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Date Printed: 11/21/2014
Frog's Leap Zinfandel 2007
Frog's Leap Zinfandel 2007
(search item no. 99709)
green wine

Wine & Spirits rating: 91 points
PRICE ON 11/21/2014: $26.99

ratings pedigree (past vintages):
2011 Wine & Spirits rating: 91 points
2010 Wine & Spirits rating: 91 points
2008 Wine Enthusiast rating: 91 points
2006 Wine & Spirits rating: 93 points
2004 Wine & Spirits rating: 90 points
2003 Wine Enthusiast rating: 91 points
2001 Wine & Spirits rating: 92 points
1994 The Wine Advocate rating: 90 points

Winemaker's Notes:

The wide range of aromas and flavors in our 2007 Zinfandel can again be attributed to its "field blend" origin. Grown and sometimes co-fermented together the three varietals of this wine—Zinfandel, Petite sirah and Carignane—each play critical roles in defining the wine's character. The Zin tastes of wild berries and briary fruit marked with a touch of spice, while the ‘Pets' adds dark color and a weighty mid-palate leaving the carignane to account for the bright acidity and slight earthiness. Dry farmed and organically grown, the wine never feels over-blown yet it is full of juicy flavors of cherry and boysenberry underlined with layers of earth and spice. Plus, with an alcohol under 14%, it makes a wonderful companion to your next backyard barbeque.

Yes, we have noticed that the monster Zins of the '70s are still in fashion. And yes, just like fashion they command monster prices based on their "big" alcohol, "big" flavors, and "big" bottles. But Frog's Leap Zin is different: you can't use this stuff to light your charcoal grill.

Maybe it's that we found our early inspiration for Zinfandel from a different source — instead of reinventing Zinfandel, we looked to the past and the incredible Zins of the '40s and '50s. Those wines taught us the lessons that the old-timers knew: that field blends of Petite Sirah, Carignane, and Napa Gamay all picked at ripeness (not as raisins) added color, aromatics, and earthy complexity. In other words, the help of other varietals was needed to reveal the Zinfandel grape's true flavors. These principles form the foundation for our wine today.

My Notes:

Additional wines from Frog's Leap:

About Frog's Leap:

Frog's Leap is an iconic California winery dedicated to organic farming, sustainable living and quality wines. Situated in the Rutherford appellation of Napa Valley, Frog’s Leap produces wine under the leadership of John Williams, a former dairy farmer from New York who created the winery in 1981.

John Williams grew up in Western New York and originally attended Cornell University to extend his studies as a dairyman. A fortuitous work-study program at Taylor Wine Company and a few bottles of wine later, John entered the Enology and Viticulture Masters Program at UC Davis. Following Davis, he returned to the Finger Lakes as the start-up winemaker at Glenora Wine Cellars. Taking inspiration from his first Napa Valley winemaking post in the cellars of Stag's Leap, John began making wine commercially in 1981 and named the new operation "Frog's Leap."

Frog's Leap presents a relaxed approach to enjoying wine. An easy hospitality and warm sense of humor is juxtaposed with a more serious sensibility when making wine. Frog's Leap produces some of Napa Valley's finest wines and, undoubtedly, has one of the wine world's best mottos: "Time's Fun When You're Having Flies."

The wines produced range from Cabernet Sauvignon and Chardonnay to Zinfandel and Sauvignon Blanc. We have quite the line up to offer so we hope you’ll try one of these delicious wines that harmoniously combine quality, sustainability and value.

First certified by California Certified Organic Farmers (CCOF) in 1988 Frog's Leap has been a leader in the industry for over two decades. The winery relies on techniques such as crop rotation, green manure, compost and biological pest control to maintain soil productivity and control pests on a farm. Organic farming excludes the use of manufactured fertilizers and pesticides, plant growth regulators and genetically modified organisms. Organic farming involves mechanical weed control (via cultivating or hoeing) rather than herbicidal weed control.