Localization: Napa Valley, California, USA
Tasting Notes: The combination of a very successful vintage, the deep fractured soils of the Truchard vineyard, a short barrel fermentation followed by extended sur lie aging has once again produced a remarkable Chardonnay in the unique Frog’s Leap style. Subtle but distinct white peach combined with lightly toasted hazelnuts define the aromas. But it really is the crisp, perfectly balanced, and bone-dry flavors that make the wine.
Notes: The 2019 Chardonnay was harvested in eight separate picks between September 17th and October 1st, as different sections of the vineyard reached full ripeness. All lots were added to the press whole cluster, with the first five lots seeing a couple of hours of skin contact in the press. After cold settling, the juice was allowed to start fermenting with native yeast, then immediately racked to brand-new French oak barrels, where they spent their most active phase of fermentation, typically 4-6 days. As each lot began to slow down, all wine was racked to a single stainless steel-lined concrete tank, where primary fermentation finished over the next several weeks. No lees stirring occurred, and no sulfur was added to the tank until the following summer, with the wine finishing a natural malolactic fermentation over the winter.
Food Pairing: The only problem with serving it with a perfectly baked quiche Lorraine is that too much of the bottle is empty by the time the quiche comes out of the oven!
The Domain: 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 lineup to offer so we hope you’ll try one of these delicious wines that harmoniously combine quality, sustainability, and value.