Zinfandel, Frogs Leap, Napa Valley, USA 2016
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Organic – traditional techniques
Founded by former dairy farmer John Williams in 1981, Frogs Leap is an estate which has adopted organic principles and utilises traditional techniques in their production process. John’s love affair with wine started during a work study program at Taylors Wine Company, after which he decided to discard his past trade and attempt to re-establish himself in the world of viticulture.
On their 40 acre, organically farmed vineyard, John and fellow winemaker Paula Moschetti use international grape varieties such as Cabernet Sauvignon, Chardonnay, Merlot and Sauvignon Blanc, as well as the indigenous Rutherford, to handcraft wines of exceptional quality. Frogs Leap is a very welcoming vineyard, with frequent tours and tasting events, as well as a guest house situated in the estate’s main building, nicknamed ‘The Red Barn’.