of alluvial fan soils composed of gravelly loams. These well-draining soils are ideal for growing Cabernet Sauvignon and other Bordeaux varietals. The Rutherford vineyards benefit from a combination of warm days and cool nights, promoting optimal ripening conditions for the grapes.

• St. Helena: The vineyards in St. Helena are planted on gravelly soils that provide excellent drainage and stress the vines just enough to produce concentrated flavors. This region's Mediterranean climate, characterized by hot summers and mild winters, is perfect for cultivating Zinfandel, Sauvignon Blanc, and other varietals that thrive in these conditions.

• Redwood Valley: Located in Mendocino County, this area is known for its cooler climate and sandy alluvial loams. The Ricetti Vineyard in Redwood Valley is particularly noted for its old-vine Carignane, which adds structure and acidity to Frog’s Leap wines.

All Frog’s Leap vineyards are dry-farmed, a practice that conserves water and encourages deep root growth, leading to healthier vines and more intensely flavored grapes. This method, combined with organic farming practices, ensures that the wines produced are a true reflection of their terroir​​​​​​.

Wine Range

Frog’s Leap produces a variety of wines, each crafted with a focus on natural ripeness and minimal intervention in the winemaking process. Their wine range includes:

• Frog's Leap Sauvignon Blanc: Known for its crisp, refreshing acidity and stone fruit flavors, this wine is fermented and aged in stainless steel tanks and concrete eggs to preserve its aromatic freshness.
• Frog's Leap Zinfandel: Inspired by classic field blends, the Zinfandel is co-fermented with Petite Sirah and includes a notable addition of Carignane for structure and acidity. This results in a wine with vibrant fruit aromas and a claret-like elegance.
• Frog's Leap Estate Cabernet Sauvignon: This wine showcases the deep, black fruit and "Rutherford dust" characteristic of the region, with a structure that balances great acidity and lush flavors.
• Frog's Leap Merlot: Grown on rich, clay loam soils in Rutherford, Frog's Leap Merlot exhibits aromas of damp earth and flavors of bright plum and red berries with a supple texture.
• Frog's Leap Chardonnay "Shale and Stone": This Chardonnay is fermented in new French oak for a few days before being aged in specially-insulated steel tanks, resulting in a wine with minerality, stoniness, and a matchstick quality​​​​.

Did you know?

Frog’s Leap Winery is not only a leader in organic farming but also in sustainable practices. The winery has been 100% solar-powered since 2005 and houses Napa Valley's first LEED-certified winery building, complete with a geothermal heating and cooling system. These efforts reflect the winery’s commitment to environmental stewardship and sustainable viticulture​​​​.