2019 Frog's Leap Zinfandel

Full bottle 1,222 g. Agglomerated cork. 85% Zinfandel, 15% Petite Sirah co-fermented. Organic. Dry-farmed vines. 59% White Barn Vineyard, 19% Molinari Vineyard, 8% Galleron Vineyard, 14% mix of other vineyards including Gonzalez, Ricetti, Rossi, Pesch, Leeds & Pesch and Testa Vineyards. The majority of the Petite Sirah was harvested before the Zinfandel and kept on cold soak for a week until the Zinfandel was harvested. Once the Zinfandel was fermenting, the cold Petite Sirah must was added to lower the fermentation temperature and boost phenolics. Lots were pressed before dryness and finished in tank or barrel. Aged 12 months, 50% concrete and 50% French and American oak, 10% new. Harvested 9–19 September at 24.5 Brix, TA 7.2 g/l, pH 3.49 to yield a wine of 14.6%, TA 5.3 g/l and pH 3.72. Bottled 16 November 2020. 11,200 cases produced. Made by John Williams, Rory Williams and Pablo Polanco. Farmed by Frank Leeds. Tasted blind. Medium ruby in colour. This smells Italian. Incredibly earthy with dried cherries, dried banana chips and a dusty leatheriness. A rounded palate with sweet fruit and a herbal amaro character. Silty but persistent tannin and gentle acidity. Warm with a bitter-cherry character to the finish. Lovely. (SCJ)