All the grapes for Frog’s Leap Chardonnay come from the “Truchard Vineyard” in Carneros. 37 year old vines, organic and dry-farmed. Unique winemaking process: barrel fermented almost to dryness, then moved to concrete tanks and sealed for months to complete first and partial second fermentation. On the crisper side of Chardonnay. Smell and taste ripe lemons, peaches, the outer skin of a pink grapefruit and ever so lightly toasted wheat bread. A little “wound up” (holding back on all its flavor goodies at first) and bright acidity, this will age gracefully.
I am so glad to have tasted the current releases of Frog’s Leap recently. They are so consistent in their quality and purpose, they can seem dull if you stop paying attention. The vineyard’s the thing at Frog’s Leap. On a 1 to 100 scale of vineyard geek-ness (in the most flattering use of the word GEEK), Frog’s Leap is a 99.6. It’s certified organic and dry farmed vineyards 100% at Frog’s Leap. The wines are typically subtle, layered and expressive like a book reading. Listen to classic jazz with them. Rock & Roll is too much.
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