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Frog's Leap Zinfandel 2017

  • WW91
750ML / 14.1% ABV
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3.8 5 Ratings
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3.8 5 Ratings
750ML / 14.1% ABV

Winemaker Notes

Delightful aromas of summer-berry conserve combined with a touch of spice and fresh fruit flavors. A Zinfandel that draws its power from sophistication instead of raw alcohol content. Made in the classic field blend style including significant portions of Petite Sirah and Carignan.

Blend: 82% Zinfandel, 17% Petite Sirah, 1% Carignane

Critical Acclaim

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WW 91
Wilfred Wong of Wine.com
COMMENTARY: Since the winery's first Zinfandel produced in 1981, Frog's Leap has created one of the most stylish examples of this grape variety in the marketplace. TASTING NOTES: This wine is bright and lively. Its aromas and flavors of red berries are refreshing and lasting in the finish. Pair it with a savory stew and see how nicely a frisky wine melds with the dish. (Tasted: January 18, 2019, San Francisco, CA)
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Frog's Leap

Frog's Leap

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Frog's Leap, California
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Frog's Leap is a family-owned winery dedicated to sustainable principles and committed to producing wines with balance, restraint and respect for terroir. Originally founded by the Williams Family in 1981 on a spot along Mill Creek known as the Frog Farm, today Frog's Leap makes its home amongst 200 acres of vineyards in Rutherford at the historic ‘Red Barn’. This noted ‘ghost winery’ was built in 1884 as the Adamson Winery and renovated in 1994 as Frog's Leap's permanent home. A handsome bi-level barrel chai completes the state-of-the-art winemaking facility and guests are received in the warm and welcoming LEED-certified hospitality center.

Now in its fourth decade of production, Winemakers John Williams, Paula Moschetti and Rory Williams hand-craft an annual production of 65,000 cases comprised of Sauvignon Blanc, Chardonnay, Zinfandel, Merlot, and an estate-grown Cabernet Sauvignon. Using the best of Napa Valley's organically grown, dry- farmed grapes and the most traditional winemaking techniques, Frog's Leap strives to produce wines that deeply reflect the soils and climate from which they emanate.

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.

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. 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.

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Napa Valley

Red Wine

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Undoubtedly proving its merit over and over, Napa Valley is a now a leading force in the world of prestigious red wine regions. Though Cabernet Sauvignon dominates Napa Valley, other red varieties certainly thrive here. Important but often overlooked include Merlot and other Bordeaux varieties well-regarded on their own as well as for their blending capacities. Very old vine Zinfandel represents an important historical stronghold for the region and Pinot noir is produced in the cooler southern parts, close to the San Pablo Bay.

Perfectly situated running north to south, the valley acts as a corridor, pulling cool, moist air up from the San Pablo Bay in the evenings during the hot days of the growing season, which leads to even and slow grape ripening. Furthermore the valley claims over 100 soil variations including layers of volcanic, gravel, sand and silt—a combination excellent for world-class red wine production.

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WBO30211860_2017 Item# 519503