Frog's Leap Zinfandel

Notes - John Williams has converted almost all his vineyard sources to organic viticulture and continues to focus on the biodynamic process. Now that a properly designed barrel cellar has been built on the premises, replacing rented space 20 minutes away, all is set for a succession of high class wines under this original label. A blend of Zinfandel, Petit Sirah, Carignane and Napa Gamay aged 12 months in American oak after natural malolactic fermentation in barrel. "Frog’s Leap 2006 Zinfandel John Williams dry farms this organically grown zin, which contributes to its restrained style and relatively low alcohol (13.5 percent). It comes off as taut claret; the fresh raspberry flavor takes on a pleasing shape as it wraps around scents of pine, herb and earth. The wine has the kind of transparency that makes room for food. Serve this with grilled quail." 93 points, Wine and Spirit Magazine.
 
   

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