The Practical Visit The Fellowship Shop My Account FAQ Contact Trade. The 2020 Frogs Leap Sauvignon Blanc, Napa Valley is pale to medium gold in color the bouquet offers a grassiness, citrus notes including lime and a flinty. ‘I just want to make good wine.’ Maybe he is an old hippy after all. The Story of Frog’s Leap Time’s Fun When You’re Having Flies Our Wines Notes on Bottles. Precision performance set it and forget it. You use less chlorine, spend less time taking care of your water and have more time to enjoy it. ‘I’m happy being the world’s second best Cab, because I don’t need the pressure or the marketing pizzazz or whatever that comes with being number one,’ Williams says. The way they make wine at Frogs Leap is fundamentally linked to the way they grow the grapes. FROG Leap delivers a unique combination it kills bacteria 2 ways with a low level of chlorine and sanitizing minerals. These are superlative, beautifully made wines and they elicit nods and murmurs of appreciation around the table. You can see primacy of the terroir running through them, from the velvety texture of the old Cabernet (‘that is pure Rutherford dust’, Williams says) to the concentration and freshness of its modern counterpart. Over lunch we drank a 1986 Zinfandel, a ’92 Merlot and a ’95 Cabernet alongside the recent releases. ‘He’s involved in the texture of wine.’Īnd when all’s said and done, only the wine matters. ‘He’s only interested in the vineyard,’ Williams Sr maintains. #Frogs leap full#He has his own label, Calder, and now has full responsibility for winemaking and viticulture at Frog’s Leap. And it looks like his son Rory, who’s 37 and joined the winery in 2012, will be just as uncompromising. A leaping frog sculpture sits atop the large, red-barn-inspired winery building in Rutherford near the center of Napa Valley. He won’t accept that Napa has finally moved on from the excess of the ’90s, for example: ‘Balance can only be restored to the wine by the growing process and that’s where I think we are still a little behind.’ He talks darkly of the widespread use of mechanical means to reduce alcohol. Sure he’s laid-back, but I don’t think he’s ever lost the cantankerousness of the dedicated pioneer. I called Williams ‘hippyish’, but maybe that’s a misnomer. He’s now ‘blown away’ by the possibilities of concrete, and is maturing Zinfandel in tanks that he has specially commissioned (‘We’re the first to do this’). He was burying manure-filled cow horns in 1988, long before biodynamics were fashionable (he’s not a Rudolf Steiner follower any more, he says) he’s been true to his ideas of balance, restraint and the primacy of terroir, and reiterated his belief in dry farming, throughout Napa’s years of excess. He’s proud of the fact that he marches to a different beat. The anecdote captures something of Williams’ slightly combative character. But I don’t need the pressure.” I’m the same.’ Using the best of Napa Valleys organically-grown grapes and the most traditional winemaking techniques, Frogs Leap produces wines that reflect the soils and. #Frogs leap mac#I had a plateful and it’s very, very good, and I ask the owner, what’s the world’s best mac and cheese? And he says, “Quite frankly, I don’t think there’s anything better. ‘Up in Seattle there’s a store that sells great cheese, and there’s a sign in the window that says “World’s second-best macaroni and cheese”. By way of answer, Williams tells a story. css-uqx86q.css-x7b3mp:disabled.But while Frog’s Leap is known and respected, it’s certainly not a household name in the UK, its biggest export market and where it’s been continuously sold since 1988.
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