Clean fruit meant that we were able to give the grapes about 3 hours of skin contact prior to pressing. With approximately 6 months of sur lie aging, the wine was given the time to develop complexity, and the 2021 was the first time that wine fermented in one of our concrete eggs (about 2% of the total) made it into the main blend— look for this trend to increase in the years to come. The wine has a freshness accompanied by depth that represents everything we love about this grape, with bright fruit and crisp minerality. Grab your bottles before we drink it all.
Frog’s Leap Winery was founded by John Williams and his wife at the time, Julie, and Larry Turley and his wife at the time, Jeannine. Larry, the founder of Turley Cellars and brother to well-known winemaker Helen Turley and John made their first barrel of wine from grapes they sourced from Stag’s Leaps Wine Cellars. From vineyards to the winery, the focus is on growing and making balanced food-friendly wines. The wines are all made with non-inoculated (indigenous) yeasts. These are wines showing alcohol restraint; as of our latest visit, none of the wines were above 14% alcohol – a rarity these days in Napa Valley.
This vintage especially tested our values, as yields were about 30% lower than our average. We stuck to our guns, and did not seek to bring in semi-anonymous, external fruit, and the 2021 vintage will be one of our smallest harvests since the 1980s.
Pairs well with shellfish, vegetarian dishes, and goat cheese.