Winemakers John Williams and Paula Moschetti are aware that the monster Zins of the ’90s are still in fashion. And just like fashion, they command monster prices based on their “big” alcohol, “big” flavours, and “big” bottles. But Frog’s Leap Zin is different. You can’t use this stuff to light your barbecue. Maybe it’s that they found early inspiration for Zinfandel from the incredible Zins of the ’40s and ’50s: field blends of Petite Sirah, Carignan and sometimes Napa Gamay all picked at ripeness added colour, aromatics and earthy complexity. In other words, the help of other varietals reveals the Zinfandel grape’s true flavours. These principles form the foundation of Frog’s Leap Zinfandel.
As the average age of Frog’s Leap’s Zinfandel vines now reaches 37 years, the fruits of these vines are reaching new heights of complexity and finesse. Some vintages stand out for their perfect balance and amazing depth of flavour: the folks at Frog’s Leap say that 2016 is going to be one of those vintages. (The winery team has already been instructed to double the amount of this vintage to be laid down in the winery’s cellar for future years.)
Lush fruit, deep purple colour, mouth-filling flavours, perfect balance, remarkable drinkability. It’s all there. Pour it with pride next to a dinner of osso buco, but if you can, try to lay some down in your cellar. You’ll thank yourself later.