As winemakers, the Frog’s Leap team compares their approach to Chardonnay to a Taoist verse: “We shape clay into a pot, but it is the emptiness inside that holds whatever we want. We hammer wood for a house, but it is the inner space that makes it livable. We work with being, but nonbeing is what we use.” Instead of hammering more wood onto the house, so to speak, they favour restraint and modesty in winemaking. From the Frog’s Leap perspective, there is nothing more overrated in Chardonnay than “fruit!” and nothing more underrated than “earth.”
With this goal in mind, the Carneros district of the Napa Valley was selected as the primary home for this wine back in 1982. The 2016 was whole cluster-pressed, barrel-fermented, and aged eight months sur-lie in concrete tanks.
Fans of recent vintages of Frog’s Leap Chardonnay will be pleased with this effort: Precise, crisp flavours, an elegant mouthfeel, aromas of toasted hazelnuts, cream, and white peaches. This wine is simply delicious, and so unlike the overbearing vein of “fruity, sweet, oaky” California Chardonnays. A wine perfectly suited for any dish you would otherwise pair with a Chablis or white from Macon.